This delicious potato gnocchi recipe was prepared by Chef Danny Meeks of Igby’s Downtown. The dish is affordable, easy to prepare, and makes around eight servings. Let’s see what you’ll need to bring this dish to life in your own kitchen.
Use our visual guide to make it even easier and to obtain the best results!
For text instructions, refer to the below recipe.
INGREDIENTS YOU NEED
- 1 lb of russet potatoes (or sweet potatoes)
- 1 1/4 cup of all-purpose flour (reserve 4 to 5 tbsp for dusting)
- your favorite sauce (marinara, alfredo, olive oil with fresh garlic, buttered fresh herbs, etc.) This recipe features a basic herbed white sauce to go with the pasta.
SUPPLIES YOU NEED
- large cutting board
- pot with a lid
- plastic wrap
- potato ricer or large cheese shredder
- Place potatoes in a small pot with cold water. [photo]
- Turn the heat up to high. [photo]
- Bring potatoes to a boil, throw a lid on it, and continue to boil for 20 minutes. [photo]
- Remove potatoes from water and then peel off the skin by hand while they're still warm. Warning: these will be some hot potatoes! [photo]
- Use a cheese grater, a potato ricer, or something similar to finely shred the warm potatoes. [photo] Think 'hash browns' as a reference for consistency. [photo]
- Spread a generous amount of flour onto your cutting board or work surface. [photo]
- Knead flour and potato into a dough. [photo] If the dough feels dry, wet your hands slightly. Do not over moisturize the dough. The final dough should be smooth and beautiful. [photo]
- Wrap dough with plastic wrap and let it sit for 10 to 15 minutes. [photo]
- Remove the plastic wrap and lightly powder cutting board with flour and cut the tube of dough in half down the middle. [photo]
- Cut each half once more. [photo] This should leave you with four total strips of dough. Powder your work surface once more to avoid sticking. [photo]
- Roll each slice until they are shoe string-thin or 3/4 of an inch wide. [photo]
- Lay your dough strips side by side for easy cutting. [photo] Slice the rolled dough into 3/4 inch pieces. [photo]
- Now, you have a ton of fluffy gnocchi pillows. [photo] You can cook the gnocchi now, or do the optional step below.
Take it a step further to give your gnocchi a little pizzazz. Take a single piece of gnocchi and press it flat against the backside of a fork. Then gently fold the top of the gnocchi over the bottom. [photo]
LAST FEW STEPS
- Heat a pot of boiling water and salt to taste. It should taste like the ocean—don't under salt your pasta water!
- Once the water is at a rolling boil, toss your gnocchi in. They should only take two to three minutes to fully cook. They'll float when they're done. [photo]
- Toss in your favorite sauce (pictured is an herbed white sauce), garnish with your favorite herbs and extra cheese, and voila! You have a new gnocchi dish to enjoy (and show off).