Imagine pillowy soft potato dumplings that melt in your mouth, transporting you straight to the rustic kitchens of Italy with every single bite. Gnocchi isn't just a dish; it's an experience that transforms humble ingredients into a culinary masterpiece that will make your taste buds dance with delight! Whether you're a seasoned home chef or a curious cooking enthusiast, this authentic Italian recipe will unlock the magic of creating restaurant-quality gnocchi right in your own kitchen.
Prep Time: 30 mins
Cook Time: 2 mins
Total Time: 32 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs potatoes
- 1 1/2 cups all-purpose flour
- 1 egg
- 1 teaspoon salt
Instructions
- Wash potatoes thoroughly and place them unpeeled in a large pot of cold water. Bring to a boil and cook until potatoes are tender when pierced with a fork, approximately 20-25 minutes.
- Drain the potatoes and allow them to cool slightly. While still warm, carefully peel the potatoes and pass them through a potato ricer or mash them completely until smooth, avoiding any lumps.
- Spread the mashed potatoes on a clean work surface and create a well in the center. Add the egg, salt, and begin incorporating the flour gradually.
- Gently knead the mixture, adding flour as needed, until a soft and slightly sticky dough forms. Be careful not to overwork the dough, which can make the gnocchi tough.
- Divide the dough into several smaller portions. Roll each portion into a long rope about 1/2 inch thick.
- Cut the rope into small pillow-shaped pieces, approximately 3/4 inch long. Optional: Roll each piece against a fork or gnocchi board to create traditional ridges.
- Bring a large pot of salted water to a gentle boil. Cook gnocchi in small batches, dropping them into the water.
- Gnocchi are done when they float to the surface, which typically takes 2-3 minutes. Remove with a slotted spoon.
- Serve immediately with your preferred sauce, such as simple brown butter, tomato sauce, or pesto.
Tips
- Choose the right potatoes: Use starchy potatoes like Russet for the lightest, fluffiest gnocchi.
- Don't overwork the dough: Mix just until combined to keep your gnocchi tender and soft.
- Test a sample gnocchi: Before cooking the entire batch, boil one piece to check texture and seasoning.
- Keep water at a gentle boil: Rapid boiling can break delicate gnocchi apart.
- Work quickly when forming gnocchi to prevent the dough from drying out.
- If the dough feels too sticky, add flour sparingly - too much flour makes gnocchi dense.
- Serve immediately after cooking for the best texture and temperature.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 11g
Fat: g
Saturated Fat: g
Cholesterol: mg
