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Ingredients
4 medium russet potatoes, peeled, halved, boiled until tender and mashed until smooth
1 ¾ teaspoons salt
2 pinches freshly grated nutmeg
1 ½ cups all-purpose flour, plus more as needed
1 tablespoon olive oil
Nutritional analysis per serving (6 servings)
50 grams carbs; 246 calories; 2 grams monosaturated fat; 3 grams fat; 3 grams fiber; 408 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a large bowl and stir in the salt and nutmeg. Stir in the flour. Begin to knead the mixture with your hands until it holds together. Turn the dough out onto a lightly floured surface and, with lightly floured hands, gently knead until smooth and well blended, working in more flour if it is too sticky.
- Step 2
Divide the dough into 8 pieces. Roll 1 piece out to a rope about ½an inch in diameter. Using a knife, cut the rope into ¾-inch segments. Hold a fork upright on your work surface with the tines curved toward you. Gently roll 1 segment of dough against the tines to mark it lightly with ridges. Transfer to a lightly floured baking sheet and repeat until all the dough is used. Refrigerate the gnocchi, uncovered, until ready to cook. The gnocchi will keep, refrigerated, for 1 day.
- Step 3
To cook the gnocchi, bring a large pot ¼ full of salted water to a boil. Cook until the individual gnocchi float, then 1 minute more (about 4 minutes total). Immediately drain, toss with olive oil and serve as desired.
Private Notes
Comments
Gnocchi came out chewy and dense. The ingredients listed are too vague: instead of “four medium russet potatoes” a specific weight amount would be more useful. I bought the potatoes (were they medium? I don’t know. Russet potatoes are generally quite large), cooked and mashed them as directed, and added the flour, which was grossly insufficient. I ended up adding about 7cups of flour, not knowing if I was creating a disaster or if the potatoes I had gotten were too big.
Further to Alex’s note, I too had to add way more flour and ended up with stodgy dense gnocchi. The trick, not spelled out here, is not to over-cook the potatoes. Don’t bring to a boil, but drop in boiling water for 12 minutes or until tender, but not crumbly or waterlogged.
The trick, actually, is to not boil the potatoes at all. The technique I was taught at CIA is to bake them instead. Halve the cooled baked potato, flatten and gently rub skin side up against a metal grid cooling rack to remove the skins, then pass the crumbled potato through a ricer. Use as little flour and liquid as possible, and mix the potato and flour using a bench scraper, not your hands. This results in a drier, lighter dough than it sounds like was achieved using the method described here or any of its variations.
These gnocchi didn’t turn out at all for me. Wish I had read the notes before I started cooking because I suppose boiling the potatoes too long was the main problem. The first batch was just gelatinous when pulled from the boiling water- inedible. The second batch I ate, but my husband wouldn’t touch. Oh well, at least the pesto was good.
Easy, fuss-free recipe for tender potato gnocchi.