Print
Ingredients
Scale
- 1½ lb. russet potatoes (washed, (about 2 potatoes, 670g) $1.30*)
- 2 egg yolks ($0.33)
- 1 tsp salt ($0.04)
- ¾ cup all-purpose flour (plus more for dusting, (130g) $0.14**)
- 2 tbsp butter ($0.23)
Instructions
- Gather and prepare all ingredients. Preheat the oven to 400°F.
- Pierce the potatoes with a fork and place them on a parchment-lined sheet tray. Bake for 1 hour until fork-tender.
- When they have cooled but are still warm, peel the skin or scoop out the insides of the potatoes and place them in a bowl. You should have enough cooked potatoes to yield about 2½ cups.
- Using a ricer, potato masher, or fork, mash the potatoes until smooth, ensuring there are no lumps.
- Add the yolks and salt, then mix with a fork until combined.
- Sprinkle in ½ cup of flour, mixing it into the potatoes with a fork.
- Add the remaining flour gradually. Work it into the potatoes with your hands until they are no longer sticky, adding flour as needed. Avoid overworking the mixture.
- Dust your counter lightly with flour and place the dough on the surface. Knead for one minute, adding flour if it sticks.
- Divide the dough into quarters and allow it to rest for 10 minutes.
- Roll each quarter into a rope about ½-inch to ¾-inch thick, dusting with flour if necessary.
- Cut the ropes into ¾-inch pieces using a butter knife or bench scraper.
- Lightly flour your hands. Pinch each gnocchi piece gently, then roll it on the back of a fork to create grooves. Continue until all pieces are shaped and placed on a floured tray.
- Bring a medium pot of water to a boil and gently add the gnocchi, avoiding overcrowding. They will float when cooked, about 2 minutes. Use a slotted spoon to remove them promptly and place them on paper towels.
- Melt 1 Tbsp of butter in a medium skillet over medium heat. Once hot and bubbling, add half the gnocchi in a single layer. Cook for 3 minutes without stirring until browned and crispy. Flip and cook for an additional 3 minutes. Repeat with the remaining butter and gnocchi.
Notes
Be cautious not to overcook the gnocchi in water to prevent them from becoming mushy.
Leftover gnocchi can be stored in an airtight container for 2-3 days.
Baking the potatoes instead of boiling them adds more flavor to the gnocchi.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Category: Main Dishes
- Method: Baking, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg