Description
Homemade gnocchi, the way Nonna makes them. Fluffy potato dumplings, perfect in any sauce.
Ingredients
Units
Scale
- 2.25 lbs (1021 g) starchy potatoes
- 5 egg yolks
- 1 tbsp salt
- 2 cups (473 ml) all-purpose flour
- 0.5 tsp freshly grated nutmeg
Instructions
- 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 and allow to cool until able to handle.
- While still warm, rice the potatoes. Weigh 2 pounds of potatoes for gnocchi.
- Allow the 2 pounds of riced potatoes to cool to room temperature, and then preferably sit overnight in the refrigerator.
- When cool, add in the egg yolks and salt and mix to combine. Add in the nutmeg and flour, and mix again, just until combined.
- Fill a small pan with water and bring to a boil. 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 rise to the surface. If it breaks apart, add a bit more flour to the dough and knead again.
- Dust the counter with flour. Divide the dough into between 4 and 5 equally sized pieces. Roll one piece out into a 1/2 inch thick, 18 inch long log. Cut the log into 1-inch lengths, and place the individual gnocchi onto a floured sheet pan. Repeat with the remaining dough pieces.
- 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.
Notes
- For extra fluffy gnocchi, use potatoes high in starch content like Russet or Idaho.
- If the dough is too sticky, add flour 1 tablespoon at a time until it reaches a workable consistency.
- To prevent sticking, toss cooked gnocchi with a little olive oil before serving or storing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 50
- Fiber: 4
- Protein: 8
- Cholesterol: 100