Gnocchi
Soft Italian potato dumplings perfect for pairing with sauces or butter.
These homemade potato gnocchi are light, pillowy dumplings made from potatoes, flour, and egg, gently boiled to perfection.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Potatoes - 1000 g
- Flour - 250 g
- Salt - 1 tsp
- Nutmeg - 0.25 tsp
- Eggs - 1 pc
Direcciones
Paso 1
Peel and dice 1 kg potatoes and boil in salted water until tender (15–20 min).
Paso 2
Drain and mash potatoes until smooth; spread on a work surface to cool slightly.
Paso 3
Sprinkle with 250 g flour and 1 tsp salt; create a well and add 1 beaten egg.
Paso 4
Gently mix to form a soft dough; knead briefly until just combined.
Paso 5
Divide dough into 4 portions; roll each into a 2 cm-thick rope.
Paso 6
Cut ropes into 2 cm pieces and gently roll over a fork or gnocchi board to shape.
Paso 7
Boil a large pot of salted water; cook gnocchi in batches until they float (2–3 min).
Paso 8
Remove with a slotted spoon and serve with your favorite sauce.
Notas del cocinero
Avoid overworking the dough to keep gnocchi light; cook in small batches to prevent sticking.