How to Make the Best Gnocchi
About this recipe
Gnocchi can be a bit tricky to master, but with the right technique, you can create light and tender dumplings that are a delight to eat. This recipe from Serious Eats focuses on using russet potatoes, which are high in starch and low in moisture, making them perfect for gnocchi. The key is to add just enough flour to create a cohesive dough without overworking it, ensuring your gnocchi won't turn out gummy.
In this video, Daniel Gritzer guides you through the process of making gnocchi from scratch, emphasizing the importance of handling the dough gently and the optional use of egg yolks for easier handling. The result is delicious gnocchi served with a classic sage brown butter sauce.
Ingredient notes
- Use baked and hot russet potatoes for the best texture.
- Approximately 1/4 cup of flour per pound of potatoes is a good starting point, but adjust as needed based on the specific potatoes used.
- Egg yolks are optional; they make the dough easier to work with but also result in a firmer texture.
Tips from Serious Eats’s video
- Press the hot baked potatoes using a ricer or food mill to help steam escape and make it easier to incorporate flour later.
- Mix the flour into the potatoes using a pastry blender with a chopping motion to avoid overworking the dough, which can lead to gumminess.
- When forming the dough, aim for a soft and supple texture that is just a little bit sticky, adding more flour if necessary.
Good to know
- How many servings does this recipe make?
- This recipe makes 4 servings.
- What is the total time required to make the gnocchi?
- The total time required to make the gnocchi is 60 minutes.
- What should I do if my dough is too sticky?
- If your dough is too sticky, you can add more flour as needed to achieve a soft and supple texture.
- Can I skip rolling the gnocchi on a riga gnocchi?
- Yes, rolling the gnocchi on a riga gnocchi is optional; you can also use the tines of a fork or skip this step entirely.
No life story here — the video and the recipe are the whole point. All credit to Serious Eats: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Bake the russet potatoes until hot.
- 2
Using a ricer or food mill, press the potatoes onto a work surface in a wide, even layer to help steam escape.
- 3
If using, add the egg yolks to the potatoes.
- 4
Sift about 1 cup of flour over the potatoes (approximately 2/3 of the total flour needed).
- 5
Mix the flour into the potatoes using a pastry blender with a chopping motion to avoid overworking the dough.
- 6
Gently fold and press the dough to incorporate the rest of the flour without kneading.
- 7
Gather the dough, press it flat, and fold it once or twice to mix gently.
- 8
Form the dough into a log, dusting with flour to prevent sticking.
- 9
Clean your work area and sprinkle fresh flour on it.
- 10
Take small portions of dough and roll them into snakes, about 1 inch thick.
- 11
Cut the snakes into gnocchi-sized segments, about 1 inch each.
- 12
(Optional) Roll the gnocchi on a riga gnocchi or the tines of a fork to create ridges.
- 13
Prepare the sage brown butter sauce while boiling salted water.
- 14
Boil the gnocchi in salted water until they float to the top, then let them cook for an additional 20 seconds.
- 15
Using a slotted spoon, transfer the gnocchi to the sage brown butter sauce and toss gently.
Heads up — we had to guess a little:
- The quantity of flour is estimated based on the guideline of 1/4 cup per pound of potatoes.
Credit where it’s due: this recipe was transcribed from Serious Eats’s original video on YouTube. Follow them there — it’s their dish.
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