Potato Gnocchi
Transform your kitchen into an Italian trattoria with this homemade potato gnocchi recipe—perfectly pillowy pasta dumplings crafted from just four simple ingredients: russet potatoes, all-purpose flour, a single egg, and a pinch of salt. This recipe combines classic Italian cooking techniques with approachable methods, guiding you through boiling, mashing, and kneading to create gnocchi that are irresistibly light and flavorful. Customize each tender piece with optional ridges to soak up every drop of your favorite sauce, whether it's a rich marinara, nutty brown butter and sage, or a decadent Alfredo. Ready in under an hour, this authentic dish is a comforting and versatile meal that’s sure to impress family, friends, or your own taste buds on a cozy night in.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
Instructions
Rinse and scrub the potatoes, then place them whole and unpeeled in a large pot of water.
Bring the water to a boil and cook the potatoes until they are fork-tender, about 20-25 minutes.
Drain the potatoes and allow them to cool slightly, then peel off the skins while they are still warm.
Mash the warm potatoes using a potato ricer or a fork, spreading the mashed potato out on a clean surface to allow it to cool completely.
Once the mashed potato is cool, gather it into a mound and make a well in the center.
Add the flour, egg, and salt into the well, then gently mix everything together using your hands or a fork until a dough forms.
Knead the dough lightly and briefly, just until smooth. Be careful not to overwork the dough, as this can make the gnocchi dense.
Divide the dough into 4 equal portions and roll each portion into a long rope about 3/4 inch thick on a lightly floured surface.
Cut the ropes into 1-inch pieces using a knife or bench scraper. Optional: Roll each piece over the back of a fork to create ridges, which will help sauces cling to the gnocchi.
Bring a large pot of salted water to a boil. In batches, drop the gnocchi into the boiling water.
Cook the gnocchi just until they float to the surface, about 2-3 minutes, then remove them with a slotted spoon.
Serve immediately with your favorite sauce, such as marinara, brown butter and sage, or a creamy Alfredo.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 337.1 g | 123% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 11.0 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 187 mg | 14% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5345 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.
