Simple Homemade Gnocchi
A delightful introduction to Italian cuisine, these soft and pillowy gnocchi are perfect for any meal.
Servings: 4 servings
Calories: 250kcal
Equipment
- Large Pot
- Potato Ricer or Masher
- Mixing Bowl
- Knife or Bench Scraper
- Floured Surface
Ingredients
Ingredients
- 2 pounds Starchy Potatoes (Russets or Yukon Golds) Boil whole with skins on until tender.
- 1.5 cups All-purpose Flour Adjust based on moisture content of potatoes.
- 1 large Egg Lightly beaten to bind the mixture.
- 1 teaspoon Salt Enhances flavor of the dough.
- 1 pinch Nutmeg or Black Pepper Optional for added flavor.
Instructions
- 1. Prepare the potatoes by washing and boiling them in cold water until fork-tender, about 30-40 minutes. Drain and let cool slightly.
- 2. Peel the warm potatoes and mash them until smooth and lump-free. Spread the mashed potatoes out to cool completely.
- 3. Create a well in the center of the cooled mashed potatoes and add flour, salt, and the beaten egg. Use a fork to combine gently.
- 4. Knead the dough gently until soft and slightly sticky. Add more flour if necessary to achieve the right consistency.
- 5. Divide the dough into four portions and roll each into a rope about 1/2 inch thick. Cut into 1-inch pieces.
- 6. Roll each piece over the tines of a fork to create ridges. Place on a floured baking sheet.
- 7. Boil a large pot of salted water and add gnocchi in batches. Cook until they float, about 2-3 minutes.
- 8. Remove gnocchi with a slotted spoon and serve immediately with your choice of sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. You can freeze uncooked gnocchi for later use.