Potato Gnocchi at Home
About Potato Gnocchi at Home
Master the art of making potato gnocchi with this simple and foolproof recipe! Soft, pillowy, and perfect for pairing with your favorite sauces, this homemade Italian classic is easier than you think. Follow step-by-step instructions to create restaurant-quality gnocchi at home.
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Recipe Time & More
Ingredients
- 1 kg Potato (starchy potatoes (Russet or Yukon Gold are ideal). Starchy potatoes absorb less moisture, leading to lighter gnocchi.)
- 2-2.5 cup All Purpose Flour (plus extra for dusting. The amount of flour can vary depending on potato moisture.)
- 1 tsp Salt (plus more for the cooking water.)
- 1/2 tsp Black Pepper Powder
- 1 Egg (large, lightly beaten)
- 1 pinch Nutmeg (or black pepper (optional))
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Instructions
Prepare the Potatoes
- Wash the potatoes thoroughly. You can either peel them before boiling or boil them with the skins on (peeling is easier after boiling). Boiling with skins on can help prevent the potatoes from absorbing too much water.
- Place the potatoes in a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork (about 20-30 minutes).
- Drain the potatoes well. If they were boiled with skins on, let them cool slightly, then peel them.
Rice or Mash the Potatoes
- While the potatoes are still hot, use a potato ricer or masher to mash them thoroughly. Hot potatoes absorb less flour. Avoid using a food processor or blender, as this can lead to gummy gnocchi.
- Spread the mashed potatoes out on a clean surface to allow steam to escape and to cool slightly.
Combine the Ingredients
- Place the mashed potatoes in a large bowl. Sprinkle the salt and any optional spices over the potatoes.
- Make a well in the center of the potatoes and add the beaten egg.
- Gradually add the flour, starting with 250g. Gently combine the ingredients with your hands or a pastry scraper. Avoid overworking the dough, as this will make the gnocchi tough.
- Continue adding flour until the dough is just slightly sticky but holds together. It should be soft and pliable.
Shape the Gnocchi
- Lightly flour a clean surface.
- Divide the dough into smaller portions. Roll each portion into a long rope about 1.5cm (½ inch) thick.
- Cut the rope into 2cm (¾ inch) pieces.
- For ridged gnocchi, gently roll each piece over a gnocchi board or the back of a fork, pressing lightly with your thumb to create ridges. This helps the sauce cling to the gnocchi.
Cook the Gnocchi
- Bring a large pot of salted water to a rolling boil.
- Drop the gnocchi into the boiling water in batches.
- When the gnocchi float to the surface, they are cooked. Continue cooking for another 1-2 minutes.
- Remove the gnocchi with a slotted spoon and transfer them to a plate or bowl.
Serve
- Toss the gnocchi with your favorite sauce (e.g., tomato sauce, pesto, butter and sage).
- Serve immediately.
Recipe Notes
Key Improvements and Tips:
- Potato Selection: Emphasized the importance of starchy potatoes.
- Potato Handling: Provided details on boiling and ricing/mashing techniques to minimize moisture.
- Flour Usage: Stressed the importance of adding flour gradually and avoiding overworking the dough.
- Shaping Techniques: Explained how to create ridged gnocchi for better sauce adherence.
- Cooking Time: Clarified the visual cues for determining when the gnocchi are cooked.
- Equipment: Listed the necessary equipment.
- Optional Ingredients: Suggested adding nutmeg or black pepper.
- Dough consistency: The dough should be soft, and slightly sticky.
- Serving suggestions: simple serving suggestions added.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 875kcal | Carbohydrates: 183g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1227mg | Potassium: 2278mg | Fiber: 15g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 99mg | Calcium: 95mg | Iron: 10mg
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Simran Sayyed
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This looks incredible! Thank you.
Absolutely mouthwatering! Thanks for sharing.
Great recipe! I’m eager to try it.
This looks so tasty! Thank you.