Potato gnocchi
Potato gnocchi are soft Italian dumplings made from potato, flour and egg. Bake the potatoes whole to keep them dry, then boil the shaped gnocchi and briefly brown in sage butter.
Additional 15 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Bake the potatoes
Preheat the oven to 200 °C. Wash the potatoes, pierce the skin with a fork, and bake whole for 45–60 minutes until easily pierced with a knife. The time depends on size: there should be no hard raw center in the middle.
Prepare the dry puree
While hot, carefully peel the potatoes and pass through a potato ricer. Spread thinly on a tray and leave for 15 minutes to release steam. Do not use a blender, which makes the potato gluey.
Quickly mix the dough
Set aside 40 g of flour for shaping. To the warm but not hot mashed potato, add an egg, 4 g of salt, and the remaining 200 g of flour. Briefly mix until a soft dough forms; do not knead long or achieve the density of bread dough.
Shape the gnocchi
On a surface dusted with the reserved flour, divide the dough and roll into ropes about 2 cm thick. Cut into 2.5 cm lengths and gently roll over fork tines to make grooves. Keep the pieces separate so they do not stick.
Boil in small batches
Bring a wide pan of water to a gentle boil and add the remaining 6 g salt. Cook the gnocchi in batches for 1 minute after they float. Lift out with a slotted spoon, drain well and place on a clean tray.
Brown in sage butter
Melt the butter in a wide frying pan and add the sage for 30 seconds. Fry the gnocchi in batches for 2–3 minutes until lightly golden in patches. Divide between plates and add pepper and finely grated Parmesan; serve immediately.
Little hint
The amount of flour in the potato dough depends on the dryness of the potato, so baking and steam release are especially important. Too much additional flour makes gnocchi heavy; a slight stickiness is acceptable.
Frequently asked questions
What should I watch out for when cooking?
The amount of flour in the potato dough depends on the dryness of the potato, so baking and steam release are especially important. Too much additional flour makes gnocchi heavy; a slight stickiness is acceptable.
How should I prepare the ingredients?
Preheat the oven to 200 °C. Wash the potatoes, pierce the skin with a fork, and bake whole for 45–60 minutes until easily pierced with a knife. The time depends on size: there should be no hard raw center in the middle.
