Description
Learn how to make soft, pillowy gnocchi using a gnocchi board. This step-by-step guide ensures perfect ridges that hold sauce beautifully.
Ingredients
Scale
- 2 pounds russet potatoes
- 1 ¼ cups 00 flour (or all-purpose flour)
- 1 egg, lightly beaten (optional)
- 1 teaspoon salt
- Extra flour for dusting
- Butter or olive oil for serving
- Fresh sage or grated Parmesan (optional)
Instructions
Step 1: Prepare the Potatoes
- Boil whole potatoes for 20-25 minutes until fork-tender.
- Let cool slightly, then peel and rice the potatoes until fluffy.
Step 2: Mix the Dough
- Spread riced potatoes on a floured surface.
- Sprinkle flour, add salt, and gently mix with hands.
- If using an egg, mix it in and knead the dough lightly until it just comes together.
Step 3: Shape the Gnocchi
- Roll the dough into ropes, about ¾ inch thick.
- Cut into 1-inch pieces and press onto a gnocchi board to create ridges.
Step 4: Cook the Gnocchi
- Bring salted water to a rolling boil.
- Drop gnocchi in small batches and remove once they float to the top.
- Toss with butter, pesto, or marinara sauce and serve immediately.
Notes
- Use russet potatoes for light, fluffy gnocchi.
- Avoid over-kneading to prevent dense texture.
- Gnocchi can be frozen for up to one month before cooking.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Pasta, Italian Cuisine
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 calories
- Sodium: 300mg
- Fat: 2g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 8g
Keywords: homemade gnocchi, gnocchi board, Italian gnocchi, pasta recipe, how to make gnocchi