Gnocchi

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Ingredients

  • large russet potatoes
  • egg
  • 1 1/2 Cup  flour
  • 1 Tablespoon  cornstarch
  •  Pinch of  salt
  •   Alfredo sauce, for serving
  •   Freshly grated Parmesan cheese, for serving

 

As chef Jim Burke describes, this decadent dish is "immensely satisfying" to make. It’s simple and straightforward, but so creamy and indulgent that you may find yourself getting lost in the meal (and hopefully forgetting what day it is altogether).

Directions

Preheat the oven to 350 degrees. 

Wash the potatoes well and poke holes all over them. Season them generously with salt and bake for approximately 1 ½ hours, until very soft. Split them down the middle and open them slightly. Leave them in the oven with the door ajar for an additional 10 minutes to dry them out. Once you take them out of the oven, you must work quickly. 

Scoop out the cooked potato and put through the food mill/potato ricer one time (be sure not to overload at any given time or it will work the potato too much, just do 1 potato at a time). Add the egg, flour, cornstarch, and a big pinch of salt. While still very warm, work all of the ingredients together into a homogenous dough. Be sure to stop the moment the dough comes together, as working the dough too much will develop the gluten and make the gnocchi very dense and heavy. 

Cut the dough into pieces the size of your fist and roll them out to even ½-inch thick cylinders. Once they’re all rolled, line them up, generously flour them, and cut into ¾-inch lengths. Once they are all cut, the last move is to roll them over a fork to give them their characteristic shape. Place the piece of gnocchi, 1 at a time, on the back of a fork. With your thumb, press down gently to create a dimple in the gnocchi and ridges on the opposite side. Then roll the gnocchi over itself and down the fork. 

At this point the gnocchi can be used right away or frozen. These gnocchi would go wonderfully with your favorite pasta sauce. At the restaurant, we toss them with a black truffle, Alfredo sauce, and Parmesan cheese and brown them under a broiler until golden brown.

Nutrition

Calories per serving:

1,660 calories

Dietary restrictions:

High Fiber, Low Fat Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

83%

Servings:

1
  • Fat 7g 12%
  • Carbs 351g 117%
  • Saturated 2g 11%
  • Fiber 20g 78%
  • Trans 0g
  • Sugars 8g
  • Protein 49g 99%
  • Cholesterol 186mg 62%
  • Sodium 280mg 12%
  • Calcium 200mg 20%
  • Magnesium 302mg 76%
  • Potassium 4,889mg 140%
  • Iron 13mg 70%
  • Zinc 5mg 34%
  • Phosphorus 912mg 130%
  • Vitamin A 281IU 6%
  • Vitamin C 63mg 105%
  • Thiamin (B1) 1mg 77%
  • Riboflavin (B2) 1mg 39%
  • Niacin (B3) 14mg 69%
  • Vitamin B6 4mg 199%
  • Folic Acid (B9) 227µg 57%
  • Vitamin B12 0µg 7%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 21µg 26%
  • Fatty acids, total monounsaturated 2g
  • Fatty acids, total polyunsaturated 2g
See detailed nutritional info Have a question about nutritional data? Let us know.

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