Basic Gnocchi
This homemade potato gnocchi is easier than you might think! Add a simple tomato or cream sauce and salad for a fabulous meal.
Ingredients
- 1 ½ to 2 pounds russet potatoes, enough to yield 2 cups riced potatoes
- All-purpose flour for dusting
- 1 large egg
- 1 cup all-purpose flour, or as needed
- ½ tsp fine salt
- 1 tbsp kosher salt for the gnocchi cooking water
Recommended Equipment
- Potato ricer or food mill
Instructions
- Heat the oven to 400°F.
- Scrub the potatoes and pierce them in several places with a fork. Place the potatoes on the oven rack and bake for about 45 minutes or until they are tender when pierced with a fork.1 1/2 to 2 pounds russet potatoes, enough to yield 2 cups riced potatoes
- Meanwhile, flour a pastry mat or board or the countertop, and lightly flour a large baking sheet.All-purpose flour for dusting
- Beat the egg in a small bowl; set aside.1 large egg
- As soon as the potatoes are cool enough to handle but still hot, peel them and put them through a potato ricer or food mill. Measure 2 cups of potatoes and spread them out on the floured surface. Let them cool just slightly. They should be quite warm but not hot enough to cook the egg.
- Scoop the warm potatoes into a mound and drizzle the beaten egg over them. Sprinkle the potatoes with 1 cup of flour and 1/2 teaspoon of salt. With a pastry scraper or your hands, mix the dough, folding it over until a soft but slightly rough dough forms. If the dough is sticking, add more flour, but don't overwork the dough.1 cup all-purpose flour | 1/2 tsp fine salt
- Divide the dough into about six portions.
- Roll each portion to shape a rope about 1/2 inch thick.
- With a sharp knife, cut the rope into 3/4-inch lengths. Gently roll each piece of dough over a gnocchi board or the back of a fork to make the classic gnocchi ridges.
- Arrange the shaped gnocchi in a single layer on the lightly floured baking sheet while you work on the remaining dough.
- If you are cooking the gnocchi immediately, bring a large saucepan of water with 1 tablespoon of kosher salt to a boil. Add the gnocchi and cook for about 1 1/2 to 2 minutes after they float to the top.1 tbsp kosher salt for the gnocchi cooking water
- Drain well before serving.
Nutrition
Calories: 175kcalCarbohydrates: 36gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 31mgSodium: 213mgPotassium: 511mgFiber: 3gSugar: 1gVitamin A: 47IUVitamin C: 22mgCalcium: 22mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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