How to Make Homemade Potato Gnocchi
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Total Time
1 hr
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Course
Soup
How to Make Homemade Potato Gnocchi
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 500 g potato Russet or other mealy, 1 lb, see notes
- 125 g flour 1/4 lb, more or less
- 1 egg optional
- salt
Instructions
- Boil or steam the potatoes with their jackets on until very tender. To test for doneness, stick a pairing knife into one of the potatoes; if you can slip it out easily without picking up the potato, then it's done.
- Drain the potatoes and, as soon as they are cool enough to handle, peel them and pass them through a food mill or potato ricer into a large bowl.
- Working very gently with a wooden spoon or spatula, mix into the puréed potato a generous pinch of salt, the egg (optional) and enough flour to make a smooth, soft and only slightly sticky dough. Do not knead the dough or it will become gummy, just mix the ingredients together as gingerly as you can.
- Form the dough into a ball and place it on a well floured surface.
- Break off a handful of the dough and roll that with both hands until you have a ‘rope’ about the thickness of your thumb.
- Cut this rope into 2.5 cm (1 inch) lengths. Take each bit of dough and flip it with your index finger against the inside of a fork (or if you have one, the special rigagnocchi, or ‘gnocchi paddle’).
- Place your gnocchi on a lightly floured baking sheet as you make them.
- Cook the gnocchi in a gently boiling well-salted water. They are done just as soon as they rise to the surface of the water.
- Transfer to a bowl immediately and then dress them with the sauce of your choice.
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