Potato Gnocchi

4.75 from 4 votes

Potato Gnocchi | Step by Step

Potato Gnocchi or Gnocchi di Patate, (pronounced N(Y)OH-kee), is a 3-ingredient, Italian pasta dumpling. Pillowy soft, tender, and light as a feather the gnocchi melt in your mouth with dimples and ridges which hold on to the sauce giving you the perfect sauce to gnocchi ratio with every bite. This recipe is fun and easy to make, once you’ve made it one time, you’ll want to make them over and over again. Although the dough for gnocchi is a simple recipe, it’s an easy one to screw up. The ingredients are added based on the ‘feel’ of the dough.I’ll give you the step-by-step process that I use to make a delicious, light, and flavorful potato gnocchi.

Prep Time45

Cook Time5

Total Time50

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Course: Main Course

Cuisine: Italian

Keyword: Gnocchi, Gnocchi di Patate, Potato Gnocchi

Servings:

Calories: 671kcal

Equipment

Potato Ricer

Ingredients

2 Large Russet Potatoes Baked
1 Egg Beaten
1 1/4 Cups All-Purpose Flour
1/2 Teaspoon Salt

Marinara Sauce

1 15-Ounce Can Crushed Tomatoes San Marzano
1 Teaspoon Salt
1 Teaspoon Dried Oregano
1/2 Teaspoon Red Pepper Flakes
1 Tablespoon Olive Oil

Garnish

Parmigiano-Reggiano Cheese Grated
Fresh Basil Chopped

Instructions

Marinara Sauce

Combine all ingredients in a saucepan over low heat, simmer covered

Potato Gnocchi

Bake the Potatoes: Prick the skins of the potato and bake in a 350°F oven for approximately 45-50 minutes. Microwaved baked potatoes work well. It will pierce easily with a sharp knife when done. Technically, it should have an internal temperature of 210°F.
Peel the Potatoes While Warm: When making gnocchi, you want as much moisture to escape from the potatoes as possible. Peel them while still warm and cut in half lengthwise.
Rice the Potatoes While Warm: Use a potato ricer or press the potatoes backward through a cheese grater with a rubber spatula. Spread the hot potatoes out in a thin layer to cool.
Add the Egg and 1/3 of the Flour: Once the potato is cool, beat the egg with a little salt. Add the egg and some of the flour and gently fold together using clean hands, add additional flour if needed. Work the dough as little as possible to keep the finished gnocchi as tender as possible. The dough should be firm but still moist enough to hold its shape and not crumble.
Roll the Dough: Cut the dough into 4-pieces and roll each piece into long ‘snakes’ about the thickness of a wine cork. Then cut the snake into little dough balls, the individual gnocco.
Dimples and Ridges: Place a gnocco onto the tines of a fork. Press the gnocco gently onto the fork to create the dimple on one side and the ridges on the other, then gently roll the gnocco off of the fork. Repeat until all the gnocchi are finished
Boil the Gnocchi: Bring a large pot of salted water to aboil, it should taste like the ocean. Drop the gnocchi into the boiling water, give it a gentle stir so they don’t stick to the bottom. When the float to the surface, they are finished, about 3-minutes. Fish them out with a strainer and add to the sauce.