Potato gnocchi with eggs, soft and tasty perfect for special occasions. Homemade gnocchi can be dressed with any sauce, from the classic meat ragù to more particular condiments. If you want to make a double batch, use one egg even with 600 g of potatoes; use white-fleshed potatoes rich in starch, preferably old ones, just like grandmothers teach. You can also try POTATO GNOCCHI WITHOUT EGGS, very light and tasty suitable for those allergic to eggs or who are vegan. I suggest you also look at other gnocchi recipes of mine, you will surely find another recipe to try. Now let’s see how to make potato gnocchi with eggs and if you try them, let me know: Barbara
I also suggest you try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to prepare Potato Gnocchi with Eggs
- 10.5 oz boiled potatoes (cold)
- 3.5 oz flour
- 1 egg
- to taste nutmeg
- to taste salt
How to prepare Potato Gnocchi with Eggs
Let’s start preparing the potato gnocchi with eggs, boil the potatoes with the skin or you can steam them.
When the potatoes are cooked, while they are still hot, mash them with a potato masher and place them in a bowl, let them cool completely. When they are cold, add salt, a grating of nutmeg, the egg, and the flour, and mix everything first with a fork and then continue kneading with your hands.
Then transfer the dough to a floured work surface, form tubes, and cut them with a knife; I suggest for practicality not to make them too large. If you want to make the classic grooves, you can pass them over the tines of a fork one by one or use the specific tool. Proceed like this until the dough is finished.
Pour water into a pot, when it boils add salt and then pour in the potato gnocchi with eggs a few at a time, when they rise to the surface remove them with a skimmer and dress them with the sauce you prefer.
How to store Potato Gnocchi with Eggs
You can freeze the gnocchi raw; just place them on a tray spaced apart and put them in the freezer for 12 hours. Once frozen, place them in a bag. Once cooked, you can store them in the refrigerator for 2 days.
