Risotto and Pasta
Authentic Hand-Rolled Potato Gnocchi Recipe
These hand-rolled potato gnocchi represent the pinnacle of Italian pasta craft: cloud-like dumplings with a delicate, melt-in-the-mouth texture. By utilizing a dry-bake method on a salt bed, we eliminate excess moisture to ensure the lightest possible crumb without the density found in commercial varieties.
- Prep
- 20 min
- Cook
- 60 min
- Serves
- 4
- Level
- Intermediate
- Per serving
- 320 kcal
Method
Preheat the oven to 200°C (400°F). Spread rock salt on a baking sheet and place the whole, unpeeled potatoes on top. Roast for 45-60 minutes until a paring knife inserts with zero resistance. (Simplification: You can boil the potatoes in their skins, but you will lose the dry, fluffy texture that prevents the gnocchi from becoming gummy).
While the potatoes are still hot, peel them using a clean kitchen towel to protect your hands. Immediately pass the potato flesh through a ricer or food mill onto a clean work surface. Spread the 'rices' out to allow steam to evaporate for 3 minutes.
Sift 200g of the flour over the potato mound. Make a well and add the egg yolk, fine sea salt, and nutmeg.
Using a bench scraper, use a 'cutting' motion to incorporate the ingredients. Gently fold the mass until a soft, uniform dough (impasto) forms. Do not knead or overwork, as this develops gluten and results in a rubbery texture.
Lightly dust the surface with the remaining flour. Divide the dough into four equal pieces and roll each into a rope approximately 2cm in diameter.
Cut the ropes into 2cm segments. If using a rigagnocchi (gnocchi board), roll each piece with light thumb pressure to create ridges; otherwise, use the back of a fork. This creates the 'cavity' needed to hold sauce.
Bring a large pot of water to a rolling boil and season heavily with salt. Drop the gnocchi in batches.
Once the gnocchi float to the surface, allow them to cook for precisely 30 seconds more before removing with a slotted spoon. Immediately transfer to a warm sauce or an ice bath if prepping for later use.
Notes
Temperature is critical: rice the potatoes while hot to ensure a smooth texture, but let the steam escape before adding flour so you don't 'cook' the flour prematurely.
The '00' flour is preferred for its fine grind, but all-purpose flour can be substituted; just be even more careful not to overwork the dough.
Always perform a 'test' gnocchi: boil a single piece to check if it holds its shape. If it falls apart, gently fold in a tablespoon more flour.
The rock salt bed for roasting is not for seasoning, but for drawing out maximum moisture from the potato skins.
