Description
Pillowy soft homemade gnocchi with a light and fluffy texture is a deliciously satisfying dish that promises to elevate your dining experience.
Ingredients
Scale
- 2 lbs russet potatoes
- 1 egg
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- A pinch of nutmeg (optional)
Instructions
- Prepare the Potatoes: Begin by peeling and chopping the russet potatoes into large, even pieces to ensure uniform cooking. Place them in a pot of salted water and bring to a boil. Allow them to cook until tender, which should take about 20 minutes. Once they are firmly softened, drain the potatoes and use a masher or ricer to create a smooth mashed potato base free of lumps.
- Form the Gnocchi Dough: Once your potatoes have cooled slightly, it’s time to add the rest of the ingredients. Create a well in the mashed potatoes and add the egg, flour, salt, and a dash of nutmeg (if you’re feeling adventurous and want that slight aromatic kick). Gently integrate the ingredients with your hands, forming a cohesive dough. If you find the dough too sticky, sprinkle in additional flour until the texture is manageable yet still soft.
- Shape Your Gnocchi: Divide the dough into several portions for easier handling. Roll each portion into ropes approximately 1/2 inch thick. Using a sharp knife, slice the ropes into 1-inch pieces. To make traditional gnocchi indentations, take each piece and roll it over the back of a fork—this step helps the gnocchi hold sauce better, making each bite a flavor-packed experience.
- Cook the Gnocchi: Bring a pot of salted water to a gentle boil. Cook the gnocchi in batches, dropping them into the boiling water. They will initially sink to the bottom. Watch closely; once they float to the surface (typically in 2-3 minutes), they’re ready. Use a slotted spoon to remove the gnocchi and transfer them to a plate. For a delightful twist, sauté the gnocchi in butter or olive oil until golden and crispy if you desire an extra texture.
Notes
Use russet potatoes for their starchy qualities, which create a fluffy texture. Ensure potatoes are completely dry before mashing to prevent water-logged dough.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 7 g