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
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.
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
