Nanna's Gnocchi
Experience the comforting charm of Italian home cooking with Nanna's Gnocchi, a soft and pillowy delight that transforms simple ingredients into a timeless family favorite. Made with fluffy russet potatoes, a hint of all-purpose flour, and a single egg for perfect cohesion, this classic recipe strikes the ideal balance between tender and toothsome. With just four basic ingredients and a hands-on kneading process, these potato dumplings are easy to prepare yet elegant enough to impress at any dinner table. Serve them fresh from the pot, tossed in your favorite sauce—whether a rich, slow-simmered marinara, a creamy Alfredo, or a drizzle of browned butter and sage. Ready in under an hour, this homemade gnocchi recipe is the ultimate comfort food that’s sure to bring loved ones together, one delicate, melt-in-your-mouth bite at a time. Perfect for family dinners or special gatherings, it’s a must-try for any pasta lover!
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Ingredients
- 2 pounds Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
Directions
Step 1
Peel the russet potatoes and cut them into evenly-sized chunks.
Step 2
Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until they are fork-tender, about 15-20 minutes.
Step 3
Drain the potatoes thoroughly and mash them using a potato ricer or fork. Let them cool slightly to release their steam and prevent excess moisture in the dough.
Step 4
On a clean work surface or in a large bowl, shape the cooled mashed potatoes into a mound and create a well in the center.
Step 5
Crack the egg into the well, sprinkle with salt, and begin incorporating the egg into the potatoes by gently mixing with your hands or a fork.
Step 6
Gradually sprinkle the flour over the potato mixture, kneading gently until the dough is soft, cohesive, and slightly sticky. Be careful not to overwork the dough as it can result in tough gnocchi.
Step 7
Divide the dough into four portions. Roll each portion into a long rope about 3/4 inch in diameter, then cut into 1-inch pieces using a knife or bench scraper.
Step 8
Optional: To add texture, roll each piece over the back of a fork or a gnocchi board to create ridges.
Step 9
Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. They will sink to the bottom at first, but as they cook, they will float to the surface (about 2-3 minutes).
Step 10
Using a slotted spoon, remove the gnocchi as they float to the top and transfer them to a warmed serving dish or directly into your preferred sauce.
Step 11
Serve immediately with your favorite sauce, a sprinkle of Parmesan cheese, and some fresh basil if desired.
Nutrition Facts
| Serving size | (1149.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1634.7 |
| Total Fat 9.5g | 0% |
| Saturated Fat 2.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 2597.9mg | 0% |
| Total Carbohydrate 337.1g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 11.0g | |
| Protein 51.4g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 186.6mg | 0% |
| Iron 19.7mg | 0% |
| Potassium 5344.8mg | 0% |
Source of Calories