Homemade Gnocchi

  • Currently 4/5
Makes four servings. From Williams-Sonoma
4 large russet potatoes, about 2 lbs. total
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground white pepper
2 1/2 cups all-purpose flour, or as needed
1. Put the potatoes in a large pot and add cold water to cover them by 3 inches. Bring to boil over medium-high heat, reduce heat to medium-low and cook until the potatoes are tender when pierced with a knife, 25 to 35 minutes.
2. Drain the potatoes and peel them while they are still hot. Pass the potato flesh through a food mill, potato ricer or potato masher.
3. Meanwhile, in a large pot over high heat, bring 6 quarts of salted water to a boil. Line a baking sheet with a lightly floured kitchen towel or paper towels.
4. Mound the potatoes on a lightly floured surface and make a well in the center. Pour the eggs into the well. Season the potatoes with salt, nutmeg and white pepper. Sprinkle about 1 cup of the flour over the potatoes.
5. Using a fork, gradually blend the eggs with the potato mixture. Using your hands, mix the dough, adding more flour as needed to form a firm but moist dough. Do not overwork. The mixing process should take no more than 5 minutes.
6. Divide dough into 6 equal pieces. Roll each piece into a rope about 3/4 inch thick, flouring the work surface as needed so the dough is not too sticky. Cut the rope into 1-inch pieces. Gently roll each piece on a gnocchi ridger or the back of a fork. Place the gnocchi on the prepared baking sheet. Repeat with the remaining goal.
7. Working in batches, cook the gnocchi in the boiling water for 5-6 minutes. Using a slotted spoon, transfer the gnocchi to a bowl. If you are not serving the gnocchi immediately, transfer them to a bowl of ice water to stop the cooking.
Gnocchi can be served with a sauce of your choice. One recommendation is serving them sauteed with homemade pesto.
Meal   DinnerCuisine   Italian
Dish   Main DishCooking Method   Boiled
Main Ingredient   Pasta

Laurie Hogan

Member since Jan 2008

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