Original Post: https://www.evolvingtable.com/gnocchi/
Homemade Potato Gnocchi Recipe
You might be surprised how easy it is to make Potato Gnocchi at home! It is simple to rice Russet potatoes, mix them with flour and egg, shape them into pillows, and then boil them to get that light and fluffy texture.
Servings: 6 servings
Ingredients
- 2 pounds Russet potatoes about 3-4 medium
- 1 teaspoon salt
- 1 large egg whisked
- 1 ½ cups flour divided, plus more for rolling
Instructions
- Bring a large pot of water to a boil. Cut potatoes in half and add them to the pot of boiling water. Boil for 25-30 minutes or until fork tender.2 pounds Russet potatoes
- Once cooked, rinse potatoes in a strainer under cold running water until cool to the touch. Remove the skin from the potatoes.
- Rice peeled potatoes using a potato ricer into a large bowl or add to a large bowl and rice with a fork or a pastry cutter. Do this until no large clumps are remaining.
- Add the whisked egg, salt, and 1 ¼ cups of flour. Mix by hand until all ingredients are well combined.1 teaspoon salt, 1 large egg
- Lightly flour a cutting board with the remaining ¼ cup of flour and continue kneading the dough for an additional 20-30 seconds.
- Grab a handful of the gnocchi dough and cover the remaining with a damp paper towel to prevent it from drying out. Carefully roll the dough into a rope shape about ½” thick. If it’s thicker than this, divide the rope into two and continue shaping it until it is no thicker than ½”.
- Cut the rope into ½” squares of dough. Roll the squares on the tines of a lightly floured fork or on a gnocchi board to create ridges.
- For the gnocchi board: Place the flat end of a square of gnocchi onto a board that has been lightly floured to prevent sticking. Slowly roll it forward, applying firm but gentle pressure as you go. Round out the ends when finished to create a cylindrical shape.
- Bring another large pot of water to a boil (with fresh water) and add roughly 15-20 gnocchi at a time, being careful not to overcrowd the pot. Boil for 1-2 minutes, or until the gnocchi begins to float. As soon as each one starts to float, wait 10-15 seconds and then remove from the pot. Repeat this process with the remaining gnocchi.
- Serve immediately with homemade pesto or toss in a Lemon Garlic Sage Sauce.
Video
Notes
- Nutritional Information is calculated without the Lemon Garlic Sage Sauce.
- Potato: Use a starchy potato variety, not a waxy type, for the best fluffy texture.
- Cooking: Pull out the gnocchi within 10-15 seconds of them floating to the top to prevent overcooking.
- Tools: A potato ricer makes the texture super fine while a gnocchi board makes rolling them a breeze!
- To Store: Once cooked, gnocchi will last for 2 days in the refrigerator before the texture starts to get gummy.
- To Freeze: Place on a large baking sheet lined with wax paper and freeze for 4 hours. Remove from pan and add to a ziplock bag or a freezer safe container.
Nutrition
Calories: 230kcal | Carbohydrates: 49g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 336mg | Potassium: 641mg | Fiber: 5g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 3mg
