Perfect Potato Gnocchi Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: semolina flour

Whole wheat flour adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino is often less expensive and has a similar flavor.

Peel, cut, and steam the Russet potatoes to prevent them from absorbing too much water.

When the potatoes are fork tender, push them through a food mill or potato ricer.

Add 1 teaspoon of fine salt, 1 tablespoon of olive oil, 1 large egg, and 1 egg yolk to the riced potatoes.

Mix until combined, then add all-purpose flour.

Mix until a crumbly dough forms, then use your hands to press the flour into the dough in the bowl.

After a minute or two, the dough should look smooth and not sticky.

Shape the dough into a rectangle and cut it into 8 equal pieces.

Keep one piece in front of you and cover the rest with a dish towel.

Roll the piece into a long snake about 1/2 inch in diameter, then cut into small dumplings.

Optionally, use a gnocchi board to make grooves and dimples on the dumplings.

To use the gnocchi board, push the dough down into the grooves while rolling forward until it comes off the board.

Cook the gnocchi in simmering water; when they float, cook for 1 to 2 minutes.

Remove the gnocchi with a slotted spoon and place them straight into warm sauce or sauté them in a skillet with butter until toasty and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens