Gnocchi Recipe by Alton Brown That’s Soft and Fluffy

Gnocchi from alton brown whispers culinary poetry through its elegant simplicity.

Potato-based dumplings dance between rustic comfort and refined technique.

Each tender morsel carries centuries of Italian cooking tradition.

Soft, pillowy bites transform basic ingredients into something extraordinarily delectable.

Professional chefs and passionate home cooks revere this recipe’s delicate balance of texture and flavor.

Mastering these delightful parcels demands careful attention and gentle handling.

You’ll fall in love with this soul-warming dish that connects generations through a single, magical bite.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Calories: 225 kcal

Servings: 4

Alton Brown’s Gnocchi Ingredients Guide

• Potatoes: Select starchy varieties like Russet for the fluffiest, most tender gnocchi texture.
• Salt: Use kosher or sea salt to enhance potato flavor during boiling.

• Flour, Egg: Choose unbleached all-purpose flour for smooth dough consistency; use fresh room-temperature eggs for better binding.

• Additional Flour: Keep extra flour nearby for dusting work surfaces and preventing sticky dough.
• Water: Use fresh, filtered water for boiling to ensure clean-tasting gnocchi.

Tools You’ll Need for Alton Brown’s Gnocchi

• Large Pot: Perfect for boiling potatoes and later cooking gnocchi, with enough space to submerge ingredients.
• Potato Masher or Fork: Helps break down potatoes into smooth, creamy texture for dough.
• Large Mixing Bowl: Ideal for combining and kneading potato dough ingredients.
• Clean Work Surface: Provides space for rolling and shaping gnocchi dough.
• Sharp Knife: Allows precise cutting of dough into bite-sized gnocchi pieces.
• Slotted Spoon: Helps remove cooked gnocchi from boiling water while draining excess liquid.
• Colander: Optional tool for draining boiled potatoes and gnocchi.
• Measuring Cups/Spoons: Useful for accurate ingredient measurements.

Cooking Instructions for Alton Brown’s Gnocchi

Crafting Homemade Potato Pillows

• Prepare Potato Base

Boil whole potatoes in salted water until tender. Drain and cool completely. Mash potatoes thoroughly until silky smooth, creating a creamy foundation for your delightful pasta.

• Create Dough Magic

Mix mashed potatoes with flour and egg in a spacious bowl. Knead the mixture passionately until a soft, elastic dough forms. Work the ingredients until they transform into a unified, springy ball that promises delicious results.

• Shape Delicate Bites

Sprinkle flour on your work surface. Divide the dough into manageable sections. Roll each portion into long, snake-like ropes. Slice the ropes into bite-sized pieces, creating little potato pillows ready for cooking.

• Cook and Celebrate

Bring a pot of salted water to a rolling boil. Gently drop your potato pillows into the bubbling water. Watch with excitement as they float to the surface, signaling they’re perfectly cooked. This typically takes 3-5 minutes of culinary anticipation.

• Serve with Love

Scoop the tender gnocchi from the water using a slotted spoon. Let excess water drip away. Plate immediately and dress with your favorite sauce, turning a simple dish into a spectacular meal that celebrates home cooking.

Alton Brown’s Gnocchi Tips

Experiment with different potato varieties like Yukon Gold or russet for unique texture and flavor profiles.

Modify flour quantities based on potato moisture; add more flour if dough feels sticky or less if too dry to ensure perfect gnocchi consistency.

Transform your gnocchi with diverse sauces like creamy alfredo, classic marinara, sage brown butter, or pesto to create exciting meal variations.

Spread uncooked gnocchi on a baking sheet, freeze individually, then transfer to freezer bags for quick future meals that maintain restaurant-quality taste and texture.

Gnocchi Storage Instructions

• Preserve Peak Freshness: Store cooked gnocchi in an airtight container in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Quick Freezing Technique: Arrange uncooked gnocchi on a baking sheet, freeze until solid, then transfer to freezer bags. Frozen gnocchi stays delicious for 4-6 weeks when properly sealed.
• Smart Reheating Method: Warm refrigerated gnocchi in a skillet with a touch of olive oil or butter. Gently toss for 2-3 minutes until heated through, maintaining their soft texture and preventing sogginess.
• Meal Prep Magic: Prepare large batches of gnocchi dough in advance. Wrap tightly in plastic wrap and store in the refrigerator for up to 2 days before cooking, saving time during busy weeknights.

Serving Gnocchi

• Pair with Creamy Sauce: Drizzle a rich alfredo or smooth gorgonzola sauce over the gnocchi to enhance its delicate potato flavor and create a luxurious dining experience.
• Garnish with Fresh Herbs: Sprinkle chopped basil, parsley, or oregano on top to add a burst of freshness and vibrant color that complements the soft potato dumplings.
• Add Protein Boost: Top with crispy pancetta, grilled chicken, or sautéed shrimp to transform this simple dish into a hearty and satisfying main course that will leave everyone feeling full and happy.
• Create a Rustic Side Dish: Toss gnocchi with roasted seasonal vegetables like cherry tomatoes, zucchini, and bell peppers to create a wholesome and colorful plate that celebrates simple, delicious ingredients.

Fluffy Alton Brown Gnocchi Recipe

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4.8 from 14 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Alton Brown’s gnocchi recipe delivers delightful potato dumplings with a classic Italian twist. Home cooks can master these tender, pillowy pasta treasures with simple ingredients and careful technique.

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Ingredients

Scale 1x2x3x

• 2 potatoes (peeled)
• 2 cups (480 ml/16 fl oz) all-purpose flour
• 1 large egg
• 1 tsp (5 ml) salt
• 2 tbsps (30 ml/1 fl oz) olive oil
• ¼ cup (60 ml/2 fl oz) water

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Instructions

1. Potato Preparation: Submerge whole potatoes in salted boiling water, cooking for 15-20 minutes until fork-tender but structurally intact. Drain and cool completely.
2. Dough Mixing: Mash potatoes into a smooth texture, then combine with flour and egg in a mixing bowl. Knead thoroughly until a cohesive, elastic dough forms, avoiding overworking the mixture.
3. Shaping Process: Flour a clean surface and divide dough into manageable sections. Roll each portion into slender cylindrical ropes, approximately 1/2 inch in diameter, trimming edges for uniformity.
4. Cutting Technique: Slice dough ropes into half-inch segments, creating pillow-shaped gnocchi. Lightly dust cut pieces with flour to prevent sticking and maintain distinct shapes.
5. Cooking Method: Bring fresh salted water to a vigorous boil. Gently introduce gnocchi, allowing them to cook for 3-5 minutes until they float to the surface, indicating perfect doneness. Remove with a slotted spoon, ensuring thorough drainage.
6. Serving Suggestion: Transfer cooked gnocchi immediately to serving plates, pairing with your preferred sauce or garnish to maximize flavor and texture.

Notes

• Potato Selection Matters: Choose starchy potatoes like Russet or Idaho for the best texture and consistency in your gnocchi.
• Moisture Control: Avoid adding too much moisture during mashing to prevent sticky, dense dough that can make gnocchi heavy.
• Gentle Kneading Technique: Work the dough quickly and lightly to maintain a tender, soft texture without overworking the gluten.
• Surface Preparation: Keep your work surface generously floured to prevent sticking and ensure smooth rolling of gnocchi dough.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dinner, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 225
• Sugar: 0.5 g
• Sodium: 230 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 37 mg