Basic potato gnocchi
This basic potato gnocchi recipe features tender, pillowy dumplings made from boiled potatoes, seasoned simply with salt and pepper. It's a versatile dish that pairs beautifully with various sauces.
Cook time 75 min
Prep time 75 min
Ingredients:
6 potatoes1 tsp salt
1 tsp black pepper
Potato gnocchi is a classic Italian dish that has been enjoyed for generations. It's a delicious, pillowy pasta made from potatoes, perfect for a variety of sauces. This basic potato gnocchi recipe uses simple ingredients to create a delightful homemade dish that pairs well with a range of flavors.
Instructions:
- Boil the Potatoes: Place the whole potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil over high heat.
- Cook until Tender: Reduce the heat to medium and let the potatoes simmer until they are tender and can be easily pierced with a fork, about 20-30 minutes, depending on the size of the potatoes.
- Drain and Cool: Drain the potatoes and allow them to cool slightly. Peel off the skins while they are still warm, but not too hot to handle.
- Mash the Potatoes: Use a potato ricer, food mill, or mash them well with a potato masher until completely smooth.
- Season the Potatoes: Spread the mashed potatoes out slightly to let some steam escape and cool. This helps in reducing the moisture content. Sprinkle the salt and black pepper evenly over the mashed potatoes.
- Mix the Dough: Gradually work the seasoned mashed potatoes into a soft, slightly sticky dough. You should be able to handle the dough without it sticking too much to your hands. If necessary, you can lightly flour your hands or the work surface.
- Divide the Dough: Cut the dough into 4 equal parts.
- Roll Out: On a lightly floured surface, roll each portion into a long rope about 1/2 inch in diameter.
- Cut the Ropes: Cut the ropes into 1-inch pieces to form the gnocchi.
- Shape the Gnocchi (Optional): To give the gnocchi their classic ridges, roll each piece gently down the tines of a fork or a gnocchi board. This step is optional and helps the gnocchi hold onto sauce better.
- Boil Water: Bring a large pot of water to a boil and add a generous amount of salt.
- Cook the Gnocchi: Gently drop the gnocchi into the boiling water in batches to avoid overcrowding the pot. They will sink to the bottom at first and then float to the surface when cooked, which takes about 2-3 minutes.
- Drain: Once they float, use a slotted spoon to transfer the gnocchi to a plate or bowl.
- Add Sauce: Toss the gnocchi with your favorite sauce, such as a simple butter and sage sauce, marinara, or a creamy alfredo.
- Garnish (Optional): You can garnish with freshly grated Parmesan cheese, chopped fresh herbs, or a drizzle of olive oil.
With this basic potato gnocchi recipe, you can enjoy a traditional Italian favorite that is both simple to make and incredibly versatile. Whether served with a classic marinara, a rich sage butter, or a creamy Alfredo sauce, these gnocchi are sure to impress. Remember to follow the tips for the best results and enjoy your homemade creation!
Basic potato gnocchi FAQ:
Boil the whole potatoes for about 20-30 minutes, or until they are tender and can be easily pierced with a fork. The exact time will depend on the size of the potatoes.
Gnocchi is done when they float to the surface of the boiling water, which usually takes about 2-3 minutes. Once they float, use a slotted spoon to remove them.
For traditional gnocchi, russet or Yukon gold potatoes are best due to their starch content. Sweet potatoes can be used for a different flavor, but will alter the texture. Avoid waxy potatoes.
Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 3 days. For uncooked gnocchi, freeze them on a baking sheet, then transfer to a freezer bag for longer storage.
Gnocchi pairs well with a variety of sauces such as butter and sage, marinara, or creamy alfredo. Choose a sauce that complements the dish according to your preference.
Tips:
- Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds, as they will yield a fluffier, lighter gnocchi.
- Dry the Potatoes Thoroughly: After boiling, ensure the potatoes are well-drained and slightly dried out. You can do this by cutting them in half and letting them steam for a few minutes.
- Use a Potato Ricer: For the best texture, use a potato ricer to mash the potatoes. This will keep the gnocchi light and airy.
- Don't Overwork the Dough: Mix the dough just until it comes together. Overworking can make the gnocchi tough and dense.
- Cook Gnocchi Immediately: For the best texture, cook the gnocchi immediately after shaping. If you need to store them, freeze them on a baking sheet before transferring to a storage container.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 6g
Carbohydrates 55g
Fiber 6g
Sugar 2.46g
Fat 0.29g
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