Homemade Potato Gnocchi

This gnocchi can be used as the base for the Basil-Parmesan Gnocchi recipe or with any pasta sauce you like. It also tastes amazing with olive oil and parmesan cheese.

SERVING SIZE: 4 DIFFICULTY LEVEL: ADVANCED

PREP TIME: 2 HOURS COOK TIME: 5 MINUTES

 
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INGREDIENTS:

  1. 2-3 large Russet potatoes or 2-3 large Sweet Potatoes

  2. 1-2 cups of flour

  3. Flour for rolling

  4. 1 egg

  5. 1 tsp salt

  6. 1 tsp pepper

 
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PREP:

  1. First, make a knife cut around the circumference of potatoes making sure your cut goes all the way around the skin. This cut will make it easier to peel off the skin once the potato has been boiled. Add the potatoes to a large pot of salted water. Bring the water to a boil and cook for 20-25 minutes, or until fork-tender. Drain the potatoes and set aside until cool enough to handle.

    Using your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone, add the salt and pepper and mix well. Whisk the egg and then add to the mixture. Then, using your hands, gently mix it in until evenly distributed.

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COOK:

  1. Mix in 1 1/2 cups of flour until combined. Dust a clean surface with flour and remove your mixture from the bowl. Keeping the remaining 1/2 cup close by in case you need it. Begin to knead the dough, add as much flour as you need along the way until the dough loses stickiness and becomes more solid (Add a few tablespoons at a time). Once the dough is combined and no longer sticky to touch, place in a clean bowl and cover with a towel for 30 minutes. 

  2. After resting, slice the dough into 4 equal parts. Use some of your remaining flour to dust your work surface as you roll out the dough into a long, 1-inch wide rope. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.

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COOK:

If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.

Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface, about 1-2 minutes depending on size and then remove from the water.

We usually eat this homemade gnocchi with our Basil Parmesan Sauce and our Balsamic Broccoli.

 

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