One of my daughters recently discovered a love of gnocchi so I thought it would be a great opportunity to get her in the kitchen and teach her how to make them from scratch. We had a really fun time and managed to capture a few photos along the way. Enjoy!
I start with hot baked potatoes that are passed through a food mill or potato ricer (skins removed). The riced potatoes are allowed to cool and dry out a bit. Then eggs, salt, and flour are added until a dough forms.
The dough is kneaded a few times, then take a hunk of dough and roll it into a snake that’s 3/4-inch thick.
The dough is then cut into 1-inch wide bits. You can cook the pieces as is, but it’s more fun to do the following:
Using the back side of a fork, roll each dough bit over the fork tines, or you can use a wooden gnocchi board.
Stop rolling when you get to this point, then let the gnocchi fall to the counter. The finished gnocchi will have rides on one side and the other side will have a depression from your finger.
This is the back side. The gnocchi puff up a bit when they’re cooked so the depression won’t stay that big.
Place the gnocchi in a single layer on a floured sheet pan and repeat the process until you’ve used up all the dough. The gnocchi are now ready to be cooked.
To cook the gnocchi, bring a large pot of salted water to a boil.
The gnocchi cook for a short time, maybe 3 minutes - they’re done when they float to the top of the water.
You can see that they’ve puffed up a bit. Serve them with your favorite pasta sauce, pesto, or brown butter and sage sauce.
serves 2 to 3 as a main dish, or 4 to 6 as an appetizer
2 pounds baked Russet potatoes, skins removed and potato flesh passed through a food mill or potato ricer
1 egg, beaten
1 teaspoon salt
at least 4 ounces of all-purpose flour (more may be needed
Remove hot skins from freshly baked potatoes and pass through a or potato ricer; spread riced potatoes in a single layer on a sheet tray and allow to cool.
Bring 4 quarts of salted water to a boil.
Combine cooled potatoes, beaten egg, salt, and enough flour to form a dough that just holds together when you squeeze some in the palm of your hand.
Knead dough on a flowered surface for about a minute.
Cut off a enough dough to roll into a 10-12 inch long snake that is 3/4-inch thick.
Using a knife or pastry scraper, cut the snake into 1-inch wide bits.
Boil them for 1-3 minutes - the gnocchi are done cooking when they float to the surface of the water.
Remove from the water with a slotted spoon or wire spider.
Brown Butter and Sage Sauce
makes enough sauce for one whole batch of gnocchi above
8 tablespoons unsalted butter
4-8 fresh sage leaves, chopped fine
1 shallot, finely minced
salt and pepper to taste
a few grates of fresh nutmeg
In a small saucepan or frying pan, gently melt the butter and add shallots, nutmeg, and sage.
Heat until butter solids turn brown and smell nutty.
Remove from heat - add salt and pepper to taste.
Pour over cooked gnocchi.
recipe adapted from America’s Test Kitchen