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Authentic Italian Potato Gnocchi Recipe from Scratch
Potato gnocchi are one of the most beloved homemade dishes in Italian cooking: soft, delicate little dumplings made with potatoes, flour and egg.This is the classic Italian potato gnocchi recipe, the one you make at home when you want light, tender gnocchi with the true flavor of potatoes. The secret is to use the right potatoes, add as little flour as possible and work the dough gently, just until it comes together.
Ingredients
- 500 g potatoes - 1.1 pound, preferably old or floury potatoes
- 150 g 00 flour - 1 ¼ cups, plus more for dusting
- 1 medium egg
- ½ teaspoon salt
Instructions
Cook and Mash the Potatoes
- Wash the potatoes and place them in a large pot of cold water. Bring to a boil and cook the potatoes with the skin on for 20 to 40 minutes, depending on their size.Cooking the potatoes with the skin on helps them absorb less water, which is very important for making soft gnocchi that do not need too much flour.Check the potatoes with a fork: they are ready when the fork goes through easily.
- Drain the potatoes and let them cool just enough to handle, but do not let them become cold. Peel them while they are still warm.A simple way to peel hot potatoes is to hold each potato with a fork and remove the skin with a small knife.
- Place the flour on a pastry board or clean work surface and make a well in the center. Pass the warm potatoes through a potato ricer directly onto the flour.
Make the Gnocchi Dough
- In a small bowl, beat the egg with the salt.
- Then add 2 tablespoons of the beaten egg to the potatoes.
- Knead the ingredients quickly with your hands, just until you get a soft but compact dough.Do not knead for too long or the gnocchi will become sticky and heavy. Potato gnocchi dough should be handled as little as possible.If the dough is too soft and sticky, add a little more flour, one teaspoon at a time. You can also use a small amount of potato starch instead of flour if you want to keep the gnocchi softer.Form the dough into a ball.
Shape the Gnocchi
- Cut off a piece of dough about the size of an orange.
- With your hands, roll it into a long rope about 1 cm (½ inch) thick. If the rope is too long, cut it in half and work with one piece at a time.
- Cut the rope into small pieces, about 2 cm (1 inch) long. Place the gnocchi on a lightly floured surface as you make them. Repeat with the remaining dough.
- To give the gnocchi their classic shape, roll each piece gently over a floured gnocchi board, pressing lightly with your thumb.You can also use a fork: place the fork on the work surface and roll each gnocchi over the tines, pressing gently. The ridges help the sauce cling to the gnocchi.
- Let the gnocchi rest at room temperature for about 20 minutes before cooking.
Cook the Potato Gnocchi
- Bring a large pot of water to a boil. When the water is boiling, add the coarse salt.Add the gnocchi a few at a time and stir gently once or twice to prevent them from sticking to the bottom of the pot.
- Cook the gnocchi until they float to the surface. This usually takes only a few minutes.As soon as they float, remove them with a slotted spoon and transfer them directly to the sauce of your choice.
- Toss them gently for a few seconds, just enough to coat them without breaking them, and serve immediately.
Nutrition
Serving: 100gCalories: 248kcalCarbohydrates: 51gProtein: 8gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 41mgSodium: 315mgPotassium: 582mgFiber: 4gSugar: 1gVitamin A: 62IUVitamin C: 25mgCalcium: 27mgIron: 3mg
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