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Homemade Gnocchi

Light, pillowy homemade gnocchi with a hint of tarragon and parmesan.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 cups potatoes peeled and diced
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1/2 cup tarragon finely chopped
  • 2 tbsp olive oil
  • 1/2 cup parmesan shredded
  • 1 1/3 cups plain flour
  • 1 egg yolk
  • 1 pinch parmesan adjust to taste

Instructions

  • Place the peeled and diced potatoes in a large pot of lightly salted boiling water and cook until fork-tender, about 15–20 minutes; drain well.
  • Return the drained potatoes to a large bowl and mash until smooth using a potato masher or ricer.
  • Stir in 1 tsp salt, cayenne pepper, chopped tarragon, and 2 tbsp olive oil until evenly distributed.
  • Add 1/2 cup shredded parmesan, 1 1/3 cups plain flour, and the egg yolk; mix with your hands until a soft, smooth dough forms, taking care not to overwork it.
  • Lightly flour your work surface and divide the dough into three portions. Roll each into a log about 1 inch (2.5 cm) thick, then cut into 1-inch pieces.
  • Bring a pot of lightly salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 1 minute; remove with a slotted spoon and briefly transfer to an ice bath to stop cooking, then drain.
  • Heat a frying pan over medium-high heat with the remaining olive oil. Add the drained gnocchi and sauté for 5–6 minutes, stirring gently, until golden and crisp. Season with salt and pepper to taste.
  • Grate additional parmesan over the gnocchi and serve warm.

Equipment

  • Large Pot
  • Mixing Bowl
  • Potato masher or ricer
  • work surface
  • Knife
  • Frying pan
  • Slotted Spoon

Notes

  • Use starchy potatoes like russets or Yukon Golds for fluffier gnocchi.
  • Do not overmix the dough or it will become gummy.
  • Test a small batch by boiling 2–3 pieces; add more flour if they fall apart.
  • Pan-frying is optional but gives a crispy golden crust.
  • Serve with your favorite sauce such as sage brown butter, marinara, or chimichurri.
  • For extra flavor, sauté with butter, garlic, and parsley for 1–2 minutes.