The Best Homemade Gnocchi

Ingredients 📝 Shopping List

• 1 pound russet potatoes (about 2 medium) ➕
• 1 large egg ➕
• 1/2 teaspoon salt ➕
• 1/4 teaspoon black pepper ➕
• 1/4 teaspoon nutmeg ➕
• 1 cup all-purpose flour, plus more for dusting ➕

Instructions

1. Bake the potatoes: Preheat oven to 400°F (200°C). Pierce the potatoes all over with a fork and bake directly on the oven rack for 1 hour, or until very tender.
2. Mash the potatoes: Once cool enough to handle, cut the potatoes in half lengthwise. Scoop the flesh into a bowl, discarding the skins. Mash the potatoes until smooth. You can use a potato ricer for the smoothest texture.
3. Add the egg and seasonings: Add the egg, salt, pepper, and nutmeg to the mashed potatoes. Mix until well combined.
4. Add the flour: Gradually add the flour, mixing with a fork until just combined. The dough should be soft and slightly sticky, but not wet.
5. Knead the dough: Turn the dough out onto a lightly floured surface. Gently knead for about 1 minute, until it just comes together. Do not overwork the dough.
6. Shape the gnocchi: Divide the dough into 4 portions. Roll each portion into a rope about 3/4 inch thick. Cut the ropes into 1-inch pieces.
7. Create ridges (optional): You can leave the gnocchi as is, or roll each piece over the tines of a fork or a gnocchi board to create ridges that will hold sauce.
8. Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot. Cook until the gnocchi float to the surface, about 2-3 minutes. Remove with a slotted spoon.
9. Serve: Toss the cooked gnocchi with your favorite sauce and serve immediately.

Tips & Notes

For the smoothest texture, use a potato ricer. Don't overwork the dough, as this will make the gnocchi tough. Cook the gnocchi in batches to prevent overcrowding the pot.

Source

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