Homemade Gnocchi
I discovered homemade gnocchi when making Chicken Gnocchi Soup, and it’s now a family favorite! These are a bit time consuming to make, but I personally prefer them to the store bought ones. If you don’t feel like making your own you can find a package in the pasta section at the store.
Ingredients
2 lb russet potatoes (about 4 medium)
1 large egg, lightly beaten
3/4 cup plus 1 tablespoon (4 oz) all-purpose flour, plus extra for work surface
1 teaspoon plus 1 tablespoon salt
Instructions
1
Preheat oven to 450 F.
2
Start with 2 pounds of russet potatoes. Poke each of them numerous times with a fork, or knife. Microwave until the ends of the potatoes have slightly softened (flipping the potatoes halfway through) – it’ll take about 10 minutes total. Transfer the potatoes to the oven (place them directly on the rack) and bake until a skewer glides easily in and out of the flesh, about another 18-20 minutes.
3
Remove the potatoes from the oven and immediately start peeling them with a paring knife. They’ll be very hot, so hold them with a potholder or kitchen towel.Put the potatoes in a bowl, and let cool. Once they’ve cooled, mash the potatoes.
4
Transfer 16 oz of the warm potatoes to a bowl. You’ll have a bit of leftover potato – add it. Top the potatoes with the lightly beaten egg and use a fork to stir just until combined.
5
Add 4 oz of flour and 1 teaspoon of salt and gently mix into the potatoes just until no pockets of dry flour remain. The dough will not have come together, it’ll look crumbly.
6
Gather the dough into a rough ball in the bowl.
7
Transfer the ball to a lightly floured work surface and knead for roughly 1 minute, or just until smooth. The dough should be slightly tacky, but if it’s sticking to the work surface as you knead, you can add a bit of additional flour.
8
Line a rimmed baking sheet with parchment and dust liberally with flour. Divide the dough into 8 pieces – don’t worry about making them all exactly the same size.
9
Working with one piece of dough at a time, roll it into a long rope about 1/2-inch in thickness. Add flour to the work surface as necessary to prevent sticking. Cut the rope into 3/4-inch pieces.
10
To shape them, all you need is a fork. You’ll use the fork to press down on each side of the dough. This is for aesthetics only, so you can skip this step if you want.
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