Quick Gnocchi by Sandy Metzler
Discover the ultimate comfort food with "Quick Gnocchi by Sandy Metzler," a fast and foolproof recipe perfect for busy weeknights or cozy family dinners. Made from just a handful of pantry staples—fluffy russet potatoes, all-purpose flour, and a single egg—this homemade gnocchi comes together in under 30 minutes. The dough is soft, tender, and easy to work with, offering the option to create those classic ridges for a beautiful, sauce-clinging finish. Serve these bite-sized pillows with your favorite sauce, or simply toss them in buttery olive oil and top with fresh herbs for a quick yet elegant dish. Whether you're a seasoned chef or a first-time gnocchi maker, this recipe captures the essence of traditional Italian cuisine with minimal effort and maximum flavor. Perfect for four servings, it’s the ideal way to bring a touch of homemade luxury to your day.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 0.5 teaspoons Salt
- 0.25 cups Grated Parmesan cheese (optional)
- 2 tablespoons Butter or olive oil (for serving, optional)
- 2 tablespoons Fresh herbs like parsley or basil (for garnishing, optional)
Instructions
Peel the potatoes and cut them into large chunks. Place them in a pot of salted boiling water and cook until fork-tender, about 15-20 minutes.
Drain the potatoes and allow them to cool slightly. Mash them thoroughly using a potato masher or press them through a potato ricer into a large bowl.
Create a well in the center of the mashed potatoes. Add the egg, salt, and grated Parmesan (if using). Mix gently with a fork to combine.
Gradually sprinkle the flour over the potato mixture. Begin incorporating the flour into the dough using your hands, gently folding and kneading until the mixture comes together into a soft, slightly sticky dough. Be careful not to overwork the dough.
Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a long rope about 1/2 inch in diameter. Use a knife or bench scraper to cut the rope into 1-inch pieces.
Optional: To create the traditional gnocchi ridges, lightly press each piece over the back of a fork or a gnocchi board to form ridges.
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in small batches. Cook for 2-3 minutes, or until the gnocchi float to the surface.
Remove cooked gnocchi with a slotted spoon and transfer to a serving dish. Repeat with the remaining gnocchi.
If desired, toss the cooked gnocchi with melted butter or olive oil, and garnish with fresh herbs. Serve immediately with your favorite sauce or as-is with an extra sprinkle of Parmesan.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 272.2 g | 99% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 7.4 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 806 mg | 62% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3711 mg | 79% | |
*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.
