Making homemade gnocchi, essentially potato and flour, might seem simple, but achieving that ethereal, cloud-like texture requires a delicate touch. While the ingredient list is short, the process demands attention to detail. Two key principles from Marc Vetri’s “Mastering Pasta” are crucial: minimize moisture and limit flour.
Baking, rather than boiling, the potatoes helps control moisture. Ricing them while still hot allows steam to escape, further contributing to a lighter finished product. The drier the potato, the lighter the gnocchi.
Using just enough flour to bind the potatoes, without overworking the dough, prevents gluten development. Overworking leads to stiff, rather than pillowy, gnocchi. Gentle handling is key throughout the process.
Begin with about 1000 grams of russet potatoes (approximately six medium-sized). Prick them with a fork and bake on a wire rack over a baking sheet at 450°F (232°C) for 45-60 minutes, or until fork-tender.
Baking potatoes for gnocchi
Once baked, halve the potatoes and scoop out the flesh. Rice the potatoes onto a work surface in a thin layer. This allows excess steam to escape, crucial for achieving that desired lightness.
Ricing potatoes for gnocchi
Let the riced potatoes cool slightly, then season with salt. For a more complex flavor, incorporate freshly cracked black pepper, grated nutmeg, fresh thyme leaves, and grated Parmesan cheese.
Seasoning riced potatoes for gnocchi
Gently dust all-purpose flour over the seasoned potatoes using a fine-mesh sieve. This facilitates even distribution and minimizes the risk of overworking. While 00 flour is often recommended, all-purpose flour works well.
Carefully combine the flour and potatoes with a bench scraper until a uniform dough forms. Avoid overmixing, as this will develop gluten and result in tough gnocchi.
Mixing gnocchi dough with a bench scraper
Shape the dough into a rough log, then cut off a large disc and roll it into a long snake. Repeat this process with the remaining dough. Cut the snakes into ½-inch to ¾-inch pieces.
Shaping gnocchi dough into logs and snakes
Shape the gnocchi. You can leave them as is, press them with a fork, or roll them into small balls. The latter offers a pleasing aesthetic and is the easiest method.
Cutting and shaping gnocchi
Fresh gnocchi are best cooked the same day, but can be refrigerated for up to eight hours. Alternatively, freeze them on a baking sheet before storing in a freezer bag for later use.
To cook, boil salted water and prepare an ice bath. Add the gnocchi to the boiling water and cook until they float to the surface. Test by gently squeezing a gnocchi; it should slightly bounce back.
Cooking gnocchi in boiling water
Transfer the cooked gnocchi to the ice bath for 30 seconds to stop the cooking process, then dry on paper towels. Skipping the ice bath is fine if serving immediately.
For a browned butter sage sauce, melt butter in a skillet over medium heat. Add sage leaves and garlic cloves, cooking until the butter browns slightly. Add the cooked gnocchi and toss until crispy.
Brown butter sage sauce with gnocchi
Finish with grated cheese and a quick broil for extra crispiness. The result is light, fluffy gnocchi with a rich and flavorful sauce, a truly satisfying dish.
