Description
A delightful Italian dish made from soft dough, primarily composed of potatoes, flour, and eggs, known for its light and fluffy texture.
Ingredients
Scale
- 1 kg (2.2 lbs) potatoes (Russet or Yukon Gold)
- 250 g (2 cups) all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 100 g (7 tablespoons) unsalted butter
- Fresh sage leaves (about 10-12 leaves)
Instructions
- Wash the potatoes thoroughly under cold water and place them in a large pot covered with cold water. Bring to a boil and cook until tender (20-30 minutes).
- Drain the potatoes and let them cool slightly. Peel and mash them until smooth.
- In a large mixing bowl, combine the cooled mashed potatoes with flour, egg, salt, and nutmeg. Mix gently until a dough forms.
- Dust a clean surface with flour, divide the dough into four portions, and roll each into a rope about 1/2 inch thick. Cut into 1-inch pieces and shape with a fork.
- Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float (about 2-3 minutes), then cook for an additional minute.
Notes
- Choose starchy potatoes like Russet or Yukon Gold for the best texture.
- Avoid overworking the dough to prevent tough gnocchi.
- Allow mashed potatoes to cool completely before adding the egg.
- Do not overcrowd the pot when cooking the gnocchi.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: homemade gnocchi, Italian recipe, potato dumplings