Homemade Gnocchi
A delightful Italian dish made from starchy baking potatoes, these homemade gnocchi are light, fluffy, and perfect for soaking up sauces.
Ingredients
For the Gnocchi
- 3 large large starchy baking potatoes (about 1 kg / 2 lb 4 oz) Use Russet or Idaho potatoes for best results.
- 150 g plain flour (about 5½ oz or 1 heaped cup), plus more for dusting Add flour gradually until the dough reaches the right consistency.
- to taste sea salt Use to enhance flavor.
Instructions
Preparation
- Heat the oven to 180°C / 350°F / Gas 4. Pierce the potatoes with a fork and bake for 1 to 1½ hours until soft.
- Cut the potatoes open and scoop the flesh into a mixing bowl. Mash the potato until smooth.
- Add the flour and a little sea salt. Mix gently until a dough forms, taking care not to overwork it.
Shaping
- Roll a portion of the dough into a rope about 1.5 cm thick and cut into pieces around 2 cm long.
- Roll each piece over the back of a fork to create ridges. Transfer to a floured tray.
Cooking
- Boil salted water and cook gnocchi in small batches until they float.
- Once they float, cook for an additional 15 seconds before removing with a slotted spoon. Repeat until all gnocchi are cooked.
Notes
Allow cooked gnocchi to cool completely before storing in an airtight container for 2-3 days or freeze for up to 3 months. There’s no need to thaw frozen gnocchi before cooking.