These light-as-air potato dumplings are a staple of Italian cuisine. Russet potatoes provide the perfect combination of starch and moisture; do not use other potato varieties, as the dumplings will lack the desired airy texture.
For perfectly fluffy gnocchi, follow the step-by-step instructions below. To cook gnocchi, pour them, in two batches, into a large pot of boiling salted water and let them cook until they float, about 3 minutes. Drain and top with your favorite tomato sauce or pesto—or simply toss them with butter and grated Parmesan cheese.
How to Make Potato Gnocchi, Step by Step
5 russet potatoes, about 2 1/2 pounds total weigh, baked until soft
2 large eggs
1 tsp. kosher salt
2 cups unbleached all-purpose flour, plus more for dusting
|Shape the dough.
Shape the dough into a ball, dust with flour and cover with an overturned bowl. Dust 2 large rimmed baking sheets with flour. Using the bench scraper, scrape the work surface clean and then dust it with flour.
|Divide the dough into 8 pieces.
Using the bench scraper, cut the dough into 8 equal pieces. Slip 7 of the pieces back under the bowl. Place 1 dough piece in the center of the surface and shape it into a short cylinder.
|Roll the dough into a log.
Using the fingers of both hands, roll the dough back and forth over the surface, gradually shifting your hands to the ends, to form it slowly into a narrow log about 1/2 inch in diameter.
That’s it—you’re ready to cook your gnocchi! This amount will serve six to eight people.