Gnocchi Recipe
Light, pillowy potato gnocchi made from simple ingredients.
Equipment
- 3-Quart saucepan with lid
- Potato ricer
- Gnocchi board
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Knife or dough cutter
- Fork
Ingredients
- 2 pound russet potatoes peeled (about 4 medium)
- 1 1/2 cup all-purpose flour plus more for kneading and dusting
- 1 teaspoon salt
- 1 large egg beaten
Instructions
- Place the peeled potatoes in a saucepan and add enough cold water to cover by 2 inches; bring to a boil over medium-high heat and cook until fork-tender, about 20–30 minutes.
- Drain the potatoes and let them cool slightly, then mash or pass through a potato ricer until smooth; allow to cool until warm but not hot.
- In a bowl, combine the flour and salt and lightly flour your work surface.
- Add the beaten egg to the warm mashed potatoes, then add the flour mixture; mix with your hands until the flour is moistened.
- Turn the dough out onto the floured surface and gently knead just until smooth and slightly sticky, being careful not to overwork it.
- Divide the dough into 8 equal pieces and roll each into a log about 3/4 inch in diameter.
- Cut the logs into 3/4-inch pieces and place them on a parchment-lined baking sheet, dusting lightly with flour as you go.
- To shape (optional), press each piece lightly against the tines of a fork and run your thumb down to create ridges and a slight indentation.
- Bring a large pot of salted water to a boil and cook the gnocchi in batches; they are done when they float to the surface, then remove with a slotted spoon.
- Serve immediately with your desired sauce.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in the microwave for easiest reheating.
- To reheat on the stovetop, warm in a skillet with a splash of broth to prevent drying.