Learn how to make gnocchi with this super easy recipe and just 4 ingredients. These delightfully fluffy pasta dumplings are made with potatoes, flour, eggs, and salt.
Total Time
1hr 48min
5.0
2 Ratings
Author: Salty Lemon Sister
Servings:
4
Ingredients
•
2
lb
Russet Potatoes
•
1/2
cup
Kosher Salt
•
2
Large
Eggland's Best Classic Eggs
•
2
cups
All-Purpose Flour
Cooking Instructions
1.
Preheat the oven to 400 degrees F (205 degrees C).
2.
Cover a baking sheet with Kosher Salt (1/2 cup) and place the Russet Potatoes (2 lb) on top. Pierce them all over with a fork and put them in the oven to bake for 1 hour and 10 minutes.
3.
Remove the potatoes from the oven and split them open so they can cool. When they are cool enough to handle, use a fork to scrape out the insides into a bowl. You should have strands of potato. If you happen to have a potato ricer, you can scoop out the insides of the potatoes and push them through the ricer.
4.
Turn the potatoes out onto a surface and create a well in the middle. Crack the Eggland's Best Classic Eggs (2) into the well and mix with the potatoes. Sprinkle the All-Purpose Flour (2 cups) and remaining 1 teaspoon salt on top and knead the dough until it just comes together.
5.
Push the dough flat and cut it into 4 equal portions. Roll out one section of the dough into a 3/4-inch thick rope and use a sharp knife to cut it into 1-inch pieces.
6.
Do this with the rest of the dough. When all the dough is cut, use the tines of a fork to gently, but firmly roll each piece to create ridges.
7.
Allow the gnocchi to rest and slightly dry out so they hold their shape better when cooked.
8.
To cook: Bring a pot of water to boil on the stove and add the gnocchi with a slotted spoon or spider. They are done cooking when they bob to the surface, around 1-2 minutes. Remove them with the spoon or spider.
9.
To cook: Heat a sauté pan with olive oil or butter on medium heat. Cook the gnocchi until each side is a nice golden brown. You may need to do this in two batches. Toss the gnocchi with a sauce of choice.
Author's Notes
Be sure to use a fork to scrape out the potatoes rather than mashing them. This will help the dough be fluffy rather than dense.
If you have leftover gnocchi, you can store it in an air-tight container in the fridge for up to 3 days.
If you'd like to freeze them, I recommend doing this before they are cooked. Spread them out on a baking sheet and freeze for a few hours. Then move them all to a large zip-top bag. This will keep them separate rather than freezing into a big lump.
Nutrition Per Serving
CALORIES
442
FAT
3.1 g
PROTEIN
14.4 g
CARBS
88.9 g
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