Potatoes and I have a special relationship. It might sound funny to some, but a lot of my memories and special life moments have involved food, particularly potatoes.
Growing up we often ate mashed potatoes and gravy on Saturday for lunch. As a child, my sister and I would go on yearly camping trips with my grandparents where I learned from my grandfather the proper way to load up and deck out a campfire baked potato. ps. No baked potato can compare to one baked on a campfire.
One thing that I have learned over the last 8 years of creating meals with gnocchi is that there are some tricks if you are in a hurry, but still want the soft pillows of potato goodness that only comes only from homemade gnocchi. And since I have been feeling particularly guilty about having not shared these gnocchi tips I have decided to share my quick homemade gnocchi secrets with you today! 
And as you will only need 3 ingredients to make this quick gnocchi I have a feeling you are going to be making this more often than you expect. Especially since potatoes, the main ingredient, is filled with nutrients like fiber, vitamin C, potassium, and vitamin B6.
So here are 3 gnocchi tips to help you speed up your homemade gnocchi process.
1.Microwave the potato instead of boiling the potato. (I explain how in the recipe below.)
2. Use a ricer. I made homemade gnocchi once at my in-laws for his whole family without a ricer. I wasted over half an hour shredding the gnocchi (he has a large family) by hand. A ricer would have taken me 2-3 minutes.
3. Bring your water to a boil before you cook your gnocchi. I often forget to boil the water & all my cut gnocchi will have to sit & wait to be cooked until the water begins to boils.
And since homemade gnocchi is now super quick and easy to make I thought I would share with you this super simple summer caprese gnocchi recipe below. I’ve already promised Roger to make this quick Italian dish a lot in the coming summer months and most likely I will be bringing this summer gnocchi to many family picnics, (vegetarian) BBQs, and lazy weekend get-togethers.
Quick Gnocchi Caprese
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Fresh mozzarella, juicy cherry tomatoes, and homemade gnocchi make this a summery delight. Ready in under an hour!
Ingredients
- 1 large Russet potato
- 1 medium egg
- 0.5-1 cups (118-237 ml) all-purpose flour
- 2 tbsp extra virgin olive oil
- 8 oz (227 g) Mini mozzarella
- 10 oz (283 g) Cherry tomatoes
- Basil
- Balsamic
Instructions
- Clean the potato and make 10-12 small slits around it.
- Place the potato on a microwavable plate, covered with a wet paper towel, and microwave for 5-7 minutes, rotating halfway through, until tender.
- Place a pot of salted water on the stove and bring to a boil.
- When the potato is tender, peel and rice it.
- Once cooled, heap the potato, add one egg and 1/2 cup flour, and combine to form a dough ball. Add more flour as needed until no longer sticky.
- Roll the dough into a 1/2-inch thick rope and cut into 1/2-inch gnocchi shapes.
- Boil the gnocchi until it rises to the top, then cook for an additional 2-3 minutes, stirring occasionally.
- Strain the gnocchi and toss with 2 tablespoons of olive oil.
- Gently mix in the mini mozzarella, cherry tomatoes, and basil.
- Serve warm or chilled with a drizzle of balsamic.
Notes
- For a richer flavor, use fresh ricotta instead of potato for the gnocchi.
- If mini mozzarella isn’t available, use 8 oz (227g) fresh mozzarella, cut into bite-sized pieces.
- To enhance the balsamic glaze, reduce it on low heat for 5 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
Why should I microwave the potatoes instead of boiling them for the gnocchi?
Microwaving the potatoes helps retain moisture and prevents them from becoming waterlogged, which is crucial for achieving the right texture in your gnocchi.
What type of ricer should I use for making the gnocchi?
A standard potato ricer works best, as it will help you achieve a fine, smooth consistency that is essential for light and fluffy gnocchi.
Can I use any type of potato for this gnocchi recipe?
For the best results, use starchy potatoes like Russets or Yukon Golds, as they create a lighter gnocchi compared to waxy varieties.
All good until the balsamic vinegar which doesn’t belong to caprese and to gnocchi either!
I am lazy in cooking but I love to eat. This quick cooking is perfect for me especially when my friends visit me without telling.