This Gnocchi Recipe Deserves to Be in Every Kitchen

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Fill a medium pot with water and bring it to a boil.
2. Peel the potatoes, cut them into rough, similar-sized chunks, rinse briefly and do not soak them.
3. Carefully add the potatoes to the boiling water. Cover and cook about 10 minutes, checking from the 8-minute mark. They are ready when a fork slides in easily. Drain immediately and remove all excess water.
4. While still hot, pass the potatoes through a ricer or vegetable mill onto a clean work surface.
5. Spread the riced potato with a fork to release steam and let it cool until just warm.
6. Make a well in the potato, crack in the egg and lightly beat it, then mix it into the potato.
7. Add the flour and bring everything together, then knead lightly with the heel of your hand until a soft dough forms. Shape into a large log.
8. Test the dough: it should feel soft and not stick to your finger; a cut piece should not cling to the scraper.
9. Cut off a portion of dough and keep the rest covered with an upturned bowl.
10. On a lightly floured surface, roll the portion from the centre outward into a long rope of even thickness.
11. Line trays with baking paper and dust lightly with flour.
12. Cut the rope diagonally into small pillows, separate them, dust lightly with flour and transfer to the tray. For ridges, roll each piece over the back of a fork or grater with your thumb.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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