Gnocchi Italian Potato Dumplings Recipe
Discover the best way to enjoy a classic Italian favorite with this easy and delicious gnocchi recipe. If you've ever wondered how to make authentic, homemade gnocchi, you're in the right place! This simple guide will walk you through the perfect method, sharing tasty tips and the essential ingredients needed for a quick and satisfying meal. Whether you're a beginner or a seasoned cook, this recipe promises a truly authentic experience, ensuring your gnocchi turns out light, fluffy, and full of flavor every time. Get ready to impress your family and friends with the best homemade gnocchi-quick, easy, and absolutely delicious!
Ingredients
Instructions
Cook Time: 1 hour 10 minutes
Prep Time: 40 minutes
2 lbs russet potatoes
1 1/4 cups all-purpose flour (plus extra for dusting)
1/2 cup Parmigiano-Reggiano cheese, finely grated
1 large egg, lightly beaten
1 tsp fine sea salt
1/4 tsp freshly ground white pepper
1/4 tsp freshly grated nutmeg
4 tbsp unsalted butter
8 fresh sage leaves
1/4 cup extra-virgin olive oil
1 garlic clove, smashed
1/4 cup chicken or vegetable stock (optional, for sauce)
Flaky sea salt, for finishing
Freshly cracked black pepper, for finishing
Microplaned lemon zest, for garnish
Chopped fresh chives, for garnish
Scrub 2 lbs of russet potatoes and place them whole, unpeeled, in a large pot of cold, well-salted water.
Bring the water to a boil over medium-high heat, then reduce to a simmer and cook the potatoes until they are fork-tender, about 30-40 minutes.
Drain the potatoes and let them cool just enough to handle, about 10 minutes; while still warm, peel off the skins using a paring knife or your fingers.
Pass the peeled potatoes through a potato ricer or mash them thoroughly until smooth and lump-free; spread the mash out on a clean surface to allow steam to escape and cool for 5 minutes.
Sprinkle 1 1/4 cups all-purpose flour, 1/2 cup finely grated Parmigiano-Reggiano, 1 tsp fine sea salt, 1/4 tsp white pepper, and 1/4 tsp freshly grated nutmeg evenly over the cooled mashed potatoes.
Drizzle 1 large lightly beaten egg over the mixture and gently mix everything together with your hands or a bench scraper until a shaggy dough forms.
Knead the dough very gently, just until it comes together and is smooth, being careful not to overwork it; add a little extra flour if the dough is sticky, but use as little as possible.
Divide the dough into 4 pieces; on a lightly floured surface, roll each piece into a rope about 3/4-inch thick.
Cut each rope into 1-inch pieces; if desired, roll each piece over the tines of a fork or a gnocchi board to create ridges.
Bring a large pot of salted water to a gentle boil; working in batches, drop the gnocchi into the water and cook until they float to the surface, about 2-3 minutes.
Use a slotted spoon to transfer the cooked gnocchi to a paper towel-lined tray to drain briefly.
In a large skillet, heat 4 tbsp unsalted butter and 1/4 cup extra-virgin olive oil over medium heat; add 8 fresh sage leaves and 1 smashed garlic clove, cooking until the butter is foamy and the sage is crisp, about 2 minutes.
Add the drained gnocchi to the skillet and sauté gently until lightly golden, about 2-3 minutes; if desired, add 1/4 cup chicken or vegetable stock to create a light sauce.
Transfer the finished gnocchi to serving plates; sprinkle with flaky sea salt, freshly cracked black pepper, microplaned lemon zest, and chopped fresh chives to garnish.
Estimated Calories: 250, Servings: 4
Scrub 2 lbs of russet potatoes and place them whole, unpeeled, in a large pot of cold, well-salted water.
Bring the water to a boil over medium-high heat, then reduce to a simmer and cook the potatoes until they are fork-tender, about 30-40 minutes.
Drain the potatoes and let them cool just enough to handle, about 10 minutes; while still warm, peel off the skins using a paring knife or your fingers.
Pass the peeled potatoes through a potato ricer or mash them thoroughly until smooth and lump-free; spread the mash out on a clean surface to allow steam to escape and cool for 5 minutes.
Sprinkle 1 1/4 cups all-purpose flour, 1/2 cup finely grated Parmigiano-Reggiano, 1 tsp fine sea salt, 1/4 tsp white pepper, and 1/4 tsp freshly grated nutmeg evenly over the cooled mashed potatoes.
Drizzle 1 large lightly beaten egg over the mixture and gently mix everything together with your hands or a bench scraper until a shaggy dough forms.
Knead the dough very gently, just until it comes together and is smooth, being careful not to overwork it; add a little extra flour if the dough is sticky, but use as little as possible.
Divide the dough into 4 pieces; on a lightly floured surface, roll each piece into a rope about 3/4-inch thick.
Cut each rope into 1-inch pieces; if desired, roll each piece over the tines of a fork or a gnocchi board to create ridges.
Bring a large pot of salted water to a gentle boil; working in batches, drop the gnocchi into the water and cook until they float to the surface, about 2-3 minutes.
Use a slotted spoon to transfer the cooked gnocchi to a paper towel-lined tray to drain briefly.
In a large skillet, heat 4 tbsp unsalted butter and 1/4 cup extra-virgin olive oil over medium heat; add 8 fresh sage leaves and 1 smashed garlic clove, cooking until the butter is foamy and the sage is crisp, about 2 minutes.
Add the drained gnocchi to the skillet and sauté gently until lightly golden, about 2-3 minutes; if desired, add 1/4 cup chicken or vegetable stock to create a light sauce.
Transfer the finished gnocchi to serving plates; sprinkle with flaky sea salt, freshly cracked black pepper, microplaned lemon zest, and chopped fresh chives to garnish.
