Gnocchi
- Carbohydrate 259.972200236426 g
- Cholesterol 0 mg
- Fat 2.80840000308992 g
- Fiber 16.1220003309427 g
- Protein 33.3302000315044 g
- Saturated Fat 0.495760000490564 g
- Serving Size 1 1 recipe (676g)
- Sodium 3200.56000404556 mg
- Sugar 243.850199905484 g
- Trans Fat 0.880940001019354 g
- Calories 1213 calories
Step-by-step
- Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
- Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Freezing and Storage Behavior
Raw potato dumplings retain their structural integrity far better in the freezer than cooked ones. Arrange freshly shaped pieces in a single layer on a parchment-lined baking sheet and place them in the freezer for two hours until completely solid. Transfer the frozen pieces into heavy-duty freezer bags, where they will maintain optimal texture for up to two months. Drop frozen gnocchi directly into boiling salted water without thawing, adding roughly 60 to 90 seconds to the standard boiling time until the pieces float to the surface.
Reheating Leftovers
Cooked gnocchi degrades quickly if stored in liquid, turning overly soft within hours. Cool leftover cooked dumplings on an oiled tray to prevent sticking, seal them in an airtight container, and consume them within 48 hours. Refresh refrigerated pieces by tossing them into a hot skillet with melted butter or oil for three minutes to develop a crisp exterior while warming the center.
Equipment Workarounds
Specialized gnocchi boards create ridges that capture sauce, but a clean fork or the back of a box grater yields identical textural grooves for sauce adhesion. Press a thumb gently into each cut piece against the tines of a fork and roll it forward. Heavy-duty potato ricers produce superior, lump-free starches compared to standard hand mashers, but thoroughly processing the potatoes through a fine-mesh hand strainer works if a ricer is unavailable.
