Gnocchi From Scratch
User Reviews
5
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Prep Time
40 mins
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Cook Time
10 mins
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Total Time
50 mins
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Course
Main Course
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Cuisine
Italian
Gnocchi From Scratch
Description
The Gnocchi From Scratch recipe starts by boiling peeled russet potatoes until very tender, then draining and cooling them thoroughly to remove excess moisture. This step prevents the egg from cooking prematurely when added. The cooled potatoes are mashed with kosher salt, egg, and most of the flour until smooth and lump-free. Additional flour is gradually added until a soft but manageable dough forms, slightly sticky but not overly wet.
The dough is shaped into logs and cut into small sections about one inch long. Using a floured fork, the gnocchi pieces get their traditional ridges which help sauces cling. They are then arranged on a floured baking sheet to prevent sticking. This dough yields tender, delicate gnocchi with a smooth texture and slight chew.
The recipe includes freezing instructions, advising placing the cut gnocchi on a baking sheet to freeze individually before transferring to storage bags to prevent clumping. This makes them convenient to cook straight from the freezer later.
Ingredients
- 2 lbs russet potato
- 1 egg large
- 1 teaspoon kosher salt
- 3/4 cup + 1/4 cup possibly another 1/4 cup of flour + more for dusting
Instructions
- Peel russet potatoes, cut into about 1 inch pieces and cook in boiling water for 10-15 minutes until they are very soft with the touch of a fork.
- Drain potatoes in a colander and let them completely cool while they drain all the excess liquid. This is important so that they egg does not cook when it is added.
- When cool, transfer to a large bowl and add the salt, egg, and 3/4 cup of the flour and mash it all together until the potatoes are smooth and there are no chunks.
- Add the additional 1/4 cup and with your hands mix until a dough forms. It should be a soft dough but still a little bit sticky. Add more flour a little bit at a time if the dough completely sticks to your hands while you knead.
- Flour a surface suitable for rolling and cutting gnocchi and take a palm sized ball from the dough and roll it into a long 1 inch log.
- With a floured fork, cut 1 - 1 1/4 inch long pieces off of the log and place them on a well floured baking sheet.
- Repeat for the rest of the dough. The dough will become stickier as you near the end of it, just add a little flour as needed to make it workable to roll into a log.
- Cook immediately or store in freezer. Gnocchi can be frozen for up to 4-6 weeks*
- To cook, bring a large pot of salted water to a boil. Add 8-10 gnocchi at a time and cook for 60 seconds or until they rise to the top. If adding sauce to cooked gnocchi, cook for another 30-60 seconds, but if adding to saute pan, remove after the 60 seconds or float with a slotted spoon.
Notes
- Allow potatoes to cool completely before mixing with egg to prevent cooking the egg.
- The dough should be soft and slightly sticky; add flour slowly to avoid making gnocchi dense.
- Use a floured surface and tools to prevent sticking when rolling and cutting gnocchi.
- Freeze the cut gnocchi on a baking sheet for at least one hour before transferring to bags to keep them separate.
- Cook gnocchi directly from frozen or fresh by boiling until they float to the surface.
User Reviews
Overall Rating
5
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