Gnocchi
A simple dough of potato, flour, and egg is mixed, rolled, and shaped into small dumplings to make fresh gnocchi. Each piece is lightly indented to hold sauces, creating a tender, pillowy texture. The dough is handled gently to ensure the gnocchi remain soft and delicate, characteristic of fresh, homemade pasta.
As the gnocchi cook in boiling water, they rise to the surface when done, remaining light and tender. Their slight chew allows them to absorb sauces effectively, while the indentations capture additional flavor. The preparation emphasizes careful shaping and minimal handling to achieve soft, rustic, fresh gnocchi.
Pasta
Italian
Servings: 6Equipment
- gnocchi board
Ingredients
- 2 lb. large russet potatoes (2 potatoes)
- 2 eggs
- 2 cups flour
- 2 tsp. salt
Instructions
Bake
- Preheat oven to 425°F.
- Pierce each potato with a fork about 10-12 times.
- Cover the bottom of a small sheet pan with coarse salt.
- Place the potatoes on the sheet pan and sprinkle all over with more coarse salt.
- Bake the potatoes for about an hour or until they are tender enough to be stabbed through with a paring knife.
Dough
- Cut potatoes in half and remove the skins. Use a towel if the potatoes are still too hot.
- Pass the potatoes through a potato ricer onto a large cutting board.
- Spread out the riced potatoes and cover with most of the flour.
- Make a small volcano in the middle of the potatoes and add the eggs.
- Using a bench scraper, combine and fold into a dough.
- Knead the dough gently until the dough firms up (about 90 seconds).
- Let the dough rest for about 10 minutes, then quarter the ball of dough.
Shape
- Roll out the dough into a ¾-inch snake and cut into ¾-inch long pieces.
- Roll each piece into a ball, then press and roll gently on the gnocchi board or the back of a fork to shape.
- Place each finished piece onto a floured sheet pan and sprinkle flour over the pan when full.
- Place the sheet pan in the freezer for about an hour until firm, then portion out the gnocchi to eat or freeze.