A traditional Italian dish, these potato gnocchi are soft, pillowy dumplings that are perfect for pairing with your favorite sauce.
Preparation time
1h
Cooking time
45min
Ingredients
4 Servings
- 240 g all-purpose flour
- 1 egg
- 900 g russet potatoes
- 1 tsp salt
Directions
Step 1
Place whole potatoes in a pot and cover with cold water. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 45 minutes.
Step 2
Drain potatoes and allow to cool just enough to handle. Peel potatoes and pass through a potato ricer onto a clean work surface.
Step 3
Sprinkle salt over the potatoes and let cool completely.
Step 4
Drizzle beaten egg over the potatoes. Gather potatoes into a mound and form a well in the center. Pour in 3/4 of the flour.
Step 5
Knead until dough comes together, adding more flour as needed to achieve a soft, sticky dough.
Step 6
Divide dough into 4 portions. Roll each portion into a long rope about 3/4-inch in diameter. Cut ropes into 1-inch pieces.
Step 7
Roll each piece over the tines of a fork to create ridges, if desired.
Step 8
Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon.