Chef John's Potato Gnocchi
Ingredients1 h servings 411
- Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato.
- Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds.
- Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces.
- Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges.
- Heat sauce in a skillet while you cook the gnocchi.
- Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated.
- Serve topped with grated cheese.
- Cook's Notes:
- Makes 4 appetizer servings or 2 main courses.
Per Serving: 411 calories; 7 73.6 13.3 98 597 Full nutrition
ReviewsRead all reviews 13
I made them for dinner and the result was delicious! Thank you for giving us your recipe Chef John. I made it with four potatoes for five people as a main entree . The only issue I had was s...
Not as firm as I like my gnocchi but good. I served it with a brown butter sage sauce
I served this with Chef John’s Rigatoni Al Segreto sauce. It worked so well. Seriously. Try it. This was also the only time I’ve ever successfully made gnocchi without it coming out like little ...
I found it very difficult to shape the gnocchi but other than that it turned out great. I will try with more flour the next time to get a firmer texture.
Another delicious recipe by Chef John. I watched the video and followed along - easy! My boyfriend was impressed . :)
Simply amazing and so easy. Put it together in a snap and had people think I worked all day on it
Made as directed - pushed through strainer and was very gentle. Wondered if I could use a ricer? Turned out pillow soft! Wished I had put a bit more salt in the gnocchi and in the water. Served ...