Potato and Parmesan Gnocchi
Indulge in the pillowy perfection of homemade Potato and Parmesan Gnocchi, a classic Italian comfort food that's surprisingly easy to make. Crafted with tender russet potatoes, creamy Parmesan cheese, and just a hint of egg yolk and flour, this recipe yields gnocchi that’s light, fluffy, and delicately flavored. The secret lies in baking the potatoes for maximum fluffiness and kneading the dough just enough to create a soft texture without overworking it. Whether tossed in a rich sage-infused butter, your favorite sauce, or simply garnished with a sprinkle of Parmesan, these gnocchi are a versatile treat perfect for cozy weeknight dinners or special occasions. Ready in under an hour, this recipe is a delightful way to bring the taste of Italy to your table.
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Recipe Information
Ingredients
- 2 large (about 1 pound total) Russet potatoes
- 1 cup (plus extra for dusting) All-purpose flour
- 0.5 cup Grated Parmesan cheese
- 1 large Egg yolk
- 0.5 teaspoon Salt
- 2 tablespoons (optional, for serving) Butter
- 6 leaves (optional, for serving) Fresh sage leaves
Instructions
Preheat your oven to 400°F (200°C).
Pierce the potatoes with a fork and bake them on a baking sheet for 50–60 minutes, or until they are soft and fork-tender.
Once baked, slice the potatoes open and allow them to cool slightly.
Scoop the flesh out of the potatoes and pass it through a potato ricer or mash thoroughly until smooth.
On a clean work surface, make a mound with the mashed potatoes and create a well in the center.
Add the flour, grated Parmesan cheese, egg yolk, and salt into the well.
Using your hands, gently combine the ingredients, kneading lightly until a soft dough forms. Be careful not to overwork the dough.
Divide the dough into 4 portions. Roll each portion into a long rope about ¾ inch thick.
Cut the ropes into 1-inch pieces and, if desired, roll each piece over the tines of a fork to create ridges.
Dust the gnocchi pieces lightly with flour and set aside on a floured tray.
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the top, about 2–3 minutes.
Remove the cooked gnocchi with a slotted spoon and transfer to a serving dish.
If desired, melt butter in a skillet over medium heat, add sage leaves, and sauté until fragrant. Toss the gnocchi in the sage butter before serving.
Serve warm with your favorite sauce or a sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 2143 mg | 93% | |
| Total Carbohydrate | 291.9 g | 106% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 11.5 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 627 mg | 48% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5242 mg | 112% | |
*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.
