Gnocchi are Italian potato dumplings made with eggs, flour, and potatoes. This homemade gnocchi recipe is freezer-friendly and delicious when topped with all kinds of sauces. Pairs perfectly with our Pork and Wild Mushroom Ragu recipe or any of the delicious sauces from Frescobene!
- 2 lbs whole russet baking potatoes
- 2 beaten egg yolks
- 1-1/2 all-purpose flour
- pinch kosher salt
- Your favorite pasta sauce
- Preheat oven to 350°F.
- Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook.
- Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape.
- Scoop out the potatoes from their skins. Mash the potatoes and fluff them up with a fork into a large bowl (it works great to pass the potatoes through a potato ricer if you have one). It is best to work with the potatoes when they are still warm.
- Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not over-mix.
- Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter.
- It is very important to keep a light touch while you are rolling the dough! Gently roll the dough with your fingertips while exerting the lightest pressure outwards, not down, to draw the dough out.
- Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce).
- As you make the gnocchi place them on a flat baking pan that has lightly dusted with flour or lined with wax paper.
- At this point you can freeze the gnocchi ahead of time. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water for the next step.
Cooking the Gnocchi
- Bring at 4 quarts of salted water (1 tablespoon of salt for every 2 quarts of water) to a boil in a saucepan.
- Gently place the gnocchi, a few at a time, into the water. As soon as the gnocchi rise to the surface, remove them with a slotted spoon or spider strainer, shaking off excess water.
- Place the gnocchi on a warm serving dish. Cook the remaining gnocchi the same way.
- Top the gnocchi with your favorite (heated) pasta sauce and serve immediately.