Potatoes are awesome, and even better that they are versatile! My kids love potato Gnocchi.. so I’ve always kept them as a dinner side.
When you buy them in the store already made, they come in a package that is sealed well.. of course, but they are very dry.. and when you cook them, the texture is rubbery. It’s not bad, but it’s also a completely different experience when you make them homemade. They are chewy but yet pillow-like all at the same time, and soak up a ton of flavor. You can pair it with almost any sauce you’d like- marinara, garlic butter, pesto.. anything really!
You need a ricer for this recipe!
I used baby creamers for this recipe, which has a sweeter taste. You can use any potato variety, but the type of potato will change the cooking method and ingredient amounts slightly- let me break it down for you..
Starchy (Russet, Idaho): light, fluffy gnocchi; needs less flour
Waxy (Yukon Gold, baby creamers, red): firmer, chewier gnocchi; may need a bit more flour.
I recommend BAKING your potatoes for all varieties: keeps potatoes dry.
If you must boil, keep in mind that starchy absorbs less water, and waxy absorbs more- This is where the flour adjustments come into play as well. (waxy = more flour, starchy = less flour).
These freeze very well! Lay in a single layer on a floured sheet and freeze for 1-2 hours before transferring to freezer safe bags; lasts up to 2 months. Boil them frozen, defrosting first will cause them to get mushy.
Enjoy!
