Classic Potato Gnocchi

Name: Classic Potato Gnocchi
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 kg kg Russet potatoes (about 2 large potatoes); 1 cup all-purpose flour (plus more for dusting); 1 large egg (lightly beaten); 1 tsp salt

55 min 4 servings Medium

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Classic Potato Gnocchi

Tender, pillowy potato gnocchi perfect for any sauce or topping.

Prep

45 min

Cook

10 min

Total

55 min

Servings

Difficulty

Medium

Potato gnocchi are a beloved Italian classic, known for their soft, pillowy texture and versatility. These delightful little dumplings are made with simple ingredients, yet they transform into a gourmet dish with the right technique. Making gnocchi from scratch may seem daunting, but with patience and a few tips, you can create a homemade version that rivals any restaurant. The key is to use starchy potatoes, which help achieve the ideal lightness and tenderness.

Ingredients

Servings

Gnocchi

Instructions

Prepare the potatoes

Wash potatoes and place them in a large pot of cold salted water. Bring to a boil and cook until tender, about 20-25 minutes.

Pro tip: Pierce with a fork to check doneness; it should slide in easily.

Mash the potatoes

Drain potatoes and let them cool slightly. Peel and pass through a ricer or mash until smooth. Spread the mash on a clean surface to cool completely.

Pro tip: Ensure potatoes are dry to avoid gummy gnocchi.

Form the dough

Mix mashed potatoes, flour, egg, and salt together. Gently knead until a smooth dough forms, adding more flour if necessary.

Pro tip: Do not over-knead to keep the gnocchi light.

Shape the gnocchi

Divide dough into four pieces. Roll each piece into a long rope about 2 cm thick. Cut into 2 cm pieces.

Pro tip: Use a floured board and knife to prevent sticking.

Create the ridges

Roll each piece over the back of a fork to create ridges, if desired.

Pro tip: Ridges help sauce cling to the gnocchi.

Cook the gnocchi

Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

Pro tip: Test a few gnocchi first to ensure they hold together and are cooked through.

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Tips & Tricks

<ul><li>Choose starchy potatoes like Russets for the best texture.</li><li>Ensure potatoes are dry before mashing to avoid sticky dough.</li><li>Do not overwork the dough to keep gnocchi light.</li><li>Test a few gnocchi first to check buoyancy and texture.</li></ul>

Serving Suggestions

Potato gnocchi can be paired with a variety of sauces such as a simple sage butter, rich tomato sauce, or creamy Alfredo. They can be prepared ahead of time; simply freeze them in a single layer and cook from frozen when needed. Store uncooked gnocchi in the freezer for up to 1 month. Cooked gnocchi can be refrigerated for up to 2 days, but for the best texture, it's recommended to consume them immediately after cooking.