Homemade Gnocchi
Light, pillowy potato gnocchi pan-fried until golden for a simple comfort dish.
Servings: 4 servings
Ingredients
- 2 cups potatoes, peeled and diced
- 1 tsp salt
- 1 tsp cayenne pepper
- 1/2 cup tarragon, finely chopped
- 2 tbsp olive oil
- 1/2 cup shredded Parmesan
- 1 1/3 cups plain flour (all-purpose)
- 1 egg yolk
- 1 pinch shredded Parmesan, adjust to taste
Instructions
- Place peeled, diced potatoes in a large pot of lightly salted boiling water and cook 15–20 minutes, until fork-tender.
- Drain the potatoes well and transfer to a large bowl; mash until smooth using a potato masher or ricer.
- Stir in 1 tsp salt, cayenne pepper, chopped tarragon, and 2 tbsp olive oil until combined.
- Add 1/2 cup shredded Parmesan, 1 1/3 cups plain flour, and the egg yolk; mix with your hands until a soft, smooth dough forms, being careful not to overwork it.
- Lightly flour your work surface and divide the dough into three portions. Roll each into a log about 1 inch (2.5 cm) thick, then cut into 1-inch pieces.
- Bring a large pot of lightly salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 1 minute; remove with a slotted spoon and transfer to an ice bath to stop cooking, then drain.
- Heat olive oil in a frying pan over medium-high heat. Drain the gnocchi and sauté in the hot pan for 5–6 minutes, stirring gently, until golden and crisp. Season with salt and pepper to taste.
- Serve warm with extra grated Parmesan on top.
Equipment
- Large Pot
- Large Bowl
- Potato masher or ricer
- Work surface
- Knife
- frying pan
- Slotted Spoon
- Colander
Notes
- Use starchy potatoes like russets or Yukon Gold for best texture.
- Don’t overmix the dough or it will become gummy.
- Test a small batch by boiling 2–3 gnocchi and adjust flour if they fall apart.
- Pan-frying is optional but adds a crispy golden crust.
- Serve with your favorite sauce such as sage brown butter or marinara.
- For extra flavour, toss with butter, garlic, and parsley until glazed.