My New and Improved Authentic Potato Gnocchi Recipe
The end of an era happened earlier this year.
This past January, Daring Cook announced that December 2016 was the last Daring Cook Challenge. Although it’s been awhile since I participated, I’m a little sad to see the challenge go. I made new and strange foods that I probably wouldn’t have considered, expanding my food knowledge greatly while doing the challenges.
So today, I’m feeling just a little nostalgia as I look back on the Daring Cook’s challenge back in 2013 that got me started making Potato Gnocchi. I still cringe a bit over what I made compared to what I learned to make while living in Italy. It’s awesome seeing the progress I’ve made in both blogging and cooking. Not sure how you want to use your gnocchi, try my recipe for Gnocchi Alla Sorrentina.
I’ve learned plenty of new recipes over the years using the tips and tricks of online cooks. And most were pretty close to authentic, including my original potato gnocchi recipe. But I have to say, actually eating and learning those same tips and tricks while living in the country gives a dish just a little more. It’s because of the knowledge gained actually getting to taste.
One of the biggest changes with my new gnocchi recipe is the addition of black pepper. Most pasta in Italy
And with a few adjustments to the flour and potato ratios, I feel I have a much tastier and authentic potato gnocchi recipe to share with you today.
Enjoy. Salute!
Authentic Potato Gnocchi
Ingredients
- 2 ½ pounds russet potatoes
- 1 large egg
- 1 ½ to 2 cups all purpose flour, plus some extra for rolling out the gnocchi
- 1 tsp. black pepper
- 1 ½ tsp. salt
- 1 cup of flour plus some extra for rolling out the gnocchi
Instructions
- Bake potatoes at 325° F until soft. Remove from the oven and allow to cool down until cool enough to handle.
- Once potatoes are cool, run them through a food mill or ricer to remove the skins and gain the right texture. Do not mash. If you don’t have a food mill or ricer, grate the potatoes using a grater.
- I prefer to mix the dough with my hands so I know when I have enough flour. Start by adding the processed potatoes to a large bowl, followed by 3/4 cup of flour, egg, salt and pepper. stir together and begin kneading the dough, adding more flour as needed, until the dough is soft, pliable and doesn’t stick to the surface anymore.
- Wrap dough in plastic wrap and let to rest for about 30 minutes.
- Unwrap dough and cut into 8 or 10 slices. Work with one piece at a time, leaving the rest covered with the plastic wrap or a towel to prevent drying.
- On a floured surface, roll dough into ropes about 1/2″ in diameter. Using a knife, slice the rope into 1/2″ pieces. You can cook them just like this or use the back of a fork or a gnocchi board to roll them into their traditional shape.
- If using a fork, mashe the ribs of the fork into the gnocchi pillow, making raised ribs in it. Pick up the piece and curve into a circle.
- Place the finished gnocchi on a floured baking sheet. Use immediately or place, covered, in the refridgerator for later use.
- To cook: Bring a large pot of salted water to boil. Drop in gnocchi a few at a time, taking care not to overcook. Cook for 3 to 4 minutes or until gnocchi float to the top. Serve with your choice of toppings.