Potato Gnocchi
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 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
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Light and airy gnocchi made from riced russet potatoes, flour, and egg. Serve with your favorite sauce for the perfect Italian meal.
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Ingredients
- 2 pounds Russet potatoes
- 1 teaspoon 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
- The recipe makes roughly 2 pounds of gnocchi or 8 moderate-sized servings.
- Instead of boiling, the potatoes can be steamed or baked at 400f until very tender for 60-75 minutes. Some people have better results with baking the potatoes as they tend to be dryer.
- The exact amount of flour required will vary but a good general rule is 1 1/2 cups to 2 pounds of potatoes.
- Only knead for 30-45 seconds or just enough to form a cohesive mass.
- Use extra flour for rolling and handling the gnocchi to avoid sticking.
- Formed gnocchi should be cooked right away or frozen.
- Freeze gnocchi on floured baking sheets initially (2-3 hours) then store in freezer bags for up to 3 months.
Nutrition Information
Show Details
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
(14%)
Fiber
3.4g
(14%)
Sugar
1.4g
(3%)
Calcium
17mg
(2%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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