Learn how to make tender and fluffy potato gnocchi from scratch, finished with Parmesan, garlic breadcrumbs, and fresh parsley for a simple yet delicious Italian-inspired meal.
Ingredients extracted via AI
Ingredients
900 g potatoes0.75 Šálka double zero Italian flour1.25 Šálka double zero Italian floursalt1 eggparmesangarlic breadcrumbsparsley
Procedure generated via AI
Preheat your oven to 400°F (200°C). Wrap two pounds of Russet potatoes in foil and bake for 1 hour and 15 minutes.
Remove the foil and return the potatoes to the oven for an additional 5 minutes. Once done, peel the potatoes while they are still hot.
Cut the potatoes into large chunks and pass them through a potato ricer or a wooden board-mounted meat grinder to remove excess moisture.
Let the riced potatoes rest for 5 minutes to allow any remaining moisture to evaporate.
Add ¾ to 1 cup of double zero Italian flour, 1¼ teaspoons of salt, and gently combine with the potatoes.
Transfer the dough to a clean work surface, add one egg, and knead the dough for about one minute until smooth.
Divide the dough into four portions and roll each into long ropes.
Lightly dust a gnocchi board or work surface with flour, then roll the dough ropes to shape them evenly.
Cook the gnocchi in batches in boiling water over medium heat. Once they float to the surface, about 2 minutes, remove them with a slotted spoon.
Lightly sauté the gnocchi in a pan without lowering the heat to get a subtle crispness.