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Mashed Potato Gnocchi: The Ultimate Guide to Making Perfect Gnocchi

Mashed Potato Gnocchi: pillowy soft dumplings that melt in your mouth! Have you ever dreamt of a dish that combines the comforting familiarity of mashed potatoes with the delicate elegance of Italian pasta? Well, dream no more! This recipe delivers exactly that, transforming humble ingredients into a culinary masterpiece.

Gnocchi, traditionally made with potatoes, flour, and eggs, has a rich history rooted in Northern Italy. For centuries, it has been a staple, offering a hearty and satisfying meal, particularly during colder months. While variations abound, the simple potato gnocchi remains a beloved classic, passed down through generations.

What makes mashed potato gnocchi so irresistible? It’s the texture, undoubtedly! Each bite is a delightful dance between a slightly chewy exterior and an incredibly soft, almost creamy interior. The subtle potato flavor provides a blank canvas for a variety of sauces, from a simple brown butter sage to a rich tomato ragu. Plus, this recipe is surprisingly easy to make at home, offering a rewarding culinary experience that will impress your friends and family. Get ready to embark on a delicious adventure and create your own batch of these delightful dumplings!

Mashed Potato Gnocchi this Recipe

Ingredients:

  • For the Gnocchi:
    • 2 pounds Russet potatoes, peeled and quartered
    • 1 large egg, lightly beaten
    • 1 cup all-purpose flour, plus more for dusting
    • 1/2 cup grated Parmesan cheese
    • 1/2 teaspoon salt, plus more to taste
    • 1/4 teaspoon black pepper, plus more to taste
    • Pinch of nutmeg (optional)
  • For the Sauce (Brown Butter Sage Sauce):
    • 1/2 cup (1 stick) unsalted butter
    • 1/4 cup fresh sage leaves
    • 1/4 cup grated Parmesan cheese, for serving
    • Salt and pepper to taste

Preparing the Potatoes:

The key to light and fluffy gnocchi starts with perfectly cooked potatoes. Here’s how I make sure they’re just right:

  1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
  2. Drain and Dry: Once the potatoes are cooked, drain them thoroughly in a colander. This is a crucial step! Excess water will lead to gummy gnocchi. Let the potatoes sit in the colander for a few minutes to allow any remaining steam to escape.
  3. Rice the Potatoes: The best way to achieve a smooth texture is to rice the potatoes while they are still hot. A potato ricer is ideal for this, but you can also use a food mill or even a fine-mesh sieve. If using a sieve, push the potatoes through with the back of a spoon. Avoid using a blender or food processor, as this can overwork the potatoes and make them gluey. Rice the potatoes directly onto a clean work surface or into a large bowl.
  4. Cool Slightly: Allow the riced potatoes to cool slightly for about 5-10 minutes. They should still be warm, but not so hot that they cook the egg in the next step.

Making the Gnocchi Dough:

Now comes the fun part – bringing the dough together! Remember, the less you handle the dough, the lighter your gnocchi will be.

  1. Add the Egg and Cheese: Make a well in the center of the riced potatoes. Add the lightly beaten egg, Parmesan cheese, salt, pepper, and nutmeg (if using) to the well.
  2. Incorporate the Flour: Gradually add the flour, starting with about 3/4 cup. Gently use your hands or a bench scraper to incorporate the flour into the potatoes, working from the center outwards. Be careful not to overmix! You want the dough to just come together.
  3. Adjust the Flour: Continue adding flour, a tablespoon at a time, until the dough forms a soft, slightly sticky ball. The amount of flour you need will depend on the moisture content of your potatoes, so don’t be afraid to adjust as needed. The dough should be soft and pliable, but not so sticky that it’s difficult to handle. It’s better to err on the side of slightly sticky than to add too much flour, which will result in tough gnocchi.
  4. Knead Briefly: Lightly knead the dough on a lightly floured surface for just a minute or two, until it’s smooth and cohesive. Again, avoid overworking the dough.

Shaping the Gnocchi:

This is where you get to put your personal touch on your gnocchi! You can make them any size or shape you like.

  1. Divide the Dough: Divide the dough into 4-6 equal portions.
  2. Roll into Ropes: On a lightly floured surface, roll each portion of dough into a long rope, about 1/2 to 3/4 inch in diameter.
  3. Cut into Pieces: Use a sharp knife or bench scraper to cut the ropes into 1-inch pieces. These are your gnocchi!
  4. Shape (Optional): For a more traditional look, you can roll each gnocchi over the tines of a fork or a gnocchi board. This creates ridges that help the sauce cling to the gnocchi. To do this, gently press each gnocchi against the fork or board with your thumb and roll it down. If you don’t have a gnocchi board, don’t worry! They’ll taste just as delicious without the ridges.
  5. Dust with Flour: Place the shaped gnocchi on a lightly floured baking sheet to prevent them from sticking together.

Cooking the Gnocchi:

Cooking gnocchi is quick and easy. They’re done when they float to the surface!

  1. Bring Water to a Boil: Bring a large pot of salted water to a rolling boil.
  2. Cook in Batches: Add the gnocchi to the boiling water in batches, being careful not to overcrowd the pot. Overcrowding will lower the water temperature and cause the gnocchi to stick together.
  3. Cook Until They Float: Cook the gnocchi until they float to the surface, plus about 1-2 minutes more. This usually takes about 2-4 minutes per batch.
  4. Remove and Drain: Use a slotted spoon to remove the gnocchi from the water and drain them well.

Making the Brown Butter Sage Sauce:

This simple sauce is the perfect complement to the delicate flavor of the gnocchi. The nutty aroma of the brown butter and the earthy notes of the sage create a truly unforgettable dish.

  1. Melt the Butter: In a large skillet over medium heat, melt the butter.
  2. Brown the Butter: Continue cooking the butter, swirling the pan occasionally, until it turns a golden brown color and has a nutty aroma. Be careful not to burn the butter! This usually takes about 5-7 minutes. Watch it closely, as it can go from perfectly browned to burnt very quickly.
  3. Add the Sage: Once the butter is browned, add the fresh sage leaves to the skillet. Cook for about 1 minute, or until the sage leaves are fragrant and slightly crispy.
  4. Season: Season the sauce with salt and pepper to taste.

Assembling and Serving:

Now for the best part – putting it all together and enjoying your homemade gnocchi!

  1. Add Gnocchi to Sauce: Add the cooked gnocchi to the skillet with the brown butter sage sauce. Gently toss to coat the gnocchi evenly.
  2. Serve Immediately: Serve the gnocchi immediately, garnished with grated Parmesan cheese.
  3. Optional Additions: For an extra touch of flavor, you can add a squeeze of lemon juice or a sprinkle of red pepper flakes to the sauce. You can also add some toasted pine nuts or chopped walnuts for added texture.
Tips for Success:
  • Use Russet Potatoes: Russet potatoes are the best choice for gnocchi because they are starchy and absorb less water than other types of potatoes.
  • Don’t Overwork the Dough: Overworking the dough will develop the gluten in the flour, resulting in tough gnocchi.
  • Cook in Batches: Cooking the gnocchi in batches will prevent them from sticking together and ensure that they cook evenly.
  • Serve Immediately: Gnocchi are best served immediately after cooking, as they can become sticky if they sit for too long.
Variations:
  • Sweet Potato Gnocchi: Substitute half of the Russet potatoes with sweet potatoes for a slightly sweeter and more colorful gnocchi.
  • Spinach Gnocchi: Add 1/2 cup of cooked and finely chopped spinach to the dough for a vibrant green gnocchi.
  • Ricotta Gnocchi: Substitute half of the potatoes with ricotta cheese for a lighter and more delicate gnocchi.

Mashed Potato Gnocchi

Conclusion:

And there you have it! This Mashed Potato Gnocchi recipe is truly a game-changer, transforming leftover mashed potatoes into a delightful and comforting meal that’s far from ordinary. I genuinely believe this is a must-try for anyone looking for a creative way to reduce food waste and impress their family and friends with a surprisingly simple yet elegant dish. The pillowy texture, the subtle potato flavor, and the sheer versatility of this gnocchi make it a winner in my book, and I’m confident it will be in yours too.

What makes this recipe so special? It’s the perfect blend of simplicity and sophistication. You’re taking something as humble as leftover mashed potatoes and turning it into something truly special. Plus, it’s incredibly satisfying to make! The process of kneading the dough, rolling it out, and shaping the gnocchi is almost therapeutic. And the best part? The end result is a dish that tastes like it took hours to prepare, when in reality, it comes together relatively quickly.

But the fun doesn’t stop there! The beauty of this Mashed Potato Gnocchi lies in its adaptability. Feel free to experiment with different sauces and toppings to create your own signature dish. For a classic Italian experience, toss the gnocchi with a simple brown butter and sage sauce, or a vibrant pesto. If you’re feeling adventurous, try a creamy gorgonzola sauce with toasted walnuts, or a spicy arrabbiata sauce for a fiery kick.

Serving Suggestions and Variations:

* Brown Butter Sage: A classic pairing that highlights the gnocchi’s delicate flavor. Simply melt butter in a pan until it turns golden brown and fragrant, then add fresh sage leaves and toss with the cooked gnocchi.
* Pesto Perfection: Toss the gnocchi with your favorite pesto, whether it’s basil, sun-dried tomato, or even kale pesto.
* Creamy Gorgonzola: A rich and decadent sauce that’s perfect for a special occasion. Combine gorgonzola cheese, heavy cream, and a touch of nutmeg for a truly unforgettable experience.
* Spicy Arrabbiata: For those who like a little heat, a spicy arrabbiata sauce is the way to go. Combine crushed tomatoes, garlic, chili flakes, and a touch of olive oil for a fiery and flavorful sauce.
* Baked Gnocchi: For a heartier meal, try baking the gnocchi with your favorite sauce and cheese. Simply toss the cooked gnocchi with sauce, transfer to a baking dish, top with cheese, and bake until bubbly and golden brown.
* Add-ins: Get creative with add-ins! Try incorporating roasted garlic, herbs like rosemary or thyme, or even a pinch of nutmeg into the dough for added flavor.

Don’t be intimidated by the thought of making gnocchi from scratch. This recipe is surprisingly forgiving, and even if your first batch isn’t perfect, it will still be delicious. The key is to not overwork the dough and to use a light hand when shaping the gnocchi. Remember, practice makes perfect!

So, what are you waiting for? Gather your leftover mashed potatoes, roll up your sleeves, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. This Mashed Potato Gnocchi is a recipe that you’ll want to make again and again.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear about your variations, your favorite sauces, and any tips or tricks you discover along the way. Let’s create a community of gnocchi lovers! Happy cooking, and enjoy every delicious bite of your homemade mashed potato gnocchi!


Mashed Potato Gnocchi: The Ultimate Guide to Making Perfect Gnocchi

Homemade gnocchi with a rich and flavorful brown butter sage sauce. Light, fluffy, and surprisingly easy to make!

Prep Time45 minutes
Cook Time30 minutes
Total Time75 minutes
Category: Dinner
Yield: 6 servings
Save This Recipe

Ingredients

  • 2 pounds Russet potatoes, peeled and quartered
  • 1 large egg, lightly beaten
  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • Pinch of nutmeg (optional)
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup fresh sage leaves
  • 1/4 cup grated Parmesan cheese, for serving
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly in a colander and let sit for a few minutes to allow steam to escape.
  2. Rice the Potatoes: While still hot, rice the potatoes using a potato ricer, food mill, or fine-mesh sieve. Rice directly onto a clean work surface or into a large bowl. Cool slightly for 5-10 minutes.
  3. Add Egg and Cheese: Make a well in the center of the riced potatoes. Add the lightly beaten egg, Parmesan cheese, salt, pepper, and nutmeg (if using) to the well.
  4. Incorporate Flour: Gradually add the flour, starting with about 3/4 cup. Gently incorporate the flour into the potatoes, working from the center outwards.
  5. Adjust Flour: Continue adding flour, a tablespoon at a time, until the dough forms a soft, slightly sticky ball.
  6. Knead Briefly: Lightly knead the dough on a lightly floured surface for just a minute or two, until it’s smooth and cohesive.
  7. Divide and Roll: Divide the dough into 4-6 equal portions. On a lightly floured surface, roll each portion of dough into a long rope, about 1/2 to 3/4 inch in diameter.
  8. Cut into Pieces: Use a sharp knife or bench scraper to cut the ropes into 1-inch pieces.
  9. Shape (Optional): Roll each gnocchi over the tines of a fork or a gnocchi board.
  10. Dust with Flour: Place the shaped gnocchi on a lightly floured baking sheet to prevent them from sticking together.
  11. Boil Water: Bring a large pot of salted water to a rolling boil.
  12. Cook Gnocchi: Add the gnocchi to the boiling water in batches, being careful not to overcrowd the pot.
  13. Cook Until They Float: Cook the gnocchi until they float to the surface, plus about 1-2 minutes more.
  14. Remove and Drain: Use a slotted spoon to remove the gnocchi from the water and drain them well.
  15. Melt Butter: In a large skillet over medium heat, melt the butter.
  16. Brown Butter: Continue cooking the butter, swirling the pan occasionally, until it turns a golden brown color and has a nutty aroma.
  17. Add Sage: Once the butter is browned, add the fresh sage leaves to the skillet. Cook for about 1 minute, or until the sage leaves are fragrant and slightly crispy.
  18. Season: Season the sauce with salt and pepper to taste.
  19. Add Gnocchi to Sauce: Add the cooked gnocchi to the skillet with the brown butter sage sauce. Gently toss to coat the gnocchi evenly.
  20. Serve: Serve the gnocchi immediately, garnished with grated Parmesan cheese.

Notes

  • Use Russet potatoes for best results.
  • Don’t overwork the dough.
  • Cook gnocchi in batches.
  • Serve immediately.
  • Adjust flour amount based on potato moisture.
  • Watch butter carefully to avoid burning.

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