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Homemade Gnocchi

byJoanna Gaines

Total 3 hours and 20 minutes (includes cooling time)

Active 80 mins

Makes 4 servings

TIP: You can freeze the gnocchi after step 6 to save for quick dinners. If cooking from frozen, start with step 7. When gnocchi rise to the surface, cook until slightly firm, about 5 minutes.

Special Equipment

a potato ricer

Special Equipment

a potato ricer

Ingredients

1/2 cup plus 1 teaspoon kosher salt
2 1/2 pounds russet potatoes (about 4)
2 large eggs, lightly beaten
1 large egg yolk, lightly beaten
2 1/2 cups all-purpose flour, plus more for rolling
2 tablespoons canola oil
Choice of sauce

Directions

Preheat the oven to 400°F.
Spread the 1/2 cup salt on a sheet pan, creating a salt bed.
Using a fork, poke each potato all over to allow for steam to vent. Place the potatoes along the salt bed, keeping equal distance between the potatoes. Bake until tender when pierced with a paring knife, about 1 hour 15 minutes.
Carefully halve the potatoes lengthwise and scoop the insides into a bowl to cool, about 15 minutes. Press the insides of the potatoes through a potato ricer into a large bowl. Set aside until cool enough to work with.
Create a well on a flat surface. Crack eggs into the center and mix with the potatoes. Working quickly, sprinkle the flour and the remaining 1 teaspoon salt over the potatoes and gently fold in the flour and salt. Turn the dough out onto a lightly floured surface and gently knead just until the dough comes together. Divide the dough into 8 equal portions and cover with a clean kitchen towel.
Working with one portion of dough at a time, use your hands to roll the dough back and forth while moving them outward to elongate the dough into a 3/4-inch-diameter rope. Using a dough scraper or knife, cut the rope into 1- to 2-inch pieces.
Bring a large pot of salted water to a boil over high heat. Line a sheet pan with a clean kitchen towel. Working in 3 or 4 batches (so the gnocchi have plenty of room to cook), gently add the gnocchi to the simmering water. (Be sure to let the water return to a simmer between batches.) When they rise to the surface, cook until slightly firm, about 1 minute. Using a spider or slotted spoon, transfer the gnocchi to the towel-lined sheet pan. Let cool for 10 minutes.
In a large nonstick or cast-iron skillet, heat 1 tablespoon of the canola oil over medium-high heat. Add half of the gnocchi. Cook, stirring occasionally, until golden brown, 4 to 6 minutes. Transfer to a plate and repeat with the remaining canola oil and gnocchi. Return the browned gnocchi to the skillet and toss with the sauce of your choice.