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Potato Gnoccchi
Pasta, but from potatoes! Practice makes perfect on these gnocchi. Don't over-work!
INGREDIENTS
  • 2 pounds potatoes
  • 6.75 oz. (1.5 cups) unbleached all-purpose flour
  • 1 tsp. salt
  • 1 egg, beaten


METHOD


  1. Preheat oven to 350F. Prick potatoes with fork all over and bake for 45-85 minutes (depending on size) directly on oven rack, or until tender. Remove and peel. Let cool to room temperature. NOTE: This step can be done a day or two in advance to save time!Once potatoes are fully cool, grate on large holes of cheese grater into large bowl, or pass through a ricer or food processor until smooth.

  2. Mix flour and salt in a small bowl and set aside.

  3. Add egg to potatoes, then add flour to mixture. Gently mix with your hands until a crumbly dough forms, breaking up any remaining chunks of potato with fingertips. Try not to over-handle, as this will make the gnocchi less tender.

  4. Push the dough against the walls of the bowl to combine, then transfer loose ball of dough to lightly floured work surface and knead for 30 seconds to 1 minute until a soft, smooth, slightly sticky dough is formed. Cover dough with clean dish cloth to maintain moisture.

  5. Pull a handful of dough from the mass and roll into a long rope about 1/2” to 3/4” in diameter. Using knife or bench knife, cut every 1/2” (for square gnocchi) or every 1” (for elongated gnocchi).

  6. Repeat process with remaining dough.

  7. Bring a large pot of salted water to a boil. Working in batches, boil gnocchi until they float to the surface, about 2-3 minutes. Transfer to bowl or pan of tomato sauce with slotted spoon and enjoy.