Description
Delightful Sorrento-style gnocchi, a soft and fluffy potato dumpling dish originating from Italy.
Ingredients
Scale
- 2 pounds starchy potatoes (e.g., Russets)
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 large egg
- 1 teaspoon salt
- 2 tablespoons olive oil (for cooking)
- Grated Parmesan cheese (for serving)
Instructions
- Peel and boil the potatoes until tender, about 20 minutes. Let cool slightly before mashing.
- Using a potato masher, turn the potatoes into a fluffy cloud. Ensure there are no lumps.
- In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms.
- Knead the dough on a floured surface until it’s smooth, being careful not to overwork it.
- Divide the dough into sections, roll each into long ropes, and cut into bite-sized pieces. Press each piece with a fork.
- Boil a pot of salted water, drop in the gnocchi, and cook until they float to the surface, about 2-3 minutes.
- Toss the gnocchi with your favorite sauce or just olive oil and cheese before serving.
Notes
Use starchy potatoes for best texture. Freeze shaped gnocchi before boiling for future use. Avoid overworking the dough to keep gnocchi light.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg