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Potato Gnocchi
You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.
CategoryLunch
Total Time30 min
DifficultyIntermediate
Yields8 servings
CuisineItalian
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- 3 pounds medium russet potatoes, scrubbed (about 6 or 7)
- ¾ cup all-purpose flour, plus more for surface
- 1 tablespoon kosher salt, plus more
- Tomato sauce (click for recipe), grated Parmesan, and shredded roast pork shoulder (click for recipe) (for serving)
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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Preheat oven to 350°. Prick potatoes all over with a fork, then bake directly on oven rack until very tender, about 1 hour. When cool enough to handle, scrape potato flesh into a medium bowl; discard skins.
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Pass through a food mill or ricer onto a paper towel–lined baking sheet (to absorb excess moisture). Let cool completely.
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Transfer potatoes to a large bowl, sprinkle with ¾ cup flour and 1 Tbsp. salt, and knead until a sticky dough forms. Lightly flour your hands and work surface. Divide dough into 6 portions. Roll each into a long, compact rope about ½” thick. Cut into 1” pieces.
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Working in 4 batches, cook gnocchi in a large pot of boiling salted water until they float, about 3 minutes. Using a slotted spoon, transfer to a pan of tomato sauce as you go. Sprinkle with Parmesan and serve with pork shoulder.