Potato Gnocchi
Homemade potato gnocchi made with baked Russet potatoes, egg yolks and flour, then boiled until pillowy and pan-seared in butter until golden.
Baking low-moisture Russet potatoes keeps this simple dough light. The shaped gnocchi are boiled just until they float, then finished in butter for crisp golden edges and tender centers.
Instructions
- 1
Gather the ingredients and preheat the oven to 400°F (200°C).
- 2
Pierce the potatoes all over with a fork, place them on a parchment-lined baking sheet and bake until fork-tender.
1 hr
- 3
Let the potatoes cool only until safe to handle. While still warm, peel them or scoop the flesh into a bowl; you should have about 2½ cups cooked potato.
- 4
Pass the warm potato through a ricer, or mash it thoroughly with a potato masher or fork, until completely smooth.
- 5
Add the egg yolks and salt, then combine with a fork.
- 6
Sprinkle in ½ cup of the flour and mix it into the potato with the fork.
- 7
Add the remaining flour and work it in gently by hand until the dough is no longer wet or sticky. Dust with a little extra flour only if needed and do not overwork it.
- 8
Turn the dough onto a lightly floured counter and knead just until it comes together, adding a light dusting of flour if it sticks.
1 min
- 9
Divide the dough into four equal portions and let it rest.
10 min
- 10
Roll each portion into a rope ½–¾ inch (1.25–2 cm) thick, dusting with flour if needed.
- 11
Cut each rope into ¾-inch (2 cm) pieces with a butter knife or bench scraper.
- 12
With lightly floured hands, gently pinch each piece and roll it over the back of a fork to form ridges. Transfer the shaped gnocchi to a floured tray.
- 13
Bring a medium pot of water to a boil. Cook the gnocchi without crowding, in batches if needed. Remove each batch promptly with a slotted spoon about 2 minutes after the gnocchi float, then drain on paper towels.
2 min
- 14
Melt 1 tablespoon butter in a medium skillet over medium heat. Add half the gnocchi in one layer and cook undisturbed for 3 minutes per side until crisp and golden. Repeat with the remaining butter and gnocchi.
12 min
Ago's Notes
- Russet potatoes work best because their low moisture produces light gnocchi. Yukon Gold potatoes may be used, but avoid waxy varieties that can make the dough heavy and gluey.
- Work with the potatoes while they are still warm and add only enough flour to make a soft, non-sticky dough. Overworking makes the gnocchi dense.
- Refrigerate cooked leftovers airtight for up to 3 days and reheat them in butter. Freeze uncooked gnocchi in a single layer, then bag them for up to 3 months and boil directly from frozen.
Serve the gnocchi as soon as both sides are crisp and golden while their centers remain soft and pillowy.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Cream and Ham Tortellini
Homemade meat-filled tortellini tossed with diced cooked ham in a silky cream sauce, finished with nutmeg and Parmigiano Reggiano.
Classic Italian Potato Gnocchi
Soft homemade potato gnocchi made with red potatoes and 00 flour, with complete versions both with egg and without egg.
Panettone: Homemade Italian Christmas Bread
Make a traditional, soft, and fragrant panettone with a slow dough for an authentic Christmas dessert.