This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Basic Potato Gnocchi
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Gnocchi (pronounced NYOK-kee) is used similarly to pasta. It's a dough that is boiled and then served with a sauce as a first course or side dish. This version is made with potatoes - but the trick is that the potatoes are baked, not boiled, before mashing which gives the gnocchi a firmer texture.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
5 Idaho potatoes, scrubbed
2 egg yolks, at room temp
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 cup grated Parmesan cheese
1 1/2 cup all-purpose flour
directions
Preheat the oven to 350 degrees F. Place the potatoes in the oven directly on the rack and bake for 1 hour. Let the potatoes cool enough to handle then peel and mash them. Place the mashed potatoes in a bowl.
Add the egg yolks salt, and nutmeg to the potatoes. Mix well. Add the flour, a little at a time, until the mixtures forms a dough that holds together.
Lightly flour a work surface. Roll small amounts of the dough into logs about 1 1/2-inches in diameter. Cut each log into 1/2-inch slices and roll each into a cylinder. Roll the tines of a fork over the cylinder to create grooves.
Press a small dent (the size of a fingertip) in the center of each potato gnocchi.
Bring 4 quarts of salted water to a boil over high heat. Add the gnocchi, in batches so they aren't crowded, to the water and boil for 5 minutes. Remove the gnocchi with a slotted spoon and place in a serving dish. Repeat with the remaining gnocchi.
Top the gnocchi with your favorite pasta sauce and grated cheese, if desired. Serve the potato gnocchi hot.
common recipe questions
Can I use other potatoes for this recipe?
You want a potato with a high starch content such as Idaho or russets.
Can I boil the potatoes instead of baking them? Can I microwave them?
Baking the potatoes helps to reduce the moisture content, resulting in firmer gnocchi. Boiling them will add much moisture and will require adding additional flour. You can microwave the potatoes but the texture will be slightly different (you shouldn't need to adjust the flour amounts, however).
Can I use whole eggs instead of just the yolks?
The yolks add richness and help bind the dough. If you use whole eggs, the dough may become too wet and you will have to add additional flour.
Why does gnocchi have the grooves and dents?
This helps the sauce cling to the gnocchi better.
Can I freeze the gnocchi?
Uncooked gnocchi can be frozen on a baking sheet and then transferred to a zip-top bag for up to 2 months.
How do you store leftover gnocchi?
To store leftover gnocchi, you have a couple of options depending on how long you plan to keep them and whether they are cooked or uncooked.
Uncooked Gnocchi:
Short-term: If you plan to use them within a day or two, place the uncooked gnocchi on a floured baking sheet, making sure they are not touching, and cover with plastic wrap. Store in the refrigerator.
Long-term: For longer storage, freeze the uncooked gnocchi. Place them on a floured baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a zip-top freezer bag and store in the freezer for up to 2 months. You can cook them straight from the freezer; no need to thaw.
Cooked Gnocchi:
Refrigerator: Place the cooked gnocchi in an airtight container and store in the refrigerator for up to 2 days. To reheat, you can either sauté them in a pan with a little butter or oil or re-boil them for 1-2 minutes.
Freezer: It's less common to freeze cooked gnocchi, but it can be done. Place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag. Store in the freezer for up to 1 month. To reheat, it's best to thaw them in the refrigerator overnight and then use one of the reheating methods mentioned above.
Remember, the texture may change slightly upon reheating, especially if the gnocchi have been frozen. It's generally better to store them uncooked if you can.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 6, 2009
My famly raved about these gnocchi. In the past I boiled the potatoes and always ended up with mushy gnocchi. Baking the potatoes enabled me to make the perfect dough and using egg yolks instead of the whole egg, made the perfect dough. I like the nutmeg taste but will use a little less next time. Thanks for a wonderful recipe!
October 8, 2004
perfect italian recipe, i excluded the nutmeg. salt and pepper is good!