Old Fashioned Potato Gnocchi
Discover the timeless comfort of Old Fashioned Potato Gnocchi, a classic Italian pasta dish made with just four simple ingredients: russet potatoes, all-purpose flour, a single egg, and a pinch of salt. This recipe takes you back to the basics, showcasing the art of crafting light, pillowy dumplings from scratch. Each delicate gnocchi is hand-formed and optionally rolled over a fork to create sauce-catching ridges, making them perfect for pairing with anything from rich marinara to simple browned butter. With an hour of preparation and a quick boil until tender, these melt-in-your-mouth potato dumplings are a satisfying project for a Sunday dinner or a special occasion. Whether you’re indulging in tradition or discovering gnocchi-making for the first time, this recipe guides you through every step for perfect results every time.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1.5 cups All-purpose flour
- 1 unit Large egg
- 1 teaspoon Salt
Instructions
Wash the potatoes and place them, skin on, in a large pot. Cover with cold water, bring to a boil, and cook until they are fork-tender, about 20-30 minutes.
Drain the potatoes and allow them to cool slightly until safe to handle. Peel off the skins while they are still warm.
Pass the peeled potatoes through a potato ricer or mash them until smooth. Spread the mashed potatoes on a clean work surface and let them cool to room temperature.
Sprinkle 1 cup of the all-purpose flour over the mashed potatoes. Add the beaten egg and salt on top of the potatoes.
Using your hands or a pastry scraper, gently work the dough together until it forms a soft, smooth ball. Add more flour, a tablespoon at a time, if the dough is too sticky, but avoid overworking it as this can make the gnocchi dense.
Cut the dough into 4 equal parts. Roll each piece into a long rope about 3/4-inch thick. Use a knife or bench scraper to cut each rope into 1-inch pieces.
If desired, gently roll each gnocchi over the back of a fork to create ridges. These ridges help the sauce cling better to the gnocchi.
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in small batches to avoid overcrowding. Cook until they float to the surface, about 2-3 minutes.
Use a slotted spoon to transfer the cooked gnocchi to a serving dish. Toss with your desired sauce or melted butter and serve immediately.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 11.2 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 189 mg | 15% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5343 mg | 114% | |
*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.
