| Total: | 1 hr 47 min |
| Prep: | 45 min |
| Cook: | 1 hr 2 min |
| Yield: | 4 to 6 servings |
| Total: | 1 hr 47 min |
| Prep: | 45 min |
| Cook: | 1 hr 2 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds (about 4) baking potatoes, like russets
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg white
- 1 1/2 cups unbleached all-purpose flour
Instructions
- Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
- Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
- Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
- Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don’t float after 2 minutes and are hard, you used too much flour.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 236 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 433 mg |
| Serving Size | 1 of 6 servings |
| Calories | 236 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 433 mg |
Reviews
I’ve made this many times now and it always turns out good. Careful not to over work the dough. Tyler awesome!
I would like to say, amazing!!!!!!! and a hundred thanks . This recipe is a keeper .
This is an awesome gnocchi recipe!! Tender and delicious! I like to add the whole egg and a smidge more salt. The potato ricer is a must too to get the right texture. My favorite way to serve them is over pesto with roasted cherry tomatoes. I also like to pan fry them in a nonstick pan with a touch of olive oil after boiling to get a brown edge on one side to add a little texture.
AWFUL! Baking powder has no place in a gnocchi recipe… plus, this should have had more egg. I’ve made gnocchi before and thought I’d try Tyler’s recipe since I generally like them. NOT THIS ONE…..
Failure to find good gnocchi at any restaurant in the Pioneer Valley, I decided to try this. I have used this recipe four times and each time the gnocchi was delicious. I have served it with pesto, gorgonzola sauce and tomato sauce as well as sauteed in salt-free butter and a sprinkling of chopped fresh sage. The instructions here are complete and very easy to follow.
Thank you!
Thank you!
Another excellent recipe from Tyler! Came out fantastic! I froze half and am hoping they will cook just as well as the fresh ones we ate last night. I have read someone used the whole egg and next time I will put in the whole egg, I hated wasting that beautiful egg yolk…
Fantastic gnocchi!!! After baking the potatoes in the oven I just scooped out the potato and saved the skins for later. Wonderful with a bit of cheese under the broiler. No waste.
This is so yummy. I made these and them make an awesome chicken stoup(it’s between a stew and a soup, I call it stoup. I put the gnocchi in the bottom of the bowl and ladled some of the stoup over them and mun-ga. It it to die for. My fiance loves rice so that is how he had his also but with the rice. This gnocchi is so tender it just melts in your mouth. Kudos to Tyler
I’ve always wanted to make homemade gnocchi but thought it would be too difficult. I made these gnocchi as directed and they turned out great. I served with a homemade basil cream sauce and topped with parmesan and red pepper flakes. Delicious!
Me & my fiance made it for his family one night and it came out perfectly! Brought me back to having homemade gnocchi from Italy when I was there. Instead of baking the potatoes in the oven, we microwaved them to shorten the cook time altogether, but it still tasted wonderful and it was SO easy to make. We will be making it again in the future!