Gnocchi are little Italian dumplings, primarily made of potato, that are the ultimate comfort food! After just my first bite, I instantly fell in love with gnocchi’s plump, pillowy texture and mild, delicate flavor that pairs so well with many flavorful sauces. Forming the gnocchi just takes your hands and either a gnocchi board or fork. Regardless of if you have the special board, a fork also makes the signature groves that pick up whatever sauce you serve it with.
Handmade Potato Gnocchi
Servings: 4
Calories: 428.22kcal
Ingredients
- 4 Idaho potatoes peeled and cut into 1-inch cubes
- 1 3/4 cups all-purpose flour
- 1 large egg
- 1 egg yolk
- 2 teaspoons kosher salt
- ¼ cup parmesan cheese freshly grated
Instructions
- Bring a large pot of water to a boil. Add in potatoes and cook until soft. Put the potatoes through a ricer or food mill (or mash with a fork) onto the countertop. Allow to cool until it is no longer too hot to work with.
- To the potatoes, add the flour, salt, cheese, and eggs, then knead, with your hands, into a ball of dough. Make sure not to overwork. Just knead until entirely combined. Meanwhile, bring a large pot of salted water to a boil.
- Cut off pieces of the dough and roll them into even cylinder shapes. Cut them into 1-inch pieces. Press the gnocchi lightly with the tines of a fork or roll them off a gnocchi board to form the classic shape. This process creates grooves in the dough, which help capture some of the sauce on the gnocchi. Place the pressed gnocchi onto a large floured baking sheet, lightly sprinkled with more flour, then repeat with the rest of the dough. If cooking within the next hour, leave on the counter. If not cooking right away, place in the fridge for up to 12 hours.
Nutrition
Calories: 428.22kcal | Carbohydrates: 79.45g | Protein: 15.38g | Fat: 5.21g | Saturated Fat: 2.38g | Cholesterol: 89.35mg | Sodium: 681.01mg | Fiber: 6.16g | Sugar: 1.95g | Vitamin A: 52.07IU | Vitamin C: 41.96mg | Calcium: 155.47mg | Iron: 4.59mg
