Homemade Gnocchi

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Peel the potatoes and cut into large cubes. Fill the pot with enough cold water to cover the potatoes by at least 2 inches and bring to a simmer over medium-high heat.

Step 2

2. Reduce the heat to medium, partially cover the pot, and simmer the potatoes until they are completely tender and easily pierced with a fork.

Step 3

3. Drain the potatoes, let them cool just enough that you can handle them. Pass them through a potato ricer into a large bowl. Let cool until almost at room temperature, at least 20 minutes.

Step 4

4. In a small bowl, mix the flour with the salt. Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be a bit crumbly at this point. Gather the dough together and press it against the bottom of the bowl until you have a uniform mass.

Step 5

5. Transfer it to a lightly floured surface and wash your hands. Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Don’t overmix it, or the gnocchi will be tough; the dough should feel very delicate.)

Step 6

6. Move the dough to one side, making sure the surface underneath it is well floured. Cover it with a clean kitchen towel. Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour. Remove any lingering bits of dough from your work surface and lightly re-flour the surface.

Step 7

7. Tear off a piece of dough about the size of a large lemon and put the towel back on the rest of the dough so it doesn’t dry out. With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter. With a sharp knife or a bench knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi.

Step 8

8. Arrange the gnocchi in a single layer on the parchment-covered baking sheets, making sure they don’t touch. Repeat until you run out of dough, re-flouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour.

Step 9

9. Cook the gnocchi in boiling water until it floats to the top. Remove with a slotted spoon

Step 10

10. When sauce has thickened add gnocchi and toss gently, place in prepared baking pan, top with first shredded Mozzarella and then grated Parmesan cheese. Bake in oven for approximately 5 minutes then broil for another 5 minutes or until cheese has browned, (watch it doesn't burn). Serve immediately. Enjoy!