Homemade gnocchi sounds ambitious but is actually very easy. The gnocchi can be made several days ahead of serving and can be stored in the refrigerator. Chef’s hint: be sure to put the potatoes through a ricer while they are still hot but can be handled. The resulting gnocchi will be fluffy and light, not heavy.
- Cook Time
- Prep Time
- 4 ServingsServings
- 2 pounds Russet Potatoes, baked until very soft and then “riced” while still warm
- 3 egg yolks
- 1 1/2- 2 cups of flour
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh thyme
- Salt and pepper
- Olive oil for sautéing
- Bring a large pot of water to the boil and have a bowl of ice water ready. Place the riced and still warm potatoes in a large bowl. Lightly stir the yolks, zest and chopped thyme into the potatoes. Do not over work the potatoes or they will be starchy.
- Place the potato mixture on a clean counter and slowly work the flour into the potatoes. Do not add too much at a time. Depending upon the potatoes you may need less flour. You want the mixture to hold together and not be too sticky.
- Roll the potatoes dough into long ropes about 3/4 of an inch thick. Cut the dough with knife so that the gnocchi are about 1 inch long. Place the cut gnocchi on a lightly floured parchment lined sheet pan.
- Place the gnocchi, several at a time, in boiling water. Cook the gnocchi until they float to the surface. Scoop off the floating gnocchi and immediately plunge them into ice water to stop the cooking process.
- Strain out the cooked gnocchi from the ice water and toss with olive oil. The gnocchi can be stored in the refrigerator for up to 2 days or frozen for one month.
- Before serving the gnocchi, place a large sauté pan over medium high heat. Coat the bottom of the pan with olive oil and sauté the gnocchi until they are lightly browned (about 3 minutes per side). Do this in batches so the pan remains hot and the gnocchi do not become gummy.