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Homemade Potato Gnocchi
Indulge in the delightful experience of making homemade potato gnocchi, a classic Italian dish that is as comforting as it is delicious. These pillowy dumplings are made from tender potatoes and are perfect for soaking up your favorite sauces, whether it's a rich marinara, a fresh basil pesto, or a creamy Alfredo. The art of gnocchi-making has been passed down through generations, originating from the northern regions of Italy. These little bites of heaven are not only satisfying but also connect you to a rich culinary heritage. Let's embark on this flavorful journey together!
Ingredients
- Potatoes
- 2 pounds, preferably russet or yukon gold
- All-purpose flour
- 1 to 1.5 cups, plus more for dusting
- Egg
- 1, large
- Salt
- 1 teaspoon, plus more for boiling
- Olive oil
- 2 tablespoons (optional, for sauce)
- Parmesan cheese
- 1/2 cup, grated (for garnish)
- Fresh herbs
- chopped basil or parsley (for garnish)
- Your choice of sauce
- 2 cups (suggestions below)
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 20-25 minutes. Drain and let cool slightly.
- Peel the potatoes and mash them until smooth.
- In a large mixing bowl, combine the mashed potatoes, 1 cup of flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, gradually add more flour until manageable.
- Transfer the dough to a floured surface and knead gently for a few minutes until smooth.
- Divide the dough into small portions and roll each into a long rope, about 1/2 inch thick.
- Cut the ropes into small pieces, about 1 inch long. Use a fork to create ridges on each gnocchi.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches for about 2-3 minutes, or until they float to the surface.
- Remove the cooked gnocchi with a slotted spoon and transfer them to a serving dish.
- Serve the gnocchi with your choice of sauce, garnished with grated Parmesan cheese and fresh herbs. Enjoy!
Tips
- For lighter gnocchi, use starchy potatoes like Russet or Yukon Gold.
- You can freeze uncooked gnocchi for up to 2 months. Just spread them out on a baking sheet, freeze until solid, then transfer to a freezer bag.
- Experiment with different sauces: try a simple garlic and olive oil dressing for a lighter option.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 30 minutes Calories: 400 Fat: 14g Carbs: 60g Protein: 10g Sodium: 500mg Sugar: 2g
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