Gnocchi are traditional Italian dumplings made from potatoes, flour, and sometimes eggs. These pillowy soft dumplings are versatile and can be served with a variety of sauces, making them a favorite in Italian cuisine. Here’s a detailed recipe to make classic potato gnocchi from scratch, ensuring they turn out light, fluffy, and perfectly delicious.
Ingredients
- 2 pounds (about 900g) russet potatoes
- 1 1/2 cups (180g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 large egg, lightly beaten (optional, for a richer dough)
Instructions
Step 1: Prepare the Potatoes
- Boil the Potatoes: Place the whole unpeeled potatoes in a large pot of salted water. Bring to a boil and cook until tender when pierced with a fork, about 45-60 minutes depending on the size of the potatoes.
- Cool and Peel: Drain the potatoes and let them cool slightly until they are cool enough to handle. Peel the potatoes while they are still warm (this makes them easier to mash).
- Mash the Potatoes: Using a potato ricer or a potato masher, mash the peeled potatoes until smooth and lump-free. It’s important to do this while the potatoes are still warm to ensure a light texture.
Step 2: Make the Dough
- Add Flour and Salt: On a clean work surface, make a mound with the mashed potatoes. Create a well in the center and add the flour and salt. If using, add the beaten egg as well.
- Mix Gently: Using your hands or a bench scraper, gently mix the flour and potato together until a dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.
- Knead Briefly: Once the dough starts to come together, knead it gently for about 1-2 minutes until smooth. If the dough is too sticky, add a little more flour, but be cautious not to add too much.
Step 3: Shape the Gnocchi
- Divide the Dough: Divide the dough into small sections. Roll each section into a long rope about 1/2 inch (1 cm) thick.
- Cut into Pieces: Using a sharp knife, cut the ropes into 1-inch (2.5 cm) pieces. You can leave them as small pillows or use a fork to create ridges on one side for traditional gnocchi shape.
- Optional: Gnocchi Board: If you have a gnocchi board or the back of a fork, gently roll each piece against it to create ridges. This helps the sauce cling better to the gnocchi.
Step 4: Cook the Gnocchi
- Boil Water: Bring a large pot of salted water to a boil.
- Cook in Batches: Drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes. This indicates they are cooked through.
- Remove and Drain: Using a slotted spoon or spider strainer, remove the gnocchi from the boiling water and transfer them directly to the sauce or a bowl. Repeat with remaining batches.
Step 5: Serve
- Add Sauce: Toss the cooked gnocchi with your favorite sauce, such as marinara sauce, pesto, or creamy mushroom sauce.
- Garnish: Garnish with freshly grated Parmesan cheese and chopped herbs like parsley or basil.
Tips for Success
- Choosing Potatoes: Use starchy potatoes like russets for the best texture. Avoid waxy potatoes as they can make the gnocchi gummy.
- Handling the Dough: Work quickly and gently when mixing and kneading the dough. Overworking can result in tough gnocchi.
- Boiling Time: Cook the gnocchi in batches and avoid overcrowding the pot to ensure even cooking.
- Freezing: If not using immediately, place uncooked gnocchi on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag for up to 1 month. Cook directly from frozen, adding a few extra minutes to the boiling time.
Conclusion
Homemade gnocchi are a delightful addition to any meal, offering a light and fluffy texture that pairs perfectly with a variety of sauces. With this simple recipe, you can enjoy the satisfaction of making these Italian dumplings from scratch, ensuring they turn out perfectly every time. Whether tossed in a classic marinara or a creamy mushroom sauce, homemade gnocchi are sure to impress family and friends alike with their comforting and delicious flavor.