Potato Gnocchi Basic Recipe

Here is a recipe for basic potato gnocchi. Some gnocchi recipes call for russet (baking) potatoes, some for white skinned ones. I prefer regular boiling potato variety. You do need the potato ricer though. It helps mash or rice the potatoes into perfect texture for making the gnocchi. See image in the general entry about gnocchi and under the kitchen Gear tap above.

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Ingredients:

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1 1/2 lb. potatoes (about 2-3 potatoes, depending on the type and size)
1 1/2 cups flour

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Directions:

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Boil or steam the potatoes in their skin or microwave until cooked through and easily pierced with a knife. When potatoes are done cool slightly, then peel. While still hot press them through a potato ricer into a large bow. Let them cool to room temperature before proceeding.

When potatoes have cooled enough add 1 cup of the flour and start mixing it in by hand or with wooden spoon or spatula. Depending on the moisture content of the potatoes you may need more or less flour, so add just enough flour to make a smooth dough. Once the flour is incorporated into the potatoes begin kneading lightly by hand to bring the dough together. It is not elastic like bread or pizza dough, this is a dumpling, but you should be able to roll it into a 3/4 inch cylinder without it breaking. If it doesn’t hold, add more flour, but just a bit at a time.

When dough has come together let it rest a few minutes and then cut it into 6 pieces. Roll each piece into ropes, about 3/4″ wide. You may need to dust the surface with flour as you work. Cut each rope into individual gnocchi, about 3/4 inch wide.

Using a gnocchi board or the tines of a fork, press each piece with your thumb against the board or fork and roll it down to get the characteristic ridges on the outside. There are many online video showing how to do this. Do not get discouraged if they are not perfectly shaped, they will still taste good. You can also skip the ridging altogether and cook them as they are. It’s your kitchen and you decide.

Bring a large pot of water to a boil, add a large pinch of salt.

Once the gnocchi are shaped to your liking and the water has come to a full boil, drop them into the boiling water, about 1/3 at a time. They will sink to the bottom for a couple of minutes but soon will bobble up to the top to see what’s happening in the kitchen. When they do, scoop them out and set in a lightly buttered dish, waiting to be dressed.

Use immediately or freeze for another day. To freeze lay the uncooked gnocchi on a tray, spaced so they are not touching, until solidly frozen. After they are frozen you can place them in a bag. Once cooked the gnocchi should be eaten the same day.

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