Gnocchi Recipe

Gnocchi, a beloved Italian dish, features pillowy soft dumplings made primarily from potatoes, flour, and egg. This versatile dish can be served as a starter or a main course, and it pairs beautifully with a variety of sauces, from a simple sage brown butter to robust tomato-based ragùs. Making gnocchi from scratch is not only rewarding but also surprisingly straightforward, and it allows you to control the texture and taste, making for a delightful homemade experience.

Ingredients

• 2 pounds (about 1 kg) russet potatoes
• 1 ½ cups (180 grams) all-purpose flour, plus extra for dusting
• 1 large egg
• 1 teaspoon salt
• A pinch of nutmeg (optional)
• Olive oil or butter, for serving
• Freshly grated Parmesan cheese, for serving
• Fresh herbs such as sage or basil, for garnish (optional)

Instructions

1. Prepare the Potatoes: Fill a large pot with cold water and add the whole, unpeeled potatoes. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 20-30 minutes.

2. Cool and Peel Potatoes: Drain the potatoes and let them cool slightly. Once they are cool enough to handle, peel off the skins.

3. Mash the Potatoes: Pass the peeled potatoes through a potato ricer or mash well until smooth. Spread the mashed potatoes out on a clean work surface and let them cool completely.

4. Combine Ingredients: Sprinkle the flour, salt, and a pinch of nutmeg (if using) over the cooled mashed potatoes. Beat the egg and pour it on top of the potato and flour mixture.

5. Form the Dough: Use your hands to gently combine the ingredients, bringing the dough together until it forms a smooth but slightly sticky ball. Be careful not to overwork the dough.

6. Shape the Gnocchi: Dust your work surface with flour. Cut the dough into 4 pieces. Roll each piece into a long rope, about ¾ inch in diameter. Cut the rope into 1-inch pieces.

7. Shape the Dumplings: To create the classic gnocchi ridges, roll each piece of dough over the tines of a fork or a gnocchi board. Lightly press and pull to create indentations. This step is optional but helps the gnocchi hold sauce better.

8. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop in the gnocchi in batches, careful not to overcrowd the pot. Cook until they rise to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate or tray.

9. Serve: Toss the hot gnocchi with melted butter or olive oil to prevent sticking. Serve immediately with your choice of sauce, freshly grated Parmesan cheese, and fresh herbs.

Servings

This recipe yields approximately 4-6 servings of gnocchi.

Nutritional Information (Per Serving)

Tools Needed

• Large pot
• Potato ricer or masher
• Large mixing bowl
• Fork or gnocchi board
• Knife
• Large skillet
• Slotted spoon
• Measuring cups and spoons

Detailed Tips for Preparing the Recipe

1. Choose the Right Potatoes: Use starchy potatoes like Russets as they have less moisture and yield a fluffier gnocchi.
2. Bake or Boil the Potatoes: Baking the potatoes instead of boiling them will ensure they remain dry, which is crucial for the texture of gnocchi.
3. Work Quickly with the Dough: The dough should be worked on while the potatoes are still warm to create a smoother texture.
4. Use a Potato Ricer: To achieve the finest texture, pass the potatoes through a potato ricer rather than mashing them with a fork.
5. Be Gentle with the Dough: Overworking the dough will make the gnocchi tough. Knead it just enough to bring the ingredients together.
6. Don’t Overflour: Too much flour will make the gnocchi dense. Only add as much as needed to hold the dough together.
7. Shape and Flour Gnocchi: Roll the dough into logs and cut them into pieces. To create traditional ridges, roll them on the back of a fork or a gnocchi board.
8. Cook in Batches: To prevent sticking, cook gnocchi in small batches in salted boiling water.
9. Floating Indicator: Gnocchi are done when they float to the surface. Remove them promptly with a slotted spoon.
10. Sauté for Extra Texture: After boiling, sauté gnocchi in a skillet with butter or olive oil for a crispy exterior.

Skill Level

Intermediate

Course and Cuisine

• Course: Main course
• Cuisine: Italian

Serving and Presentation Recommendations

• Serving Size: Serve gnocchi as the main course or as a side dish.
• Toppings: Pair gnocchi with a variety of sauces such as pesto, marinara, or browned butter and sage.
• Garnishing: Sprinkle fresh Parmesan cheese and freshly chopped basil or parsley on top for added flavor and presentation.
• Plating: Serve in a warm bowl or plate to keep the gnocchi hot.

Storage Conditions

• Refrigeration: Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 3 days.
• Freezing Instructions: Uncooked gnocchi can be frozen on a baking sheet before transferring to a freezer bag. They will keep for up to 2 months.
• Reheating: To reheat, boil or sauté frozen gnocchi directly from the freezer. To reheat cooked gnocchi, gently warm them in a skillet with a bit of oil or butter.

Health Benefits

• Low-Fat: Gnocchi is relatively low in fat when compared to other pasta dishes.
• Rich in Potassium: Potatoes are a good source of potassium, which is important for heart health and muscle function.
• Vitamin C: Potatoes contain vitamin C, which contributes to the immune system and skin health.
• Low Cholesterol: The dish uses minimal amounts of cholesterol.

Recommendations for Vegans

• Substitutions: Replace the egg in traditional gnocchi recipes with a flaxseed or chia seed gel (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water).
• Sauce: Pair with vegan-friendly sauces such as marinara, pesto made without cheese, or a simple olive oil and garlic blend.

Similar Recipes

• Ricotta Gnocchi
• Sweet Potato Gnocchi
• Pumpkin Gnocchi
• Potato Dumplings
• Spinach and Ricotta Gnudi

Feel free to follow these guidelines and tips to prepare a delicious and satisfying gnocchi dish! Enjoy your culinary journey!