Gnocchi

Recipe Courtesy of Mario Batali

Rated: 4 stars out of 5Rate itRead users' reviews (28)

RECIPE
COMMENTS & REVIEWS(28)

Cook Time:
--
Level:
Easy
Yield:
12 servings of gnocchi

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Ingredients

3 pounds russet potatoes
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup canola oil

Directions

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

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Comments & Reviews

recipe Gnocchi
Renee Maynard, MA 08-21-2010
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A fun recipe
Rated: 3 stars out of 5

This recipe was fun to make. Weighed the potatoes and measured the flour as suggested. No problem. I was disappointed in... the lack of salt in the recipe though. Next time I would use more salt and salt the water as some other recipes have suggested. I used a food mill and cooked the potatoes as suggested. The potatoes were large so 45 min. worked. I served the gnocchi with a meat sauce. I gave the recipe three stars because of the lack of salt. Could have been tastier.Read more
recipe Gnocchi
Ron Middletown, CT 08-18-2010
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Tip
Rated: 5 stars out of 5

Using a food mill is an absolute must! Don't fret if it does not take all of the flour...the dough comes together... nicely... Simply Perftect!Read more
recipe Gnocchi
Johan Charlotte, NC 05-31-2010
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Simple, Delicious, Fun
Rated: 5 stars out of 5

We followed the recipe to a T, although scaled down a bit to prevent an excess of gnocchi. Huge mistake, and yes I'm blaming... my wife. It was terrific. As a pleasant side effect, I'm completely addicted to the potato ricer. Kids tired of the same old veggies? Rice them! Cat thumbing his nose at the tuna? Rice it? Boss wants a new spin on the monthly report? The ricer may be the answer.* Definitely a great Saturday night recipe with friends, and a very versatile base for any number of creative sauces to bring the gnocchi to life. *Future employment not guaranteed. Read more
recipe Gnocchi
Lorena davie, FL 04-20-2010
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Came out great!
Rated: 5 stars out of 5

I had my grandmother-in-law's gnocchi in Italy a couple of years ago and have been meaning to try to make them for my husband... ever since. I watched Mario make them on TV and he inspired me finally make them. They actually came out great even though I didn't follow the recipe exactly. First of all I didn't have russet potatoes, I just had a bag of Idaho potatoes that were getting kinda old. I peeled them first and cut them in quarters to shorten the cooking time down to about 15 mins. When they were tender I put them in a colander to cool and actually let them sit there for hours because something came up and I had to run some errands. That step was a bit of a lifesaver because it helped dry out the potatoes that were probably too moist otherwise. Also, I cooked them in batches. The first batch was too mushy so I kneaded more flour into the remaining dough and the rest were perfect. Anyway, I served them with a meat sauce my husband loved them. They tasted almost exactly like his Nonna's :)Read more
recipe Gnocchi
Dagmara Clearwater, FL 03-14-2010
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As a professional chef I use this recipe all the time. Perfect and you can seasone it with anything.
Rated: 5 stars out of 5

Tip: Use idaho potatoes
recipe Gnocchi
Jessica Saint Albans, WV 03-01-2010
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Tips
Rated: 3 stars out of 5

Here are the things my Italian grandmother taught me about gnocchi: As little moisture as possible in the potatoes lets you... use less flour, which keeps them light. To reduce the moisture, use old potatoes. Store them in a cool, dark place. Be sure to keep the eyes knocked off. When they get a little wrinkly they're ready. Bake, don't boil. Rice while hot, moving ricer over a sheet pan to form a thin layer (allows steam to escape) and allow to cool. (If you mash, you are compacting the starch making a dense product.) Only use COOL potatoes so they absorb less flour and don't make the flour gummy. Don't overmix or overhandle. Be flexible with your flour and egg ratios. Get a "feel" for the dough and adjust as needed. They are delicious and worth a few tries to master. Once you do, it'll be a go-to dish. Make plenty when you make them and freeze (raw) in a single layer on a sheet pan them transfer to a ziploc bag. Cook just like fresh!Read more