Gnocchi, pronounced “nyo-key”, are thick soft Italian dumplings, most commonly made with potatoes. Gnocchi is usually served as an appetizer, but works as a side or main dish as well. Classic accompaniments of gnocchi include pesto, tomato-based sauces, and melted butter with cheese.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 3 Russet or Idaho potatoes, scrubbed and washed
- ¾ cup potato starch or tapioca starch
- ¾ cup finely ground almonds
- 1 egg, lightly beaten
- Kosher salt, to taste
- Pesto or Zuppa Arancione linked below
Fill a 3- or 4- quart pot halfway with water. Add the washed and scrubbed potatoes and bring to a boil. Cook for 25 minutes, until potatoes are fork tender. Drain the water from the pot, and set potatoes aside to cool.
In the meantime, whisk together ground almonds and potato starch, until well combined. Set aside.
Peel potatoes once they are cool enough to handle. Place potatoes into a large mixing bowl, season generously with salt to taste, and mash them with a potato masher until they are very smooth. Add egg and starch/almond mixture, and knead with your hands, until you have formed a dough which is easy to work and not sticky. Set dough aside to rest for 30 minutes.
In the meantime, fill a large pot with lightly salted water. Bring to a boil.
Divide dough into 4 portions. On a clean surface, roll each portion of dough out gently and carefully into ropes, about ¾-inch thick. Use a clean knife to cut the ropes into 1-inch pieces. Use the tines of a fork to gently make indentations in each 1-inch piece.
Drop gnocchi, a few at a time, into the boiling water. Do not crowd the pot. Allow the gnocchi to cook for 1 to 2 minutes, until they float to the surface. Remove with a slotted spoon; drain on a platter lined with paper towels. Repeat with remaining gnocchi.
As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 - Subscribe Now