Craving olive garden gnocchi? here’s how to replicate the magic at home
Indulge in the heavenly flavors of Olive Garden‘s signature gnocchi without stepping out of your kitchen. With this comprehensive guide, we’ll embark on a culinary journey to recreate this beloved dish in the comfort of your home.
Ingredients for Perfect Gnocchi
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 egg yolk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce Ingredients
- 1/2 cup olive oil
- 1/2 cup butter
- 4 cloves garlic, minced
- 1/2 onion, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon sugar
- Salt and pepper to taste
Step-by-Step Instructions
1. Boil the Potatoes
Place the potato cubes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Mash the potatoes until smooth.
2. Make the Gnocchi Dough
Let the mashed potatoes cool slightly. Add the flour, egg yolk, salt, and pepper to the potatoes. Mix until a dough forms. If the dough is too wet, add more flour. If it’s too dry, add a little water.
3. Shape the Gnocchi
Divide the dough into four equal parts. Roll each part into a rope about 1 inch in diameter. Cut the ropes into 1-inch pieces. Use a fork to create ridges on each piece of gnocchi.
4. Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2-3 minutes. Remove the gnocchi from the water and set them aside in a colander.
5. Make the Sauce
In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and onion and cook until softened, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, oregano, basil, sugar, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
6. Combine the Gnocchi and Sauce
Add the cooked gnocchi to the sauce and stir to combine. Cook for 5-7 minutes, or until the gnocchi are heated through.
7. Serve and Enjoy
Garnish with fresh parsley or grated Parmesan cheese and serve immediately.
Tips for Success
- Use russet potatoes for the best texture.
- Don’t overmix the gnocchi dough.
- Cook the gnocchi in batches to avoid overcrowding.
- Don’t overcook the sauce. It should be slightly chunky.
- Serve the gnocchi hot with your favorite toppings.
Variations
- Spinach Gnocchi: Add 1 cup of cooked and chopped spinach to the gnocchi dough.
- Sun-Dried Tomato Gnocchi: Add 1/2 cup of chopped sun-dried tomatoes to the sauce.
- Sausage Gnocchi: Brown 1 pound of Italian sausage and add it to the sauce.
- Creamy Gnocchi: Stir in 1 cup of heavy cream to the sauce.
The Ultimate Pairing
For the perfect complement to your homemade gnocchi Olive Garden, consider these pairings:
- Salad: A fresh mixed greens salad with a light vinaigrette dressing.
- Bread: Crusty breadsticks or focaccia to soak up the delicious sauce.
- Wine: A light red wine, such as Pinot Noir or Chianti.
Popular Questions
1. Can I make gnocchi ahead of time?
Yes, you can make the gnocchi up to a day ahead. Store them in the refrigerator in a single layer on a baking sheet. When ready to cook, bring a pot of salted water to a boil and cook the gnocchi until they float to the top.
2. Can I freeze gnocchi?
Yes, you can freeze gnocchi for up to 3 months. Place the cooked gnocchi on a baking sheet and freeze until solid. Then, transfer the gnocchi to a freezer-safe bag. When ready to cook, thaw the gnocchi in the refrigerator overnight and cook according to the instructions.
3. What if I don’t have a fork to create ridges on the gnocchi?
You can use a knife or a bench scraper to create ridges. Alternatively, you can simply roll the gnocchi into balls.
