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Gnocchi

  • 450 g Russet Potatoes, baked, peeled
  • 30 g Ricotta (optional)
  • 1 Egg, beaten
  • 80 g White Wheat Flour
  • 1/2 t Medium-Grain Salt
  • 1/2 t Thyme, dried
  • For Boiling Gnocchi
    • 1000 g Water
    • 15 g Olive Oil
  • For Garnish
    • 15 g Olive Oil
    • 1 t Black Peppercorn, ground
    • 1 Sprig Parsley Leaves, minced
  1. Prepare pota-dough. Mash potatoes into large bowl. Add ricotta, egg, flour, salt, thyme. Mix. Transfer dough to well-floured surface. Knead gently.
  2. Shape dumplings. Divide batch as necessary; roll pota-dough into 2 cm thick rope. Cut 3 cm dumplings from rope. Dimple the dumplings.
  3. Cook dumplings. Add water and olive oil to stockpan. Boil over high heat. Divide batch as necessary; add dumplings to stockpan. Note that dumplings are cooked when they begin to float.
  4. Sear dumplings. Heat remaining olive oil frying pan over medium-high heat. Transfer cooked dumplings to frying pan. Add black pepper. Cook 2 minutes until brown. Flip. Cook 2 minutes. Remove from heat.
  5. Garnish and serve with parsley.
I don't have a potato masher. How do I make pota-dough?

Smitten Kitchen recommends a box grater if you don't have a potato masher; but IME this produces chunky gnocci.

Dimple the gnocchi before cooking.

Adding dimples to the dumplings helps them retain their shape and cook evenly while boiling.

  1. Perelman, Deb. The Smitten Kitchen Cookbook. New York, NY: Alfred A. Knopf, 2017. ↩

  2. Ramsay, Gordon. "Gordon Ramsay Shows More Ultimate Recipes To Cook On A Budget | Ultimate Cookery Course." 13 December 2019. ↩