Description
Soft, pillowy Italian dumplings made from potatoes, flour, egg, and salt. Perfect for pairing with a variety of sauces, from rich ragùs to light herb butters.
Ingredients
Scale
- 2 pounds russet potatoes
- 1 to 1 ½ cups all-purpose flour, plus more for dusting
- 1 large egg
- 1 teaspoon salt
Instructions
- Boil the potatoes with the skins on until fork-tender, about 20–25 minutes.
- Drain and let cool slightly. Peel and mash or rice the potatoes until smooth.
- Spread the mashed potatoes slightly and let them cool completely to allow steam to escape.
- Form a mound with the potatoes on a clean surface and sprinkle with salt.
- Make a well in the center and add the egg.
- Gradually incorporate the flour, kneading gently until a soft, pliable dough forms. Avoid overworking.
- Divide dough into portions, roll into ropes about ½-inch thick.
- Cut into 1-inch pieces and roll over a fork or gnocchi board if desired.
- Place gnocchi on a floured tray in a single layer.
- To cook: Bring a large pot of salted water to a boil. Cook gnocchi in batches. When they float, cook for 1–2 minutes more and remove with a slotted spoon.
- Serve with your favorite sauce.
Notes
- Use sweet potatoes for a twist.
- Add Parmesan or nutmeg to the dough for extra flavor.
- Toss cooked gnocchi in browned butter with sage.
- Pairs well with tomato, pesto, or Alfredo sauces.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg