Classsic - 4 Servings

Potato Gnocchi

Ingredients:

  • 2 medium-sized potatoes
  • 1 cup flour
  • 1 egg
  • Salt to taste

Instructions:

  1. Cook the potatoes with skin until tender. Peel and mash them.
  2. In a bowl, mix the potato puree with flour, egg, and salt until you get a homogeneous dough.
  3. Divide the dough into portions and shape into cylinders. Cut small pieces and use the KneadEat Gnocchi Board to create a textured surface.
  4. Cook the gnocchi in salted boiling water until they float to the surface. ⚠️ Be carefull with hot water! Serve with your favorite sauce.

4 Servings

Sweet Potato and Spinach Gnocchi

Ingredients:

  • 1 large sweet potato, cooked and mashed
  • 1 cup cooked and drained spinach
  • 1 1/2 cups flour
  • Salt and pepper to taste

Instructions:

  1. Mix sweet potato, spinach, flour, salt, and pepper in a bowl until a smooth dough forms.
  2. Divide the dough and shape into cylinders. Cut the gnocchi and use the KneadEat Gnocchi Board to create a textured surface.
  3. Cook in salted boiling water until they float. ⚠️ Be carefull with hot water! Serve with a butter and sage sauce.

4 Servings

Pumpkin and Sage Gnocchi

Ingredients:

  • 1 cup pumpkin puree
  • 2 cups flour
  • 1 egg
  • 1/2 teaspoon nutmeg
  • Salt to taste

Instructions:

  1. Mix pumpkin puree, flour, egg, nutmeg, and salt in a bowl until you get a smooth dough.
  2. Divide the dough into portions and shape into cylinders. Cut small pieces and use the KneadEat Gnocchi Board to create a textured surface.
  3. Cook in salted boiling water until the gnocchi float. ⚠️ Be carefull with hot water! Serve with a butter and fried sage leaves sauce.

4 Servings

Homemade Garganelli

Ingredients:

  • 100g semolina
  • 200g all-purpose flour (without baking powder)
  • A pinch of salt
  • 2 large eggs
  • A splash of warm water (if necessary)

Instructions:

  1. Combine the flours, create a well, and add eggs with a bit of oil and salt to strengthen the pasta.
  2. Add a little warm water, knead for 9 minutes until soft, and let it rest covered with a clean cloth for 30 minutes.
  3. After resting, roll out the dough with a rolling pin and pass it through a pasta machine from 0 to 5, making it quite thin.
  4. Cut strips of 5cm width, forming squares. Use the KneadEat Gnocchi Board to imprint a design on each square. Always keep the remaining dough covered in plastic wrap to prevent drying.
  5. Starting from one corner, roll the square around the KneadEat Shaper Tool (stick). Wet the other end slightly, pressing to seal and give it the distinctive shape.
  6. Boil plenty of salted water with bay leaves. ⚠️ Be carefull with hot water! Once boiling, cook the pasta for 4-5 minutes or until al dente. Drain and serve with the sauce of your choice.

Enjoy your delicious homemade pasta! 🍝👌🏻