Chef John's Potato Gnocchi

Chef's John's potato gnocchi recipe makes good use of that lone russet potato in your pantry, transforming it into delicious, tender dumplings.

• Preparation Time: 40 mins
• Cooking Time: 10 mins
• Total Time: 50 mins
• Calories: 411 Calories

Ingredients

• 1 egg, beaten
• salt
• 1 large russet potato
• 1 cup marinara sauce, heated, or more as needed, divided
• Freshly grated Parmigiano-Reggiano cheese, for serving
• 0.5 cup all-purpose flour, plus more as needed

Recipe Instructions

Step 1

Serve topped with grated cheese.

Step 2

Place potato in the microwave and cook on high until cooked through, about 7 minutes, depending on the size of the potato.

Step 3

Split potato and remove flesh. Push flesh through a strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes.

Step 4

Add beaten egg to potato and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue to stir gently with the fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form a ball, about 10 seconds.

Step 5

Shape dough on a floured surface into a fat log. Cut log into four pieces. Gently roll each piece using your fingertips to form a "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2-inch thick.

Step 6

Cut each rope into 1/2-inch pieces, then roll each piece quickly down the back of a fork's tines to form ridges.

Step 7

Heat marinara sauce in a skillet while you cook the gnocchi.

Step 8

Bring a large pot of salted water to a boil. Reduce to a simmer and add gnocchi. As soon as they float to the surface (about 30 seconds or so), cook for an additional 14 seconds. Transfer with a slotted spoon to the pan with the sauce. Stir until coated.