Homemade Potato Gnocchi
These traditional Italian potato dumplings have been prized throughout Italy for centuries. They're easy to make, they freeze well, and absolutely nothing beats homemade!
Ingredients
- 2 pounds Russet potatoes (high starch potatoes like Russets work the best for a pillowy soft texture), scrubbed clean but not peeled
- 1 cup all-purpose flour , plus more as needed depending on the moisture content of the potatoes
- 1 teaspoon salt
- 1 large egg , room temperature
Instructions
- Boil the potatoes whole, skins on, in lightly salted water until tender. Drain and let sit until cool enough to handle but still warm. Peel and discard the skins. Press the potatoes through a potato ricer (two options include stainless steel or dishwasher safe hard plastic) or food mill into a bowl. This is imperative for the right texture as mashing them will produce dense, stodgy gnocchi. Add the flour, salt and egg to the riced potatoes. Use your hands to knead the mixture into a smooth, soft dough but do not over-mix. The dough should nice and soft but not sticky; if it is, add a little more flour.
- Divide the dough into four pieces and rolling each piece into a rope 3/4 inches in diameter and then cut it into 3/4 inch pieces. Take each piece, one at a time, set it on a floured gnocchi board, press down into the center of it to make a divot, and then roll it down the gnocchi board, gently pressing down on it, so it folds over itself like a curl of butter. Alternatively roll the gnocchi down the tines of a large fork. Toss the finished gnocchi in some flour to prevent them from sticking together while cooking, spread them out single layer, and let them air dry for about 30 minutes before cooking to allow them to develop a thin skin so they will better hold their shape when cooked. Ideally place them in the freezer for 2-3 hours before boiling them.
- Bring lightly salted water to a rapid boil in a large pot. Add the gnocchi and let cook for about 2-3 minutes or until the gnocchi rise to the top, stirring once shortly after placing them in the water. Once they've risen to the top remove the gnocchi with a slotted spoon and serve immediately, tossing it in the sauce of your choice with a little of the gnocchi cooking water.
Nutrition
Calories: 206kcalCarbohydrates: 43gProtein: 6gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gCholesterol: 27mgSodium: 406mgPotassium: 663mgFiber: 3gSugar: 1gVitamin A: 41IUVitamin C: 9mgCalcium: 27mgIron: 2mg
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