This homemade gnocchi is soft, pillowy and will have you reaching for seconds. This recipe has simple ingredients, that when put together, pack a flavorful punch! Pair this with your favorite pasta sauce and a sprinkle of parmesan for a meal that is so satisfying, you'll never buy gnocchi from the store again.
Chef Allison Fasano
4-6
1 hours 15 minutes
15 minutes
Italian
Entree
This gnocchi recipe features several techniques that yield a perfectly fluffy gnocchi. The potatoes are baked on a layer of salt to help dry them out, making the pieces light and airy. When shaping the gnocchi, you can leave them in little squares or, roll them on the tines of a fork or gnocchi board to create those classic looking ridges. The ridges are not only decorative, but help the sauce cling to the gnocchi a bit better.
4 medium russet potatoes
½ cup plus 1 tsp kosher salt, divided
1 egg beaten
1 ½ cups all-purpose flour, extra to dust
Food Mill
Gnocchi Board
Preheat oven to 375° F
Cover a sheet tray with ½ cup kosher salt. Lay the potatoes (skin on) on the salt and bake until the potatoes are fork tender (40 minutes-1 hour).
Cut the potatoes in half and scoop out the inside into the food mill. Over a bowl, process the potatoes through the food mill.
To the potatoes add remaining 1 tsp kosher salt and beaten egg. Using a fork, gently whisk the egg into the potatoes until just combined.
To a clean work surface, add 1 cup of your flour into a pile. Make a well in the center and add the potato mixture. Keep the remaining ½ cup flour nearby incase you need it.
Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid.
Slice the dough into four equal parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with one half at a time if the rope becomes too long.
Slice the rope into ½ inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
If desired, roll the gnocchi pieces along the tines of a fork or gnocchi board to make a decorative design.
Bring a large pot of salted water to a boil.
Drop the gnocchi in a little at a time and boil until they float to the surface (should be 2-3 minutes). Remove with a strainer and repeat.
Top with your favorite pasta sauce, pesto or butter and cheese! Enjoy!
