Description
Soft, pillowy Italian potato dumplings that melt in your mouth and pair perfectly with your favorite sauces—homemade gnocchi is rustic comfort at its finest.
Ingredients
- Russet Potatoes: 2 large (about 1.5 lbs) – starchy and dry for ideal dough texture
- All-Purpose Flour: 1 to 1½ cups – binds the dough while keeping it light
- Egg: 1 large – adds structure and richness
- Salt: 1 teaspoon – brings out the potato flavor
- Semolina Flour (optional): for dusting – helps prevent sticking and adds texture
Instructions
- Preheat Your Equipment: Preheat your oven to 400°F (200°C) for baking the potatoes.
- Combine Ingredients: Bake potatoes until tender (about 45 minutes). Let cool slightly, then peel and mash using a ricer or masher into a large bowl. Add egg, salt, and half the flour. Gently mix until a shaggy dough forms. Add more flour as needed.
- Prepare Your Cooking Vessel: Bring a large pot of salted water to a boil while shaping the gnocchi.
- Assemble the Dish: Turn dough onto a floured surface. Divide into 4 pieces, roll each into ropes about ¾ inch thick, and cut into 1-inch pieces. Press lightly with a fork or gnocchi board for ridges.
- Cook to Perfection: Drop gnocchi into boiling water in batches. They’re ready when they float to the surface (about 2–3 minutes). Remove with a slotted spoon.
- Finishing Touches: Serve immediately with your favorite sauce or sauté in butter for a golden crust.
- Serve and Enjoy: Plate generously, sprinkle with Parmesan, and dive into the ultimate comfort food.
Notes
- Use starchy potatoes like Russets for best texture.
- Do not over-knead the dough—keep it tender.
- Freeze uncooked gnocchi in a single layer before transferring to bags.
- Pan-fry boiled gnocchi in butter for a crisp, golden finish.
Nutrition
- Serving Size: 1 plate
- Calories: 270
- Sugar: 1g
- Sodium: 390mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg