Homemade Potato Gnocchi
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
5 mins
-
Additional Time
30 mins
-
Total Time
1 hr 5 mins
-
Servings
6
-
Calories
206 kcal
-
Course
Main Course
-
Cuisine
Italian
Homemade Potato Gnocchi
Description
This Homemade Potato Gnocchi recipe relies on high-starch russet potatoes cooked whole with their skins on, which are then peeled and riced to ensure a smooth, fluffy texture. Mixing in flour, salt, and egg binds the dough without making it tough, as long as it is gently kneaded and not overworked. The dough’s softness allows for delicate gnocchi that are light rather than dense.
The shaping technique involves cutting rolled ropes of dough into pieces and pressing or rolling each piece on a gnocchi board or fork to form characteristic ridges. These ridges help sauces cling to the gnocchi once cooked. The prepared dumplings are then boiled until they float to the surface, indicating they are done.
Gnocchi can be served with a variety of sauces, such as brown butter and sage, tomato sauce, or creamy mushroom, making them a flexible dish that can adapt to many meal styles. The method emphasizes achievable texture and shaping for tender, flavorful bites.
Ingredients
- 2 pounds russet potato high starch potatoes like Russets work the best for a pillowy soft texture), scrubbed clean but not peeled
- 1 cup all-purpose flour , plus more as needed depending on the moisture content of the potatoes
- 1 teaspoon salt
- 1 egg room temperature, large
Instructions
- Boil the potatoes whole, skins on, in lightly salted water until tender. Drain and let sit until cool enough to handle but still warm. Peel and discard the skins. Press the potatoes through a potato ricer (two options include stainless steel or dishwasher safe hard plastic) or food mill into a bowl. This is imperative for the right texture as mashing them will produce dense, stodgy gnocchi. Add the flour, salt and egg to the riced potatoes. Use your hands to knead the mixture into a smooth, soft dough but do not over-mix. The dough should nice and soft but not sticky; if it is, add a little more flour.
- Divide the dough into four pieces and rolling each piece into a rope 3/4 inches in diameter and then cut it into 3/4 inch pieces. Take each piece, one at a time, set it on a floured gnocchi board, press down into the center of it to make a divot, and then roll it down the gnocchi board, gently pressing down on it, so it folds over itself like a curl of butter. Alternatively roll the gnocchi down the tines of a large fork. Toss the finished gnocchi in some flour to prevent them from sticking together while cooking, spread them out single layer, and let them air dry for about 30 minutes before cooking to allow them to develop a thin skin so they will better hold their shape when cooked. Ideally place them in the freezer for 2-3 hours before boiling them.
- Bring lightly salted water to a rapid boil in a large pot. Add the gnocchi and let cook for about 2-3 minutes or until the gnocchi rise to the top, stirring once shortly after placing them in the water. Once they've risen to the top remove the gnocchi with a slotted spoon and serve immediately, tossing it in the sauce of your choice with a little of the gnocchi cooking water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 27mg | 9% |
| Sodium | 406mg | 17% |
| Potassium | 663mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
