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Homemade Gnocchi

  • 1 min read

Gnocchi are a type of pasta that originated in Italy. They are made with a dough of potatoes, flour, and eggs, and they are typically served with a simple sauce, such as tomato sauce or butter and sage.

Homemade Gnocchi
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Homemade Gnocchi

Course: MainDifficulty: Medium
Servings

4

servings
Prep time

1

hour 
Cooking time

15

minutes
Calories

300

kcal

Homemade gnocchi are a delicious and easy-to-make pasta dish. They are light and fluffy, and they have a slightly chewy texture. The Parmesan cheese adds a salty and nutty flavor, and the olive oil helps to keep the gnocchi moist.

Ingredients

  • 2 large russet potatoes, scrubbed and pierced with a fork

  • 1 large egg, beaten

  • 1/2 cup all-purpose flour, plus more for dusting

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon olive oil

  • 1/4 cup grated Parmesan cheese

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place potatoes on a baking sheet and bake for 1 hour, or until they are very tender when pierced with a fork.
  • Remove potatoes from the oven and let cool slightly.
  • When potatoes are cool enough to handle, peel them and mash them until smooth.
  • Add egg, flour, salt, and pepper to the mashed potatoes and stir until well combined.
  • Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it is smooth and elastic.
  • Roll the dough out into a long, thin rope.
  • Cut the rope into 1-inch pieces.
  • Dust the gnocchi with flour and roll them over the tines of a fork to create ridges.
  • Bring a large pot of salted water to a boil.
  • Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface.
  • Drain the gnocchi and transfer them to a large bowl.
  • Toss the gnocchi with olive oil and Parmesan cheese.
  • Serve immediately.

Notes

  • For the best results, use russet potatoes for your gnocchi. They have a high starch content, which will help to create a light and fluffy dough.
  • Be careful not to overwork the dough when you are kneading it. Overworking the dough will make the gnocchi tough.
  • If you don’t have a fork, you can use a grater to create ridges on the gnocchi.
  • Gnocchi are best served immediately after they are cooked. However, you can also freeze them for later.
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