Potato Gnocchi
Potato gnocchi are pillowy soft Italian dumplings made from starchy potatoes and just enough flour to bring the dough together. When done correctly, they are impossibly light and tender, ready to be tossed in any sauce from simple brown butter to rich ragu.
Soft, pillowy potato dumplings that are a staple of Italian home cooking.
Nutrition per serving
Ingredients
Main
Seasoning
Finish
Instructions
Bake and Rice the Potatoes
Preheat your oven to 200 degrees Celsius. Pierce the potatoes all over with a fork and bake directly on the oven rack for 50 to 60 minutes until completely tender. While still hot, halve them and press the flesh through a potato ricer onto a clean work surface. Spread the riced potato and allow steam to escape for 5 minutes so it dries out properly.
Form the Dough
Make a well in the center of the riced potato and add the flour, beaten egg, salt, and nutmeg. Gently fold and press the mixture together with your hands just until a soft, cohesive dough forms. Do not overwork the dough or the gnocchi will become dense and tough.
Shape the Gnocchi
Divide the dough into 8 portions. Roll each portion into a long rope about 2 centimeters in diameter on a lightly floured surface. Cut each rope into 2-centimeter pieces. Roll each piece over a gnocchi board or the back of a fork to create ridges that hold sauce.
Cook and Serve
Bring a large pot of generously salted water to a rolling boil. Cook the gnocchi in batches, dropping them carefully into the water. They are done about 30 seconds after they float to the surface. Remove with a slotted spoon and toss immediately in melted butter or your preferred sauce.
Substitutions
Common mistakes
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