Gnocchi is an Italian restaurant favorite. It’s versatile because it can be completely different depending on what sauce you use.
Making gnocchi at home isn’t easy – it’s very time-consuming – but you’ll feel so accomplished when you’re done!
- 2 1/2 pounds russet potatoes (about 4 large or 8 small)
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- 1 egg, whisked
1. Fill a large pot with cold water. Place potatoes in pot and salt water. Bring to a boil and cook 20-30 minutes, until knife-tender.
2. Remove potatoes from water. Let cool slightly on towels to absorb excess moisture.
3. Once cooled enough to handle, peel potatoes.
4. Grate potatoes finely using a box grater or potato ricer.
5. Spread potatoes out and let them cool enough so that the egg won’t cook when it is incorporated into the potatoes.
6. Sprinkle flour and salt over potatoes, and, using your hands, make a well in the center. Pour whisked egg into the center and combine ingredients using your hands.
7. Lightly flour your work surface. Knead the dough, dusting with more flour as needed. Work the dough until it’s just smooth, about 2 minutes. Do not overwork dough.
8. Divide dough into 8 pieces. Roll each piece into a long rope about 1/2 inch thick. Cut into 1/2 inch pieces, dust with flour, and arrange in a single layer on a baking sheet lined with parchment paper.
9. Bring a large pot of salted water to a boil. Add gnocchi and cook until they begin to float (about 90 seconds). Using a slotted spoon, scoop them out.
Top with your favorite sauce and serve. Here, I used my favorite Butter Roasted Tomato Sauce (click HERE for the recipe) but I’ve also topped this with Brown Butter Sage Sauce (click HERE for that recipe).
Source: Platings + Pairings