Wondercook

Homemade Aglio Olio Potato Gnocchi

Name: Homemade Aglio Olio Potato Gnocchi
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 pc(s) Large Potato; null null Water; 1 tsp Salt; 1 tsp Chicken Bouillon Powder; 1 pc(s) Small Egg; null All-Purpose Flour; 0.25 tsp White Pepper; 150 gram Cooked Potato Gnocchi; 1 tbsp Olive Oil; 1 tbsp Butter; 2 pods Bird’s Eye Chili; 2 cloves Garlic; 0.5 tsp Salt; 0.25 tsp Black Pepper; 0.25 tsp Chicken Bouillon Powder

80 mins

noodle/pasta

main dish

by Natasha

Published on 24 May 2022

large_Homemade Gnocchi Aglio Olio thumbnail 1.jpg

Ever made homemade pasta before? Well it’s honestly not that hard! You just need around 3-4 ingredients and you’re all set.

Sure you can buy from any grocery store, but the feeling of achievement by making your own just can’t beat it. So today, I am going to show you how you can make your own homemade potato gnocchi.

Gnocchi is a type of Italian dumpling. Usually, the main ingredients used are potatoes, flour and eggs.

This recipe will show you how to make the potato gnocchi from scratch and how to cook them Aglio olio style. But you can always cook them in other ways such as brown butter sage, parmesan cheese, and many more.

Once you know how to make your own pasta, you honestly won’t want to buy store-bought ones ever again!

Tips* You can always add parmesan to the dough mixture to add more flavour.

Homemade Aglio Olio Potato Gnocchi

by Natasha

servings

4 people

prep time

20 mins

dish type

Noodle/Pasta

cook time

60 mins

course

Main dish

total time

80 mins

ingredients

Potato Gnocchi
- 1 pc(s)large potato
- water(for boiling)
- 1 tspsalt
- 1 tspchicken bouillon powder
- 1 pc(s)small egg
- all-purpose flour(as needed for dusting)
- 0.25 tspwhite pepper
Gnocchi Aglio Olio
- 150 gramcooked potato gnocchi
- 1 tbspolive oil
- 1 tbspbutter
- 2 podsbird’s eye chili
- 2 clovesgarlic
- 0.5 tspsalt
- 0.25 tspblack pepper
- 0.25 tspchicken bouillon powder

instructions

Make the Potato Gnocchi

Clean the potato and boil for about 45 mins. or until it’s soft when you stick a knife through it.
Peel the potato. Mash the potato with a fork and put it through a strainer to get rid of any large lumps.
Add salt, chicken powder, white pepper and beaten egg to the mashed potato and mix thoroughly. Slowly and gradually, add the flour and keep mixing until it forms into a dough. You’ll know it’s done when the dough doesn’t stick to your fingers and still bounces back.
Add flour to a flat surface and dust the dough with flour. Roll the dough into a long rope, about 2cm thick. Using a dough scraper or a knife cut the dough into little rolls.
Shape the little gnocchi doughs by using the back of a fork and press against it. You can also use the tip of a chopstick and make an indent in the middle or leave it as it is.

Make the Gnocchi Aglio Olio

Take a saucepan and boil some water. Add a pinch of salt, and a few drops of olive oil and add the gnocchi. Boil for 3 minutes or until it floats. Strain and left a bit of the pasta water and set it aside.
Take the garlic and chilli and slice them into thin pieces.
In a pan, heat up some olive oil on medium heat. Add the garlic until it’s golden brown on the edges.
Add the cooked pasta and butter and cook on both sides until golden brown. Set the heat to low and add the chilli slices. Add salt, chicken powder and black pepper. Finally, add a little bit of the pasta water to emulsify.