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Gnocchi from Scratch

Italian Potato Dumplings with Sage and Butter
Prep Time40 minutes
Cooking Time5 minutes
Oven Time1 hour
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Italian
Keyword: gnocchi from scratch, homemade gnocchi
Author: Annely
Servings: 2

Adjust servings here:

Equipment

  • cooking pot
  • frying pan
  • Sieve
  • Mixing bowl
  • spoon
  • fork

Ingredients
 

  • 500 grams potatoes
  • 90 grams flour
  • 1 egg
  • 2 tbsp parmesan cheese
  • salt & pepper

SAUCE

  • 2 tbsp butter
  • 8 leaves fresh sage
  • 3 tbsp parmesan cheese
  • 125 ml pasta water
  • pepper

Instructions

  • Preheat the oven to 175°C (350°F).
  • Use a knife to poke the potatoes about 8 to 10 times all around.
  • Place the potatoes on an oven tray lined with parchment paper. Bake for 60–70 minutes or until the potatoes are soft.
  • Cut the potatoes in half and let the steam escape for 5 minutes.
  • Use a spoon to scoop out the inside of the potatoes. If they are too warm to hold, use a kitchen cloth.
  • Push the peeled potatoes through a sieve using the back of a spoon. Scrape the bottom of the sieve as well. If you have a potato ricer, use it instead or mash the potatoes with a fork.
  • Let the mashed potatoes cool down completely.
  • In a bowl, add the flour, a beaten egg, Parmesan, salt and pepper. Mix with a fork until combined.
  • Knead by hand until all ingredients are well combined.
  • Lightly flour the kitchen counter. Cut the dough into smaller pieces and roll each piece into a thin rope.
  • Cut the dough into small pillow-shaped chunks.
  • Roll the chunks into small balls, use enough flour to prevent sticking. Press each ball gently against the inside of a fork, then roll the edge up and fold the edges together. Place the gnocchi on a floured chopping board. Repeat until all the dough is used.
  • Bring a pot of water to a boil and add salt.
  • Heat a frying pan over medium-high heat. Add butter and let it melt.
  • Meanwhile, cook the gnocchi for about 90 seconds, or until they start floating.
  • Reserve some pasta water using a cup or ladle. Add the pasta water to the melted butter in the pan. Be careful, as it might splatter.
  • Tear and bruise the sage, then add it to the frying pan. Add extra Parmesan and pepper. Stir until the cheese has melted and you have a thin silky sauce.
  • Use a slotted spoon to add the gnocchi to the frying pan. Combine all ingredients.
  • Serve with a bit of Parmesan.