Homemade Potato Gnocchi
Homemade Potato Gnocchi are tender pieces of potato pasta that are wonderful added to creamy soups, side dishes, or are also quite tasty when baked with other vegetables.
Servings: 10
Calories: 149kcal
Ingredients
- 4 medium Russet potatoes baked and peeled
- 1 large egg
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground nutmeg
- 1/3 cup Parmesan cheese freshly grated
- 1 1/3 cups all-purpose flour
Instructions
Prepare the Potatoes
- Wrap 4-5 medium potatoes in aluminum foil and place on an oven rack. Bake in 375℉ oven for 50-60 minutes.
- Allow potatoes to cool for 10 minutes and then remove the aluminum foil from each potato. Peel each potato, being careful not to burn your fingers.
- Press hot baked potatoes through a potato ricer. (If you don't have a potato ricer, you may simply mash the baked potatoes with a fork, potato masher, or grate using a box grater.)
- Place the riced potatoes onto a large work surface, spreading them out to cool completely.
Make the Gnocchi Dough
- Gather the ingredients so you have everything close at hand on the counter or table.
- In a small bowl, whisk together the large egg, dried parsley, kosher salt, freshly ground black pepper, and freshly ground nutmeg.
- On a lightly floured work space, gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well and begin kneading with both hands, gradually adding the Parmesan cheese and enough of the all-purpose flour to make a smooth but slightly sticky dough, about 1 cup.
- It should only take 2-3 minutes to form--the longer the dough is kneaded, the heavier it will become. Scrape your fingers and work surface to clean the dough off as you knead.
Form the Gnocchi
- Lightly dust the remaining flour on a clean work surface. Cut the dough into six equal parts and cover with a damp towel or plastic wrap.
- Roll one piece of dough and shape it into a 1/2" rope, lightly flouring the dough as needed.
- Slice the rope into 1/2" thick rounds. Repeat until all of the ropes have been formed and sliced. Cover the sliced dough to keep it from drying out.
- If needed, lightly sprinkle the rounds with flour and roll each piece into a ball. With the tip of your thumb, press the dough against the gnocchi board and roll it downward, forming a deep indention on one side and a ridged surface on the other.
- If you don't have a gnocchi board, you may use the back of a fork for this, pressing the dough as it's rolled downward on the tines.
- Place the rolled gnocchi on a baking sheet lined with waxed paper. Repeat until all rounds are formed. At this point, you may freeze the gnocchi or cook it immediately.
- To freeze, place baking sheet of prepared gnocchi in the freezer and allow to chill about 2 hours. At that point, transfer frozen gnocchi to quart freezer bags and store in freezer for up to 3 months.
- This gnocchi recipe will make approximately 5 cups of gnocchi or 40 oz.
Nutrition
Calories: 149kcal | Carbohydrates: 28g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 298mg | Potassium: 385mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg
