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Simple Potato Gnocchi

These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a main course.

  • Prep:
  • Total Time:
  • Servings: 8
Simple Potato Gnocchi

Source: Everyday Food, September 2010

Ingredients

  • 2 1/2 pounds russet potatoes (about 5 small)
  • Coarse salt
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 large egg, lightly beaten

Directions

  1. In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.

  2. Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.

  3. Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.

  4. Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.

  5. Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.

  6. Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.

Cook's Notes

Place boiled gnocchi on a rimmed baking sheet, drizzle with olive oil, cover, and let sit, up to 2 hours.

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