Potato Gnocchi
Indulge in the comforting delight of homemade potato gnocchi, perfectly pillowy and bathed in a rich, velvety sauce! With just a handful of ingredients like fluffy potatoes and a sprinkle of Parmesan, you'll master this classic Italian dish in no time. Let's bring some culinary magic to your kitchen and savor every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- pepper
- potato puree (15 ml)
🥛Dairy & Eggs(4)
- butter
- cheese (quesito cuartirolo and parmesan)
- egg
- milk
🫙Pantry Staples(1)
- flour
🧂Spices & Seasonings(3)
- garlic powder
- nutmeg
- salt
👨🍳 Instructions
- 1
Prepare the sauce by melting butter and adding flour to create a roux.
- 2
Gradually add milk to the roux, stirring until the sauce thickens.
- 3
Season the sauce with salt, garlic powder, nutmeg, and pepper.
- 4
In a bowl, mix potato puree, egg, and flour to form the gnocchi dough.
- 5
Shape the dough into small pieces and cook them in boiling salted water.
- 6
Once the gnocchi float to the surface, they are ready to be served with the sauce.
💡 Pro Tips
- ✓Use russet potatoes and rice them while still hot (around 180°F) because cooling allows starches to retrograde, making gnocchi dense and gluey.technique180°F
- ✓Add only 15-20% flour by weight to your potato base - too much flour creates tough, chewy gnocchi by overdeveloping gluten networks.ingredient15-20% flour ratio
- ✓Test-cook 2-3 gnocchi first in your salted water - if they fall apart, gradually add flour 1 tablespoon at a time until they hold together.technique1 tablespoon increments
- ✓Cook gnocchi in water heated to a gentle simmer (185-190°F) rather than rolling boil to prevent them from breaking apart from agitation.timing185-190°F
- ✓Work your gnocchi dough for no more than 2-3 minutes total - overworking develops gluten and creates tough, rubbery texture.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Potato Gnocchi
Indulge in the comforting delight of homemade potato gnocchi, perfectly pillowy and bathed in a rich, velvety sauce! With just a handful of ingredients like fluffy potatoes and a sprinkle of Parmesan, you'll master this classic Italian dish in no time. Let's bring some culinary magic to your kitchen and savor every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- pepper
- potato puree (15 ml)
🥛Dairy & Eggs(4)
- butter
- cheese (quesito cuartirolo and parmesan)
- egg
- milk
🫙Pantry Staples(1)
- flour
🧂Spices & Seasonings(3)
- garlic powder
- nutmeg
- salt
👨🍳 Instructions
- 1
Prepare the sauce by melting butter and adding flour to create a roux.
- 2
Gradually add milk to the roux, stirring until the sauce thickens.
- 3
Season the sauce with salt, garlic powder, nutmeg, and pepper.
- 4
In a bowl, mix potato puree, egg, and flour to form the gnocchi dough.
- 5
Shape the dough into small pieces and cook them in boiling salted water.
- 6
Once the gnocchi float to the surface, they are ready to be served with the sauce.
💡 Pro Tips
- ✓Use russet potatoes and rice them while still hot (around 180°F) because cooling allows starches to retrograde, making gnocchi dense and gluey.technique180°F
- ✓Add only 15-20% flour by weight to your potato base - too much flour creates tough, chewy gnocchi by overdeveloping gluten networks.ingredient15-20% flour ratio
- ✓Test-cook 2-3 gnocchi first in your salted water - if they fall apart, gradually add flour 1 tablespoon at a time until they hold together.technique1 tablespoon increments
- ✓Cook gnocchi in water heated to a gentle simmer (185-190°F) rather than rolling boil to prevent them from breaking apart from agitation.timing185-190°F
- ✓Work your gnocchi dough for no more than 2-3 minutes total - overworking develops gluten and creates tough, rubbery texture.timing2-3 minutes