Gnocchi Recipe

Gnocchi, the fluffy Italian potato dumplings, and the perfect warm dish for colder months. Although feel free to use this recipe year-round! Much like other hearty Italian dishes, such as risotto and polenta, Gnocchi originated in the colder climate regions in northern Italy. Gnocchi is an incredibly versatile dish that can be paired with sauces of all kinds; tomato, rosé, butter, cream, and pesto, for instance. Along with its versatility, it is easy to make and only requires a few ingredients. See below to find out how you can make Italian Gnocchi!

Prep Time: 45 min

Cook Time: 20 min

Total Time: 1 hr 10 min

Serves: 4-5 ppl

Equipment

Potato Ricer
Bench Scraper

Ingredients

3 Large Russet Potatoes
1 Cup of All Purpose Flour
1 Beaten Egg Yolk
1/2 Teaspoon of Salt

Directions

First, boil Unpeeled Potatoes until they are tender on the inside. Check with a fork to make sure. Then, cut Potatoes in half
While the Potatoes are still warm, remove the skin
Pass the Potatoes through a Potato Ricer, and onto a clean surface
Make sure the Potatoes are in an even layer, then spread 1/4 cup of Flour, and the Salt & Egg Yolk on top
Using a Bench Scraper, chop up the mixture to mix together. Next, fold the mixture and press down. Repeat
After a few folds, add 1/4 of the Flour and continue to fold and press the dough. Note: Do not knead dough
Once everything looks well incorporated, shape into a log then cut into approximately 8 pieces. With each piece, gently roll into ropes, on a floured surface
Now cut the ropes into 1 inch thick pieces
Take each pillowy dumpling, and gently roll onto the back of fork tines
Let Gnocchi sit for 20 minutes
Your Gnocchi is ready to cook! Place Gnocchi in boiling water. When the Gnocchi rises to the top (approximately 2 minutes) remove, and add your favourite sauce