If you are intimidated by the thought of making gnocchi from scratch, don’t be. I’ll show you how super simple it is to whip up a batch of homemade gnocchi in no time at all.
This version uses creamy softened goat cheese blended with flour, eggs and salty Parmesan cheese. The gnocchi boil up really quickly, and you can even make them ahead of time and prepare them later.
Served in a light and flavorful lemon-white wine sauce, sautéed asparagus really adds a nice touch of color and makes this the perfect dish for a spring or summertime dinner.
Before you start the process, prepare all your ingredients, such as washing, cutting, chopping, etc.
Begin to prepare your gnocchi dough by mixing the ingredients together.
Mix the ingredients until you have a nice, soft dough ball. If the dough is super sticky, dust your hands and the surface you are using with flour.
Cut your dough into four to five pieces. If your dough pieces aren’t exactly the same size, don’t worry.
Roll your dough pieces into long ropes, trying to keep them close in size as far as thickness goes.
Cut the ropes into the desired sized of gnocchi.
Once you have your gnocchi cut, you can do one of two things. You can leave them as they are (resembling pillows), or you can give them that popular gnocchi look by simply using a fork or a gnocchi board if you have one. Take a gnocchi, and just roll it down the back of a fork. Super simple!
Do this until you have all your gnocchi prepared.
Now you can keep the gnocchi chilled for up to two days or cook them right away. To cook them, bring a large pot of water to a boil, and add your gnocchi.
It’s very easy to tell when your gnocchi are done. Once they float to the top of the water, they are ready to enjoy however you desire.
Toss them in a pan with butter, olive oil and Parmesan cheese, or prepare them as I have in the recipe below, with sautéed asparagus in lemon sauce.
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