Gnocchi: How To Make Italian Potato Gnocchi

Italian Potato Gnocchi

• Author: Romae Chanice Marquez
• Recipe Category: Main Dish / Appetizer
• Cuisine: Italian

The whole preparation and cooking time is at least 1 hour. This recipe is suitable for at least two servings. 

Photo credit: @tesa_mit_h / Instagram.com.

Italian Potato Gnocchi Ingredients

• 5 medium russet potatoes
• 2 teaspoon salt, plus more for the water
• 2 teaspoon pepper
• 2 eggs
• 1 ½ cups all-purpose flour (190g), extra to dust the gnocchi
• 2 tablespoons butter, for pan-frying
• sage leaf

Italian Potato Gnocchi Instructions

Step 1: Add the potatoes to a large pot of salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can quickly pierce a potato. Drain the potatoes and set them aside until cold enough handle but warm enough to treat.

Step 2: Remove the skin from the potatoes using a peeler, or your fingertips. Mash the potatoes in a medium bowl, until all the lumps are gone. Add salt and pepper, then mix well. Make a well in the middle, and crack an egg into it. Briefly whisk in the egg. Then gently mix it into the potatoes using your hands until it is evenly distributed.

Step 3: Place 1 cup of flour onto a clean surface and dump the potato dough onto it, holding back the rest of the 1⁄2 cup if you need it. Knead the dough smoothly and carefully, adding only as much flour as you need along the way until the dough loses stickiness and becomes more stable. Slice the dough into 4 pieces. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with one half at a time if the rope becomes too long. Slice the rope into ½-inch squares and set them aside on a lightly floured surface. Repeat with the remaining dough.

Step 4: Press your gnocchi with a fork, if desired, by sliding each gnocchi square to the top from the base of the fork prongs so that they form a decorative shape.

Step 5: Bring a large pot of salted water to a boil and add the gnocchi in batches, gently stirring once or twice to ensure that they do not stick. Boil until they float to the surface; remove from the water after another 15-30 seconds.

Step 6: In a pan, over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.

Italian Potato Gnocchi Additional Information

• Per serving, this recipe has 536 calories, 15g of fat, 88g of carbohydrates, 1g of sugar, and 10g of protein. 
• This recipe will take at least 1 hour to prepare.
• This recipe will make enough for two servings.
• Their preparation is similar to pasta because they are cooked in water by boiling them and then served with a sauce. When gnocchi is used in soup, gnocchi dough may be pressed through a coarse sieve or a perforated spoon.