Gnocchi

Recipes Courtesy of Lidia Bastianich

Show: Cooking LiveEpisode: Cook Along 83: Gnocchi

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
45 min
Level:
Easy
Yield:
--

Times:

Prep: 1 hr 15 min
Inactive Prep: --
Cook: 45 min
Total:: 2 hr 0 min

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Ingredients

3 large baking potatoes, scrubbed
1 large egg
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
1/4 cup freshly grated Parmigiano-Reggiano
2 cups unbleached all-purpose flour, or as needed

Directions

Boil potatoes in their skins. Drain and allow to stand until cool enough to handle. Scrape skin from potato with paring knife. Press them through a potato ricer. Spread the riced potatoes into a thin, even layer on the work surface and allow to cool completely.

In a small bowl, beat together the egg, salt, pepper and nutmeg. gather cold potatoes into a mound and form a well in the center. Pour egg mixture into the potato well. Knead the potato and egg mixture together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require, and the heavier it will become. As you knead, repeatedly rub dough from hands and scrape it from the work surface back into the dough.

On a flour-dusted surface, dust dough and cut it into 6 equal pieces. Form dough into a rope. Slice rope into 1/2-inch thick rounds. Sprinkle rounds with flour and roll them into balls. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tip of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling. Set on a baking sheet lined with a floured kitchen towel. Repeat with remaining dough. At this point, gnocchi must be cooked immediately or frozen.

To cook gnocchi, drop into salted boiling water. Cook, stirring gently until tender, about 1 minute after they rise to the surface of the pot.

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Comments & Reviews

recipe Gnocchi
Amy Issaquah, WA 10-11-2009
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AWSOME AWSOME GNOCCHI
Rated: 5 stars out of 5

I have loved absolutely loved gnocchi since I was a kid. I have two of Lidia's books and have made this recipe as written... several times all with excellent results. I am trying to incorporate more wheat flour versus white flour in my cooking so recently I used 1 cup wheat flour and 1/2 cup white flour too see what would happen and they came out fantastic. Light and pillowy and oh so yummy. Next time I will try all wheat flour. If you like wheat pasta like I do then try wheat gnocchi too. My husband gave them rave reviews as well and he is not as big a fan of gnocchi as I am. Lidia rocks!Read more
recipe Gnocchi
Jen Indianapolis, IN 08-03-2009
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Perfect texture!
Rated: 5 stars out of 5

Easy, easy, easy! These turned out perfectly. The texture was light and fluffy--so much better than store-bought.
recipe Gnocchi
Laureen Long Grove, IL 08-02-2009
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mouth water delicious!!!!
Rated: 5 stars out of 5

Got adventurous this morning and used 25 potatoes to make a huge batch of gnocchi. (it was my first time making them!) Even... though it took me all day it was worth it!! I had not eaten gnocchi unitl a year ago in Italy and this recipe brougth me right back there!!! Light and delicious. The only thing I left out was rolling the dough on the fork. I was making soooo many I left the little pillows of dough as they were after cutting the ropes of dough, w/o making the ball. It didn't change anything about the results. Cooked some and froze many. Topped with Lidia's homemade basil pesto!! Added fresh spinach and parsley to her recipe. She is an amazing cook! Thanks Lidia! My family enjoyed every bite!Read more
recipe Gnocchi
Susan Philadelphia, PA 04-20-2009
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Easy and delicious!!
Rated: 5 stars out of 5

I never have to order gnocchi from a restaurant again! The gnocchi came out light, airy, delicious. This recipe was simple... to follow, although I did make a couple of changes. Instead of boiling the potatoes, I baked them on a bed of salt at 425 degrees for about 45 minutes (to keep the heat more evenly distributed around each potato.) Instead of a ricer, I used a regular grater and pushed the peeled potatoes through, and then just used my fingers to try and break up the chunks. I followed the proportions of the ingredients without the nutmeg because I didn't have any. I thought that 3 large potatoes to 1.5 cups of flour was perfect. I will definitely be making these again!Read more
recipe Gnocchi
Lisa Wilmington, MA 02-16-2009
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Simple and delicious
Rated: 5 stars out of 5

If you've been afraid to try to make gnocchi -- fear no more. This is an easy recipe, and yields good results. Ricing the... potatoes does make it much easier to get a smooth dough, and smooth dough is easier to form into gnocchi. If you are a fan of nutmeg, add a bit more than a pinch, especially if you intend to serve these with a brown butter sage sauce. Read more
recipe Gnocchi
Anonymous 06-24-2008
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Delicious & Easy to Make
Rated: 5 stars out of 5

Wonderful recipe - my entire family loved it! The gnocchi was soft & perfect! And fun to make... my kids helped at the... end making the little gnocchi balls.Read more