Potato Gnocchi
User Reviews
5
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Prep Time
45 mins
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Cook Time
35 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
171 kcal
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Course
Main Course
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Cuisine
Italian
Potato Gnocchi
Description
This Potato Gnocchi recipe starts by boiling whole russet potatoes until tender, then peeling and ricing them to create a smooth base. The potatoes are cooled slightly before mixing with fine sea salt, flour, and beaten egg. Kneading for only 30-45 seconds avoids overworking the dough, which could make the gnocchi tough, while enough flour is added to form a cohesive mass without drying it out.
The dough is divided and worked on a floured surface to cut and shape the gnocchi. Dusting with semolina flour keeps the dumplings from sticking during handling and cooking. Gnocchi cooks quickly in boiling water and are suitable to serve with a variety of sauces, from simple butter and sage to tomato-based ones.
The recipe yields about 8 moderate servings. Potatoes can also be steamed or baked for drier texture, improving dough consistency. Gnocchi should be cooked immediately or frozen on floured trays and stored in freezer bags up to 3 months. Using minimal flour and brief kneading helps maintain a light, tender bite.
Ingredients
- 2 pounds russet potato
- 1 teaspoon salt fine sea salt
- 1 1/2 cups all-purpose flour plus extra if required and for dusting
- 1 large egg beaten
- 2 tablespoons semolina flour for dusting only
Instructions
- Place potatoes in pot and fill 2 inches above with cold water. Bring to a boil then turn heat to medium and cook partially covered for 30-35 minutes or until potatoes are tender. If a sharp knife slides through the potatoes, they are ready to be drained.
- Drain potatoes in a colander, then spread out on a board to cool. Once potatoes are cool enough to handle, peel and discard all the skin. Run the still warm potatoes through a ricer.
- Place the riced potatoes on a large work surface. Once potatoes are fairly cool, sprinkle with the salt, the flour, and drizzle the egg.
- Fold the mixture together with a bench scraper to incorporate the flour into the potatoes. Form a rough mass by kneading for 30-45 seconds, but don't overdo it. If too wet use a bit more extra flour, working hard to use no more flour than necessary.
- Once a cohesive ball has been formed place it to the side. Clean the work surface completely and sprinkle flour onto the work surface.
- Grab 1/6 of the dough or about the size of a lemon and begin rolling the dough into a string about 1/2 to 3/4 of an inch thick.
- Once completely rolled out, cut with a sharp knife or bench scraper individual pieces about 3/4 to 1 inch long. Gnocchi can be grooved with a gnocchi paddle, fork, or left as is.
- Place the cut gnocchi on a parchment paper lined baking sheet that has been sprinkled with semolina flour or all-purpose flour. Make sure to keep the gnocchi pieces separated to avoid any sticking. Repeat with remaining dough.
- Once a full tray has filled up with gnocchi, place it in the freezer for 2- 3 hours to harden. Gnocchi can be cooked right away or saved in freezer bags for up to 3 months.
- To cook gnocchi, bring a large pot of salted water to boil and drop in a small batch (about 15-20 gnocchi at a time). Once the gnocchi float to the top, remove with a slotted spoon and place into your choice of sauce. Enjoy!
Notes
- This recipe yields approximately 2 pounds of gnocchi, serving about 8 moderate portions.
- Potatoes can be steamed or baked instead of boiled for a drier texture.
- Only knead the dough 30-45 seconds to avoid toughness.
- Extra flour is used for rolling and handling to prevent sticking.
- Cook gnocchi immediately or freeze shaped pieces on floured trays before storing in freezer bags for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 35.8g | 12% |
| Protein | 5g | 10% |
| Fat | 0.9g | 1% |
| Saturated Fat | 0.2g | 1% |
| Cholesterol | 20mg | 7% |
| Sodium | 249mg | 10% |
| Potassium | 494mg | 11% |
| Fiber | 3.4g | 14% |
| Sugar | 1.4g | 3% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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