Name: Gnocchi Recipe: Pillowy and Comforting
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 lbs russet potatoes; 1 cup all-purpose flour (plus extra); 1 large egg (beaten); 1 tsp salt; 1/4 tsp black pepper; 1/8 tsp ground nutmeg (optional); Optional: Fresh basil (Parmesan); Suggested Pairings: Marinara (white wine)

Introduction

Table of Contents

Gnocchi is a classic, comforting Italian dish, perfect for family dinners, special occasions, or cozy meals. These soft, pillowy potato dumplings, lightly seasoned and boiled to perfection, deliver a tender, satisfying texture that pairs beautifully with your favorite sauce. Presented in a white ceramic bowl, garnished with fresh basil or grated Parmesan, this Gnocchi offers a rustic, inviting aesthetic that elevates any table. This recipe provides a traditional potato version, adaptable for dietary preferences, and ideal for home cooks seeking a homemade, crowd-pleasing dish that brings warmth and authenticity to any meal.

Ingredients

For the Gnocchi:

2 lbs russet potatoes (about 4 medium potatoes)
1 cup all-purpose flour (plus extra for dusting)
1 large egg, beaten
1 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg (optional, for warmth)

Serving:

Optional: Fresh basil, grated Parmesan, marinara, or butter-sage sauce
Suggested Accompaniments: Green salad, garlic bread
Suggested Pairings: White wine, sparkling water
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Large pot, potato ricer or masher, fork, slotted spoon, baking sheet, knife

Step-by-Step Process

Cook Potatoes: Wash potatoes and boil whole (unpeeled) in a large pot of salted water for 20–25 minutes until fork-tender. Drain, cool slightly, and peel. Pass through a potato ricer or mash until smooth; let cool to room temperature.
Make Dough: On a clean surface, spread mashed potatoes and make a well. Add beaten egg, salt, pepper, and nutmeg (if using). Sprinkle 3/4 cup flour over and gently mix until a soft dough forms. Add more flour (1 tbsp at a time) if sticky, but avoid overworking. Pinch off a small piece, taste the dough, and adjust the seasoning with additional salt (1/8 tsp) or pepper (pinch) for a balanced flavor.
Shape Gnocchi: Divide the dough into 4 pieces. Roll each into a 1/2-inch thick rope on a lightly floured surface. Cut into 1-inch pieces. Optionally, roll each piece over a fork’s tines to create ridges.
Cook Gnocchi: Bring a large pot of salted water to a gentle boil. Add gnocchi in batches; cook until they float to the surface (1–2 minutes), then cook 30 seconds more. Remove with a slotted spoon to a baking sheet.
Serve: Transfer to a white ceramic bowl, toss with marinara, butter-sage sauce, or preferred sauce. Garnish with fresh basil or Parmesan. Serve with green salad, garlic bread, white wine, or sparkling water.

Tips for Better Gnocchi

Use russet potatoes for a starchy, fluffy texture; avoid waxy varieties.
Taste the dough before shaping to balance the seasoning, as potatoes vary.
Keep the dough light and avoid overmixing to prevent dense gnocchi.
Work with warm (not hot) potatoes for better flour absorption.
Use a white ceramic bowl for a rustic presentation that highlights the tender dumplings.
Make ahead: Shape gnocchi and freeze on a tray, then store in a bag for up to 1 month; cook from frozen.
Boil gently to prevent gnocchi from breaking apart.
Enhance aesthetic: Present in a white ceramic bowl with vibrant basil or Parmesan for a cozy, inviting look.

Variations and Customization

Gluten-Free Gnocchi: Replace all-purpose flour with gluten-free flour blend; add 1/2 tsp xanthan gum if not in the blend.
Vegan Gnocchi: Omit egg and increase flour by 1/4 cup; add 2 tbsp water or plant-based milk to bind.
Sweet Potato Gnocchi: Replace russet potatoes with sweet potatoes; reduce flour to 3/4 cup due to moisture.
Herb-Infused Gnocchi: Add 1 tbsp chopped fresh parsley or thyme to the dough.
Cheesy Gnocchi: Mix 1/4 cup grated Parmesan or pecorino into the dough.
Spinach Gnocchi: Blend 1/2 cup cooked, squeezed-dry spinach into the mashed potatoes.
Pumpkin Gnocchi: Replace 1 cup potatoes with pumpkin puree; reduce flour to 2/3 cup.
Brown Butter Gnocchi: Toss cooked gnocchi in 4 tbsp browned butter with sage instead of sauce.

Storage and Serving Tips

Store uncooked gnocchi in the fridge for up to 1 day or freeze for up to 1 month; cook without thawing.
Store cooked gnocchi in an airtight container in the fridge for up to 2 days; reheat in a skillet with sauce.
Serve hot for the best texture; avoid keeping at room temperature for over 2 hours due to the egg content.
Use leftovers in soups, pan-fried with butter, or baked with cheese.
Pair with marinara or salad to complement the soft, pillowy texture.
Presented in a white ceramic bowl with vibrant garnishes for a rustic, inviting charm.

Nutritional Information

Based on 4 servings (1 cup each, without sauce):

Calories: 250 kcal
Total Fat: 2g
Saturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 45mg
Sodium: 600mg
Total Carbohydrates: 50g
Dietary Fiber: 3g
Sugars: 2g
Protein: 7g
Vitamin A: 4% Daily Value
Vitamin C: 20% Daily Value
Calcium: 4% Daily Value
Iron: 10% Daily Value

Note: Values vary by brand and sauce. Moderate in sodium; pair with vegetables for balance.

Conclusion

This Gnocchi recipe offers a pillowy, comforting dish, perfect for any occasion, transforming simple ingredients into an Italian classic. Its straightforward preparation and rustic presentation make it a favorite. The tender dumplings, paired with your favorite sauce, delight every bite. It’s sure to be a cherished recipe, loved for its authentic, versatile appeal.