Potato Gnocchi
Pillowy potato dumplings formed by hand and dusted lightly with flour.
Dietary
Vegetarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
These gnocchi rely on baked russet potatoes for a dry, fluffy base that keeps the dough light and tender. A gentle hand with the flour prevents dense, gummy dumplings, resulting in pillows that hold sauce beautifully. Serve with melted butter and sage, marinara, or a simple grating of Parmesan for a comforting Italian-inspired meal.
Ingredients
- 2 pounds russet potatoes
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup grated Parmesan cheese
Method
-
Preheat the oven to 400°F. Pierce the potatoes several times with a fork and bake directly on the oven rack until very tender, about 50 to 60 minutes.
-
While still warm, halve the potatoes and scoop the flesh into a bowl, then pass it through a potato ricer or food mill onto a clean work surface.
-
Let the riced potato cool for about 10 minutes until just warm to the touch.
-
Sprinkle the flour, salt, and nutmeg over the potato, then drizzle the beaten egg and Parmesan over the top.
-
Gently fold and knead the mixture together just until a soft, slightly sticky dough forms, about 1 minute. Avoid overworking the dough.
-
Divide the dough into 6 portions. Roll each portion on a lightly floured surface into a rope about 3/4 inch thick.
-
Cut each rope into 3/4-inch pieces. Roll each piece along the tines of a fork or a gnocchi board to create ridges, if desired.
-
Arrange the shaped gnocchi in a single layer on a floured baking sheet until ready to cook.
-
Bring a 6-quart saucepan of generously salted water to a boil.
-
Add the gnocchi in batches and cook until they float to the surface and are tender, about 2 to 3 minutes.
-
Remove the gnocchi with a slotted spoon, drain briefly, and transfer to a serving dish. Toss with your sauce of choice and serve immediately.
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Potato Gnocchi
These gnocchi rely on baked russet potatoes for a dry, fluffy base that keeps the dough light and tender. A gentle hand with the flour prevents dense, gummy dumplings, resulting in pillows that hold sauce beautifully. Serve with melted butter and sage, marinara, or a simple grating of Parmesan for a comforting Italian-inspired meal.
1 hr 45 min 4 servings 320 cal
Ingredients
- 2 pounds russet potatoes
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup grated Parmesan cheese
Method
- 1
Preheat the oven to 400°F. Pierce the potatoes several times with a fork and bake directly on the oven rack until very tender, about 50 to 60 minutes.
- 2
While still warm, halve the potatoes and scoop the flesh into a bowl, then pass it through a potato ricer or food mill onto a clean work surface.
- 3
Let the riced potato cool for about 10 minutes until just warm to the touch.
- 4
Sprinkle the flour, salt, and nutmeg over the potato, then drizzle the beaten egg and Parmesan over the top.
- 5
Gently fold and knead the mixture together just until a soft, slightly sticky dough forms, about 1 minute. Avoid overworking the dough.
- 6
Divide the dough into 6 portions. Roll each portion on a lightly floured surface into a rope about 3/4 inch thick.
- 7
Cut each rope into 3/4-inch pieces. Roll each piece along the tines of a fork or a gnocchi board to create ridges, if desired.
- 8
Arrange the shaped gnocchi in a single layer on a floured baking sheet until ready to cook.
- 9
Bring a 6-quart saucepan of generously salted water to a boil.
- 10
Add the gnocchi in batches and cook until they float to the surface and are tender, about 2 to 3 minutes.
- 11
Remove the gnocchi with a slotted spoon, drain briefly, and transfer to a serving dish. Toss with your sauce of choice and serve immediately.
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