Gnocchi (from scratch!). I like this served with a simple garlic butter sauce and some oregano, basil, and black pepper. I might have an idea about why reviewers have disagreed on how much flour this recipe needs: It depends on how much water the potatoes absorb during cooking. Making gnocchi from scratch is a little time consuming, but not overly difficult.

For this reason, do not boil the potatoes. Gnocchi is beloved throughout Italy where the airy pillows of pasta are seen as a way to stretch the budget because they are an inexpensive way to quell hunger pains using only four humble ingredients. Potato gnocchi is probably the most common version today but durum wheat, chestnut, or barley flours were the go-to starches up until the mid-nineteenth century. You can have Gnocchi (from scratch!) using 4 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Gnocchi (from scratch!)

Prepare 5 of medium russet potatoes.
Prepare 2 of whole eggs.
It's of Flour (about 2.5 cups).
It's of Salt.

The challenge was to make potato gnocchi from scratch! Gnocchi if you have never tried it before are Italian dumplings made of potatoes, flour and occasionally eggs. You can think of them as potatoes meet pasta to yield light and fluffy pillows that are simply irresistable. Just gently press the fork into the uncooked gnocchi pieces before boiling.

Gnocchi (from scratch!) instructions

Peel and cut potatoes into about 2 inch chunks. Then boil in salted water until soft. *Drain and LET COOL COMPLETELY before next step!.
"Smush" potatoes as finely as possible. Regular hand masher may not be enough and may result in lumpy gnocchi. Recommend this weird devise of which I don't know the name..
Add two whole eggs. Work in thoroughly with wooden spoon..
Add flour and work in with spoon and hand-kneading to "dough-like" consistency..
Form long rolls (about 1/2 inch diameter) to for across cutting board..
Cut into bite-sized pieces..
Drop them into more flour to coat completely, then place them in strainer and shake to remove excess flour..
Take chunks and roll across cheese grater or fork-tines to make "fancy".
Place all prepared gnocchi in a dry, sterile place. Store them in the fridge if needed to store in preparation for next step..
Your raw gnocchi are ready! Drop them into salted, boiling water and LEAVE THEM ALONE until they float to the top on their own! This is the delicious little morsels telling you they're done!.
Once finished, the gnocchi are ready to be paired with whichever sauce you have prepared, topped with delicious cheese, and served to the people you love the most. Pair with your favorite wine and the people in your heart..

The best time to add flour is at the beginning and end. Don't add too much flour while kneading, otherwise it will be tough. I used to think that it was just Nick that was gnocchi-obsessed but friends are always impressed that I make gnocchi from scratch. I can't remember the last time I bought a pack of store-bought gnocchi, if ever. It is like pasta in a way - dried pasta is a quick, weeknight meal but fresh pasta is a luxury - reserved for friends, weekends.