Gnocchi
This classic Italian dish is one of the very best. Although it's a bit time consuming, the finished product is so worth it!
Servings: 15
Equipment
- large pot
- rice or potato masher
- bench knife or knife
- slotted spoon
Ingredients
- 5 medium russet potatoes
- 2½ cups whole wheat flour* see note
- ½ teaspoon salt
- 1 large egg
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 20–30 minutes, depending on their size. Drain well.
- While the potatoes are still hot, peel and pass them through a potato ricer onto a clean work surface or into a large bowl. If you don't have a ricer, mash them until smooth.
- Sprinkle the flour and salt over the potatoes. Make a well in the center and add the egg. Using a fork, gradually mix the egg into the potatoes and flour. Once the dough becomes too thick to stir, gently knead it by hand just until it forms a smooth, soft dough. Avoid overworking the dough.
- Divide the dough into 8 portions. On a lightly floured surface, roll each portion into a rope about ½ to 1 inch thick. Cut into ½-inch pieces.
- Leave the gnocchi as-is, or roll each piece over the back of a fork or a gnocchi board to create ridges that help hold the sauce.
- Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches, about 15–20 pieces at a time. Once they float to the surface, cook for another 30–60 seconds before removing them with a slotted spoon.
- Toss immediately with your favorite sauce and serve warm.
Notes
Notes
- *Flour Note: The amount of flour may vary depending on the moisture in your potatoes. Start with 2½ cups and add a little more only if needed. Whole wheat pastry flour can be substituted for a lighter, more tender gnocchi.
- Russet potatoes produce the lightest, fluffiest gnocchi.
- If the dough feels very sticky, add a tablespoon or two of flour at a time until it's easy to handle.
- Overworking the dough or adding too much flour will make the gnocchi dense.
- To freeze, place the uncooked gnocchi in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months.
- Cook frozen gnocchi directly from the freezer—there's no need to thaw first. Simply add an extra minute or two to the cooking time.