Soft, pillowy, and utterly delicious, Potato Gnocchi is a classic Italian dish that’s surprisingly easy to make at home. Serve with your favorite sauce for a comforting, restaurant-quality meal that’s sure to impress!
Ingredients (Serves 4):
- For the Gnocchi:
- 2 lbs (about 4 large) russet potatoes
- 1 1/2 cups all-purpose flour (plus extra for dusting)
- 1 large egg (lightly beaten)
- 1 tsp salt
- Optional Sauce Ideas:
- Marinara sauce
- Brown butter and sage
- Pesto
- Creamy Alfredo
Instructions:
- Cook the Potatoes:
- Wash and boil the potatoes (with skin on) in salted water until fork-tender, about 20-25 minutes.
- Drain and let cool slightly. Peel while still warm.
- Mash the Potatoes:
- Pass the peeled potatoes through a potato ricer or mash them until smooth. Avoid lumps for light, fluffy gnocchi.
- Make the Dough:
- On a clean, floured surface, spread the mashed potatoes into a mound.
- Sprinkle with salt and flour, then make a well in the center and add the beaten egg.
- Gently mix and knead the ingredients together until a soft dough forms. Avoid overworking the dough to keep it tender.
- Shape the Gnocchi:
- Divide the dough into 4 portions. Roll each portion into a rope about 3/4 inch thick.
- Cut the ropes into 1-inch pieces. Optional: Roll each piece over the tines of a fork for the classic ridged texture.
- Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Add the gnocchi in small batches.
- Once the gnocchi float to the surface (about 2-3 minutes), they’re ready! Use a slotted spoon to transfer them to a plate.
- Serve:
- Toss the gnocchi with your favorite sauce and serve immediately. Garnish with Parmesan cheese and fresh herbs if desired.
Tips for Success:
- Use russet or starchy potatoes for the best texture.
- Add flour gradually—too much will make the gnocchi dense.
- For a golden, crispy twist, pan-fry the boiled gnocchi in butter before serving.
Potato Gnocchi is a timeless dish that’s as fun to make as it is to eat. Buon appetito! 🍽️✨