Potato Gnocchi That's Perfectly Tender Every Time
About this recipe
Potato gnocchi can be a bit tricky, but this recipe makes it easy to achieve perfectly tender results every time. The key is in the technique, particularly the four golden rules that ensure your gnocchi are soft and pillowy, not gummy or dense.
By baking the potatoes instead of boiling them, you avoid adding extra moisture that can lead to gluten formation. This simple adjustment makes a big difference in the final texture.
Ingredient notes
- Russet potatoes should weigh about 794g (1.75 lbs).
- Use about 1/4 tsp of grated nutmeg for seasoning.
- The recipe calls for 106g (3.5 oz) of all-purpose flour for every pound of cooked riced potato.
Tips from Kitchen & Craft’s video
- Bake the potatoes at 400°F (200°C) instead of boiling them to prevent excess moisture and gluten formation.
- Use a potato ricer or fine die on a food mill to rice the cooked potatoes for the best texture.
- Mix the dough with a bench scraper to avoid overworking it, which is crucial for light gnocchi.
- Work quickly once the dough is formed to prevent gluten from developing.
Good to know
- How long does it take to make potato gnocchi?
- The total time for making potato gnocchi is about 90 minutes.
- What should I do if my gnocchi dough is too sticky?
- If the dough seems too tacky, dust everything with a little more flour while shaping the gnocchi.
No life story here — the video and the recipe are the whole point. All credit to Kitchen & Craft: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 400°F (200°C).
- 2
Poke each potato all over with a knife or fork to help moisture escape while baking.
- 3
Place the potatoes directly on the middle rack of the oven and bake for about 1 hour until cooked through.
- 4
Cut the baked potatoes in half lengthwise and let them rest for a few minutes to cool down.
- 5
Scoop out the flesh from the potatoes into a large bowl, aiming for a yield of about 62-65% of the weight of the potatoes.
- 6
Use a potato ricer or fine die on a food mill to rice the cooked potato until it resembles dry potato snowflakes.
- 7
Spread the riced potato onto your counter in an even layer and season with 1/2 tsp of kosher salt and a dusting of grated nutmeg.
- 8
Add 106g of all-purpose flour and 21g of finely grated Parmesan cheese to the potatoes.
- 9
Drizzle 1 whisked large egg over the mixture.
- 10
Use a bench scraper to mix the ingredients together without overworking the dough.
- 11
Once combined, use your hands to knead the dough slightly until a cohesive mass forms, about 30 seconds to 1 minute.
- 12
Flour your work surface and roll out pieces of dough into ropes about 1/2 inch in diameter, then cut into 3/4 inch pieces.
- 13
Dust the gnocchi with flour and transfer them to a floured sheet pan, ensuring they are in a single layer.
- 14
Bring a pot of salted water (about 2 tablespoons of kosher salt per gallon) to a simmer.
- 15
Add the gnocchi to the simmering water and cook for about 1 minute, or until they float to the surface.
- 16
Strain the gnocchi and refrigerate them until chilled, if desired.
- 17
In a sauté pan over medium heat, melt 14g of unsalted butter #1 until it sizzles, then add the gnocchi and sauté for 2-3 minutes until lightly browned.
- 18
Add 71g of chicken stock to the pan and swirl to combine, then add 14g of unsalted butter #2 and swirl again to emulsify the sauce.
- 19
Finish with a drizzle of white truffle oil and season with salt and black pepper to taste.
Heads up — we had to guess a little:
- The quantity for 'about 1/4 tsp' of nutmeg is inferred based on common usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Kitchen & Craft’s original video on YouTube. Follow them there — it’s their dish.
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