Potato Gnocchi
Delightfully soft and pillowy dumplings that are a staple in Italian cuisine, perfect for pairing with various sauces.
Ingredients
For the Gnocchi
- 2 lbs floury potatoes (Yukon Gold, Russet, or Maris Piper) Choose the right type of potato for the best texture.
- 2 cups flour (Italian 00 flour or all-purpose flour)
- 1 medium egg Can be omitted for an egg-free version.
- to taste Salt
Instructions
Preparation of Potatoes
- Wash the potatoes thoroughly to remove any dirt.
- Boil the potatoes in salted water until they are fork-tender, about 40-45 minutes.
- Drain the potatoes and allow them to cool slightly.
- Peel the potatoes while they are still warm.
- Pass the peeled potatoes through a potato ricer or mash them until smooth.
Making the Dough
- Spread the warm potato on a clean work surface and allow it to cool completely.
- Make a well in the center of the mashed potatoes and add the flour, egg, and a pinch of salt.
- Gently combine the ingredients until a soft dough forms.
- Knead briefly until it holds together, being cautious not to overwork it.
Cutting and Shaping the Gnocchi
- Divide the dough into manageable portions and roll each into a long rope, about 3/4-inch thick.
- Cut the ropes into 1-inch pieces.
- Shape the gnocchi using the tines of a fork or a gnocchi board to create impressions.
Cooking the Gnocchi
- Bring a large pot of salted water to a boil.
- Add the gnocchi in batches, ensuring not to overcrowd the pot.
- Once they float to the surface, they are done—typically after 2-4 minutes.
- Remove them with a slotted spoon and transfer them to a plate.
Serving the Gnocchi
- Serve with a rich tomato sauce, sage brown butter, or a light garlic cream sauce.
- Garnish with freshly grated Parmesan cheese and fresh herbs.
Notes
Uncooked gnocchi can be stored in the refrigerator for up to 2 days. Freeze in a single layer and cook from frozen without thawing, adding a minute to the cooking time.