This recipe guides you through making soft, tender gnocchi from scratch using potatoes, flour, and eggs. Finished with brown butter, Parmesan, and fresh herbs for a comforting Italian classic.
Ingredients extracted via AI
Ingredients
450 g potatoeswater240 g all-purpose flour2 egg1 ČL saltbutterparmesanbasilsage
Procedure generated via AI
Cut about 450 g (1 pound) of potatoes into roughly 1-inch chunks so they cook quickly and evenly.
Place the potatoes in a pot and cover with cold water, about an inch above the potatoes.
Bring the water to a boil over medium-high heat and cook for 5 to 10 minutes until the potatoes are tender when pierced with a fork.
Drain the potatoes and let them cool for about 10 minutes.
Pass the potatoes through a fine sieve or potato ricer to remove lumps and create a smooth texture.
Allow the mashed potatoes to cool completely.
Add 240 g of all-purpose flour, 2 large eggs, and 1 teaspoon of salt to the cooled potatoes.
Mix and knead the dough with a fork until it becomes soft but not sticky.
Divide the dough into 6 equal parts, keeping the unused portions covered to prevent drying out.
On a floured surface, roll each piece into a thick rope.