Potato Gnocchi
Indulge in the heavenly world of homemade potato gnocchi, perfectly pillowy and drenched in a luscious cream sauce! With just a handful of ingredients like buttery potatoes and rich Parmesan, you'll create a dish that's both comforting and gourmet. Dive into this delightful culinary adventure and impress your taste buds with every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- pepper
🥛Dairy & Eggs(4)
- melted butter
- 2 egg yolks or 1 whole egg
- milk
- parmesan cheese
🫙Pantry Staples(1)
- flour
🧂Spices & Seasonings(3)
- a pinch of garlic powder
- nutmeg
- salt
📦Other(1)
- 2 tablespoons of puree (30 ml)
👨🍳 Instructions
- 1
Prepare the sauce first by heating melted butter and mixing in flour to create a roux.
- 2
Add milk gradually until you reach the desired texture for the sauce.
- 3
Season the sauce with salt, garlic powder, nutmeg, and pepper.
- 4
For the gnocchi, mix the egg, puree, and a generous amount of flour until combined.
- 5
Roll the dough into small pieces and shape them into gnocchi.
- 6
Cook the gnocchi in salted boiling water until they float to the surface.
- 7
Serve with the prepared sauce and sprinkle with parmesan cheese.
💡 Pro Tips
- ✓Use russet potatoes with 18-22% starch content and rice them while still hot (above 140°F) to prevent gluey texture from starch retrogradation.technique140°F minimum
- ✓Add only 15-20% flour by weight to your potato base - too much flour creates dense, chewy gnocchi because excess gluten development toughens the dough.ingredient15-20% flour ratio
- ✓Cook gnocchi in rapidly boiling water at 212°F and remove within 30 seconds of floating to prevent overcooking and mushiness.timing30 seconds after floating
- ✓Create your roux at 185-200°F (bubbling but not browning) and maintain a 1:1 butter to flour ratio for proper thickening power.technique185-200°F, 1:1 ratio
- ✓Work the gnocchi dough minimally - knead only until just combined because overworking activates gluten and creates tough, rubbery texture.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Potato Gnocchi
Indulge in the heavenly world of homemade potato gnocchi, perfectly pillowy and drenched in a luscious cream sauce! With just a handful of ingredients like buttery potatoes and rich Parmesan, you'll create a dish that's both comforting and gourmet. Dive into this delightful culinary adventure and impress your taste buds with every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- pepper
🥛Dairy & Eggs(4)
- melted butter
- 2 egg yolks or 1 whole egg
- milk
- parmesan cheese
🫙Pantry Staples(1)
- flour
🧂Spices & Seasonings(3)
- a pinch of garlic powder
- nutmeg
- salt
📦Other(1)
- 2 tablespoons of puree (30 ml)
👨🍳 Instructions
- 1
Prepare the sauce first by heating melted butter and mixing in flour to create a roux.
- 2
Add milk gradually until you reach the desired texture for the sauce.
- 3
Season the sauce with salt, garlic powder, nutmeg, and pepper.
- 4
For the gnocchi, mix the egg, puree, and a generous amount of flour until combined.
- 5
Roll the dough into small pieces and shape them into gnocchi.
- 6
Cook the gnocchi in salted boiling water until they float to the surface.
- 7
Serve with the prepared sauce and sprinkle with parmesan cheese.
💡 Pro Tips
- ✓Use russet potatoes with 18-22% starch content and rice them while still hot (above 140°F) to prevent gluey texture from starch retrogradation.technique140°F minimum
- ✓Add only 15-20% flour by weight to your potato base - too much flour creates dense, chewy gnocchi because excess gluten development toughens the dough.ingredient15-20% flour ratio
- ✓Cook gnocchi in rapidly boiling water at 212°F and remove within 30 seconds of floating to prevent overcooking and mushiness.timing30 seconds after floating
- ✓Create your roux at 185-200°F (bubbling but not browning) and maintain a 1:1 butter to flour ratio for proper thickening power.technique185-200°F, 1:1 ratio
- ✓Work the gnocchi dough minimally - knead only until just combined because overworking activates gluten and creates tough, rubbery texture.technique