Homemade Potato Gnocchi Recipe
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5.0
18 reviews
Excellent
Homemade Potato Gnocchi Recipe
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You might be surprised how easy it is to make Potato Gnocchi at home! It is simple to rice Russet potatoes, mix them with flour and egg, shape them into pillows, and then boil them to get that light and fluffy texture.
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Ingredients
- 2 lbs. Russet potatoes about 3-4 medium
- 1 tsp. salt
- 1 egg whisked
- 1 ½ cups flour divided, plus more for rolling
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Instructions
- Bring a large pot of water to a boil. Cut potatoes in half and add them to the pot of boiling water. Boil for 25-30 minutes or until fork tender.
- Once cooked, rinse potatoes in a strainer under cold running water until cool to the touch. Remove the skin from the potatoes.
- Rice peeled potatoes using a potato ricer into a large bowl or add to a large bowl and rice with a fork or a pastry cutter. Do this until no large clumps are remaining.
- Add the whisked egg, salt, and 1 ¼ cups of flour. Mix by hand until all ingredients are well combined.
- Lightly flour a cutting board with the remaining ¼ cup of flour and continue kneading the dough for an additional 20-30 seconds.
- Grab a handful of the gnocchi dough and cover the remaining with a damp paper towel to prevent it from drying out. Carefully roll the dough into a rope shape about ½” thick. If it’s thicker than this, divide the rope into two and continue shaping it until it is no thicker than ½”.
- Cut the rope into ½” squares of dough. Roll the squares on the tines of a lightly floured fork or on a gnocchi board to create ridges.
- For the gnocchi board: Place the flat end of a square of gnocchi onto a board that has been lightly floured to prevent sticking. Slowly roll it forward, applying firm but gentle pressure as you go. Round out the ends when finished to create a cylindrical shape.
- Bring another large pot of water to a boil (with fresh water) and add roughly 15-20 gnocchi at a time, being careful not to overcrowd the pot. Boil for 1-2 minutes, or until the gnocchi begins to float. As soon as each one starts to float, wait 10-15 seconds and then remove from the pot. Repeat this process with the remaining gnocchi.
- Serve immediately with homemade pesto or toss in a Lemon Garlic Sage Sauce.
Notes
- Lemon Garlic Sage Sauce6 Tbsp. butter4 cloves garlic, finely minced¼ cup sage, finely chopped½ tsp. salt, to taste¼ tsp. black pepper, to taste2-3 Tbsp. lemon juiceParmesan cheese, optional
- Add 3 tablespoons butter to a large skillet over medium heat. Wait until it is melted and add in half of the gnocchi. Sauté for 2-3 minutes per side, or until the sides crisp up and turn golden.
- Add in half of the minced garlic, sage, salt, and black pepper during the last minute of cooking and continue sautéing for 1 minute, stirring occasionally so the sage doesn't burn.Turn off the heat and stir in 1 tablespoon of fresh lemon juice. Repeat this process with the remaining gnocchi. Serve with freshly grated Parmesan cheese and enjoy!
- Nutritional Information is calculated without the Lemon Garlic Sage Sauce.
- To Store: Once cooked, gnocchi will last for 2 days in the refrigerator before the texture starts to get gummy.
- To Freeze: Place on a large baking sheet lined with wax paper and freeze for 4 hours. Remove from pan and add to a ziplock bag or a freezer safe container.
Nutrition Information
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Calories
230kcal
(12%)
Carbohydrates
49g
(16%)
Protein
7g
(14%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
336mg
(14%)
Potassium
641mg
(18%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
41IU
(1%)
Vitamin C
9mg
(10%)
Calcium
44mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 336mg | 14% |
| Potassium | 641mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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