· recipe ·
Homemade Potato Gnocchi
Gnocchi is the plural form; one dumpling is a gnocco. The word covers several Italian dumpling traditions, while this recipe focuses specifically on the familiar potato version.
Time and servings
- Prep
- 35 min
- Cook
- 50 min
- Total
- 85 min
- Servings
- 6
Nutrition per serving
- Calories
- about 220
- Protein
- 5 g
- Fat
- 5 g
- Carbs
- 39 g
Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil, then lower to a gentle simmer. Continue with the next step while the water heats.
Melt the butter
While the cooking water heats, melt the butter over low heat. Remove it from the burner as soon as it is fully liquid and keep it warm; this basic version does not brown the butter.
Poach the gnocchi
Slide the gnocchi into the gently simmering water and stir once so they do not stick to the bottom. Lift them as they float and let excess water drain through the slotted spoon before transferring them to the serving bowl.
Butter and serve
Transfer the hot drained gnocchi to a serving bowl and fold through the melted butter. Taste, then add 1/2 tsp3 g of the remaining salt only as needed. Divide into six side-dish portions and serve immediately.
