Gnocchi Recipe

Course Main Course

Cuisine Italian

Keyword gnocchi

Prep Time 1 15

Cook Time 5

Total Time 1 20

Servings

Calories 341kcal

Author Emma Chapman

Equipment

potato ricer

Ingredients

3-4 russet potatoes
1 ¾ cups all-purpose flour
1 egg
1 tablespoon salt

Instructions

In a large pot boil some water (enough to cover the potatoes). Add the unpeeled potatoes, reduce to a simmer and cook for 45 minutes.
Drain and peel the potatoes carefully with a knife, removing any eyes as well. Be careful as the potatoes will be quite hot.
Cut each potato into four pieces and press through a ricer. Lay the potato out over paper towels.
Sprinkle 1 and 1/2 cups flour and 1 tablespoon salt over the surface of the potatoes. Gently mix together so that flour begins to coat all the potato pieces.
Transfer to a large bowl and add an egg plus another 1/4 cup flour. Knead into a ball.
Knead for 3-4 minutes. To test the dough break off a small piece and roll it out into a long snake. The dough should not break. If it does break apart easily knead for another minute or two. If the dough doesn’t seem to be holding together add another tablespoon of flour.
Cut the dough into eight pieces. Roll out one piece into a long snake. It should be about the width of your ring finger.
Cut into one inch pieces and press the edge with a fork (the fork part is optional).
Place the ready gnocchi on a baking sheet or cutting board sprinkled with flour until you have them all ready.

Notes

To cook gnocchi first bring a large pot of water to a rolling boil. Lightly salt the water. Add the gnocchi, just enough at a time so they can float.

You don’t want to over crowd the pot. Gnocchi should float after about 2 minutes of cooking. Remove with a slotted spoon and continue to cook in batches until you have prepared them all.

Nutrition