Simple Potato Gnocchi

Cook's Note Place boiled gnocchi on a rimmed baking sheet, drizzle with olive oil, cover, and let sit, up to 2 hours.
Simple Potato Gnocchi
Simple Potato Gnocchi

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    pounds russet potatoes (about 5 small)

  • Coarse salt

  • 1 3/4

    cups all-purpose flour, plus more for dusting

  • 1

    large egg, lightly beaten

Directions

Step 1 In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely. Step 2 Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough. Step 3 Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough. Step 4 Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces. Step 5 Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets. Step 6 Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.

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