Nourish

The Secret to Making Unforgettable Homemade Gnocchi

Learn Chef Elana’s secrets (which came directly from an Italian Nonna) on how to make the best homemade gnocchi you’ve ever tasted.

The launch of the Plated cookbook is fast approaching! To make the wait until May 17th more bearable, we’re sharing some of our favorite dishes that highlight what makes the book so special. Pasta can feel intimidating to make from scratch at home, but by using Chef Elana’s recipe for gnocchi below and watching the step-by-step video, you’ll be a master in no time. 

These gnocchi are the real deal. About ten years ago in Italy, Elana learned how to make them from a real Sicilian nonna—and now, she’s something of a gnocchi whisperer. One of the most important secrets we’ve learned to achieving pillowy, fluffy gnocchi is that it’s easier than it looks.

CHEFFY NUGGET
Imagine giving gnocchi “jazz hands” when you’re rolling the dough into a log. Spreading out your fingers will help naturally elongate the dough, rather than forcing it.

INGREDIENTS
1 pound russet potatoes
1 large egg
¼ cup all-purpose flour, plus more for kneading and dusting
¼ cup grated Parm
Kosher salt and pep
Tomato sauce

INSTRUCTIONS

1. Pierce the potatoes all over with a fork and microwave until tender, 8 to 12 minutes, turning halfway through. Remove and set aside until cool enough to handle.
2. Bring a large pot of water to a boil over high heat for the gnocchi.
3. Halve the potato lengthwise and carefully scoop out the flesh into a large bowl (discard skins).

Add the egg and flour.

Knead by hand until the mixture is fully combined and it reached a dough-like consistency. If the dough is too wet, knead in more flour, 1 tablespoon at a time. Form the potato mixture into a ball and turn it onto a dry, flour-dusted surface. Cut the dough into 4 equal portions.

4. Dust a clean, dry surface lightly with flour. Roll one portion of the dough into a rope about 1/2 inch thick. As you roll, allow your fingers to widen, helping the dough spread out evenly. Then, cut the rope crosswise into 3/4-inch pieces. Repeat with the remaining 3 portions of dough.

5. Working in batches, add the gnocchi and a generous pinch of salt to boiling water. Boil until they float up, 2–3 minutes.

6. Carefully scoop out the gnocchi using a slotted spoon or spider, and toss the gnocchi in the tomato sauce, and sprinkle Parmesan on top.

Don’t forget to pre-order the book on Amazon, Barnes and Nobles, Books-a-Million, IndieBound, iBooks or the many other vendors carrying the book! And if you’re among the first 1,000, you’ll be able to receive a custom, limited edition set of dish towels—click here for more info.

in Nourish

tags Gnocchi

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