| Level: | Intermediate |
| Total: | 1 hr 47 min |
| Prep: | 1 hr |
| Cook: | 47 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound russet potatoes
- 3 to 4 large egg yolks
- 1/2 cup freshly grated Parmesan
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon gray salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup all-purpose flour, plus more for dusting board and dough
Instructions
- Preheat the oven to 425 degrees F.
- Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
- Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
- Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape — with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.
- As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.
- When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 325 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 174 mg |
| Sodium | 415 mg |
Reviews
Excellent recipe, followed it and everything came out fluffy and delicious.
I made these for Thanksgiving as an alternative to mashed potatoes and was not disappointed. They do not involve too much work but I would recommend a test run before you prepare it for an event as it’s a dough you want to get right.
Followed the recipe exact and they turned out perfect! It was my first time ever making gnocchi and it was easier than expected. I served it topped with vodka cream sauce and it was just as good as a restaurant quality dish. Will definitely keep this recipe to use again.
Yum! I cheated and boiled the potatoes, then mashed them. These were fabulous! My 9, 11 and 13 year olds all loved them. Would definitely make these again and maybe even follow the recipe just to see if it can get any better!!
I coat my potatoes in olive oil then roll them in coarse salt. You can save A LOT of salt this way.
It’s a, winner,for dinner!
I’ve made so many gnocchi over the years in search of the perfect, light, fluffy recipe – my search is OVER! This is a great recipe and it turns out I only used about 150gm of flour and then pan fried them in burnt butter. I used kippfler potatoes and they worked a treat. I tossed the skins in a touch of olive oil and salt and then roasted them for 15minutes. They didn’t last long when the kids tasted them. This is by far the best recipe I’ve come across. Thank you so very much Michael!
Thank you Michael Chiarello for this delicious recipe! I used Raos vodka sauce and changed nothing else! My husband and family loved it!
I have made gnocchi from a few different recipes, and they usually come out dense but tasty. These are tender and delicious. This is my new go-to gnocchi recipe.
I was searching on line for several gnocchi recipes and found many, all will similar proportions and techniques. However, most recipes called for around THREE pounds of potatoes and not just ONE pound listed here. Could that be correct? Only one pound of potatoes?