Beginner's Guide To Fresh Homemade Gnocchi

Imported & edited by @peachey

Prep Time

45m

Cook Time

Total Time

46m

theclevercarrot.com

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

450 g (1 lb) Yukon gold (or regular gold) potatoes.

1 egg yolk

1/4 tsp. fine sea salt

85 g Tipo 00 flour (or all purpose flour), plus more as needed

Semolina or rice flour, for dusting

Tips, Notes & Substitutions

For smooth, lump free gnocchi you will need a potato ricer for this recipe. Alternatively, use a food mill of mash the potatoes gently with a fork.

If you cannot find Yukon gold potatoes, any “gold” variety potato will do. You’re looking for a potato that’s semi waxy, creamy and dense. Floury potatoes, such as Idaho potatoes and Russets retain too much moisture and can be too mealy when cooked.

Think ahead: if you’re going to cook the gnocchi right away, have your sauce simmering and ready to go. Gnocchi are quick to cook; you’ll transfer the little dumplings via slotted spoon directly into the sauce. Otherwise, see the storage options below.

Steps

View steps on theclevercarrot.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

205kcal

10%
Fat

6g

0%
Saturated Fat

1g

0%
Carbohydrates

34g

1%
Fiber

4g

0%
Sugar

2g

0%
Protein

6g

0%
Cholesterol

112mg

5%
Sodium

62mg

3%

Percent Daily Values are based on a 2,000 calorie diet.

Beginner's Guide To Fresh Homemade Gnocchi

Ingredients

Tips, Notes & Substitutions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts