Homemade Potato Gnocchi A Kendall Oberto Recipe

Homemade Potato Gnocchi

It seems most all potato gnocchi recipes are pretty much the same. This one is from America's Test Kitchen and I use it because I think the description of the process is the best I have seen.


  • 2 lbs russet potatoes, unpeeled
  • 1/4 cup ricotta cheese (optional)
  • 1 large egg, lightly beaten
  • 3/4 cup plus 1 tbsp (4ounces) flour
  • salt


  • Adjust oven rack to middle position and heat oven to 450° degrees.
    Poke each potato 8 times with paring knife. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through microwaving. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
    Holding potatoes with dish towel, peel with paring knife. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.
    Transfer 3 cups (16 ounces) warm potatoes to bowl; discard remaining potato or save for another use. Using a fork, gently stir in egg and ricotta cheese (if using) until just combined. Sprinkle flour and 1 teaspoon salt over top and gently combine using fork until no pockets of dry flour remain. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
    Line 2 rimmed baking sheets with parchment paper and dust liberally with flour.
    Divide dough into 8 pieces. Gently roll each piece of dough into ½-inch-thick rope on lightly floured counter, dusting with flour as needed to prevent sticking, then cut rope into ¾-inch lengths.
    Holding fork with tines upside down in one hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer gnocchi to prepared sheets.
    Bring 4 quarts water to boil in large pot. Using parchment paper as sling, add half of gnocchi and 1 tablespoon salt and simmer gently, stirring occasionally, until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute).
    Meanwhile, melt butter in 12-inch skillet over medium heat. Whisk in ¼ cup of cooking water, fontina, and nutmeg until cheese is melted and smooth. Using slotted spoon, transfer gnocchi to skillet and gently toss to coat; cover to keep warm. Return cooking water to boil and repeat cooking remaining gnocchi; transfer to skillet and gently toss to combine. Serve immediately.


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