Beginner's Guide to Fresh Homemade Gnocchi

Name: Beginner's Guide to Fresh Homemade Gnocchi
Prep time: 45 min
Cook time: 1 min
Total time: 46 min
Ingredients: 450 g (1 lb) Yukon gold (or regular gold) potatoes.; 1 egg yolk; 1/4 tsp. fine sea salt; 85 g Tipo 00 flour (or all purpose flour), plus more as needed; Semolina or rice flour, for dusting; For smooth, lump free gnocchi you will need a potato ricer for this recipe. Alternatively, use a food mill of mash the potatoes gently with a fork.; If you cannot find Yukon gold potatoes, any “gold” variety potato will do. You’re looking for a potato that’s semi waxy, creamy and dense. Floury potatoes, such as Idaho potatoes and Russets retain too much moisture and can be too mealy when cooked.; Think ahead: if you’re going to cook the gnocchi right away, have your sauce simmering and ready to go. Gnocchi are quick to cook; you’ll transfer the little dumplings via slotted spoon directly into the sauce. Otherwise, see the storage options below.

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Prep Time: 45 minutes

Cook Time: 1 minutes

Total: 46 minutes

Servings: 4

Author : Emilie Raffa

homemade fresh potato

Beginner's Guide to Fresh Homemade Gnocchi

Ingredients

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450 g (1 lb) Yukon gold (or regular gold) potatoes.1 egg yolk1/4 tsp. fine sea salt85 g Tipo 00 flour (or all purpose flour), plus more as neededSemolina or rice flour, for dustingFor smooth, lump free gnocchi you will need a potato ricer for this recipe. Alternatively, use a food mill of mash the potatoes gently with a fork.If you cannot find Yukon gold potatoes, any “gold” variety potato will do. You’re looking for a potato that’s semi waxy, creamy and dense. Floury potatoes, such as Idaho potatoes and Russets retain too much moisture and can be too mealy when cooked.Think ahead: if you’re going to cook the gnocchi right away, have your sauce simmering and ready to go. Gnocchi are quick to cook; you’ll transfer the little dumplings via slotted spoon directly into the sauce. Otherwise, see the storage options below.

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Instructions

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Step 1

Boil the potatoes, skin on, until tender about 25 minutes. Pierce with a small knife to check for doneness; if slips out with ease, the potatoes are ready. Note: if your potatoes are old or dry, they will take longer to cook. Drain the potatoes and dry well (moisture and gnocchi do not get a long).

Step 2

Once cool enough to handle, but still warm: peel off the skin and then pass through a potato ricer over a large, wide bowl. Allow the steam to evaporate. Tip: The potatoes shouldn’t be hot or cold- warm to the touch is crucial for ingredient incorporation. You won’t need extra flour later on if the dough is sticky.

Step 3

Form a well in the center of the potatoes. Add the egg yolk, salt and sprinkle some of the flour on top. Gently mix a few times with a fork to combine, gradually adding the rest of the flour as you go. Once the dough starts to stick together (but is not yet a ball) stop. You’re going to finish by hand.

Step 4

With your hands, gently bring the dough together to form a cohesive ball. You’re basically smushing the dough together. You do not need to “work” or knead the dough (this is not pasta or bread dough). The texture should feel soft, warm and smooth- like a giant mashed potato ball. If it’s notably sticky, add a sprinkle of flour. Cover with an upturned bowl and let rest for 10 minutes (do not skip this step- the dough will be easier to roll out).

Step 5

Cut the dough ball into 4 equal pieces. Roll one piece into a 10-12 inch (25-30 cm) log. Cut across into 20-22 gnocchi, about 1/2-inch (1.25 cm) in size to create little “pillows.”Transfer to a sheet pan dusted in rice flour or semolina flour to prevent sticking. Repeat with the remaining pieces.

Step 6

(Optional Step) If you have a gnocchi board, roll each piece to create ridges. Holding the board on a slight angle, gently press the gnocchi into the board with your thumb. In one forward motion, use your thumb to gently roll the gnocchi down the board. Then flip it over. Repeat to roll the rest of the gnocchi.