Homemade Potato Gnocchi
Potatoes, flour, an egg and salt. Swap in squash or sweet potato to switch it up.
Ingredients
- 2.2 lb (1 kg), russet or Yukon gold Potatoes
- 2⅓ cups (287 g) All-purpose or Tipo 00 flour
- 1, beaten Egg
- 1 tsp, plus more for the water Salt
- instead of some or all of the potato Squash or sweet potato (optional)
- ½ cup Fogato pesto
Steps
- Boil the potatoes with the skins on until a knife slides in easily.
- Peel them while they're hot and push them through a potato ricer.
- Let it cool a little, then add the flour, egg and salt and knead lightly, just until it comes together as a soft dough.
- Cover your hands and your counter fully in flour, and keep flouring as you go. Take a piece at a time, roll it into a long rope and cut it into 1-inch (2.5 cm) pieces.
- Press each one against a gnocchi board or the back of a fork, so there's a dent on one side and ridges on the other.
- Boil in a big pot of salted water. When they float to the top, lift them out with a slotted spoon.
Work the dough as little as you can, or the gnocchi get tough. Using squash or sweet potato? Roast it at 425°F, cut side down and covered fully in aluminum foil with no oil, until a knife slides straight through. No foil? Put it in a deep baking dish on a sheet pan and cover it with another sheet pan. You may need a little more flour, since they're wetter. Freeze them uncooked on a tray, then bag them, and boil straight from frozen.
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