Potato Gnocchi

Potato gnocchi is a thick Italian dumpling made most basically of mashed potatoes, eggs and flour. They are also called the "little knuckles" of pasta since they are usually pressed lightly with a fork after cutting from a log to form knuckle-like indentations into the dough.

Gnocchi are very versatile with a variety of sauces. Personally, I prefer a lighter sauce with gnocchi since they seem to be a heavier dish.


Following is the basic recipe for potato gnocchi. Suggested sauces include marinara, pesto or a browned butter sauce. Gnocchi is delicious with any type of sauce, but it's good to find a balance between the heaviness of the dumplings and the texture of the sauce.


Potato Gnocchi:


3 lbs russet potatoes
2 C. flour
1 large egg
pinch salt


1. Boil potatoes until soft. While still hot, carefully peel and pass through potato ricer or mash until no lumps are visible.


2. Place mashed potatoes onto a cutting board and create a well in the center. Place flour, egg and salt in the well and mix potatoes into the center until all ingredients are incorporated.

3. Knead the dough until somewhat dry, then roll into a log. Cut off small pieces, about 3/4 inch in size. Gently roll each "dumpling" along the tines of a fork so that it is slightly indented with the shape. Repeat with all of the dough.


4. Bring about 6 quarts of water to a boil (you may add a pinch of salt). When boiling, add the gnocchi and boil 4-6 minutes, or until all gnocchi begin to float. Drain and continue with your choice of serving method.




What I made for dinner using gnocchi:











Above: Gnocchi in browned butter with mushrooms, nutmeg and cinnamon with a garnish of candied bacon, accompanied by fresh red pear slices.