This home-made potato gnocchi is delicious, though it takes a little while to prepare (about 2 hours in total). Never fear! The gnocchi can be made in advance and frozen until ready to cook and serve. Serves 6.
This recipe is vegan and easily gluten-free by using a gluten-free flour substitute. Recipe created by MOM’s employee Jaston Caston.
Home-made Potato Gnocchi
1 1/2 lbs. russet potatoes, scrubbed
1 cup (or more) all purpose flour
1 large egg yolk, beaten to blend
1 teaspoon coarse kosher salt
Large pinch of freshly grated nutmeg
1 tablespoon olive oil for topping (optional)
Optional sauce: slice grape tomatoes in half and sautée with olive oil, salt and pepper, crushed garlic and basil for 40 minutes or more. The tomatoes soften and become an easy and delicious tomato sauce.
Preheat oven to 400°F. Pierce potatoes in several places and bake until soft, about an hour. Cool slightly and halve the potatoes. Working in batches, scoop hot flesh into potato ricer or use a potato masher to work out the lumps.
Rice/mash potatoes onto rimmed baking sheet; spread out and cool to room temperature. Line large baking sheet with parchment paper. Transfer potatoes to large bowl. Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy).
Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.
Boil gnocchi in large pot of salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil or serve with tomato sauce.
DO AHEAD: Gnocchi can be made up to several days ahead. Cover and refrigerate.
Eva works at MOM’s Central Office.