🥟Potato Gnocchi Recipe
by Ben Silver (@Ben Silver)
Homemade potato gnocchi with a light, pillowy texture
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
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- 2 lbsrusset potatoes (about 4 medium), scrubbed
- 6.75 oz(1 1/2 cups) unbleached all-purpose flour, more for kneading and rolling
- 1 tspkosher salt
- 1 largeegg lightly beaten
Instructions
- 1Put unpeeled potatoes in a large pot. Fill with enough cold water to cover by 2 inches. Bring to a simmer over medium high hear, then reduce to medium and partially cover pot. Simmer the potatoes until fork tender (30-35 minutes).
- 2Drain the potatoes, let them cool just enough to handle them. Peel them, them then pass through a ricer into a large bowl. Let cool to room temperature. (20 minutes)
- 3Lightly flour a work surface. Mix the flour with the salt in a small bowl. Add the egg to the potatoes, then the flour mixture, and mix with hands until the flour is moistened and the dough starts to clump together. The dough will still be a bit crumbly at this point. Combine the dough to a single mass and transfer to floured surface and wash hands.
- 4Cover and let rest 30 minutes.
- 5Kneed gently until the flour is incorporated and the dough is soft, smooth, and a little sticky. 30 seconds to 1 minute. Cover with clean kitchen towel.
- 6Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour.
- 7Remove any lingering bits of dough from your work surface and lightly re-flour. The surface.
- 8Tear off a piece of dough about the size of a large lemon and put the towel back on the rest.
- 9With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.
- 10With a sharp knife or a bench knife, cut the rope crosswise into 3/4-inch cubes. Arrange these on a single layer, not touching, on the baking sheets. Repeat until you have used all the dough, re-flouring as needed. Sprinkle them with a little more flour. If you will cook them within 3 hours, they can sit out. If you won’t, they can go in the freezer and transferred to plastic bags once frozen. They keep in there for a long time. To cook drop a few at a time into boiling, salted water and take them out with a slotted spoon once they float.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.