Recipe: Make this delicious potato gnocchi at home
Potato gnocchi is a classic Italian dish, beloved for its soft, pillowy texture and versatility in pairing with a variety of sauces. Originating from northern Italy, gnocchi has been a traditional comfort food for centuries, often enjoyed as a hearty alternative to pasta. With this guide, you'll learn how to create delicious vegetarian and eggless potato gnocchi from scratch. Let's get cooking!
Gather the following ingredients
To prepare potato gnocchi, assemble two pounds of starchy Russet potatoes, one and a half cups of all-purpose flour for structure, one teaspoon of salt for taste, and a pinch of nutmeg to enhance flavor. Take note that all these ingredients must be brought to room temperature before you start making your dough to ensure the best texture.
Prepare the potatoes
Begin by washing the potatoes thoroughly. Boil them in their skins until tender, which usually takes about 20 to 30 minutes depending on their size. Once cooked, drain and allow them to cool just enough to handle. Peel the potatoes while they are still warm and pass them through a potato ricer or mash them until smooth.
Form the dough
Lay the riced potatoes on a flat, clean surface. Evenly distribute the flour, salt, and a hint of nutmeg over the potatoes. Carefully blend these ingredients by folding them together to initiate dough formation. It's essential to handle the dough delicately to maintain its tender texture and prevent an excess of gluten development, which would result in denser gnocchi.
Shape the gnocchi
Divide the dough into several portions, then roll each on a floured surface into ropes about three-quarters of an inch thick. Cut these ropes into one-inch pieces to shape your gnocchi. To create ridges, which help sauce adhere to the gnocchi, gently press each piece against the tines of a fork or over a gnocchi board, giving them their characteristic appearance and texture.
Cook and serve
Bring a large pot of salted water to a boil. Cook gnocchi in batches by dropping them into the water and waiting for them to float to the surface - this usually takes two to three minutes. Remove with a slotted spoon and toss with your favorite sauce such as marinara or pesto before serving warm.
