Gnocchi Recipe
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
247 kcal
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Course
Main Course
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Cuisine
Italian
Gnocchi Recipe
Description
The Gnocchi Recipe uses peeled russet potatoes boiled until fork tender, then mashed to a smooth texture without overworking. Flour mixed with salt combines with beaten egg and mashed potatoes to form a dough that is soft and slightly sticky but workable. Minimal kneading prevents the gnocchi from becoming tough. The dough is portioned into logs about ¾ inch in diameter, then cut into small pieces approximately ¾ inch long, which creates uniformly sized dumplings.
The final gnocchi texture balances softness from potatoes and chew from flour and egg. The cooking method emphasizes gentle mixing and shaping to maintain the ideal texture. After forming, the gnocchi can be cooked or stored carefully.
Leftover gnocchi keep well refrigerated in an airtight container for up to three days. The recipe suggests reheating in the microwave or on stovetop with a splash of broth to prevent drying out while warming. This reheating technique preserves the tender texture and prevents stickiness. The gnocchi pairs well with a variety of sauces or simply butter and herbs and can be a foundation for numerous dishes.
Ingredients
- 2 pound russet potato peeled (about 4 medium
- 1 ½ cup all-purpose flour more for kneading and rolling
- 1 teaspoon salt
- 1 large egg beaten
Instructions
- Fill a pot of water with enough cold water to cover the potatoes by at least 2 inches. Add the potatoes to the pot and bring to a boil over medium-high heat. Cook until the potatoes are fork tender, about 20 to 30 minutes. Drain and cool, then mash them using a fork or potato masher.
- Lightly flour your work surface. In another medium bowl mix the flour with the salt.
- Add the egg to the potatoes, then add the flour mixture. Using your hands, mix until the flour is moistened then transfer the dough onto the floured work surface. Gather the dough together and start kneading until the flour is fully incorporated into the dough. The dough is done when it's smooth and a little sticky. Do not over knead the dough or the gnocchi will be tough.
- Cut the dough into 8 equal sized pieces. Roll each piece into long snake-shaped log, that's about ¾ of an inch in diameter.
- Using a sharp knife or dough cutter, cut the logs into small 3/4 inch pieces. Place finished gnocchi onto a baking sheet lined with parchment paper, while you're working with the rest of the dough. Dust each gnocchi with a bit of extra flour.
- To shape the gnocchi, hold a fork in one hand and place a gnocchi against the tines of the fork. With a light touch, use your thumb and press in and down the length of the fork. This step is optional.
Cook the gnocchi
- Bring a pot of salted water to a boil then add gnocchi to the pot. The gnocchi is done cooking when they pop to the top. Use a slotted spoon to remove the gnocchi from the water. Serve gnocchi as desired.
Notes
- Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
- Reheat gnocchi in the microwave or on the stovetop with a splash of chicken or vegetable broth to prevent drying out.
- Avoid over-kneading the dough to maintain light texture and tender gnocchi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 247kcal | 12% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 409mg | 17% |
| Potassium | 677mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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