Grandpa Joe's
Gnocchi

These wonderful potato dumplings are light and delicious.

About this recipe

Nobody in my extended ancestral family seemed to know the art of making gnocchi.  One aunt in particular was capable of making the heaviest gnocchi imaginable. 

This recipe produces much better results, but not always the first time.  There is definitely some art involved in this one.  The secret is having the right amount of moisture and not too much flour.  I assure you they will be better each time you make them!

Ingredients

  • 1½ pounds Russet potatoes, uncooked
  • 3 ounces all-purpose flour
  • 1 egg
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly grated nutmeg

Directions

  1. Place the whole potatoes in a saucepan with water to cover.  Bring to a boil and cook at a low boil until they are soft but firm, about 30 minutes.  (See Notes.)  While still as hot as possible, peel the potatoes and pass exactly 16 ounces through a potato ricer onto a clean working surface.
  2. Spread the riced potatoes and allow to cool to room temperature.  Then sprinkle with the flour and cheese.
  3. Using a fork, gently mix the flour and potato.  Then form a volcano-like mound in the center of your work surface.
  4. Add the egg, salt, and nutmeg to the "well" of the volcano.  Using a fork, stir into the flour and potatoes as if you were making pasta.  Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed.  Knead gently for about 3 minutes, adding flour, if necessary, but as little as possible.
  5. Divide the dough into quarters.  Roll each segment into ¾ inch-diameter rope and then cut the ropes into 1-inch-long pieces.  The roll each piece into a small ball using the palms of both hands.
  6. Using your thumb, press the dough ball onto the tines of a fork to score the bottom, and then roll the dough off the fork to give the gnocchi its final shape.
  7. Place each gnocchi on a parchment paper lined sheet pan.  For best results, cover (and refrigerate if not cooking immediately), and cook the gnocchi within the next 24 hours.  (See Notes regarding freezing.)
  8. To cook, bring 6 quarts of water to a boil and add 4 tablespoons kosher salt.  Cook the gnocchi in gently boiling water.  Remove them with a slotted spoon when they begin to float.
  9. Then toss them very gently over heat with your favorite sauce.

Notes

  • Alternatively, the potatoes can be baked for about one hour at 400° F, or until they can be squeezed (using a hot pad).
  • This recipe is designed for 16 ounces of cooked, and riced, Russet potatoes.  Since baking removes some liquid from the potatoes, at least 50% more potato (by weight) is required at the outset.  About 25% more is required when boiling the potatoes.
  • I have not had acceptable results cooking previously frozen gnocchi.  I am continuing to research the best freezing-cooking process, but for now I recommend preparing and cooking the gnocchi the same day.  Stay tuned.
  • Makes about 3 dozen gnocchi.
First, cooked, and through the ricer.
The "well" method.
Gently kneaded into a ball.
Quartered, rolled, and cut.
Then shaped into balls.
Ready for the water pot.
Gnocchi dressed with Duck Ragu with Porcini Mushrooms.
Posted: February 2014; pictures and direction revisions added: May 2016.