Light As a Cloud Gnocchi
Delight in the pillowy perfection of "Light As a Cloud Gnocchi," a homemade Italian classic that's as delicate as its name promises. Made with just a handful of simple ingredients—fluffy riced russet potatoes, a touch of all-purpose flour, and a single golden egg yolk—this recipe is all about achieving melt-in-your-mouth textures. A quick pass through a potato ricer ensures an airy, lump-free dough, while gentle kneading keeps the gnocchi irresistibly tender. Whether you roll them to create sauce-gripping ridges or leave them plain, these little dumplings cook in mere minutes, floating to the surface when done. Ideal for pairing with rich sauces like sage brown butter or creamy Alfredo, this versatile dish is elegant, comforting, and perfect for dinner parties or cozy nights in. Ready in about an hour, this recipe will transform your kitchen into a trattoria, winning over family and friends with its sky-high softness. Keywords: homemade gnocchi recipe, fluffy gnocchi, Italian comfort food, easy gnocchi recipe, classic Italian dish.
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Ingredients
- 2 large Russet potatoes
- 1.25 cups All-purpose flour
- 1 large Egg yolk
- 1 teaspoon Salt
- 0.25 cup Semolina flour (optional, for dusting)
Directions
Step 1
Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pierce them several times with a fork to allow steam to escape during cooking.
Step 2
Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are fork-tender. Alternatively, microwave the potatoes until fully cooked if short on time.
Step 3
Once the potatoes are cool enough to handle, peel off the skins and pass the potatoes through a potato ricer onto a clean work surface to achieve a fine, fluffy texture.
Step 4
Gently spread the riced potatoes into a thin layer to allow steam to escape and moisture to evaporate. Let cool for about 10 minutes.
Step 5
Mound the cooled potatoes on your work surface and sprinkle them evenly with salt. Make a well in the center and add the egg yolk.
Step 6
Gradually sift in the all-purpose flour, incorporating it into the potato mixture a little at a time with your hands. Gently knead the dough just until it comes together. Be careful not to overwork it; the dough should be soft and slightly sticky.
Step 7
Divide the dough into four equal pieces. Roll each piece into a rope about 3/4-inch in diameter on a lightly floured surface. Cut the rope into 1-inch pieces to form the gnocchi.
Step 8
If desired, roll each piece over the back of a fork or a gnocchi board to create ridges. This helps the gnocchi hold onto sauce better.
Step 9
Bring a large pot of salted water to a boil over high heat. While the water heats, lightly dust a baking sheet with semolina flour and place the gnocchi on it to prevent them from sticking.
Step 10
Once the water is boiling, cook the gnocchi in batches, stirring gently to prevent them from sticking together. They are ready when they float to the surface, which should take about 1-2 minutes.
Step 11
Use a slotted spoon to transfer the cooked gnocchi to a serving dish. Serve immediately with your sauce of choice—such as a classic marinara, sage brown butter, or creamy Alfredo—and enjoy!
Nutrition Facts
| Serving size | (835.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1408.7 |
| Total Fat 6.9g | 0% |
| Saturated Fat 2.0g | 0% |
| Cholesterol 184.5mg | 0% |
| Sodium 2454.3mg | 0% |
| Total Carbohydrate 291.9g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 8.1g | |
| Protein 43.5g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 143.1mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 3656.2mg | 0% |
Source of Calories