Homemade Potato Gnocchi
This Homemade Potato Gnocchi is a culinary masterpiece! Fluffy dumplings made from scratch, perfect for impressing your family and friends.
Equipment
- Large Pot
- Potato masher or ricer
- Mixing Bowl
- Floured surface
- Bench scraper
- Fork
Ingredients
For the Gnocchi:
- 2 pounds russet potatoes ideal due to their starchy texture
- 3 to 4 medium-large potatoes choose roughly the same size for even cooking
- 1 large egg beaten
- 1 teaspoon sea salt enhances flavor
- 1 cup all-purpose flour spooned and leveled, forms basis of dough
- More flour as needed for dusting and adjustments during kneading
Instructions
Steps to Make Gnocchi:
- Start by boiling the russet potatoes. Place them in a large pot of cold, salted water, then bring it to a boil. Cook until fork-tender, about 30-40 minutes. Drain and cool slightly.
- Once cool, peel the potatoes and mash them using a potato masher or ricer until smooth. Ensure there are no lumps.
- In a mixing bowl, combine the mashed potatoes with the beaten egg and sea salt. Gradually add flour until a soft dough forms, adjusting flour as needed.
- Transfer dough to a floured surface and knead gently for 1-2 minutes until it comes together. Avoid overworking to prevent tough gnocchi.
- Divide dough into sections. Roll each into a long rope about ½ inch thick. Cut into 1-inch pieces and shape with a fork.
- Bring a large pot of salted water to a boil. Add gnocchi in batches; when they float to the surface, they are done, about 2-3 minutes. Remove with a slotted spoon.
- Serve and enjoy! Toss gnocchi with your favorite sauce, sauté in butter, or sprinkle with Parmesan cheese and fresh herbs.
Notes
- For a sweeter taste, try using sweet potatoes instead of russets.
- Incorporate finely chopped greens for added nutrients and color.
- Add ricotta or cottage cheese to the dough for extra richness.