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Classic Potato Gnocchi
February 17, 2025
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Classic Potato Gnocchi: A Simple, Delicious Italian Comfort Food
Gnocchi is one of those timeless dishes that, once you learn how to make it, becomes a go-to comfort food for any occasion. Soft, pillowy, and perfect with a variety of sauces, classic potato gnocchi is a must-try. While it might seem intimidating to make these delicate dumplings at home, the process is actually quite simple—and the reward is well worth the effort! Here’s a step-by-step recipe to guide you through making the perfect classic potato gnocchi.
Ingredients:
2 pounds (900g) of russet potatoes (about 3 large potatoes)
1 ½ cups (180g) all-purpose flour, plus more for dusting
1 large egg
1 teaspoon salt
Optional: A pinch of freshly grated nutmeg for extra flavor
Directions:
Cook the Potatoes
Start by boiling your potatoes with the skins on. This helps prevent them from absorbing too much water, keeping the gnocchi light and fluffy. Place the potatoes in a large pot, cover them with cold water, and bring to a boil. Let them cook for about 20-25 minutes or until a fork can easily pierce through them. Once cooked, drain the water and set the potatoes aside to cool slightly.
Mash the Potatoes
Once the potatoes are cool enough to handle, peel off the skins and mash the potatoes using a potato ricer or a regular masher. For the best texture, make sure the potatoes are mashed until smooth—no lumps allowed! Spread the mashed potatoes out on a clean surface or large cutting board to cool completely before proceeding to the next step. This helps to prevent the dough from getting too warm.
Make the Dough
Once your mashed potatoes have cooled, make a mound with them on your work surface. Sprinkle the flour and salt over the top and create a well in the center. Crack the egg into the well, and if you like, add a pinch of nutmeg for some added warmth and flavor. Use a fork or your hands to gently mix the egg into the flour and potatoes, then begin kneading the dough until it comes together. The dough should be soft and slightly sticky but still workable. If it’s too sticky, add a bit more flour, but be careful not to add too much—it’s important to keep the dough light.
Shape the Gnocchi
Once your dough is ready, divide it into 4 sections. Take one section at a time and roll it into a long rope, about ¾-inch thick. Use a sharp knife or bench scraper to cut the rope into 1-inch pieces. To give your gnocchi their signature shape, gently press each piece with a fork to create small indentations. This not only helps the sauce adhere better but also gives the gnocchi that beautiful, traditional texture.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Once boiling, drop in the gnocchi a few at a time, being careful not to overcrowd the pot. The gnocchi will sink to the bottom initially, and then rise to the surface when they’re done cooking. This typically takes about 2-3 minutes. Use a slotted spoon to remove the gnocchi and set them aside.
Serve and Enjoy:
Now comes the fun part—serving your homemade gnocchi! You can toss them with a simple sauce like browned butter and sage, a classic marinara, or even a rich cream sauce. Sprinkle with Parmesan cheese and fresh herbs, and enjoy your warm, comforting bowl of gnocchi.
Tips for Perfect Gnocchi:
Use the right potatoes: Russet potatoes are ideal because they have a high starch content and low moisture, which creates a light, fluffy texture.
Don't overwork the dough: Overworking the dough can make the gnocchi tough, so mix and knead gently.
Flour lightly: Too much flour will make your gnocchi dense, so be mindful to add only enough to make the dough workable.
Cook immediately or freeze: You can freeze the uncooked gnocchi for up to a month. Simply spread them out on a baking sheet, freeze them, and then transfer them to a freezer-safe bag. When you’re ready to cook, drop them directly into boiling water—no need to thaw!
Conclusion:
Making gnocchi from scratch is a rewarding experience that results in a delicious, comforting dish that will impress anyone at your dinner table. With simple ingredients and easy steps, you’ll have perfect classic potato gnocchi every time. So, roll up your sleeves, grab those potatoes, and start making this Italian classic right at home! Whether you top them with butter and sage or a rich tomato sauce, you’re sure to enjoy the satisfying texture and taste of homemade gnocchi. Buon appetito!
Classic Potato Gnocchi: A Simple, Delicious Italian Comfort Food
Gnocchi is one of those timeless dishes that, once you learn how to make it, becomes a go-to comfort food for any occasion. Soft, pillowy, and perfect with a variety of sauces, classic potato gnocchi is a must-try. While it might seem intimidating to make these delicate dumplings at home, the process is actually quite simple—and the reward is well worth the effort! Here’s a step-by-step recipe to guide you through making the perfect classic potato gnocchi.
