Basic Gnocchi
Gnocchi is the only pasta made with potatoes. Unlike other fresh pasta dough that typically needs to rest, you can make gnocchi and immediately use it! It uses only three ingredients, and overall is fairly simple to make.
After some thorough gnocchi research, it appeared that the preferred method of cooking the potatoes was whole in boiling water. The first thing I’ll say, is that cooking potatoes whole takes forever - Dillon and I thought it had been long enough and kept having to put them back into water, which was less than ideal. You want the potatoes to be extremely tender so they mash up and form seamlessly into the dough.
RECIPE - yields 3-4 servings
TIME - 60-70 minutes
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INGREDIENTS
1 cup flour
1 egg, room temperature preferred
2 russet potatoes - 1 cup mashed potatoes
DIRECTIONS
Bring salted water to a boil.
Once boiling, add in whole potatoes with skin.
Cook until tender, about 40-45 minutes (longer if your potatoes are larger).
Remove potatoes from pot and run under cold water. Peel skins off with peeler or fingers.
Mash potatoes until they are very tender and there are no remaining chunks.
In a large bowl, add in 1 cup mashed potatoes and 1 cup flour.
Make a small well in the middle of the potato/flour mixture and add in egg.
Whisk egg with a fork and slowly add in flour mixture. Once egg is combined, mix dough with hands.
Continue to mix dough with hands until formed into a uniform ball.
Break the ball into two even halves and add to a floured surface. Roll out into two even snakes - about 15-17 inches long.
Cut snakes into even 1/2 inch pieces.
Optional: Roll gnocchi pieces along the backside of a fork to get the traditional gnocchi look.
Cook in heavily salted water about 3 minutes.
Add to sauce of choice. Check out my Loaded Baked Potato Gnocchi Recipe!