I don’t each gnocchi often, but the most recent time had it (at Cockscomb in San Francisco), it was the lightest and fluffiest piece of cloud that I think I’ve ever eaten. I heard it wasn’t super hard to make and here I am… one year later trying to figure out how to do it 🙂
- 4 servings
- 6 medium russet potatoes (about 2 lbs)
- 1 egg or 2 egg yolks (I used 1 egg, but see note below)
- 1 tsp salt
- 1 tsp pepper
- 3/4 cup grated parmesan
- 1 cup flour
Notes and tips
- Russet potatoes are considered the best potatoes for gnocchi as they’re dry and starchy.
- Some recipes calls for 1 egg and some call for 2 egg yolks. Egg yolks are suppose to be easier to work with as the dough is more cohesive and breaks less. The downside is that the dough tends to be more firm. If it’s your first time, egg yolks are recommended.
- You’ll want the potatoes as dry as possible so that you’ll add less flour and the gnocchi will be fluffier.
- Some recipes tell you to boil the potatoes (faster, but there’s a lot of moisture) and some will take you to bake it (potato will be drier, but it takes longer). I modified my recipe so it was half and half.
- Work with the potato when it’s hot/warm as it will also help with it being light and fluffy.
- Knead the gnocchi as less as you can so that they don’t become dense.
Putting it together
Cooking the potato
- Boil the potatoes for about 10 minutes.
- Preheat the oven to 350 degrees.
- Once the potatoes are done boiling, drain them, poke a couple of holes in them (to let the steam out), and put them on a baking sheet.
- Bake them for about 30 minutes or until you can easily poke through them with a fork.
- Once they’re done, take the potatoes out of the oven.
Making the dough
- Once they’ve cooled down a little bit (but still warm) and they’re able to be handled, peel all the skin off.
- If you have a ricer, put the potato though the ricer into a bowl. If you don’t shred the potato through a cheese grater.
- In the bowl of shredded potatoes, mix in the egg, salt, pepper, and grated parmesan with your hand.
- Add in the flour about a quarter at the time and knead. Keep adding flour until the dough is no longer sticky. You might not need all the flour.
- Flour a board or a table to make your gnocchi on.
- Take a piece of your dough and roll them into 1/2 inch ropes. Add more flour as needed if it starts to get sticky.
- Cut them into 1 inch piece.
- Repeat until all the dough is gone.
Cooking the gnocchi
- Boil a pot of water.
- Once boiling, add in one layer of gnocchi into the water and lightly stir so that they don’t stick.
- Once they float (it will take a couple of minutes), they are pretty much ready. Leave them in for about another 30 seconds.
- Once they are ready, strain them and serve.
The gnocchi didn’t turn out nearly as light and fluffy as the one’s at Cockscomb, which was unfortunate, but I think it turned out okay for my first time make it. I wouldn’t say that it was light and fluffy, but it wasn’t dense either. I would describe it as a soft pasta pillows that still tasted really good. I served it to my family and they said that it was pretty good considering I made it from scratch and that I’ve never made it before.
Did you know that you can make gnocchi out of ricotta (instead of potato) as well? I had knew I had to try it (and it’s also faster to make). See below for how to make that.