If you’re wondering what is the most popular recipe in Nick DiGiovanni’s book, look no further—it’s his delicious Homemade Gnocchi. This recipe has captured the hearts of pasta lovers everywhere for its simplicity and authentic Italian flavors. Whether you’re new to making pasta from scratch or a seasoned home chef, this gnocchi recipe is easy to follow and delivers melt-in-your-mouth results every time.
Ingredients
- 2 lbs russet potatoes
- 1 cup all-purpose flour
- 1 egg
- Salt, to taste
- Olive oil or butter (for serving)
Execution
Boil the Potatoes: Begin by placing the whole russet potatoes in a pot of salted water. Boil them for 20-25 minutes until they’re fork-tender. Once cooked, remove the skins and let them cool for a few minutes.
Mash the Potatoes: Using a potato ricer or fork, mash the potatoes thoroughly until they’re smooth. Avoid over-mashing, as this can result in a heavier texture for the gnocchi.
Prepare the Dough: Create a mound with the mashed potatoes on your countertop, making a well in the center. Crack the egg into the well, add a pinch of salt, and gradually fold in the flour. Gently knead the mixture to form a soft dough.
Shape the Gnocchi: Divide the dough into smaller portions. Roll each portion into long ropes, roughly ½ inch thick, and cut into small, bite-sized pieces. For added texture, roll each gnocchi piece over the back of a fork to create ridges.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi pieces into the water. Once they float to the top (after about 2-3 minutes), they are done. Scoop them out with a slotted spoon.
Serve and Enjoy: Toss the gnocchi in olive oil or melted butter, and serve with your choice of sauce. Popular options include marinara, pesto, or a simple browned butter with sage.
Additional tips
- Use starchy russet potatoes: Their texture helps create lighter gnocchi.
- Don’t over-knead the dough: Overworking the dough can lead to denser, less fluffy gnocchi.
- Make ahead: You can freeze uncooked gnocchi by laying them on a baking sheet in a single layer. Once frozen, transfer them to a zip-lock bag and cook them directly from the freezer when you’re ready.
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