Making restaurant-quality gnocchi requires very few ingredients but can be a bit delicate since you’re dealing with dumplings. Follow our easy step-by-step guide to make sure your gnocchi keep their form and remain deliciously filling.
What you’ll need:
- 2 medium russet potatoes
- 1 teaspoon salt
- 2 eggs
- 2 to 2 1/3 cups Gold Medal Flour
- 4 quarts water
- 1 tablespoon salt
- 4-quart Dutch oven saucepan
- Potato masher
- Large bowl
- 6-to 8-quart Dutch oven or saucepan
1. In 4-quart Dutch oven or saucepan, heat potatoes and enough water to cover to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel potatoes and mash in large bowl until smooth; cool.
2. Stir 1 teaspoon salt, the eggs and enough of the flour into mashed potatoes to make a stiff dough. Shape into 1-inch oval balls. You can leave the gnocchi without ridges--which is your best bet if you’ll simply be serving them with brown butter--or you can make ridges, which is helpful if you’ll be covering them with sauce, as the ridges help the gnocchi retain the sauce. Form ridges by pulling the tines of a table fork over each 1-inch oval ball.
3. Heat 4 quarts water and 1 tablespoon salt to boiling in 6-to 8-quart Dutch oven or saucepan. Add about ¼ of the gnocchi. After gnocchi rise to surface, boil uncovered 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi.