Potato gnocchi is one of those dishes that can go terribly wrong or perfectly right. It’s something I have tried to make in the past with a few hiccups along the way, but this recipe is something else. After taking a bunch of photos of this dish, hoping I would actually be able to use them, I popped a gnocchi into my mouth and exclaimed “holy shit.” This is what gnocchi should be: fluffy and light pillows of potato, lightly fried so that there is a contrasting crunch of a crispy exterior. Tossed in some butter and parmesan and plenty of herbs, it’s simple enough for the gnocchi to shine through but adds just enough extra flavour and dimension for an admittedly rich but comforting and satisfying meal.
Continue to recipe
I’ve made gnocchi in the past and it’s been a complete fail. I think the trick is to make sure that the potatoes are cooked through and shredded finely. Otherwise you get lumps, which makes it impossible to knead the dough. Of course if you have a potato ricer, that’s the easiest thing to use but you can use push the potato through a coarse strainer or even grate it on a medium sized grater. Also, it’s important that you actually knead the dough. I thought that this would make it gummy but you do have to knead it gently for at least 2-3 minutes for the dough to come together. You slowly add flour until the dough is still moist but not sticky. It’s actually really easy to work with if you put enough flour in it.
These gnocchi are unreal. The best part is the contrast between the crispy crust that forms when you pan fry it in butter (don’t skip this part!) and the fluffy inside. I love eating it simply with some salt, pepper, parmesan and herbs but of course you can fold in some spinach and well-seasoned sauteed mushroom. This is definitely a basic recipe that can be a great jumping off point for whatever gnocchi adventures you wish to pursue.
Preheat oven to 425F.
Rub oil and salt over the potatoes and wrap in aluminum foil.
Place aluminum foil-wrapped potatoes onto a baking tray and bake for 45-60 minutes (until fork tender).
Remove from oven, unwrap from aluminum and let cool about 5 minutes.
Using a small knife, peel off potato skin (it should come off really easily).
Let potatoes cool another 10 minutes.
Pass potatoes through a potato ricer, the holes in a strainer or gently grate into a medium bowl.
Mix in egg, 1 cup of the flour, salt and pepper. Fold gently until incorporated.
Dump potatoes/flour mixture onto a clean counter and knead 2-3 minutes until it comes together.
Add additional flour as needed. The dough should be moist but not tacky.
Once the dough comes together, divide the dough into four pieces.
On a lightly floured counter, roll each piece into a log that is 1 inch in diameter.
Cut into 3/4 -1 inch pieces and place on parchment paper.
Bring a medium pot of salted water to a boil
Lower gnocchi into the water with a slotted spoon, holding them for a couple of seconds (to prevent them sticking to the bottom of the pot). Do it in batches, don't overcrowd the pot.
Cook until the gnocchi are floating, light, fluffy and not gummy on the inside (3-4 minutes).
In a medium pan heat up a couple tablespoons of butter and a couple sprigs of rosemary.
Toss gnocchi in the butter and let it sit untouched so it can form a golden brown crust on the sides.
Season with salt and pepper and sprinkle generously with chopped chives and parmesan.