Learn how to make the most tender and pillowy potato gnocchi with this easy-to-follow recipe from Chef John. These homemade gnocchi are perfect for a cozy night in or to impress your dinner guests with your culinary skills.
Ingredients
- 2 pounds russet potatoes
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1 egg, beaten
- Salt and pepper to taste
- Nutmeg (optional)
Directions
- Preheat the oven to 400°F and bake the potatoes for about an hour until tender.
- Peel the potatoes while still hot and mash them using a potato ricer or fork. Let them cool.
- Mix in the flour, egg, salt, pepper, and nutmeg until a dough forms. Be careful not to overwork the dough.
- Divide the dough into small portions and roll them into long ropes. Cut them into small pieces and roll them on a floured surface to create the classic gnocchi shape.
- Boil a large pot of salted water and cook the gnocchi until they float to the surface. Remove them with a slotted spoon.
- Serve the gnocchi with your favorite sauce or sauté them in butter for a crispy finish. Enjoy!
