Fluffy Potato Gnocchi Recipe
Delight in homemade gnocchi, bathed in a savory tomato and rosemary sauce, topped with grated parmesan for an Italian-inspired culinary experience.
Print
Pin
Calories: 400kcal
Servings: 4
Equipment
- Oven
- Skillet
- Pot
- Baking sheet
- Gnocchi board or fork
- Bench scraper (optional)
Ingredients
Sauce Ingredients:
- 2 tablespoons butter
- 2 tomatoes roughly chopped
- Salt & pepper to taste
- Gnocchi cooking liquid
- 2 teaspoons fresh rosemary minced
- Grated parmesan cheese as desired
Potato Ingredients:
- 2 pounds russet potatoes
- 1 egg whisked
- 1 cup finely milled flour Tipo 00 preferred, or all-purpose flour
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees. Roast potatoes until tender, about 1 hour and 30 minutes.
- Let the potatoes cool, then peel and break them in half. Weigh the potatoes.
- For every pound of cooked potatoes, use 1 cup of flour and one whisked egg. Rice the potatoes evenly on a work area.
- Sprinkle salt, 3/4 of the flour, and the egg over the potatoes. Work the dough gently until formed into a ball.
- Cut the dough into 4 pieces, roll into ropes, and cut into gnocchi shapes using a gnocchi board or fork. Transfer to a baking sheet.
- Bring a pot of salted water to a boil and cook the gnocchi until they float to the top, indicating they're done.
- In a skillet, melt butter and add chopped tomatoes, salt, and pepper. Cook for 2-3 minutes.
- Add cooked gnocchi, gnocchi cooking liquid, and minced rosemary to the skillet. Saute for another 2-3 minutes.
- Sprinkle grated parmesan cheese over the dish, then serve.
Nutrition
Serving: 1g | Calories: 400kcal | Carbohydrates: 65g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 350mg | Potassium: 780mg | Fiber: 4g | Sugar: 2g | Vitamin C: 11mg | Calcium: 40mg | Iron: 4mg