Description
Homemade gnocchi are soft, pillowy Italian dumplings made from potatoes, flour, and egg yolk. This simple yet delicious dish is a staple in Italian cuisine and can be paired with a variety of sauces for a comforting meal.
Ingredients
Units
Scale
- 1 lb (450g) Yukon Gold potatoes
- 1 egg yolk
- 1/4 tsp fine sea salt
- 85g (approximately 2/3 cup) Tipo 00 flour, plus more as needed
- Semolina or rice flour, for dusting
Instructions
- Boil the potatoes, skin on, until tender, about 25 minutes. Drain and dry thoroughly.
- Once cool enough to handle but still warm, remove the skin. Rice the potatoes directly over a large, wide bowl.
- Form a well in the center of the potatoes. Add the egg yolk, salt, and sprinkle some of the flour on top. Gently mix a few times with a fork, gradually adding the rest of the flour as you go.
- With your hands, gently bring the dough together to form a cohesive ball. The texture should feel soft, warm, and smooth. If it’s notably sticky, add a sprinkle of flour. Cover and let rest for 10 minutes.
- Divide the dough into 4 equal pieces. Roll each piece into a rope about 1/2 inch in diameter. Cut the ropes into 3/4-inch pieces.
- Optional: Roll each piece against the tines of a fork or a gnocchi board to make ridges.
- Bring a large pot of salted water to a boil. Add the gnocchi in batches. Once they float to the surface, cook for an additional 30 seconds, then remove with a slotted spoon.
- Serve immediately with your choice of sauce.
Notes
- For best results, use a potato ricer to achieve a smooth texture.
- Do not overwork the dough to keep the gnocchi light and tender.
- Gnocchi can be frozen after shaping. Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a minute to the cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg