Welcome to the delightful world of homemade potato gnocchi! This comforting dish is not only a crowd-pleaser but also a fun cooking adventure. Let’s dive into making these pillowy bites of goodness!
Tips for Perfect Gnocchi
Make sure to use russet potatoes for the best texture. And remember, the dough should be soft and pillowy—resist the temptation to over-knead!
Why You’ll Love This Recipe
The satisfaction of creating your own gnocchi is unmatched. Plus, they pair beautifully with your favorite sauces. Trust me, you’ll love it!
Ingredients
- Potatoes:
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- Other Ingredients:
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Instructions
- Prepare the Potatoes:
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Step 1- Preheat the oven: Preheat the oven to 425°F.
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Step 2- Bake the Potatoes: Use a fork to poke holes in the potatoes. Place on a baking sheet and bake for 45 to 60 minutes, or until tender when pierced with a fork.
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Step 3- Mash the Potatoes: When the potatoes are cool enough to handle, but still warm, peel off and discard the skins. Pass the peeled potatoes through a ricer, or place them in a large bowl and mash with a fork until smooth.
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Step 4- Make the Dough: Transfer the potatoes to a lightly floured surface and form them into a wide, thin mound. Drizzle with the egg and sprinkle with the salt and a third of the flour. Use your hands or a bench scraper to lift and fold the potatoes into themselves to incorporate the egg and flour.
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Step 5- Incorporate Flour: When the first addition of flour is just incorporated, sprinkle the potatoes with another third of the flour. Fold and lightly knead the dough to incorporate it. Continue adding flour a little at a time and kneading and folding the dough until it's soft and pillowy, but not sticky. You may not need all the flour, or you might need a bit more. Knead the dough as little as possible to incorporate the flour. You don't want to overwork it.
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Step 6- Shape the Gnocchi: Form the dough into a ball and cut it into 8 equal pieces. Dust your work surface and your hands with more flour and roll one piece into a rope about 1-inch in diameter. Cut it into ¾-inch pieces and transfer them to a floured plate or baking sheet. Repeat with the remaining dough.
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Step 7- Optional Shaping: Optional step: Shape the gnocchi. Dip the tines of a fork in flour and hold the fork parallel to your work surface. Place one gnocco at the end of the tines and use one finger to press it into and along them. One side will have ridges and the other side will have an indentation from your finger. Repeat with the remaining gnocchi.
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Step 8- Cook the Gnocchi: Bring a large pot of salted water to a boil. Set a colander over a large bowl nearby. Add a third of the gnocchi to the boiling water and cook for about 2 minutes, or until they float. Use a slotted spoon to lift the gnocchi out of the boiling water and into the colander, then repeat twice with the remaining gnocchi.
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Step 9- Serve: Serve with marinara sauce or pesto, or try another of the serving suggestions in the blog post above.
Nutrition
- Calories: 220, Fat: 1g, Carbs: 45g, Protein: 5g
Cooking techniques
Ricing the potatoes ensures a smooth texture for the gnocchi. Baking them instead of boiling helps remove excess moisture, making for better dough consistency.
Variations or substitutions
You can replace russet potatoes with Yukon gold for a richer flavor. For a gluten-free option, try using gluten-free flour.
Storage tips
Store any leftover gnocchi in an airtight container in the fridge for up to 3 days. They can also be frozen; just make sure to freeze them in a single layer before transferring to a bag.
Notes
For the best results, work with the potato dough while it’s still warm. This helps ensure the gnocchi hold their shape while cooking.
