Potato Gnocchi

Inspired by the amazing Italian food in the North End, I decided to try my hand at making gnocchi.  When I’m told that something is difficult to make, I get really stubborn and want to give it a whirl right away (see “challah”).

First, I boiled my potatoes, and then removed the skins.

Boiled potatoes

Lacking the space (or desire) for a potato ricer or food mill, I used the fine grater attachment for my KitchenAid.  Luckily it worked perfectly, and I got wonderfully textured potatoes.

Love that KitchenAid

Secret ingredient? Nutmeg.

I formed my dough and rolled it into six long strips.

Gnocchi dough

Rollin’ rollin’ rollin’…

Then came the fun part!  Although cutting and shaping takes quite a bit of time– and I have no idea how Italian grandmothers do this for hours on end– the finished product is so beautiful.  Can’t wait to see how it tastes!

Little nuggets of dough

Texturing the gnocchi


Potato Gnocchi

  • 1 2/3 lb. russet potatoes, unpeeled
  • 2 tsp. kosher salt
  • 2 eggs, beaten
  • About 1 1/3 cups all-purpose flour, or as needed

Place potatoes in a large saucepan and cover them with water by one inch.  Bring to a boil over high heat and cook until the potatoes are tender when pierced with a knife, about 30-40 minutes. Drain and peel the potatoes, being careful not to burn your fingers.

Press the warm potatoes through a ricer or KitchenAid slicer, or rub them through a coarse-mesh sieve into a bowl. Stir in the eggs and kosher salt. Gradually stir in enough of the flour to make a soft dough, taking care not to add too much. Turn the dough out onto a lightly floured work surface and knead gently a few times until it is smooth, adding just enough flour to prevent sticking. Divide the dough into 4 equal portions.

Working in sections, roll out each portion of the dough into a rope about 3/4 inch in diameter. Cut into 1-inch pieces and roll onto the back of a fork dipped in flour to make ridges. Transfer to a lightly floured baking sheet. Repeat with remaining dough.

Bring a large pot of salted water to a boil over high heat. Carefully add half of the gnocchi and simmer until they rise to the surface, then cook 1 minute more. Using a skimmer, carefully transfer the gnocchi to a warmed serving bowl and cover to keep warm.

Serve with sauce or sauté in 2 Tbs. butter or olive oil until crisp and brown on the outside.

Source: Slightly adapted from Williams-Sonoma


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