Perfect Potato Gnocchi

Show: Food 911Episode: Gnocchi in Waxahacie, TX/Paella in Mt. Kisco, New York

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
1 hr 2 min
Level:
--
Yield:
4 to 6 servings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 1 hr 2 min
Total:: 1 hr 47 min

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Ingredients

2 pounds (about 4) baking potatoes, like russets
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white
1 1/2 cups unbleached all-purpose flour

Directions

Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.

Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.

Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.

Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.

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Comments & Reviews

recipe Perfect Potato Gnocchi
Anonymous 02-29-2008
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Just like my Aunt Rosie used to make!
Rated: 5 stars out of 5

These truly were "Perfect" Potato Gnocchi. They were light and delicious. I made a double batch and froze half. Instead of... just using 1 egg white, I used 1 egg for the double batch.Read more
recipe Perfect Potato Gnocchi
ANN Conroe, TX 03-21-2005
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Excellent
Rated: 5 stars out of 5

I saw Tyler make this on Food 911. I have never tried Gnocchi before. He made it sound and look so good that I Had to make... it and try it with the Spinach and Arugula Pesto he simmered the cooked Gnocchi in. I couldn't find Arugula, so I used all fresh spinach instead. This was one of the best recipes I have ever tried/tasted/eaten. It is great! I will keep this recipe in my book and use it!! Thanks Tyler for sharing it! I'm hooked on it! :)Read more
recipe Perfect Potato Gnocchi
KRISTIN Irving, TX 03-01-2005
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perfect
Rated: 5 stars out of 5

mine turned out perfectly!!! this is a recipe that would be fun and easy for kids to help with.. very good.
recipe Perfect Potato Gnocchi
Anonymous 02-10-2005
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Feather lite
Rated: 5 stars out of 5

This recipe is so much lighter than my Italian mother's recipe. I think the egg white is quite an innovation!!
recipe Perfect Potato Gnocchi
Anonymous 02-09-2005
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gnocci
Rated: 2 stars out of 5

i made this recipe was ok .i also tried lidias they were exxxxxxxxxxxxxx
recipe Perfect Potato Gnocchi
ALEXANDRA cherryville, NC 07-28-2004
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This is so easy!
Rated: 5 stars out of 5

I've tried several Potato Gnocchi recipes and Tyler's is easiest and the best. I've added Parmesan cheese to the recipe... which adds a bit of extra flavor. This is the best...Thanks Tyler!Read more