Recipe: Delicious Easy Potato Gnocchi & Cheese Sauce

Easy Potato Gnocchi & Cheese Sauce. Homemade gnocchi sounds tricky, but the actual process is pretty easy — and well worth the effort. After boiling, peeling, and mashing some potatoes, you'll whisk them with an egg to make the "dough". Then comes the fun, soothing part: put on your favorite playlist or podcast while you knead, cut, and add little indentations to every piece.

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Unlike pasta, there's no resting or labored rolling involved. This Gnocchi recipe is a fun project, and the results are positively perfect! Soft pillowy potato pasta, this needs just a few ingredients you likely have on hand like potato, egg, and flour. We can prepare Easy Potato Gnocchi & Cheese Sauce using 13 active ingredients and 6 actions. Below is how you achieve.

Ingredients of Easy Potato Gnocchi & Cheese Sauce

1. Instructions. 2 of Potatoes.
2. Step by step. 70 grams of or more Cake flour.
3. Guidelines. 1 dash of Nutmeg.
4. Step by step. 1 dash of Salt.
5. Instructions. 1 of Egg yolk.
6. Step by step. of For the cheese sauce:.
7. Directions. 5 tbsp of Parmesan cheese (or cream cheese, etc.).
8. Guidelines. 100 ml of Milk.
9. Guidelines. 2 tbsp of Heavy cream.
10. Directions. 1/2 tsp of Grated garlic.
11. Directions. 1 dash of Nutmeg.
12. Directions. 1 dash of Salt.
13. Step by step. 1 of Coarsely ground black pepper.

Simply make a dough, roll and boil! Potato gnocchi has just a few easy to find ingredients and, while it takes a bit of time, it's not difficult to make. Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Using a slotted spoon, transfer the gnocchi to a pan or a bowl to coat in your sauce of choice.

To Make Easy Potato Gnocchi & Cheese Sauce

1. Cook the potatoes (by boiling or microwaving). Peel and strain (or mash them with a fork)..
2. Mix in the cake flour, egg yolk, nutmeg, and salt. For best results, mix until the dough is about as firm as your earlobes! If the dough is too sticky, gradually add more a little at a time until you achieve the right firmness..
3. Roll out the dough into 1.5-2 cm thick, long sausage shapes. Cut into 2 cm thick bite-sized rounds. Place with the cut side facing up and flatten with the back of a fork..
4. Boil the water in a pot. Add 1/2 teaspoon salt and add the gnocchi. When they float to the top, wait for a few more seconds before scooping them out. Cook for roughly 2 minutes..
5. For the sauce: Put all the ingredients for the cream cheese sauce in a frying pan. Stir the mixture as you turn on the heat. It's done when the grated cheese melts completely!.
6. Mix the gnocchi with the sauce to finish! Grind on some black pepper to taste!.

Place potatoes in a saucepan and cover with water. Gradually beat in flour until blended (dough will be firm and elastic). Gnocchi is somewhere between a dumpling and a type of pasta. There are many different types of gnocchi in Italy, but the most well-known around the world is the small, round, slightly chewy dumpling made with a mixture of potatoes and wheat flour, often striped with ridges. I like this served with a simple garlic butter sauce and some oregano, basil, and black pepper.

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