Easy Homemade Potato Gnocchi
ID: ca24c454...
These light, pillowy, and tender homemade potato gnocchi are incredibly delicious and made with just four simple ingredients. Tossed in a rich browned butter sauce with fresh herbs and parmesan, they offer a perfect comforting meal.
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🍳 Cooking Flow
Boil the potatoes until fork-tender, drain, and press them through a sieve or ricer, letting them cool completely. → Combine the cooled potatoes with flour, eggs, and salt, kneading gently into a smooth dough. → Roll the dough into ropes, cut into pieces, and roll them on a board or fork to form ridges. → Boil the shaped gnocchi in salted water in batches until they float. → Toss the hot gnocchi in a skillet with browned butter, fresh herbs, and grated parmesan.
Cooking Steps
Brief Cooking Order
Boil the potatoes until fork-tender, drain, and press them through a sieve or ricer, letting them cool completely. → Combine the cooled potatoes with flour, eggs, and salt, kneading gently into a smooth dough. → Roll the dough into ropes, cut into pieces, and roll them on a board or fork to form ridges. → Boil the shaped gnocchi in salted water in batches until they float. → Toss the hot gnocchi in a skillet with browned butter, fresh herbs, and grated parmesan.
Introduction
These light, pillowy, and tender homemade potato gnocchi are incredibly delicious and made with just four simple ingredients. Tossed in a rich browned butter sauce with fresh herbs and parmesan, they offer a perfect comforting meal.
Step 1
Peel the potatoes and chop them into uniform 1-inch chunks to ensure even and quick cooking.
Step 2
Weigh out 16 oz (450g) of chopped potatoes and transfer them to a pot. Cover with cold water (about an inch above the potatoes), bring to a boil over medium-high heat, and cook for 5 to 10 minutes until fork-tender.
Step 3
Drain the cooked potatoes thoroughly and let them cool for about 10 minutes.
Step 4
Press the warm potatoes through a sieve or potato ricer into a bowl to ensure there are absolutely no lumps. Let the riced potatoes cool completely before proceeding.
Step 5
Add the all-purpose flour, large eggs, and 1 teaspoon of salt directly to the completely cooled potatoes.
Ingredients List
Important Notes
Always start cooking potatoes in cold water to ensure they cook evenly from the outside in.
Ensure sieved potatoes are completely cooled before mixing with flour and eggs, otherwise, the heat will scramble the eggs and make the dough sticky.
Knead the dough just until smooth; overworking it will develop too much gluten, making the gnocchi rubbery instead of pillowy.
To freeze, lay the uncooked shaped gnocchi on a baking sheet and freeze until solid, then transfer to a freezer bag. Boil directly from frozen, adding about 1 minute of extra cooking time.
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