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How to Make Gnocchi Like an Italian


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  • Author: Chef Michael Seehauser in Bolzano

Ingredients

Scale
  • 2 1/4 pounds starchy potatoes (such as russet)
  • 5 egg yolks (beaten slightly to combine)
  • 1 tablespoon salt
  • 2 cups all-purpose flour
  • 1/2 teaspoon freshly grated nutmeg

Instructions

  1. Peel and cut potatoes into large chunks, Place in a large pot of water, add salt, and bring to a boil. Cook until tender when pierced with a knife. Drain.
  2. Allow to cool just until you are able to handle them. While still warm, rice the potatoes. On a scale, weigh 2 pounds of potatoes for your gnocchi, using any that remain for another purpose. Allow your 2 pounds of riced potatoes to cool to room temperature, and then preferably sit overnight in the refrigerator.
  3. When cool, add in the egg yolks and salt and mix to combine. Add in the nutmeg and the flour, and mix again, just until combined; you don’t want to handle the dough too much.
  4. Fill a small pan with water and bring to a boil. You will use this to test the texture of your gnocchi. Take a small piece of dough, about the size of a strawberry, and drop it into the boiling water. It will cook for about a minute, and then should rise to the surface. If, rather than sink and then rise, it breaks apart, add a bit more flour to the dough and knead again. Once you get a test one that sinks and then rises without blowing apart, you are ready to move on to the next step. You should have a test gnocchi that is cooked through, but still soft and light.
  5. Dust the counter with flour. Divide the dough into between 4 and 5 equally sized pieces. Take one of the pieces and place it on the floured counter top. Using the palms of your hands, roll the piece out into a 1/2 inch thick log, which will be about 18 inches long. Cut the log into 1-inch lengths, and place the individual gnocchi onto a sheet pan that has been dusted with flour. Repeat with the remaining pieces of dough.
  6. Fill a large pot with water, bring to a boil and season with salt. Add the gnocchi to the boiling water in small batches. Once they have risen to the top, scoop them out with a slotted spoon and lay them on a baking sheet to cool. At this point, they are ready to use in your favorite sauce or baked gnocchi dish.
  • Category: Gnocchi, Main
  • Cuisine: Italian