Potato Gnocchi Courtesy of Bostonmarket Com
Master the art of homemade comfort food with this irresistible Potato Gnocchi recipe courtesy of BostonMarket.com! Made with simple pantry staples like russet potatoes, all-purpose flour, and a single egg, these tender, pillowy gnocchi are the definition of Italian-inspired perfection. The recipe starts by roasting the potatoes in the oven for ultimate flavor and lightness, then gently combining the ingredients to form soft, airy dough perfect for shaping into bite-sized pieces. With tips for creating ridges or indentations to catch your favorite sauces, these gnocchi are as versatile as they are delicious. Ready in just one hour, this recipe is perfect for a cozy weeknight dinner or an impressive weekend meal. Whether paired with marinara, pesto, or browned butter and sage, these homemade gnocchi will transport your taste buds straight to Italy.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 0.5 teaspoons Salt
Instructions
Preheat the oven to 400°F (200°C). Place the potatoes on a baking sheet and pierce each one several times with a fork. Roast in the oven for 50-60 minutes, or until they are tender and easily pierced with a knife.
Remove the potatoes from the oven and let them cool for about 10 minutes, until they are just cool enough to handle. Peel off the skins (they should come off easily) and pass the potatoes through a potato ricer or mash them thoroughly to ensure there are no lumps.
Spread the riced or mashed potatoes out on a clean, lightly floured surface and let them cool completely to room temperature, about 15-20 minutes.
Sprinkle the salt and about 1 cup of the flour over the cooled potatoes. Crack the egg into the center of the mixture and gently begin to combine everything using a bench scraper or your hands, being careful not to overwork the dough.
Add the remaining flour, a little at a time, and continue to gently knead the dough until it just comes together and is soft yet slightly sticky. Be careful not to over-knead, as this will result in dense gnocchi.
Divide the dough into 4 equal portions. Roll each portion into a long rope about 3/4-inch thick. Use a knife or bench scraper to cut the rope into 1-inch pieces to form the gnocchi.
If desired, roll each piece over the back of a fork to create ridges, or simply press each piece lightly with your thumb to create an indentation. This helps the gnocchi hold onto sauce better.
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-4 minutes. Remove the cooked gnocchi with a slotted spoon and transfer to a plate or serving dish.
Serve immediately with your favorite sauce, such as marinara, pesto, or browned butter with sage.
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 | 1418 mg | 62% | |
| 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.
