Gnocchi (Potato Dumplings)

• 2 pounds russet potatoes
• 1 ½ cups all-purpose flour
• 1 large egg
• 1 teaspoon salt

Steps

1. 1 Boil potatoes until tender, then peel and mash them.
2. 2 Heap the mashed potatoes on a floured surface and create a well.
3. 3 Crack the egg into the well, add salt, and gradually incorporate the flour until a dough forms.
4. 4 Divide dough into 4 parts and roll each into a log about ¾-inch thick.
5. 5 Cut logs into 1-inch pieces and roll each piece with a fork to create ridges.
6. 6 Bring a large pot of salted water to a boil and cook gnocchi until they float, about 2-3 minutes.
7. 7 Remove with a slotted spoon and toss with your favorite sauce.

Equipment

• Large pot
• Fork
• Slotted spoon

Variations

• Add spinach for a pop of color and nutrients.
• Stir in grated Parmesan cheese for extra richness.

Substitutions

• If you're gluten-free, swap all-purpose flour for a 1:1 gluten-free flour blend.

Pairings

• Serve alongside roasted vegetables or a crisp green salad.

Nutrition

Tips

• Don't overwork the dough or the gnocchi will be tough.
• The ridges help sauce cling to each dumpling for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil.

Freezing: Freeze uncooked gnocchi on a parchment-lined sheet, then transfer to a freezer bag. Boil straight from frozen, adding an extra minute to cooking time.

Serving Suggestions

• Toss with a simple brown butter sage sauce.
• Pair with a zesty marinara for a classic Italian touch.

FAQ