Gnocchi is the ultimate comfort food — those pillowy, soft potato dumplings that soak up sauce like a dream. This traditional recipe focuses on simplicity and the natural flavors of just a few ingredients. It's the perfect dish to make when you want something hearty yet refined.
Russet potatoes are ideal for gnocchi because they are starchy and dry, which helps create a light dough. All-purpose flour provides structure to the gnocchi, absorbing moisture and keeping them from falling apart. A large egg binds everything together, ensuring the gnocchi hold their shape when cooked. Finally, a pinch of salt enhances all the flavors, bringing out the natural taste of the potatoes.
Pair your gnocchi with a simple sage butter sauce, which highlights the gnocchi's flavor without overpowering it. Alternatively, try a rich, slow-cooked tomato sauce for a comforting Italian classic. A sprinkle of freshly grated Parmesan cheese at the end ties it all together beautifully.
Start by boiling the potatoes with their skins on. This keeps them from absorbing too much water and getting mushy. Cook them until they’re fork-tender, which usually takes about 40 minutes. Once cooked, peel them while they’re still warm — they should be easy to handle but be careful not to burn yourself.
Next, pass the peeled potatoes through a potato ricer onto a clean work surface. If you don’t have a ricer, a fork can work in a pinch, but it’s worth investing in a ricer for the best texture. Spread the riced potatoes into a thin layer and let them cool slightly. This prevents the egg from cooking when added.
Sprinkle the salt and half the flour over the potatoes. Add the egg to the center and gently knead everything together. Gradually add the remaining flour as you knead until a soft, slightly sticky dough forms. Be careful not to overwork the dough, as this can make the gnocchi dense.
Divide the dough into four portions. Roll each portion into a rope about 3/4-inch thick. Use a sharp knife or a bench scraper to cut the ropes into 1-inch pieces. To create the classic gnocchi ridges that help sauce cling, roll each piece over the back of a fork.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches to prevent them from sticking together, and remove them with a slotted spoon when they float to the top, after about 2-3 minutes. Serve immediately with your favorite sauce.
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