Homemade Gnocchi

Adapted from Paul Bertolli’s recipe, published in Fine cooking, May 1999. An Old-fashion ricer tool keeps the cooked potatoes very light in texture compared to a masher. If you don’t have a ricer, use a medium mesh metal sieve and push the potatoes through it with a rubber scraper or wooden spoon.

Homemade Gnocchi
Homemade Gnocchi

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • 2

    medium russet potatoes, about 1LB total

  • 1

    egg, lightly beaten

  • 2-1/2

    tablespoons heavy whipping cream

  • 3/4

    teaspoon salt

  • Pinch of freshly ground nutmeg

  • 6

    ounces (about 1-1/3 cups) flour.

Directions

1) Pierce potatoes with a fork in several places. Microwave on high until fork tender, about 6-8 min. Let cool just enough to handle them but they are still warm. 2) Peel the warm potatoes, and push them through a ricer (or a medium-mesh metal sieve) into a bowl. Stir in the egg, cream, salt and nutmeg. 3) Put the flour onto your work surface, and make a well in the center. Add the potato mixture to the well. Use a pastry scraper, or your clean hands to cut the flour into the potato mixture. Keep working until the dough comes together and is soft, supple and a little elastic. 4) Roll the dough into a large log and then cut into 3 equal sections. Working on a floured surface, roll 1 section of the dough out into a long rope about ¾” in diameter. Use a knife to cut the rope into ½” long nuggets. Dip the tines of the fork in flour; roll each nugget against the tines to score the nugget and create a rough oval. Use your thumb to create a dimple in the oval. Drop the oval onto a floured baking sheet. Repeat to roll and shape all the dough. At this point you can refrigerate the gnocchi for several hours. Or, freeze them on a baking sheet until they are solid. Then put them into a plastic freezer bag to freeze up to several weeks. 5) When ready to cook, heat a large pot of salted water to boil over high heat. Drop the gnocchi into the water and cook until they float. 2-4 minutes. 6) Serve immediately, topped with tomato sauce etc. Nutrition info per serving: 298 calories, 5g fat, 3g saturated fat, 45mg cholesterol, 55g carbohydrates, 1g sugar, 8g protein, 458mg sodium, 3g fiber.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: