Always-Fluffy Gnocchi
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Always-Fluffy Gnocchi calories by ingredient
Introduction
My Italian stepfamily doesn't cook much, and one of the things they always lament is good, fluffy gnocchi. This is way better than anything you'll find in the store! The secret is adding a mixture of potato starch and baking powder - one binds without making the works "doughy" and tough, while the other ensures they puff with the heat of boiling water or a sizzling pan. Makes a lot, but freezes like a dream! My Italian stepfamily doesn't cook much, and one of the things they always lament is good, fluffy gnocchi. This is way better than anything you'll find in the store! The secret is adding a mixture of potato starch and baking powder - one binds without making the works "doughy" and tough, while the other ensures they puff with the heat of boiling water or a sizzling pan. Makes a lot, but freezes like a dream!Number of Servings: 10
Ingredients
-
2 ½ pounds russet potatoes (about 5 small), baked and peeled
2 tsp Kosher salt
2 cups all-purpose flour, plus more for dusting
¼ cup potato starch, plus more for dusting
½ tsp baking powder (some say it’s cheating, I say never-fail, fluffy gnocchi)
1 large egg, lightly beaten
Tips
* After 2 hours, freeze raw gnocchi on baking sheets until firm, then transfer to freezer bags and freeze up to 3 months. Do not thaw before boiling or sauteing.
Directions
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
