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Fluffy Potato Gnocchi

Name: Fluffy Potato Gnocchi
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 105 min
Yield: 4
Cuisine: Italian
Ingredients: 2 lb Russet potatoes, baked and riced; ½–¾ cup all-purpose flour or 00 flour, plus more if needed; 2 egg yolks; 2 teaspoons salt; 2 tablespoons finely grated Parmesan cheese (optional); Olive oil, for drizzling; Tomato or marinara sauce, for serving

This recipe guides you through creating airy, soft gnocchi using roasted potatoes, combined with a rich marinara sauce and fresh herbs.

Recipe by Chef Jean-Pierre

From YouTube · Aug 19, 2024

Watch on YouTube

This recipe guides you through creating airy, soft gnocchi using roasted potatoes, combined with a rich marinara sauce and fresh herbs.

15 min, estimated

Prep time

2 hrs 30 min, estimated

Cook time

3 hrs 20 min, estimated

Total time

Yield

Ingredients

7 ingredients

Adjust servings

Servings: 42 to 8

Ingredients and nutrition update together

Per serving260 kcal

Fat: 3g
Carbs: 56g
Protein: 7g

Whole recipe (4 servings): 1040 kcal

2 lb Russet potatoes, baked and riced
½–¾ cup all-purpose flour or 00 flour, plus more if needed
2 egg yolks
2 teaspoons salt
2 tablespoons finely grated Parmesan cheese (optional)
Olive oil, for drizzling
Tomato or marinara sauce, for serving

Method

8 steps

Preheat the oven to 400°F (200°C). Prick each potato a few times and bake for about 1 hour, or until fully cooked; larger potatoes may take 60–90 minutes.
Let the potatoes cool slightly, cut them in half, then rice them while warm. Let excess steam escape.
Combine about half the flour with the riced potatoes, Parmesan, egg yolks, and salt. Mix gently without kneading; add more flour as needed until the dough is workable.
Shape the dough into a roll and let it rest, covered, for 4–5 minutes as stated in the video.
Divide the dough, roll portions into ropes about ½ inch thick, and cut into bite-size pieces. Add a dimple or fork mark if desired and dust lightly with flour.
Bring salted water to a gentle boil. Cook the gnocchi in batches until they float to the surface, then remove with a slotted spoon.
Drain and place the gnocchi over tomato or marinara sauce, coating gently. The creator also suggests other sauces, such as mushroom or sage brown butter.
Serve with a drizzle of olive oil and fresh basil. Add extra Parmesan if desired.

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