Rustic Homemade Gnocchi
Ingredients
Potatoes
- 2 pounds russet potatoes, (about 4-5 potatoes- this will result in about 1 pound total of riced potato, which will be used in the dough recipe below)
Gnocchi Dough
- 16 ounces riced potatos (from potatoes above)
- 1 medium egg, (50g)
- 4 ounces 00' flour or all purpose flour, (~3/4 cup)
- 2 teaspoons diamond kosher salt (if using any other salt, use half the amount)
Instructions
- Preheat oven to 400. With a fork, poke about 5-6 holes in each potato. Bake until tender, about 60 minutes. Let cool briefly before peeling.
- Peel potatoes and then place in a ricer. Rice potatoes into a large bowl until you have 1 pound of riced potatoes. Discard any extra potatoes (or feel free to do the math using the ratios above to use up any flour- 16 ounces potatoes: 4 ounces flour: 50g egg)
- Make a small well in the center of the large bowl. Add in egg and whisk until completely mixed. Using your hands, toss to coat the egg in the potato mixture.
- Add in flour and salt. With your hands, mix and knead until you have a dough. Once it comes together in the bowl, knead for a minute or two on a lightly floured countertop. It should be slightly tacky, but not overly sticky. Add more flour as needed.You can add more flour if needed, but ideally, you don't want to add too much flour (more flour= aless tender and gummier final product)- just enough to make it easy enough to handle. It should not stick to your hands or the counter.
- PREPARE EVERYTHING BEFORE CUTTING THE GNOCCHI:Prepare a parchment-lined baking sheet and a good amount of space out on your counter to roll out the gnocchi. Lightly flour the parchment-lined baking sheet and the counter. Continue to sprinkle with flour as needed to make sure the gnocchi don't stick to the counter, pan, or each other.Bring a large pot of water to a boil while you make the gnocchi. Lightly salt the water, but not as much you would for pasta (since there is salt already in the dough).
- Cut off a small piece of the dough and roll into a log with a 3/4'' diameter. Using a pastry cutter (or knife if you don't have one), cut off pieces in about 1'' long pieces- the key is to be as consistent as possible with sizing so they cook at an even rate. Lightly sprinkle with flour and toss the gnocchi so they don't stick to one another.
- Place on parchment lined baking sheet in an even layer and try to not have them touch each other (and definitely don't stack!). Lightly sprinkle with flour to prevent sticking.Repeat the process until all dough is used. To speed up the process you can create 2-3 logs at a time and then cut them all at the same time.
- Boil gnocchi. I try to put in about 1/3 to 1/2 of a batch at a time. Cook for 3 minutes. When the gnocchi floats, that is a sign it is done, but I've found that letting them float for an extra 30 seconds or so results in a slightly better texture. Repeat until all gnocchi is cooked.
- Toss in sauce (pesto is my go-to!), top with freshly grated parmesan, and serve.
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