Recipes › Russet Baking Potato › Russet Potato Gnocchi
Russet Potato Gnocchi
Light, pillowy gnocchi made from baked russet potatoes — the key to dumpling lightness is in the potato variety. Russets' dry, starchy flesh requires far less flour than waxy potatoes, resulting in gnocchi that float like clouds rather than sit like stones. Serve with browned butter and sage.
Russet Baking Potato is usually ready July to August. More russet baking potato recipes, or see what to sow this month where you are.
Ingredients
- 2 lbs large russet potatoes, baked whole until completely tender
- 1¼ cups all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- ¼ cup Parmesan cheese, finely grated
- 1 tsp salt
- ¼ tsp ground nutmeg
- 4 tbsp butter, for sage butter
- 10 fresh sage leaves
Contains: cereals gluten, eggs, milk.
Method
- Bake potatoes at 400°F for 60 minutes. While hot, halve and scoop flesh onto a clean surface. Rice immediately or mash very finely — no lumps.About 65 min
- Spread potato flesh to cool for 5 minutes. Make a well in the center. Add egg, Parmesan, salt, and nutmeg. Start adding flour 1/4 cup at a time, kneading gently until a soft, non-sticky dough forms — use only as much flour as needed.About 10 min
- Divide dough into 8 pieces. On a lightly floured surface, roll each piece into a 3/4-inch thick rope. Cut into 1-inch pieces.About 10 min
- Bring a large pot of salted water to a boil. Cook gnocchi in batches — drop in about 20 at a time. Cook for 1 to 2 minutes after they float to the surface. Remove with a slotted spoon.About 10 min
- Melt butter in a large skillet over medium heat until golden brown. Add sage leaves and cook until crispy. Add cooked gnocchi and toss to coat. Serve immediately with extra Parmesan.About 5 min
Tips
- Work while the potato is still hot — cold potato absorbs more flour, making heavy gnocchi
- Use as little flour as possible — the minimal flour test: pinch a piece and it should just hold together
- Freeze uncooked gnocchi on a floured tray, then bag once solid — cook from frozen without thawing
Ring the changes
- Add 2 tbsp spinach purée to the dough for vibrant green gnocchi
- Serve with pesto, marinara, or gorgonzola cream sauce instead of sage butter
Keeping it
Cook and eat immediately, or freeze uncooked on trays (do not refrigerate raw — they get sticky). Cooked gnocchi keep for 2 days refrigerated.
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