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.
Ingredients
Scale
- 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
Instructions
- Potato Preparation: Submerge whole potatoes in salted boiling water, cooking for 15-20 minutes until fork-tender but structurally intact. Drain and cool completely.
- 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.
- 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.
- 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.
- 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.
- 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