Potato Gnocchi
Soft, pillowy, and made from just four simple ingredients: potatoes, flour, egg, and salt. Ricing the potatoes while warm gives that ultra‑light texture that makes homemade gnocchi so special.
Suggested Product Links
Ingredients
- 4 medium russet potatoes (about 2 pounds)
- 1 ½ cups all-purpose flour
- 1 large egg (beaten)
- 1 tsp salt (plus extra for boiling water)
Instructions
- Boil whole, unpeeled potatoes until fork-tender. Cut them in half, peel, and rice while still warm.
- Spread riced potatoes on a clean surface, season with salt, and let cool for 10 minutes.
- Drizzle beaten egg over potatoes. Sprinkle with 1 cup flour. Gently blend with hands or bench scraper, just until a soft dough forms. Add extra flour as needed.
- Divide dough into 4 pieces. Roll into ropes (about 3/4-inch thick). Cut into bite-sized pieces.
- OPTIONAL: Shape on a floured gnocchi board or fork for ridges.
- Bring a large pot of salted water to a boil. Cook gnocchi (in batches) until they float – about 2 minutes. Remove with a slotted spoon.
Nutrition
Calories: 238kcalCarbohydrates: 50gProtein: 7gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 31mgSodium: 407mgPotassium: 637mgFiber: 3gSugar: 1gVitamin A: 46IUVitamin C: 8mgCalcium: 28mgIron: 3mg
Nutritional information is an estimate and may vary based on ingredients and preparation.