Homemade Potato Gnocchi

Homemade Potato Gnocchi

Gnocchi are delightful, pillowy potato dumplings that originate from Italy, and making them from scratch can be an incredibly rewarding cooking experience. This guide will walk you through the process of creating your own homemade potato gnocchi that you can pair with your favorite sauces and herbs.

Ingredients:

• 2 pounds of baking potatoes (approximately 4 medium potatoes)
• 1 1/2 cups of all-purpose flour, plus more for dusting
• 1 large egg
• 1 teaspoon of salt

Instructions:

1. Start with boiling the potatoes: Fill a large pot with water and bring it to a boil. Add your whole, unpeeled potatoes, and cook until they’re tender all the way through (about 25–30 minutes, depending on size).
2. Once the potatoes are cooked, drain them and let them cool just enough so you can handle them. Peel the potatoes while they’re still warm, and use a potato ricer to mash them into a fine, fluffy texture.
3. On a clean countertop or a large cutting board, spread out the riced potatoes in an even layer to allow the steam to evaporate. This will help the gnocchi stay light and not too dense.
4. In a small bowl, beat the egg with the teaspoon of salt.
5. Bring the cool, mashed potatoes into a mound and create a well in the center. Pour the beaten egg into the well.
6. Begin incorporating the egg into the potatoes using your hands. Sprinkle half the flour over the potato mixture and continue to mix with your hands. Gradually add more flour until a dough starts to form. Be careful not to overwork the dough or your gnocchi may end up tough.
7. Once the dough is formed, cut off a portion and roll it out on a floured surface into a rope about 3/4 inch in diameter. Cut the rope into 1-inch pieces to form the gnocchi. Ensure you dust the gnocchi with a bit of flour to prevent sticking.
8. To give your gnocchi the traditional ridges, you can gently roll each piece down the tines of a fork or a gnocchi board.
9. Bring a large pot of salted water to boil. Cook the gnocchi in batches by dropping them into the boiling water. Once they float to the top, allow them to cook for an additional 30–60 seconds.
10. Remove the cooked gnocchi with a slotted spoon and transfer them to a bowl or a serving plate. Continue with the remaining gnocchi.
11. Toss the gnocchi in your favorite sauce, such as a sage butter sauce, marinara, or pesto, and serve immediately.

Serving Suggestions:

Top your homemade gnocchi with freshly grated Parmesan cheese, fresh herbs, or a dollop of ricotta for an extra touch of luxury. You can also sauté your boiled gnocchi in a bit of butter until golden brown for a deliciously crispy exterior.

Notes:

If you find your dough is too sticky, add more flour, but be sparing as too much will make the gnocchi heavy. Any unused gnocchi can be frozen on a baking sheet and then transferred to a freezer bag for future use.