Homemade Gnocchi
Homemade gnocchi are small, tender dumplings made from scratch, typically using potatoes, flour, and sometimes eggs. The process begins by boiling and mashing potatoes, then mixing them with flour to form a dough. The dough is rolled into logs, cut into bite-sized pieces, and often indented with a fork or gnocchi board to create a classic texture. The gnocchi are then boiled until they float to the surface, indicating they're cooked. These pillowy dumplings can be served with a variety of sauces, such as marinara, pesto, or brown butter with sage, making them a versatile and comforting pasta alternative.
Ingredients
- 2.2 lbs Potatoes
- 2 Egg Yolks
- 1.5 cups Flour
- 1 tsp Olive Oil
- Salt
- Pepper
Instructions
- Cook the potatoes in boiling water for 25 minutes, then peel them while still hot.
- Form a mound of flour on a surface and press the potatoes through a ricer, placing them in the center of the flour. Let them cool and season with salt and pepper. Add the olive oil and egg yolks. Mix the potatoes first, then incorporate the flour without overworking the dough. Let it rest for 3-4 minutes.
- Divide the dough into pieces and roll them into long logs on a floured work surface.
- Cut the logs into 2 cm (0.8 inch) pieces and lightly press each with your thumb against the tines of a fork or the back of a grater.
- Cook the gnocchi in batches in salted boiling water. Remove with a slotted spoon when they float to the surface.
Video
Notes
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