Potato Gnocchi
Homemade gnocchi is absolutely delicious. It's not hard to make, but it does take some patience. It is SO worth it, whether you enjoy it with a little tomato sauce or a browned butter sage sauce.
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Servings: 6 servings
Calories: 360kcal
Ingredients
- 2 lb russet potatoes baked
- 2 1/2 to 3 cups flour
- 2 eggs
- 1 teaspoon salt
Instructions
- Bake potatoes until softened, then cool until you can work with them. Peel potatoes, and run through a potato ricer.2 lb russet potatoes
- Add flour to a clean counter, and top with potatoes. Crack eggs into wells you make, and sprinkle with salt.2 1/2 to 3 cups flour, 2 eggs, 1 teaspoon salt
- Use clean hands to mix the ingredients together, pulling from the edges to the center. Knead just until the dough comes together.
- Let the dough rest for 20 minutes on the counter.
- Start to boil water after the rest period.
- Cut off a baseball size piece of dough, and roll it into a rope 1/2 inch in diameter. Cut the rope into one inch segments. If sticky, sprinkle flour lightly over the rope.
- Use a gnocchi board to roll the gnocchi.
- Once water boils, add gnocchi in batches of 10-15 at a time. When gnocchi floats, use a spider to remove them. Shake off excess water, then place in a bowl. Repeat until gnocchi are all cooked.
- Serve immediately. These are best enjoyed the day you make them, but you can refrigerate room temperature gnocchi and reheat with sauce within two days.
Notes
- To peel the potatoes, you just need to remove the majority of the skin, which you can do by hand, if you use a potato ricer. If you do not have a potato ricer, cut them in half and scoop out the insides, then use a fork to gently mash them in a bowl. They will not be as light and fluffy than they are if you use a potato ricer.
- Start with 2 1/2 cups flour in the pile, and add if your dough is truly sticky. It should be tacky once all combined but not wet or sticky. The humidity in the environment will make a big difference, so depending on the season, I need more or less flour, and you will, too.
- If you do not have a gnocchi board, you can use a fork to gently push into the gnocchi pieces to create lines. You want something to help catch your sauce, so ridges matter.
- This makes enough to feed a hungry family of four. You can definitely halve the recipe if needed. My family eats almost all this in one sitting, however.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1g | Calories: 360kcal | Carbohydrates: 72g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 433mg | Fiber: 5g | Sugar: 2g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.