Potato Gnocchi
This homemade Potato Gnocchi is easy to make with potatoes, flour, egg yolks, and salt. Soft, pillowy, and pan-seared in a touch of butter, they are delicious.
Servings: 3 servings (about 25 pieces each)
Calories: 398kcal
Equipment
- Sheet Tray
- Medium Bowl
- Potato Masher (or Ricer or Fork)
- Slotted Spoon
- Medium Skillet
Ingredients
- 1½ lb. russet potatoes washed, (about 2 potatoes, 670g) $1.30*
- 2 egg yolks $0.33
- 1 tsp salt $0.04
- ¾ cup all-purpose flour plus more for dusting, (130g) $0.14**
- 2 Tbsp butter $0.23
Instructions
- Gather and prepare all ingredients. Preheat the oven to 400°F.
- Pierce the potatoes with a fork and place them on a parchment-lined sheet tray. Bake for 1 hour until fork-tender.
- When they have cooled enough to handle but are still warm, peel the skin or scoop out the insides of the potatoes and place them in a bowl. I got 2½ cups of cooked potatoes. (You can season, oil, and air-fry the skins for a snack)
- Using a ricer, potato masher, or fork, mash the potatoes until smooth so there are no lumps.
- Add the yolks and salt. Using a fork, combine.
- Sprinkle in ½ cup of flour. Using the fork, mix the flour into the potatoes.
- Add the remaining flour. Use your hands and continue to work it into the potatoes until they are no longer sticky or wet. Add a dusting of flour if needed. Be careful not to overwork.
- Lightly dust your counter with flour and place the dough on the surface. Knead the dough for one minute, incorporating a dusting of flour if it is sticking.
- Divide the dough into quarters and let the dough rest for 10 minutes.
- Roll each dough quarter into a rope, about ½-inch to ¾-inch thick. Add more flour if the dough is sticking.
- Using a butter knife or bench scraper, cut the ropes into ¾-inch pieces.
- Lightly flour your hands. Gently, but firmly, pinch each piece of gnocchi, then roll it on the back of a fork to create grooves. Continue until all they are all shaped, placing them on a floured tray.
- Bring a medium pot of water to a boil. Once at a boil, gently place the gnocchi in the pot. Make sure not to overcrowd, and work in batches if needed. After 2 minutes, they will begin to float. Once they begin to float, they are cooked and should be removed promptly. Avoid overcooking them in the water because they will turn mushy. Using a slotted spoon, remove them and place them on paper towels to drain. Continue cooking until all the gnocchi are done.
- Melt 1 Tbsp butter in a medium skillet over medium heat. Once melted and hot (the butter should be almost browning), place half the gnocchi in a single layer in the pan. Cook undisturbed for 3 minutes, until they are crispy and brown. Using tongs, flip, and continue cooking for another 3 minutes. Continue with the remaining tablespoon of butter and gnocchi.
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Notes
*Russet potatoes are best for potato gnocchi because of their low moisture content. You could also use Yukon Gold, but avoid waxy potatoes like red bliss, fingerling potatoes, and new potatoes. Waxy potatoes tend to lead to a heavy, gluey texture.
**There are numerous variables when it comes to the amount of flour you need. (Ex: How much moisture is in the potatoes? How big are the potatoes? How big are the egg yolks? How humid is the kitchen?) You will need to add a little bit of flour at a time to achieve the right texture. The dough should be soft, light, and slightly tacky, but not sticky.
Nutrition
Serving: 1serving (about 25 pieces) | Calories: 398kcal | Carbohydrates: 65g | Protein: 10g | Fat: 11g | Sodium: 853mg | Fiber: 4g