Description
Here is the classic recipe for authentic Italian potato gnocchi. It’s so easy that once you follow this recipe and process, you’ll never buy store-bought gnocchi ever again. BUON APPETITO!
Ingredients
Scale
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- 2-1/4 lb. medium-size Idaho Russet potatoes
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- Ground sea salt
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- 3-1/2 oz. of “00” flour
- 2 egg yolks (from large/jumbo eggs)
- several pinches of freshly-grated nutmeg
Instructions
- Place the potatoes in boiling water (or in cold water and bring to a boil)
- Boil for 20 – 30 minutes or until fork tender (soft in the center).
- While warm (not hot) peel the potatoes.
- With a potato ricer, squeeze each skinned, warm potatoes through the bottom with holes.
- Spread the potato shreds out about the size of a dinner plate on a wooden board or surface. Don’t handle them too much.
- Sprinkle the flour all over the shredded potatoes.
- Sprinkle coarse sea salt all over the pile of potatoes.
- Sprinkle with a pinch of freshly-grated nutmeg.
- Make a ‘well’ in the center of the potatoes.
- Crack the egg yolks into a small bowl and with your fingers, separate the egg whites from the yolks. Place the yolks inside the potato ‘well’.
- With a fork, begin to blend, working in a circle to continually incorporate the potato/flour mixture with the yolks.
- With clean hands, mix everything together with your hands. Don’t overdo it.
- Take some flour and lightly flour the board or surface.
- Roll the dough into a ball. Again, don’t overdo it.
- Place the ball of dough in a bowl and cover it with a light towel or cover it with plastic cling wrap. Allow to rest for 10 – 30 minutes.
- Enjoy a nice glass of wine!
- After it rests, cut off a nice, 2″ slice/chunk of dough, such as a thick piece of toast.
- On a wooden cutting board that you’ve slightly dusted with flour, gently roll the slice of dough into a long tube or rope until about ½” in thickness and about 12- 20″ in length.
- Cut the tube/rope of dough in half. Lay side by side.
- Take a bench scraper or sharp knife and cut of ½” pieces (pillow shaped dumplings), trying to cut the same shape and size for all of the gnocchi.
- Roll each into little balls which are easier to shape on the gnocchi board, but it’s not mandatory to shape into balls.
- Place each gnocchi pillow/dumpling on a baking sheet cover with either a thin towel or parchment paper, lightly floured to prevent sticking.
- Take each gnocchi and shape it on the gnocchi board (or fork) by gently pushing down onto the board (or fork) and then rolling it down and off the board (or fork) (see my video on youTube).
- Boil them right away for 1 minute. They will float to the top of the water when done.
- Place them in a serving dish with the hot and ready sauce of your choice.
- Garnish with freshly grated parmesan cheese if desired.
- Garnish with minced Italian parsley or basil.
- OR refrigerate for 2 days OR freeze for up to 6 months.
Buon Appetito!
~ Roz xoxo