Potato Gnocchi
These potato dumplings are a delicious addition to soups or gravy.
Potato Gnocchi
Serves: 8
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Ingredients
- 2 medium potatoes (about 1 lb)
- 1 large egg
- ½ tsp salt
- 2 cups all-purpose flour (probably at least 2/3 cup more)
Instructions:
- Thoroughly wash the potatoes, poke several times with a fork, place in a pan, cover with water, and bring to a boil.
- Boil until very soft – 10-20 minutes.
- Remove from water, allow to cool somewhat, and slide the skins off.
- On a clean, floured surface, push the potatoes through a potato ricer or use a fork to scrape the potatoes into "flakes".
- Break the egg into a bowl and whisk slightly.
- Add the salt and egg and mix until very smooth and blended (should look like almost soupy mashed potatoes).
- Add the flour to the potatoes. and knead until incorporated. Let rest a minute or two and add up to 2/3 cup more flour (letting it rest allows the potatoes to soak up the flour).
- Knead until it feels like dough (a couple minutes).
- Roll the dough into a long "snake" and cut into 1-inch pieces.
- Either cook immediately or spread the gnocchi on baking sheets and freeze until time to cook.
- When cooking: cook for 7-10 minutes or until the flour tastes cooked.
Notes:
It works best to boil the potatoes whole – this keeps them from absorbing too much water.
Make Ahead: This is a great make-ahead recipe. Gnocchi either needs to be cooked right after being made or frozen. Just spread in an even layer on a baking sheet and freeze until time to cook them. (They won’t need any extra cooking time if they’re frozen.)
These were perfect.