Betty Crocker Gnocchi
Elevate your homemade pasta game with this classic Betty Crocker Gnocchi recipe, a simple yet satisfying dish that captures the essence of Italian comfort food. Made from just russet potatoes, all-purpose flour, and a touch of egg yolk, these tender, pillowy gnocchi are easy to prepare and perfect for weeknight dinners or special occasions. With minimal ingredients and straightforward steps, you'll create soft dumplings ready to be sautéed in buttery goodness and garnished with Parmesan cheese and fresh herbs. Whether paired with a rich marinara, earthy pesto, or served as is with a golden, crispy finish, this recipe delivers restaurant-quality results in the comfort of your kitchen. Ready in just an hour and serving up to four, this wholesome, homemade gnocchi recipe is a delightful way to bring the flavors of Italy to your table.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg yolk
- 0.5 teaspoons Salt
- 2 tablespoons Butter
- 0.25 cups Parmesan cheese (optional, for serving)
- 2 tablespoons Fresh basil or parsley (optional, for garnish)
Instructions
Peel and dice the russet potatoes into large chunks. Place them in a pot of cold, salted water and bring to a boil over medium-high heat.
Cook the potatoes until they are fork-tender, about 15-20 minutes. Drain the potatoes and mash them until smooth using a potato ricer or masher. Let them cool slightly.
On a clean surface, form the mashed potatoes into a mound and make a well in the center. Add the flour, egg yolk, and salt to the well.
Using your hands, gently mix and knead the ingredients together until a soft, slightly sticky dough forms. Be careful not to overwork the dough, as this will make the gnocchi dense.
Divide the dough into four equal portions. Roll each portion into a long rope about 3/4 inch thick. Cut the rope into 1-inch pieces to form the gnocchi.
Optional step: If desired, use a fork to gently roll each piece of gnocchi to create ridges, which help sauce adhere better.
Bring a large pot of salted water to a boil over high heat. Working in batches, drop the gnocchi into the boiling water. Cook until they float to the surface, about 1-2 minutes. Use a slotted spoon to transfer the cooked gnocchi to a plate.
In a large skillet, melt the butter over medium heat. Add the cooked gnocchi and sauté for 1-2 minutes until lightly golden.
Serve immediately with grated Parmesan cheese and freshly chopped basil or parsley, if desired. Pair with your favorite marinara or pesto sauce for added flavor.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 272.3 g | 99% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 8.0 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 802 mg | 62% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3624 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.
