Gnocchi (Potato Dumplings)

Summary

A quick and easy way to make Potato Gnocchi. Also includes how to make Spinach Gnocchi.

Recipe Details

Ingredients

Change Yield

Directions

1. Boil the potatoes until they are cooked (about 20 minutes). Drain them well. Once they are cool enough to handle, peel them. Rice the potatoes with a ricer onto a large piece of parchment paper. Sprinkle salt over the riced potatoes. Let them dry out as much as possible before continuing (about 10-15 minutes).
2. Once the potatoes are nice and cool. Sprinkle 1 cup of flour over the riced potatoes, some fresh ground black pepper, and a dash of nutmeg. Make a well in the center of the riced potatoes, and add the beaten egg. Gently fold all the ingredients together to form a dough. Use the parchment paper to get it going. Handle the dough as little as possible to keep it light and fluffy.
3. Place the dough on a work surface and divide into 4 equal pieces. Flour the outside. Roll each piece of dough into a long rope 1 inch wide, add flouring as necessary. Cut dough into 1/2-inch pieces and place on a cookie sheet.
4. I leave them on a cookie sheet in the freezer for a few hours, until they are frozen solid. I then place them in medium sized freezer bags. They will keep for at least 3 months... if they last that long.
5. To cook the gnocchi. Bring a large pot of salted water to a boil. Drop the gnocchi into boiling water in batches of approx. 18 pieces. Cook for 4-6 minutes; they should rise to the surface when fully cooked. Remove with a slotted spoon and drain slightly before continuing.
6. Toss with your favorite sauce. I like them with tomato or Alfredo sauce, and some freshly grated Parmesan. Serve immediately.
7. For Spinach Gnocchi, follow the same recipe as above, adding, cooked, chopped, drained and squeezed out spinach to the potatoes after they have been riced and cooled.