These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a main course.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 2h
Number Of Ingredients 4
Steps:
- In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.
- Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.
- Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.
- Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.
- Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.
- Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.
Nutrition Facts : Calories 220 g, Fat 1 g, Fiber 2 g, Protein 6 g
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Eve E
[email protected]I'm not sure if I have all the ingredients for this recipe.
Jaydin Herbst
[email protected]This recipe looks a bit complicated, but I'm willing to give it a try.
Hafiza Ishaq
[email protected]I'm not a big fan of gnocchi, but this recipe might change my mind.
samuel okoth
[email protected]I can't wait to try this recipe. I love gnocchi!
raven laine
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
siwelile zulu
[email protected]I'm excited to try this recipe! It looks so delicious.
Alec Pullicino
[email protected]Overall, this is a great recipe. With a few minor adjustments, it could be even better.
Zakir Kamil
[email protected]The sauce was a bit too salty for my taste. Next time, I'll use less Parmesan cheese.
Rai Sahib185
[email protected]I think I overcooked the gnocchi. They were still edible, but they weren't as light and fluffy as I would have liked.
Kayline Jood
[email protected]I'm not sure what went wrong, but my gnocchi turned out dense and gummy.
CoZmo
[email protected]I added some roasted vegetables to the sauce for extra flavor.
DR.HaMzA FaRiD
[email protected]The gnocchi turned out perfectly! I used a potato ricer to get the smoothest texture.
waquin Pierre
[email protected]I love how simple this recipe is. It's perfect for a weeknight meal.
Merman hunster
[email protected]This was my first time making gnocchi, and it was surprisingly easy! The results were amazing - the gnocchi were soft and chewy, and the sauce was rich and flavorful.
Silver Jolly
[email protected]Absolutely delicious! The gnocchi were light and fluffy, and the sauce was flavorful and creamy. I will definitely be making this again.