Live Fire Republic’s Smoked Potato Gnocchi
If you’re a fan of Italian cuisine, you’ve probably had gnocchi before. But, have you ever tried making your own homemade smoked potato gnocchi? Trust us, it’s easier than you might think, while the flavor and texture are entirely out of this world.
First things first, you’ll need to save this recipe by LFR Collab Partner, Pitmaster Cory Walby of Saturday Night Test Kitchen. Next, smoke a pile of potatoes. This is a great way to infuse them with delicious smoky flavor while also getting rid of excess moisture, which can make your gnocchi dense.
Next, you’ll mix your mashed potatoes with flour, oil, and any other desired ingredients (such as eggs) to form a dough. Roll the dough into small balls and shape them into little pillows, just like traditional gnocchi. Bring a pot of salted water to a boil and drop in the gnocchi. The gnocchi will float to the surface when they’re done.
Serve your homemade smoked potato gnocchi with your favorite sauce – we recommend a simple brown butter and sage sauce or a classic marinara. Now, while all that sounds simple, follow the fool-proof instruction below and I promise, your taste buds and guests will thank you for this insanely delicious homemade Italian dish.
What is the History of Gnocchi?
Gnocchi is a classic Italian dish that has been enjoyed for centuries. The origins of gnocchi can be traced back to ancient Roman times, where they were made with a variety of ingredients including semolina, wheat, and potato. However, the potato-based gnocchi that we know and love today didn’t become popular until the 16th century when potatoes were introduced to Europe from the New World.
Gnocchi quickly became a popular peasant food throughout Italy due to the affordability and versatility of potatoes. They were often served with simple sauces or leftovers from other meals, making them a popular way to stretch ingredients and make the most of what was available.
Over time, gnocchi recipes evolved to include variations made with different ingredients, such as spinach. Today, there are countless ways to prepare gnocchi, from the classic potato gnocchi to more modern versions made with sweet potatoes or even pumpkin.
No matter how it’s prepared, gnocchi remain a beloved staple in Italian cuisine and a testament to the creativity and resourcefulness of Italian cooks throughout history.
Key Ingredients Used in This Recipe
Russet Potato: Russet potatoes create the ideal fluffy texture for gnocchi with their soft, pillowy texture and low moisture content.
High-Quality Olive Oil: Add for unbeatable flavor and a healthy dose of heart-healthy monounsaturated fats to your homemade gnocchi.
Flaky Sea Salt: Flaky sea salt adds crunch, bursts of flavor, complements creaminess, and enhances smoked potato notes.
00 Flour: Use low-protein 00 flour for silky-smooth gnocchi dough that’s light and tender, essential for perfect gnocchi.
What To Serve Alongside Smoked Potato Gnocchi
Caprese Salad
Pair with Italian Caprese salad, fresh tomatoes, mozzarella, and basil, a perfect accompaniment to gnocchi.
Arancini Fried Rice Balls with Cheese and Smoky Prosciutto
a decadent addition to your Italian meal, contrasting the soft gnocchi.
Roasted Beet Salad
Roasted beets + tangy goat cheese + balsamic vinaigrette = sweet and earthy flavor combination.
Roasted Brussels Sprouts with Pancetta
Pancetta’s saltiness and savoriness complement the smoky, earthy gnocchi for a timeless classic.
Charred Broccoli Rabe
Charred broccoli rabe complements gnocchi well, adding depth with its slight bitterness to the creamy dish.
FAQs: Homemade Smoked Potato Gnocchi
What are gnocchi? Gnocchi are an Italian pasta or dumpling, the most common of which is classic potato gnocchi. Most traditionally, small lumps of dough are rolled into pillow-like shapes made of cooked mashed potatoes, flour, oil (and eggs).
Can I use other types of potatoes besides Russet potatoes for my gnocchi? Russet potatoes are ideal, but low-moisture Yukon Golds can also achieve that pillowy texture in gnocchi.
How can I prevent my gnocchi from being dense and heavy? “Less flour, less kneading, fluffier gnocchi.”
How do I know when gnocchi are cooked? Gnocchi will float to the surface when done. This should take only a few minutes.
Can I freeze my gnocchi for later? Absolutely, up to 2 months!
Can I use gluten-free flour for my gnocchi? Yes! Use almond or rice flour for gluten-free gnocchi, adjusting recipe for proper texture.
Best Beverage Pairings for Homemade Smoked Potato Gnocchi
Craft Beer Pairings:
- Peroni Nastro Azzurro – A classic Italian lager that pairs perfectly with the creamy, rich flavor of smoked potato gnocchi.
- Rogue Hazelnut Brown Nectar – Full-bodied beer pairs with smoky gnocchi, adding depth to the dish with its nutty notes.
Cocktail Pairings:
- Bellini – The cocktail’s floral notes refreshingly cut through the rich and decadent profile of the potato gnocchi.
- Amaretto Sour – Amaretto’s nutty sweetness complements smoky gnocchi, achieving sweet and savory balance in this cocktail. Alternative: Limoncello Spritz
Wine Pairings:
- Chianti – Italian wine complements gnocchi with bold, tannic flavors that perfectly balance the richness of the dish.
- Nebbiolo – Pair bold full-bodied wine with gnocchi & hearty meat sauce to cut through the richness of the dish.
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Ingredients
- 5-6 large russet potato
- 2 tbsp olive oil
- flaky sea salt
- 2 1/2 cups russet potato mashed, or riced
- 1 1/4 cup 00 Flour
- 1 tsp of salt
- ¼ cup flour for rolling
Instructions
- Get the Smoker rolling and toss the taters in the oil and salt them well( this will help remove more of the moisture! ). Place them into the preheated smoker and them cook till they are easily pierced with a knife, roughly 1 ½ hour. Remove them from the smoker and allow to cool.
- Once potato is cooled, halve each one. Using a spoon, remove all of the flesh from the potatoes leaving only the skin and dump it into a clean bowl. Once the potatoes are all cleaned, using a ricer and another bowl, mash all of the potatoes so that there are no lumps!
- Into a new bowl, measure out the potato and place it in. Next, add the oil and salt. Now, begin to add your flour. I add 1 cup in, mix it real well, then test it. Is it sticky, is it too stiff…You don’t want to add too much flour and make it stiff. Just keep the flour ready in case you need it.
- Once dough is formed, cut ball into 4 quarters. Cover 3 of them with a tea towel to keep it from drying out.
- Working a quarter at a time, roll out into a 1/2” thick Tube. Cut the tube into 3/4” to 1” pieces.
- Now you can get creative. You could leave the Gnocchi as is here, or you can get some grooves on it. You can great the classic grooved look by using the back of a fork, or using a Gnocchi Board! I do love the board for this, as the grooves are smaller and tighter.
- That’s it. You can freeze on a Cookie sheet with Parchment paper and covered with plastic wrap, or go straight to the water with them. If you do cook them, salted boiling water and cook till floating! So Easy!!!
