Homemade Gnocchi



Making gnocchi from scratch is one of those cozy kitchen projects that instantly feels rewarding. You’ll start by preparing dough from the flesh of roasted potatoes, flour, and egg. Then shape it into a rope, cut it into pieces, and boil for just a few minutes. It’s a simple, stress-free dough that’s easy to work with. The dumplings turns out tender, but toothsome, which is exactly what you want from a great plate of gnocchi. Basil pesto or marinara sauce, whether yours or store-bought, are both ideal saucy situations.



2 lb russet or Yukon Gold potatoes, scrubbed

1 cup all-purpose flour, plus more for dusting

1 large egg, beaten

1 1/2 Tbsp. kosher salt, divided, plus more if needed

1/3 cup Basil Pesto (see recipe below) or store-bought pesto

Grated Parmesan cheese, freshly ground black pepper, and fresh basil leaves, for topping



Step 1

Preheat oven to 400°F with rack in center position. Prick potatoes all over with a fork and place directly on center rack. Bake, turning once, until soft and easily pierced with the tip of a paring knife, 1 hour to 1 hour, 15 minutes. Let cool for 10 minutes.

Step 2

When cool enough to handle, halve potatoes lengthwise and scoop out flesh. (Discard skins, or roast until crispy for a snack.) Pass potato flesh through fine holes of a ricer into a large bowl. Let cool completely, tossing occasionally, about 20 minutes. (Alternatively, use a fork to scrape insides of potatoes until fluffy. Remove flesh and discard skins.) You should have 2 1/2 cups potato.

Step 3

Sprinkle potato evenly with 3/4 cup plus 2 tablespoons flour. Make a well in center of potato. Add egg and 1 1/2 teaspoons salt. Use a fork to incorporate egg and salt into potato-flour mixture until shaggy pieces of dough form.

Step 4

Bring a large pot of water to a boil. Dust a large rimmed baking sheet with flour. Divide dough evenly into 4 pieces. Working with 1 piece at a time, roll into a 3/4-inch-thick rope. Cut rope crosswise into 1-inch pieces. Transfer pieces to baking sheet as you work. (Gnocchi can be made ahead up to this point and frozen for up to 2 months. Boil gnocchi directly from frozen.)

Step 6

Add remaining 1 tablespoon salt to boiling water. Working in batches if needed, add gnocchi. Boil until gnocchi puff up and float to surface, about 2 minutes, then cook for 2 more minutes. (If cooking from frozen, gnocchi will take longer to float, so take them out after only 1 more minute.

Step 7

Remove and reserve about 1/2 cup cooking water. Using a handheld strainer or spider, transfer gnocchi to a large bowl. Add pesto and toss gently, adding cooking water as needed to “marry” sauce to pasta and leave it smooth and glossy. Taste and season with more salt, if needed. Top with cheese, pepper, and basil.


Basil Pesto Recipe:

Place 1/2 cup lightly toasted pine nuts or walnuts, 1/4 cup grated Parmesan cheese, 1 clove garlic, and 3/4 tsp. kosher salt in a food processor. Process until nuts are finely chopped. Add 4 cups basil leaves and pulse a few times. With machine running, drizzle in 3/4 cup extra-virgin olive oil, processing until mixture is mostly smooth. Makes about 1 cup. Refrigerate leftovers for up to 3 days or freeze for 3 months.




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