After eating gnocchi at an Italian restaurant, I was motivated to make my own gnocchi. It tasted so soft and fluffy compared to the chewy ones you buy in the supermarket. So I went home and researched before deciding to undertake this. It ended up being quite simple and fast to make. To be honest, I don’t really use the measurements below exactly. I add each of the ingredients slowly to make sure that the consistency of the dough is fluffy and not sticky. It turned out perfectly. I cooked it with my homemade tomato sauce… yum.
2 1/2 lbs. of russet potato (approx. 4 large or 6 small)
2 1/2 cups all-purpose flour, 1/2 cup or more for working dough
1 egg, beaten
- Boil the potatoes with their skins on. The skin helps the potato not too absorb access water.
- Remove potatoes and drain well. Allow them to cool in a colander and pat excess water off.
- Peel potatoes
- Grate potatoes using a grater or potato ricer. If they fell very damp use a paper towel to absorb the excess water.
- Put the grated potato into the stand mixer bowl.
- Slowly add in the flour and egg, and mix using the dough attachment. Be careful not to over-knead. The dough should be soft to the tough but not stick to your finger. Too much flour will give you hard gnocchi and sticky dough will be to hard to work with.
- On a floured surface, roll dough into a log.
- Cut dough into about 8-10 pieces
- Roll each piece by gently into a very long thin rope. The goal is to make an evenly-distributed rope. For shorter, heavier gnocchi, roll dough into thick ropes and cut into 1-inch pieces. For thinner gnocchi, roll longer ropes.
- Roll each of the 1-inch pieces into a ball and gently press into the tongs of a fork and roll the piece into a shell shape. This is not necessary but helps to scoop up the sauce. To prevent sticking, toss with extra flour as needed.
- To cook, place finished gnocchi in a large pot of salted boiling water and a little oil to prevent sticking. Be generous with the salt as the salt lightly salts the gnocchi.
- Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well.
- Cook the finished gnocchi with your favourite sauce.