These tiny, pillowy dumplings are essentially a mash-up of two favorite carbs—potatoes and pasta. Learn our Test Kitchen's pro tips on how to make gnocchi at home.
Tater Talk
Starchy, mealy-textured potatoes give gnocchi a lite and tender bite. Avoid using waxier potatoes, such as Yukon golds, which tend to give gnocchi a gummier mouthfeel.
Ingredients
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1 ½ pounds russet potatoes (4 medium)
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2 egg yolks
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½ teaspoon salt
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⅛ teaspoon ground black pepper or ground white pepper
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¾ - 1 cup all-purpose flour
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¼ cup butter
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2 tablespoon snipped fresh parsley
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½ cup finely shredded Parmesan cheese (2 ounces)
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Lemon wedges
Directions
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Preheat oven to 425°F. Prick potatoes with a fork. Bake for 45 to 60 minutes or until tender and fork inserts easily. Holding each hot potato with an oven mitt or towel, peel quickly.
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Press the peeled hot potatoes through a ricer, food mill, or medium-mesh sieve into a large bowl. Set aside.
Test Kitchen Tip
A potato ricer is the easiest method to achieve a smooth, consistent texture. If you don't have a potato ricer, use a box grater to finely shred the potatoes. To protect your hand, use a kitchen towel to hold the hot potato as you shred.
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In a small bowl whisk together egg yolks, salt, and pepper. Make a well in the center of the potatoes; add egg mixture to the well. Stir to combine. Add 3/4 cup of the flour, stirring just until combined. Turn out onto a lightly floured surface. Knead in just enough of the remaining flour (may not need any) to make a smooth, fairly soft dough that is still slightly sticky. Do not over-knead or add too much flour or the gnocchi will be heavy.
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Divide dough into four portions. Roll each portion into a long, thin log, 3/4- to 1-inch thick. Cut logs into 1/2-inch pieces. Roll each piece into a little ball. Add more flour to the work surface as needed.
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Roll balls over a lightly floured gnocchi paddle, the tines of a fork, or the side of a grater to create ovals with a pattern on one side. Place dough ovals on a clean kitchen towel or baking pan lightly dusted with flour. Set aside until ready to cook.
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Place butter in a large skillet. Heat over medium-low heat for 15 to 17 minutes or until butter turns light brown (watch closely so it doesn't burn); set aside.
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In a large pot or Dutch oven, bring a large amount of lightly salted water to boiling; reduce heat to a slow simmer. Add half of the gnocchi, stirring to prevent them from sticking together. Cook about 2 minutes or until gnocchi rise to the top. Using a slotted spoon, transfer gnocchi to a tray or shallow baking pan. Repeat with the remaining gnocchi.
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Return browned butter to medium heat. Stir all of the gnocchi and parsley into browned butter and toss gently until well coated. Cook and stir gently for 1 to 2 minutes or until heated through. Transfer to a serving dish. Sprinkle with Parmesan cheese. Serve with lemon wedges for squeezing.
Parsley-Parmesan Gnocchi:
Prepare as directed, except add 1 tablespoon finely snipped fresh flat-leaf Italian parsley and 1 tablespoon grated Parmesan cheese to the egg yolk mixture.Nutrition analysis: same as above except 185 calories, 62 mg cholesterol, 1 g sat. fat, 3% Vitamin A, 26% Vitamin C, 216 mg sodium, 3% calcium
Nutrition Facts (per serving)
| 249 | Calories |
| 12g | Fat |
| 28g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 249 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 7g | 35% |
| Cholesterol 89mg | 30% |
| Sodium 341mg | 15% |
| Total Carbohydrate 28g | 10% |
| Protein 8g | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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