Easy Gnocchi Recipe

Easy Gnocchi Recipe

This recipe creates pillowy-soft gnocchi that can be dressed up with your favorite sauce.

Ingredients:

• 2 pounds russet potatoes
• 1 large egg, beaten
• 1 cup all-purpose flour, plus extra for dusting
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1/4 cup ricotta cheese (optional)

Cooking Guide:

1. Cook the Potatoes: Wash the potatoes and pierce them a few times with a fork. Place them in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until fork-tender. Drain the potatoes and return them to the pot. Let them sit for 5 minutes to steam dry.

2. Mash the Potatoes: While the potatoes are hot, peel them and mash them with a potato ricer or a fork. (A ricer will create a lighter and fluffier dough).

3. Make the Dough: On a lightly floured surface, create a well in the center of the mashed potatoes. Add the beaten egg, optional ricotta cheese, half of the flour, salt, and pepper. Gently mix the ingredients together with a fork until just combined. Gradually add the remaining flour, a little at a time, until a soft dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.

4. Shape the Gnocchi: Dust your work surface with more flour. Divide the dough into four equal pieces. Roll each piece into a long rope, about 1/2-inch thick. Using a sharp knife, cut the ropes into 3/4-inch pieces.

(Optional) Create ridges for the sauce to cling to by using a gnocchi board or the tines of a fork. Gently roll each gnocchi piece down the fork, creating indentations.

5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi, a few at a time, into the boiling water. The gnocchi will sink to the bottom and then float to the surface when cooked. Cook for 1-2 minutes after they float. Remove the gnocchi with a slotted spoon and drain well.

6. Serve: Immediately toss the cooked gnocchi with your favorite sauce, such as pesto, marinara, or a simple butter and sage sauce. Top with grated Parmesan cheese and fresh herbs for extra flavor.

Tips:

• Use starchy potatoes like russets for the best results. These potatoes have a higher moisture content, which creates a lighter dough.
• Don’t overwork the dough. This will make the gnocchi tough.
• If the dough is too sticky, add a little more flour, but be careful not to add too much or the gnocchi will be dense.
• You can cook the gnocchi ahead of time and store them in the refrigerator for up to 2 days. Reheat them in a pan with a little butter or olive oil until warmed through.
• For a richer flavor, use whole wheat flour for half of the all-purpose flour.
• Get creative with your fillings! Try adding roasted vegetables, shredded cheese, or even chopped herbs to the dough for a flavorful twist.