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In Italy, Gnocchi is most typically served as a starter course and tossed with anything from browned butter with sage, basil pesto with diced tomato and roasted garlic, sauteed local mushrooms with baby spinach or any number of pasta sauces.
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- 3 lbs. Whole Russet Potatoes, skin on
- 2 cups All Purpose Flour
- 1 Extra Large Egg
- 1 pinch Salt (Kosher or Sea Salt preferred)
- As Needed Canola or Vegetable Oil (about 1/2 cup)
- Boil the whole potatoes until they are soft (about 45 minutes).
- While still warm, peel and mash the potatoes well or pass through a vegetable mill.
- Place the mashed potatoes on a flat, clean working surface. (Save the cooking water.)
- Put the potato water back on the burner and bring to a simmer (add additional water if necessary). Also have a bowl of ice ready nearby to chill the gnocchi as they are cooked.
- Make a well in the center of the warm mashed potatoes and evenly sprinkle with ALL of the flour.
- Place egg and salt in the center of that well and using a fork, stir into the flour and potatoes surrounding it. Once the egg is mixed in, bring the dough together, kneading gently another few minutes or until ball is somewhat dry to the touch.
- Roll a fist sized ball of dough into a broomstick diameter rope about 3/4" in diameter and about 18" or so long. Cut into 3/4" to 1" long pieces. Drop these pieces into boiling water and cook until they float (about 1 minute). As the gnocchi float to the top of the boiling water, remove them to an ice water bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water.
- Toss with 1/2 cup of canola oil and store covered in the refrigerator up to 48 hours until ready to serve.
Nino Salvaggio http://www.ninosalvaggio.com/