Ingredients
Scale
- 1½ lb. russet potatoes, washed (about 2 potatoes, 670g)
- 2 egg yolks
- 1 tsp salt
- ¾ cup all-purpose flour (plus more for dusting) (130g)
- 2 tbsp butter
Instructions
- Prepare and gather all ingredients. Preheat the oven to 400°F.
- Pierce the potatoes with a fork and place on a parchment-lined tray. Bake for 1 hour until fork-tender.
- After cooling slightly, peel the potatoes or scoop out the insides into a bowl, yielding about 2½ cups of cooked potatoes.
- Mash the potatoes until smooth using a ricer or masher, ensuring no lumps remain.
- Incorporate the yolks and salt using a fork.
- Sprinkle in ½ cup of flour and mix it with the potatoes.
- Add the remaining flour and work it into the potatoes with your hands until the dough is no longer sticky. Dust with flour if needed. Avoid overworking the dough.
- Lightly flour the counter, place the dough on it, and knead for one minute, adding flour if it sticks.
- Divide the dough into quarters and let it rest for 10 minutes.
- Roll each quarter into a rope about ½-inch to ¾-inch thick, adding flour if necessary to prevent sticking.
- Cut the ropes into ¾-inch pieces with a butter knife or bench scraper.
- Dust your hands with flour, shape each gnocchi piece by pinching then rolling it on the back of a fork to create grooves. Place them on a floured tray.
- Boil a medium pot of water. Add gnocchi gently, working in batches to avoid overcrowding. Cook for about 2 minutes until they float, then remove promptly with a slotted spoon and drain on paper towels.
- Melt 1 tbsp butter in a skillet over medium heat. Place half the gnocchi in a single layer and cook undisturbed for 3 minutes until crispy and brown. Flip and cook another 3 minutes. Repeat with the remaining butter and gnocchi.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure potatoes are still warm before peeling for easier handling.
Avoid overcooking the gnocchi to maintain a firm texture. They should float when cooked.
Feel free to experiment with different sauces to accompany your gnocchi.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Method: Baking and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg