Baked Potato Gnocchi
Elevate your pasta night with this irresistibly light and pillowy Baked Potato Gnocchi, a comforting classic that's easier to make than you think! This homemade recipe starts with russet potatoes baked to perfection, giving the gnocchi an ultra-fluffy texture, while a simple combination of all-purpose flour, egg, and a touch of salt brings it all together. Master the art of shaping these tender morsels by rolling them into ridged nuggets that soak up sauces beautifully. Whether you toss the gnocchi in browned butter or load it up with your favorite toppings, this dish is a true celebration of handmade Italian cuisine. Perfectly crafted for meal prep or dinner parties, this recipe is a must-try for any potato and pasta lover!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter (optional, for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly and prick them all over with a fork to allow steam to escape during baking.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife.
Once baked, let the potatoes cool just enough to handle, then cut them in half and scoop out the flesh. Discard the skins.
Pass the potato flesh through a ricer or mash it finely to ensure there are no lumps. Spread it out on a clean surface to release residual steam and cool to room temperature.
Sprinkle the flour and salt over the cooled potatoes. Create a well in the center and crack the egg into the well.
Using a fork, gently mix the egg, then gradually incorporate the potato and flour to form a dough. Avoid overworking the dough to keep the gnocchi tender.
Once the dough comes together, divide it into four sections. Roll each section into a long rope about 3/4-inch thick. Cut the rope into 1-inch pieces to form the gnocchi.
Optional: Roll each piece over the tines of a fork or a gnocchi board to create ridges, which help sauce cling to the gnocchi.
Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. They will sink initially and float to the top when cooked, which takes about 2-3 minutes.
Use a slotted spoon to transfer the cooked gnocchi to a serving dish.
If desired, melt the butter in a skillet over medium heat, then toss the gnocchi gently in the butter. Serve hot, garnished with chopped fresh parsley if preferred.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 269.7 g | 98% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 7.4 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 143 mg | 11% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3629 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
