Homemade Potato Gnocchi with Cheese
Experience the delightful taste of homemade gnocchi, a traditional Italian dish that features fluffy, delicate dumplings made from fresh Idaho potatoes and enriched with a hint of cheese. This recipe offers the perfect balance of softness and flavor, making it a versatile base for a variety of sauces, from rich marinara to creamy pesto. Perfect for family dinners or special occasions, this dish promises a satisfying culinary experience that's surprisingly easy to prepare. Serve with your favorite sauce and enjoy a plateful of comfort food that’s both delicious and healthy.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Idaho potatoes (russets)
2 (Large, skin on)
Gruyere cheese
1/2 cup (Shredded (or substitute with Parmesan cheese))
Salt
1 teaspoon (N/A)
Black pepper
1/2 teaspoon (N/A)
Flour
1 cup (All-purpose)
Egg
1 (Large, beaten)
Instructions
1
Begin by washing the potatoes thoroughly. Boil the potatoes in a large pot of salted water with their skins on until they are fork-tender, which should take about 30-40 minutes.
2
Once cooked, drain and let them cool slightly. Use a kitchen mitt to carefully peel the potatoes while they are still warm. This will ensure a smoother texture when made into dough.
3
Pass the peeled potatoes through a ricer, food mill, or a hand-held cheese shredder into a large mixing bowl. Allow the potato puree to cool completely.
4
Once cooled, add the shredded cheese, flour, salt, and pepper to the bowl of potatoes, gently mixing by tossing the ingredients together to incorporate.
5
Create a well in the center of the mixture, crack in the egg, and use your hands to mix until a smooth, slightly sticky dough forms. Be careful not to over-knead, as this may toughen the gnocchi.
6
Divide the dough into six equal portions, shape each portion into a long rope about 1/2 inch in diameter. Cut the rope into 1-inch pieces.
7
To create the iconic gnocchi shape, hold each piece and gently roll it against the back tines of a fork to make small indentations (add a little flour to the fork as needed to prevent sticking).
8
Bring a large pot of salted water to a rolling boil. Carefully drop the shaped gnocchi into the boiling water in small batches. Cook until they rise to the surface, then allow them to cook for an additional 2-3 minutes.
9
Using a slotted spoon or skimmer, remove the cooked gnocchi from the pot and drain. Serve immediately topped with your choice of sauce and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Homemade Potato Gnocchi with Cheese?
They are traditional Italian dumplings made from fresh Idaho potatoes, enriched with cheese for a fluffy and delicate texture.
What type of potatoes are best for this gnocchi recipe?
The recipe calls for two large Idaho potatoes, specifically russets.
How long should I boil the potatoes?
Boil the potatoes in salted water with their skins on for about 30-40 minutes until fork-tender.
Should I peel the potatoes before boiling?
No, boil them with the skins on and peel them while they are still warm for a smoother texture.
How do I mash the potatoes for the dough?
Pass the peeled potatoes through a ricer, food mill, or a hand-held cheese shredder into a mixing bowl.
When should I add the cheese and flour to the potatoes?
Wait until the potato puree has cooled completely before adding the shredded cheese, flour, salt, and pepper.
What kind of cheese is used in this gnocchi recipe?
The recipe uses 1/2 cup of shredded Gruyere cheese.
Can I substitute the Gruyere cheese?
Yes, you can substitute Gruyere with Parmesan cheese.
How much flour is required?
You will need 1 cup of all-purpose flour.
What role does the egg play in the dough?
One large beaten egg is added to the center of the mixture to help form a smooth, slightly sticky dough.
Why should I avoid over-kneading the gnocchi dough?
Over-kneading the dough may cause the gnocchi to become tough rather than fluffy.
How do I shape the gnocchi dough?
Divide the dough into six portions, shape each into a 1/2-inch diameter rope, and cut into 1-inch pieces.
How do I create the iconic gnocchi ridges?
Gently roll each piece against the back tines of a fork to make small indentations.
How do I prevent the dough from sticking to the fork?
You can add a little flour to the fork as needed to prevent sticking.
How should the gnocchi be cooked?
Drop the shaped gnocchi into a large pot of rolling boiling salted water in small batches.
How long do the gnocchi need to boil?
Cook them until they rise to the surface, then let them cook for an additional 2-3 minutes.
What is the best way to remove cooked gnocchi from the water?
Use a slotted spoon or a skimmer to remove and drain the cooked gnocchi.
What sauces go well with potato gnocchi?
Gnocchi is versatile and pairs well with rich marinara, creamy pesto, or your favorite pasta sauce.
Is this gnocchi recipe vegetarian?
Yes, this recipe is tagged as vegetarian.
What are the main seasonings used?
The recipe uses 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Is this recipe considered healthy?
Yes, it is described as a delicious and healthy comfort food option.
How many ingredients are in this recipe?
There are 6 main ingredients: potatoes, cheese, salt, pepper, flour, and egg.
What is the texture of these gnocchi?
These gnocchi are described as fluffy, delicate, and soft.
Can I make these for special occasions?
Yes, they are perfect for family dinners or special occasions and are surprisingly easy to prepare.
What is the category of this dish?
It falls under Italian cuisine, specifically pasta and potato dumplings.
Do I need to salt the boiling water?
Yes, use salted water both for boiling the whole potatoes and for cooking the shaped gnocchi.
How many portions should I divide the dough into?
The dough should be divided into six equal portions before rolling into ropes.
Should the egg be beaten before adding?
Yes, the recipe specifies using one large, beaten egg.
How thick should the dough ropes be?
The ropes should be about 1/2 inch in diameter.
When should I serve the gnocchi?
Serve them immediately after draining and topping with sauce for the best experience.