Homemade Potato Gnocchi Recipe
User Reviews
5
Homemade Potato Gnocchi Recipe
Description
To make the gnocchi, russet potatoes are boiled until fork-tender, peeled, and passed through a ricer or mashed finely to avoid lumps. The mashed potatoes are mixed with whisked egg, salt, and flour to form a soft but manageable dough. After kneading briefly, the dough is rolled into ropes about half an inch thick, then cut into small bitesize pieces typical of gnocchi.
For serving, a lemon garlic sage sauce is prepared by melting butter in a skillet and sautéing half the gnocchi until golden and lightly crisped. Minced garlic and chopped sage are added near the end to infuse flavor without burning. A splash of lemon juice finishes the sauce adding brightness. The process is repeated with the remaining gnocchi. Optionally, grated Parmesan cheese can be sprinkled on top to add a nutty, salty layer.
The gnocchi offers a soft and tender bite contrasted by the golden sautéed edges. The lemon garlic sage sauce adds aromatic warmth and subtle acidity, pairing well with the mild potato dumplings. It is a satisfying dish suitable for a weekend homemade meal.
Cooked gnocchi can be refrigerated for up to 2 days before texture declines. For longer storage, they can be frozen spread out on wax paper, then stored in freezer-safe containers for several hours. Proper cooking and sautéing techniques prevent the gnocchi from becoming gummy.
Ingredients
- 2 lbs. russet potato about 3-4 medium
- 1 tsp. salt
- 1 egg whisked
- 1 ½ cups flour divided, plus more for rolling
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
- To store, keep cooked gnocchi refrigerated up to 2 days; texture may become gummy after that.
- Freeze uncooked gnocchi spread on wax paper for 4 hours before transferring to airtight containers for longer storage.
- Sauté gnocchi in butter with garlic and sage until golden, then finish with lemon juice for best flavor.
- Serve with freshly grated Parmesan cheese to enhance the dish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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