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Potato Gnocchi
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It helps to have a kitchen scale to weigh out the 1¼ pounds of cooked potatoes needed to make the gnochhi dough. To process the cooked potatoes, a ricer or food mill works best for obtaining the smooth texture needed for light, fine gnocchi. A potato masher works, too, but the gnocchi will be slightly denser (yet still delicious). The gnocchi can be cooked, cooled completely, covered with plastic wrap and refrigerated for up to a day. For longer storage, after covering with plastic, freeze the gnocchi until solid, about 2 hours, then transfer to a zip-close bag and freeze for up to a month. To thaw, spread the gnocchi in an even layer on a lightly oiled baking sheet and let stand at room temperature until soft to the touch, about 1 hour. Heat the chilled or thawed gnocchi by adding them to a skilletful of hot sauce, tossing with a silicone spatula until warmed.
4 to 6
Servings
Tip
Don't use Yukon gold potatoes. The high starch content of russets is needed for light, tender gnocchi. Also, don't mash the potatoes without first drying them in the pot on the stovetop, then letting them cool on the rack-lined baking sheet. The drier the potatoes, the lighter the gnocchi. Finally, don't sauce the gnocchi immediately after removing them from the water. Give them 15 minutes to cool and firm up a bit.
1¾ hours
plus cooling
2 3/4-3 pounds russet potatoes, peeled and cut into 1-inch chunks
Kosher salt
146 grams (1 cup plus 2 tablespoons) all-purpose flour, plus more for shaping
1/2 teaspoon baking powder
3 tablespoons extra-virgin olive oil, divided
1 large egg, lightly beaten
Ingredients
-
2¾-3
pounds russet potatoes, peeled and cut into 1-inch chunks
-
Kosher salt
-
146
grams (1 cup plus 2 tablespoons) all-purpose flour, plus more for shaping
-
½
teaspoon baking powder
-
3
tablespoons extra-virgin olive oil, divided
-
1
large egg, lightly beaten
Directions
-
01In a large pot, combine the potatoes and 4 quarts water. Bring to a boil over high, then stir in 1 tablespoons salt. Reduce to medium-high and cook, stirring occasionally, until the potatoes break apart when pierced with a knife, 15 to 20 minutes. Meanwhile, set a cooling rack in a rimmed baking sheet and line the rack with kitchen parchment.
-
02Drain the potatoes in a colander, shaking the colander to remove excess water. Return the potatoes to the pot and cook over low, gently folding with a silicone spatula, until the potatoes look dry and slightly powdery and the bottom of the pot is coated with a thin film of potato starch, 3 to 4 minutes. Transfer the potatoes to the prepared cooling rack in an even layer. Cool to room temperature. Meanwhile, in a small bowl, whisk together the flour, baking powder and ½ teaspoon salt.
-
03Weigh out 1¼ pounds (about 4 cups) of the cooked potatoes into a large bowl; save the remainder for another use. Discard the parchment from the baking sheet, then line with fresh parchment and coat with 1 tablespoon of oil; set aside. Add ½ teaspoon salt to the potatoes and pass the potatoes through a ricer or a food mill fitted with the fine disk back into the bowl, or mash them with a potato masher until as smooth as possible.
-
04Sprinkle the flour mixture evenly over the mashed potatoes. Using your hands, lightly toss the potatoes to evenly distribute the flour mixture. Add the egg and gently mix with your hands until the egg and flour mixture are incorporated. Turn the dough out onto a lightly floured counter and gently knead just until smooth; do not overknead. Using a bench scraper or knife, divide the dough into 4 pieces.
-
05Roll 1 piece of dough into a rope about 16 inches long, then use the dough scraper to cut it into 16 pieces. Place the pieces in a single layer on the prepared baking sheet. Dip the back of the tines of a fork into flour, then gently press into each piece to create a ridged surface. Repeat with the remaining pieces of dough.
-
06Set a wire rack in another rimmed baking sheet and line the rack with kitchen parchment. Coat the parchment evenly with the remaining 2 tablespoons oil. In a large pot, bring 4 quarts water to a boil and stir in 3 tablespoons salt. Add half of the gnocchi, return to a boil and cook, stirring gently and occasionally, until the gnocchi float to the surface. Cook for 1 minute, then use a slotted spoon to transfer the gnocchi, letting excess water drain, to the prepared rack. Return the water to a boil and repeat with the remaining gnocchi. Let the gnocchi cool for at least 15 minutes before using.
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Reviews
November 8, 2022
It was good but takes a while to make
Its not easy to make. A lot of prep work. Its not your weekday meal for sure. They had no flavor but that is expected as you need to add them to the sauce. I made my favorite PESTO ALLA GENOVESE. I think I will try marina next time. Thanks for the recipe.
July 13, 2022
Potato gnocchi
Excellent. Pillowy and light. Not heavy at all. My family devoured them and said it was one of the best things we’ve made at home.
This was so easy and delicious. Took a little time but it was definitely worth it. Restaurant quality. I did add sliced Bella mushrooms and cooked them till well browned then added the sage. You'll need more butter than the stated amount if you add shrooms. I also love parmesan cheese with any pasta so a I put some on the finished dish. First milk street recipe I tried and I have to say it's up there with the (dare I say it?) test kitchen. I'm not thrilled with the mobile website though.
I have an egg allergy and would love to know if anyone has substituted the egg successfully. With an egg sub, it would also be vegan.
This is a great question. Would you post it in our Q&A Forum for Milk Street Insiders and Digital subscribers? Insider members usually receive responses from a Milk Street Experts within 2 business days and I'm sure others would love to hear the answer to this one.
Best,
The Milk Street Team
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