Potato Gnocchi
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 457
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 97
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 47
- Sodium
- 929
- Total: 2 hr 30 min (includes cooling time)
- Active: 1 hr 5 min
Ingredients
3 pounds russet potatoes
Kosher salt
1 1/2 cups all-purpose flour, plus more for dusting
1 large egg, lightly beaten
Directions
Special equipment:
a potato ricer or box grater; a gnocchi paddle or fork- Add the potatoes to a large pot, cover with cold water by about 2 inches and bring to a boil over medium-high heat. Cook at a steady boil, adding more water to the pot if necessary, until the potatoes can be pierced easily with the tip of a knife, about 50 minutes. Drain and set aside until cool enough to handle.
- Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a potato ricer (see Cook's Note) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely.
- Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork. Once everything has started to clump together, use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
- Line a baking sheet with parchment. Cut the dough into 4 pieces. Working with one piece at a time on a lightly floured surface, roll the dough into a 3/4-inch-thick log. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece on a gnocchi paddle or the back of the tines of a fork to form grooves. Place on the prepared baking sheet. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they begin to float, 1 to 2 minutes, then cook 1 minute longer. Strain and toss with sauce as desired.
Cook’s Note
If you don't have potato ricer, you can grate the potatoes on the large holes of a box grater.