Homemade Potato Gnocchi
Light and pillowy potato dumplings made from scratch with just a few pantry staples. They pair beautifully with any sauce from simple brown butter to rich tomato.
Soft homemade potato gnocchi that are tender inside and golden on the outside.
Nutrition per serving
Ingredients
dough
seasoning
sauce
garnish
Instructions
Cook and rice the potatoes
Boil potatoes whole in salted water until fully tender, about 20 minutes. Drain and peel while still hot. Pass them through a potato ricer onto a clean work surface and allow steam to escape for 5 minutes.
Form the dough
Make a well in the center of the riced potatoes. Add the egg, salt, and nutmeg. Gradually incorporate the flour, mixing gently until a soft dough forms. Do not overwork the dough or the gnocchi will become dense.
Shape the gnocchi
Divide the dough into portions and roll each into a rope about 2cm thick on a lightly floured surface. Cut into 2.5cm pieces and roll each piece over a fork or gnocchi board to create ridges.
Boil the gnocchi
Bring a large pot of salted water to a boil. Cook gnocchi in batches. They are done when they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon.
Finish in brown butter
Melt butter in a large skillet over medium-high heat. Add sage leaves and cook until the butter turns golden brown and smells nutty. Add the boiled gnocchi and toss for 1 to 2 minutes until lightly golden. Serve topped with Parmesan.
Substitutions
Common mistakes
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