Very few dishes can claim to be as comforting and versatile as gnocchi. This Parmesan gnocchi recipe is your ticket to creating light, fluffy dumplings that are bursting with flavor. Perfect for a cozy dinner or impressing guests, these little pillows of joy are easier to make than you might think.
Why This Recipe Works
- The combination of russet potatoes and Parmesan cheese creates a rich, flavorful base that’s irresistibly delicious.
- Using a ricer for the potatoes ensures a smooth, lump-free dough, which is key to achieving that perfect gnocchi texture.
- This recipe includes a foolproof method for shaping gnocchi, making it accessible even for beginners.
- The addition of nutmeg adds a subtle warmth that complements the Parmesan beautifully.
- Boiling the gnocchi until they float ensures they’re cooked perfectly every time.
Ingredients
- 2 large russet potatoes (about 2 pounds), baked and peeled
- 1 cup freshly grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour, plus more for dusting
Equipment Needed
- Potato ricer
- Large mixing bowl
- Wooden spoon
- Clean work surface
- Sharp knife
- Large pot
- Slotted spoon
Instructions
Step 1: Prepare the Potato Base
Start by pressing the baked and peeled potatoes through a ricer into a large mixing bowl. This step is crucial for avoiding lumps in your gnocchi. Add the grated Parmesan, egg, salt, pepper, and nutmeg to the bowl. Mix everything together until well combined. The mixture should be sticky but manageable.
Step 2: Incorporate the Flour
Gradually add the flour to the potato mixture, stirring with a wooden spoon until a dough begins to form. Be careful not to overmix, as this can make the gnocchi tough. Once the dough comes together, turn it out onto a lightly floured surface.
Step 3: Shape the Dough
Divide the dough into four equal parts. Roll each part into a long rope, about 3/4 inch in diameter. Using a sharp knife, cut each rope into 1-inch pieces. For that classic gnocchi look, gently press each piece against the back of a fork to create ridges.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a boil. Working in batches, add the gnocchi to the boiling water. They’re done when they float to the surface, which should take about 2-3 minutes. Use a slotted spoon to remove them from the water and transfer to a serving dish.
Step 5: Serve Immediately
These Parmesan gnocchi are best served hot, tossed with your favorite sauce or a drizzle of olive oil and a sprinkle of extra Parmesan. Enjoy the fruits of your labor!
Tips and Tricks
For the lightest gnocchi, make sure your potatoes are baked, not boiled, as they absorb less water. When shaping the gnocchi, keep your hands and work surface lightly floured to prevent sticking, but don’t overdo it or the gnocchi can become tough. If you’re not cooking the gnocchi immediately, they can be frozen on a baking sheet and then transferred to a freezer bag for up to 2 months. Cook from frozen, adding an extra minute to the cooking time.
Recipe Variations
- Swap out the Parmesan for another hard cheese like Pecorino Romano for a sharper flavor.
- Add finely chopped herbs like rosemary or thyme to the dough for an aromatic twist.
- For a richer gnocchi, substitute half of the potatoes with ricotta cheese.
- Incorporate spinach or beet puree into the dough for colorful, veggie-packed gnocchi.
- Serve with a brown butter and sage sauce for a classic, indulgent pairing.
Frequently Asked Questions
Can I make gnocchi without a ricer?
Yes, if you don’t have a ricer, you can mash the potatoes with a fork or pass them through a sieve. The key is to ensure they’re as smooth as possible to avoid lumps in your gnocchi.
How do I know when the gnocchi are done?
The gnocchi are done when they float to the surface of the boiling water. This usually takes about 2-3 minutes. Don’t leave them in too long, or they can become mushy.
Can I prepare the dough in advance?
Yes, you can prepare the dough up to a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before shaping and cooking.
Summary
This Parmesan gnocchi recipe is a foolproof way to create delicious, fluffy dumplings that are perfect for any occasion. With a few simple ingredients and some patience, you can bring a taste of Italy to your table.