Potato gnocchi
Votes: 15
Time: 2 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
You'll be surprised how easy it is to make gnocchi, an Italian potato dumpling typically eaten with pesto, tomato sauce, or simply butter, using this recipe. For the dough, you'll need just three ingredients: warm boiled potatoes, wheat flour, and an egg. The potatoes are grated or pressed through a potato masher and mixed with the remaining ingredients. The resulting dough is rolled into a sausage shape, cut into pieces, and then creased. These creases serve not only a decorative purpose but also a practical one: they help retain more sauce. If you don't have a gnocchi board, you can make the creases with the tines of a fork.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg of potatoes
- 1.5 cups premium flour + extra for work
- 1 large egg, lightly beaten
- Special equipment: potato masher or grater; gnocchi board or fork
We recommend
Recipes with similar ingredients: potato, gnocchi (dumplings), eggs
Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan, cover with cold water to a depth of about 5 cm, and bring to a boil over medium-high heat. Cook, adding more water as needed, until the potatoes are easily pierced with the tip of a knife, about 50 minutes. Drain and set the potatoes aside until cool enough to handle.
- Peel the potatoes and cut the flesh into large chunks. Press the potatoes through a potato masher (see Note) and pile them on a clean work surface. Sprinkle with 1 teaspoon of salt. Let the potatoes cool completely.
Note
If you don't have a potato masher, you can grate the potatoes on a coarse grater.. - Sprinkle a mound of potatoes with flour. Pour the egg onto the flour and begin mixing with a fork. Once the dough begins to stick together, knead it with your hands for about 2 minutes; do not knead it for too long. Form it into a ball.
- Line a baking sheet with parchment paper. Cut the dough into 4 pieces. Working with one piece at a time, shape the dough on a lightly floured surface into a 2-cm-thick log. Using a bench scraper or knife, cut the log into 2.5-cm-long pieces. Roll each piece on a gnocchi board or the back of a fork to create a texture. Place them on the prepared baking sheet. Repeat with the remaining dough.
- Bring a large saucepan of salted water to a boil. Add the gnocchi and cook until they float to the surface, 1-2 minutes, then cook for another minute. Drain and toss the gnocchi with the sauce.
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