Potato Gnocchi
Potato Gnocchi is cozy, homemade comfort food made with just potatoes, flour, and an egg. Light, pillowy, and perfect with your favorite sauce — this recipe keeps things simple and delicious.
Servings: 6 Servings
Ingredients
- 2 lbs Yukon Gold Potatoes peeled
- 2½ cups All-Purpose Flour
- 1 Egg
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
Creamy Pesto Sauce
- ½ cup Fresh Basil
- 2 Garlic Cloves
- ⅓ cup Walnuts chopped
- ¼ cup Olive Oil
- 1 cup Heavy Cream
- ⅓ cup Parmesan Cheese
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
Instructions
- Start by washing, peeling, and chopping the potatoes into large chunks. Boil them in salted water until fork-tender, then drain and mash them. Let the mashed potatoes cool for about 10 minutes.
- Season the potatoes with salt and pepper, then mix in the egg and 1 cup of flour. Gradually add more flour, a little at a time, until the dough becomes firm and manageable. You might not need all the flour.
- Transfer the dough to a lightly floured surface and knead for a few minutes until it’s smooth. Add more flour if needed to prevent sticking, but be careful not to add too much, as this could make the gnocchi tough.
- Divide the dough into four equal portions and roll each one into a ½-inch thick rope. Cut the ropes into bite-sized pieces, and for a classic touch, gently press each piece against the tines of a fork to make a slight indentation (this step is optional). Dust the gnocchi generously with flour and arrange them on a baking sheet. Repeat with the remaining dough.
- While preparing the gnocchi, bring a large pot of salted water to a boil. For the sauce, combine all the pesto ingredients in a high-speed blender and pulse until smooth. Then, transfer the pesto to a large skillet to warm.
- Once the water is boiling, cook the gnocchi in batches (2-3 batches recommended) to avoid overcrowding. When the gnocchi float to the top of the water, they’re done. Use a slotted spoon to transfer them directly into the warm pesto sauce.
- Serve the gnocchi immediately, topped with freshly shredded Parmesan cheese. Enjoy!
Notes
- Boil the potatoes until they are fork-tender, but not mushy. Overcooked potatoes will release too much moisture, making the dough difficult to handle.
- Overworking the dough can make the gnocchi tough. Knead it just until it comes together and forms a smooth ball.
- Cook the gnocchi in batches to prevent overcrowding the pot. This ensures even cooking and prevents them from sticking together.
- If you have leftover cooked gnocchi, you can store them in the refrigerator for up to 5 days. Reheat them gently in a pan with a little olive oil or butter until warmed through.