Easy Homemade Potato Gnocchi
Homemade gnocchi sounds tricky, but the actual process of making it is pretty easy, and well worth the effort. After boiling, peeling, and mashing some potatoes, you’ll mix them with an egg to make the “dough”. Then comes the fun, soothing part: put on your favorite playlist or podcast while you knead, cut, and add little indentations to every piece. Once they’re done, you simply boil them for 30 seconds and fry up in a decadent butter-sage sauce (or a sauce of your choosing.) Restaurant-level gnocchi accomplished!
for 2 servings
- 1 teaspoon kosher salt, plus more for boiling potatoes
- 4 medium russet potatoes
- 1 teaspoon freshly ground black pepper
- 1 large egg
- 1 ½ cups all-purpose flour (190 g), plus more for dusting
- 2 tablespoons unsalted butter
- 1 large sprig fresh sage leaves
- Calories 886
- Fat 15g
- Carbs 163g
- Fiber 36g
- Sugar 5g
- Protein 21g
Estimated values based on one serving size.
- Add the potatoes to a large pot of cool, salted water. Bring the water to a boil and cook for 20-–5 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle, but still warm.
- Using a peeler or your fingers, remove the skin from the potatoes. Add the potatoes to a medium bowl and mash until no lumps remain. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack the egg into it. Beat the egg briefly, then use your hands to gently mix into the potatoes until evenly distributed.
- Scoop the flour onto a clean surface and turn out the potato dough onto it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch pieces and set aside on a lightly floured surface. Repeat with the remaining dough.
- If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top to make a decorative pattern, or press your indent finger into the center of each square to make a divot.
- Bring a large pot of salted water to a boil. Add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
- Melt the butter in a large pan over medium heat. Add the sage and cook until starting to crisp, 46–60 seconds, then add the gnocchi and toss until lightly golden.
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