Gnocchi, the soft and pillowy Italian dumplings, are made from potatoes and flour and have been a beloved comfort food for centuries. Their name comes from the Italian word “nocchio,” meaning a knot in wood or “nocca,” meaning knuckle.
Ingredients
- 2 pounds russet potatoes
- 1 cup all-purpose flour (plus extra for dusting)
- 1 large egg, lightly beaten
- 1 teaspoon salt
- Optional: a pinch of nutmeg for flavor
Instructions
- Cook the Potatoes:
Start by boiling the potatoes with their skins on. Place the potatoes in a large pot of cold, salted water. Bring to a boil, then lower the heat and simmer until the potatoes are tender, about 20-30 minutes. - Peel and Mash:
Once the potatoes are cooked, drain and let them cool slightly before peeling. Use a potato ricer or mash them until they’re smooth and free of lumps. Allow them to cool completely to avoid making the dough too sticky. - Make the Dough:
On a clean surface, create a mound with the mashed potatoes and sprinkle flour over it. Make a well in the center, add the beaten egg, salt, and a pinch of nutmeg (if using). Gradually mix the ingredients together, using your hands to knead gently until a soft dough forms. Be careful not to overwork the dough, as it can make the gnocchi dense. - Shape the Gnocchi:
Divide the dough into small sections and roll each into a long rope, about ¾-inch thick. Cut the rope into 1-inch pieces. You can leave them as they are or roll each piece over the back of a fork to create ridges (which helps the gnocchi hold more sauce). - Cook the Gnocchi:
Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. Cook until they float to the surface, which takes about 2-3 minutes. Once they float, let them cook for another 30 seconds before removing them with a slotted spoon. - Serve:
Serve the gnocchi with your favorite sauce, such as a marinara, pesto, or brown butter sage sauce. You can also sauté them lightly in butter for a crispy outer layer.
