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A plate of freshly prepared gnocchi with sauce and herbs

Quick way to grow plump Gnocchi

This recipe provides a quick and easy method to make plump and delicious gnocchi from scratch. It's a comforting dish perfect for a weeknight meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 kg potatoes floury, like Russets
  • 250 g all-purpose flour
  • 1 egg large
  • 1 tsp salt

Equipment

  • large pot
  • potato ricer or masher
  • slotted spoon
  • fork (optional)

Method
 

Preparation
  1. Boil the potatoes in their skins until very tender, then peel and mash them while still hot until smooth.
  2. On a clean surface, create a mound with the mashed potatoes and make a well in the center. Add the flour, egg, and salt to the well.
  3. Gently mix the ingredients together, working quickly to form a soft dough without overworking it.
  4. Divide the dough into smaller sections and roll each section into a long rope, about 2 cm in diameter. Cut the ropes into 2 cm pieces.
  5. Optionally, roll each gnocchi piece over the back of a fork or a gnocchi board to create ridges, which will help hold the sauce.
Cooking
  1. Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches.
  2. Cook the gnocchi until they float to the surface, then continue to cook for another 30 seconds to 1 minute, ensuring they are cooked through.
  3. Remove the cooked gnocchi with a slotted spoon and serve immediately with your favorite sauce.

Notes

Do not overwork the dough, as this can make the gnocchi tough. For best results, use a potato ricer for a smoother mash. Serve with a simple butter and sage sauce, pesto, or a tomato sauce.