Potato Gnocchi
User Reviews
5.0
9 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Total Time
1 hr 42 mins
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Servings
4
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Calories
97 kcal
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Course
Main Course
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Cuisine
Italian
Potato Gnocchi
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This potato gnocchi recipe has become a new family favorite. Discover, like we did in Italy, how easy and delicious making homemade gnocchi can be.
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Ingredients
- 4-5 small Yukon gold potatoes (or Russett potatoes, see notes above)
- 100 grams "00" flour (appx 1 cup, may need more for kneading surface)
- 1 egg yolk
- 1/2 teaspoon salt (or to taste)
- black pepper to taste
- 1/2 teaspoon Grated Grana Padano (you can also use Parmigiano Reggiano)
- 1 pinch ground nutmeg
- 1/2 cup fresh mozzarella (cut into small 1/4-1/2" cubes)
Tomato Sauce
- 1 tablespoon olive oil
- 1/2 cup onion very finely chopped, or blended
- 1 can (800 g) whole, peeled DOP San Marzano Tomatoes
- 3 teaspoons salt (or to taste, you want to keep salting until the acid-y taste from the tomatoes is balanced out)
- fresh basil to taste
Toppings
- fresh mozzarella to taste
- fresh basil to taste
- Grana Padano (or fresh parmesan) to taste
Instructions
- Bring a large pot of salted water to a boil. Rinse potatoes and add them to the pot (they do not need to be peeled). Cook until tender but still fairly firm (fork tender). Drain, cool, and put through a ricer (or mash). For best results, allow the potatoes to dry after ricing. Spread them out and let them dry for an hour or cover lightly and refrigerate overnight. *If you are wanting to make your gnocchi with the sauce-- prepare the sauce now (see below) and allow it to simmer on low while you prepare the gnocchi.
- Preheat oven to 400-degrees F.(Note: The next two steps can also be done in a stand mixer with the paddle attachment until mixed and then the dough hook until a dough forms.)Pour the flour our on a clean, lightly floured surface. Make a well in the flour and add 250 grams of the riced potato.
- Add the egg yolk, salt, pepper Grana Padano, and nutmeg.
- Using your hands, mix the ingredients together and then knead until combined and a dough ball forms. Shape small portions of the dough into "snakes". On a floured surface, cut snaked into half-inch pieces. Roll each piece by placing your finger at the top of each seam and rolling your finger down, forming a pocket. (Click on the video below to see how this is done)
- Roll around in the sieve until excess flour is removed and the dough has formed into pretty gnocchi ball.
- Place a square of mozzarella in each "pocket" and pinch shut. Sprinkle with flour and then place all of the dough balls in a sieve.
- Bring a large pot of salted water to a boil. Drop in all the gnocchi and boil until gnocchi has risen to the top (about 3-5 minutes).
- Drain and add to the sauce. Gently stir until well combined.
- Scoop the gnocchi into individual souffle dishes or into a small casserole dish if serving family-style. Add fresh basil, grana padano (or fresh parmesan) to taste. Cover with fresh mozzarella, hiding the basil under the mozzarella so the basil doesn't burn.
- Place in the oven on the top rack and bake for 12 minutes.Carefully remove from the oven and serve.
For The Tomato Sauce:
- Heat the olive oil in a deep skillet or sauce pan until hot. Add onion and stir until onion has lightly caramelized. Add the tomatoes and blend it all together using an immersion blender until smooth. Add salt, to taste. Keep adding salt until the acidity from the tomatoes has been mellowed out (about 3+ teaspoons). (If you don't have an immersion blender, combine the tomatoes, salt, and caramelized onion in a blender and puree. Return to the skillet to heat.)
- Allow to simmer on low, stirring occasionally, until ready to serve. Stir in fresh basil just a minute or two before serving.
Nutrition Information
Show Details
Calories
97kcal
(5%)
Carbohydrates
2g
(1%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
60mg
(20%)
Sodium
2126mg
(89%)
Potassium
46mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
160IU
(3%)
Vitamin C
1mg
(1%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 2126mg | 89% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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