Always-Fluffy Gnocchi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 ½ pounds russet potatoes (about 5 small), baked and peeled2 tsp Kosher salt2 cups all-purpose flour, plus more for dusting¼ cup potato starch, plus more for dusting½ tsp baking powder (some say it’s cheating, I say never-fail, fluffy gnocchi)1 large egg, lightly beaten
Pass potatoes through a food mill or ricer into a bowl and cool completely.
Sprinkle potatoes with salt, measured flour, measured potato starch and baking powder, then top with egg.
With your hands, work flour and egg into a dough, kneading until smooth.
Cover and let rest 30 minutes.
Combine flour and potato starch (to avoid over-developing the gluten) and dust a surface very well with the combination.
Divide dough into 8 pieces, and working one piece at a time, roll each into a rope ½” thick.
Cut each rope into ½” pieces.
Gently press each piece with the back tines of a fork to make ridges and arrange in a single layer on greased baking sheets. Let rest at room temperature for 30 minutes (if cooking immediately), 2 hours if freezing*.
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To boil:
Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce and stir to coat.
Serving Size: Makes ~ 1450g, 10 servings
Sprinkle potatoes with salt, measured flour, measured potato starch and baking powder, then top with egg.
With your hands, work flour and egg into a dough, kneading until smooth.
Cover and let rest 30 minutes.
Combine flour and potato starch (to avoid over-developing the gluten) and dust a surface very well with the combination.
Divide dough into 8 pieces, and working one piece at a time, roll each into a rope ½” thick.
Cut each rope into ½” pieces.
Gently press each piece with the back tines of a fork to make ridges and arrange in a single layer on greased baking sheets. Let rest at room temperature for 30 minutes (if cooking immediately), 2 hours if freezing*.
---
To boil:
Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce and stir to coat.
Serving Size: Makes ~ 1450g, 10 servings
Nutritional Info Amount Per Serving
- Calories: 200.4
- Total Fat: 1.0 g
- Cholesterol: 18.6 mg
- Sodium: 249.7 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 3.4 g
- Protein: 5.8 g