Homemade Potato Gnocchi
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 to 6
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Course
Main Course
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Cuisine
Italian
Homemade Potato Gnocchi
Description
The recipe starts with whole russet potatoes baked until tender, then peeled while still warm. The potato flesh is passed through a ricer or mashed until smooth to create a light base for the gnocchi dough. Flour, salt, and a beaten egg are gradually incorporated into the potatoes with gentle folding and kneading to develop a soft dough that is pliable but not sticky.
The technique of adding flour in parts allows control of dough texture, ensuring the final gnocchi are tender and pillowy rather than dense. These dumplings cook by boiling until they float to the surface, indicating readiness. The homemade quality stands out through the freshly roasted potatoes and simple ingredient list.
Gnocchi can be served with a variety of sauces such as butter and sage, tomato sauce, or pesto to complement their mild flavor and soft texture.
Ingredients
- 2 pounds russet potato 3 to 4 medium-large
- 1 egg beaten, large
- 1 teaspoon salt sea salt
- 1 cup all-purpose flour spooned and leveled, plus more as needed
Instructions
- Preheat the oven to 425°F.
- Use a fork to poke holes in the potatoes. Place on a baking sheet and bake for 45 to 60 minutes, or until tender when pierced with a fork.
- When the potatoes are cool enough to handle, but still warm, peel off and discard the skins. Pass the peeled potatoes through a ricer, or place them in a large bowl and mash with a fork until smooth.
- Transfer the potatoes to a lightly floured surface and form them into a wide, thin mound. Drizzle with the egg and sprinkle with the salt and a third of the flour. Use your hands or a bench scraper to lift and fold the potatoes into themselves to incorporate the egg and flour.
- When the first addition of flour is just incorporated, sprinkle the potatoes with another third of the flour. Fold and lightly knead the dough to incorporate it. Continue adding flour a little at time and kneading and folding the dough until it’s soft and pillowy, but not sticky. You may not need all the flour, or you might need a bit more. Knead the dough as little as possible to incorporate the flour. You don’t want to overwork it.
- Form the dough into a ball and cut it into 8 equal pieces. Dust your work surface and your hands with more flour and roll one piece into a rope about 1-inch in diameter. Cut it into ¾-inch pieces and transfer them to a floured plate or baking sheet. Repeat with the remaining dough.
- Optional step: Shape the gnocchi. Dip the tines of a fork in flour and hold the fork parallel to your work surface. Place one gnocco at the end of the tines and use one finger to press it into and along them. One side will have ridges and the other side will have an indentation from your finger. Repeat with the remaining gnocchi.
- Bring a large pot of salted water to a boil. Set a colander over a large bowl nearby. Add a third of the gnocchi to the boiling water and cook for about 2 minutes, or until they float. Use a slotted spoon to lift the gnocchi out of the boiling water and into the colander, then repeat twice with the remaining gnocchi.
- Serve with marinara sauce or pesto, or try another of the serving suggestions in the blog post above.
Notes
- This recipe yields about 1 pound 12 ounces of uncooked gnocchi.
User Reviews
Overall Rating
5
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