Gnocchi
Dumplings (prominent NYOH-kee) are small, soft dough dumplings that originate from Italy.Typically made from vegetables, semolina, and omelette, dumplings are used in place of spaghetti and continue to be served with a wide range of sauces.
Ingredients
- 2 large russet potatoes (about 500g)
- 1 cup (125g) all-purpose flour (plus extra for dusting)
- 1 egg, lightly beaten
- 1 tsp salt
Instructions
Boil The Potatoes
- Wash the potatoes and place them (whole and unpeeled) in a large pot of cold, salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain and let cool slightly.
Peel And Mash
- Peel the potatoes while they’re still warm. Pass them through a potato ricer or mash until smooth. Let cool completely.
Make The Dough
- On a floured surface, pile the mashed potatoes, make a well in the center, and add the egg and salt. Sprinkle flour over the top. Gently mix and knead until a soft dough forms. Avoid overworking—it should be slightly sticky but hold together.
Roll And Cut
- Divide dough into 4 portions. Roll each into a long rope about ½ inch thick. Cut into 1-inch pieces. If desired, press each piece against a fork to create ridges.
Boil The Gnocchi
- Bring a large pot of salted water to a boil. Add the gnocchi in batches. When they float to the top (after about 2–3 minutes), they are done. Remove with a slotted spoon.
Serve
- Toss with your favorite sauce—like browned butter and sage, tomato sauce, or pesto—and serve hot.