
Chicago-style Gnocchi Recipe
This recipe, which uses just a handful of simple ingredients, and teaches you the process of creating tender, homemade gnocchi that’s sure to bring warmth and comfort to your table.
Chicago-style Gnocchi recipe
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
314
kcalIngredients
3 medium russet potatoes, scrubbed
1.5 cups all-purpose flour, plus extra for dusting
1 large egg
1 tsp kosher salt
Directions
- Gather all ingredients.
- Place the potatoes in a large saucepan, cover with 2 inches of salted water, and bring to a boil over high heat. Reduce to medium-high and simmer until the potatoes are tender but still firm, about 25 to 30 minutes. Drain the potatoes and return them to the pot to dry and cool slightly for 5 to 10 minutes.
- Once the potatoes are cool enough to handle, peel them by rubbing off the skins with your hands. Pass the peeled potatoes through a potato ricer into a large bowl, or alternatively, mash them until very smooth. Let them cool slightly for about 10 minutes.
- Fold in the flour, egg, and salt until the mixture starts to come together. Transfer the dough to a lightly floured surface and gently knead it once or twice until mostly smooth. Avoid overworking the dough.
- Divide the dough into four equal portions. Roll each portion into a long "snake" about ¾-inch in diameter.
- Cut the dough into ½-inch pieces. Optionally, roll each piece against the tines of a fork or a gnocchi board to create ridges. Place the shaped gnocchi in a single layer on a parchment-lined baking sheet dusted with flour.
- Bring a large pot of lightly salted water to a boil over high heat. Working in batches, drop the gnocchi into the boiling water and cook for 3 to 4 minutes, or until they float to the surface. Use a spider or slotted spoon to transfer the cooked gnocchi to your desired sauce.
- Enjoy your freshly made gnocchi!