For an Italian dinner adventure, learn how to make gnocchi.
You probably have every ingredient you need in your kitchen already!
These tiny, pillowy dumplings are essentially a mash-up of two favorite carbspotatoes and pasta.
Credit:Andy Lyons
Learn our Test Kitchen’s pro tips on how to make potato gnocchi at home.
Test Kitchen tip: Starchy, mealy-textured potatoes give gnocchi a light and tender bite.
Avoid using waxier potatoes, such as Yukon golds, which tend to give gnocchi a gummier mouthfeel.
Credit:Andy Lyons
Cover with plastic wrap and freeze.Transfer frozen gnocchito freezer-safe bags and store for up to 2 months.
To cook frozen gnocchi, boil until they rise to the pot’s surface.
Lemon wedges
Directions
Bake and Peel Potatoes
Preheat oven to 425F.
Credit:Andy Lyons
Prick potatoes with a fork.Bake for 45 to 60 minutesor until tender and fork inserts easily.
Holding each hot potato with an oven mitt or towel, peel quickly.
Test Kitchen tip: A potato ricer is the easiest method to achieve a smooth, consistent texture.
If you don’t have a potato ricer, use abox graterto finely shred the potatoes.
Use a kitchen towel to hold the hot potato as you shred to protect your hand.
Make Gnocchi Dough
In a small bowl, whisk together egg yolks, salt, and pepper.
Make a well in the center of the potatoes; add the egg mixture to the well.
Add 3/4 cup of theflour, stirring just until combined.
Turn out onto a lightly floured surface.
Do not over-knead or add too much flour, or the gnocchi will be heavy.
Divide Dough
Divide dough into four portions.
Roll each portion into a long, thin log, 3/4- to 1-inch thick.
Cut logs into 1/2-inch pieces.
Roll each piece into a little ball.
Add more flour to the work surface as needed.
Place dough ovals on aclean kitchen towelor baking pan lightly dusted with flour.
Set aside until ready to cook.
Brown Butter
Place butter in a large skillet.
Add half of the potato gnocchi, stirring to prevent them from sticking together.
Cook about 2 minutes or until gnocchi rise to the top.
Using a slotted spoon, transfer gnocchi to a tray or shallow baking pan.
Repeat with the remaining gnocchi.
Coat Potato Gnocchi In Brown Butter
Return browned butter to medium heat.
Stir all of the gnocchi and parsley into browned butter and toss gently until well coated.
Cook and stir gently for 1 to 2 minutes or until heated through.
Transfer to a serving dish.
Serve with lemon wedges for squeezing.
Nutrition analysis: same as above except 185 calories, 62 mg cholesterol, 1 g sat.
2,000 calories a day is used for general nutrition advice.
