Potato Gnocchi are soft, pillowy Italian dumplings that are simple to make and delicious to eat. Follow this easy recipe to make perfect Potato Gnocchi from scratch!
Ingredients:
- 2 large russet potatoes
- 1 1/2 cups all-purpose flour (plus extra for dusting)
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
Instructions:
- Cook the Potatoes: Wash the potatoes and pierce them with a fork. Bake at 400°F (200°C) for about 45 minutes or until fork-tender. Let them cool slightly before peeling.
- Mash the Potatoes: Use a potato ricer or mash them until smooth. Avoid overworking the potatoes to keep the Potato Gnocchi light and fluffy.
- Make the Dough: On a clean surface, form the mashed potatoes into a mound. Make a well in the center and add the egg, salt, and nutmeg. Gradually mix in the flour, kneading gently until a soft dough forms. Be careful not to over-knead.
- Shape the Gnocchi: Divide the dough into four portions. Roll each into a long rope, about 3/4 inch thick. Cut into 1-inch pieces and use a fork to create ridges if desired.
- Cook the Potato Gnocchi: Bring a large pot of salted water to a boil. Drop in the gnocchi in batches and cook until they float to the top (about 2-3 minutes). Remove with a slotted spoon.
- Serve: Toss the Potato Gnocchi with your favorite sauce, such as marinara, pesto, or brown butter with sage. Enjoy!
Tips:
- Avoid using too much flour, or the gnocchi will become dense.
- Work quickly while the potatoes are still warm for the best texture.
- If you prefer, you can pan-fry the cooked gnocchi for a crispy finish.
Enjoy your homemade Potato Gnocchi!
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Source: www.allrecipes.com
