Parmesan Potato Gnocchi is a classic Italian dish known for its soft, pillowy texture and delicate flavor. These dumplings are made primarily from potatoes and are often served with various sauces or sautéed with butter and herbs. This particular recipe adds a delicious twist by incorporating Parmesan cheese into the dough, adding a touch of richness and umami to every bite. Gnocchi may seem like an intimidating dish to prepare, but with the right ingredients and a little patience, it’s a satisfying dish that’s well worth the effort.
In this guide, you’ll learn how to make Parmesan Potato Gnocchi from scratch, as well as tips for perfecting the texture and avoiding common mistakes. We’ll also cover essential cooking tips, storage suggestions, and answer frequently asked questions to ensure you can master this dish at home.
Full Recipe:
Ingredients
- Potatoes: 700 g (preferably starchy potatoes such as Russet or Yukon Gold)
- Potato starch: 40 g
- Wheat flour: 100 g
- Egg yolk: 1 pc
- Parmesan cheese: 50 g, grated
- Salt: To taste
Instructions (Step-by-Step)
Step 1: Prepare the Potatoes
- Boil the potatoes: Begin by thoroughly washing the potatoes. Place them in a large pot of salted water and bring to a boil. Cook the potatoes with their skins on to prevent excess moisture from entering the flesh. This ensures the gnocchi dough remains light and fluffy. Boil for about 20-25 minutes or until the potatoes are tender when pierced with a fork.
- Peel and mash the potatoes: Once the potatoes are cooked, drain them and allow them to cool slightly. Peel off the skins while they are still warm. Use a potato ricer or mash them thoroughly to ensure a smooth texture, avoiding any lumps that could affect the final gnocchi.
Step 2: Combine the Dough Ingredients
- Mix the dry ingredients: In a large mixing bowl, combine the mashed potatoes with the potato starch, wheat flour, and a pinch of salt. The potato starch will help bind the dough without making it too dense, while the wheat flour provides structure.
- Add the egg yolk and Parmesan: Add the egg yolk and grated Parmesan cheese to the potato mixture. The egg yolk adds richness, and the Parmesan cheese infuses the dough with a nutty, savory flavor.
- Knead the dough: Gently knead the ingredients together until a soft dough forms. Be careful not to overwork the dough as this can result in tough gnocchi. The dough should be soft and slightly sticky but should hold together when shaped.
Step 3: Shape the Gnocchi
- Roll the dough: Lightly flour your work surface and divide the dough into smaller portions. Roll each portion into long, thin ropes about 2 cm in diameter.
- Cut into pieces: Cut each rope into small pieces, about 2-3 cm long. You can leave them as is, or gently press each piece with the back of a fork to create the signature ridges, which help the gnocchi hold sauce better.
Step 4: Cook the Gnocchi
- Boil the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. The gnocchi will sink to the bottom at first. Once they float to the top, they are ready to be removed. This typically takes about 2-3 minutes per batch.
- Drain and serve: Use a slotted spoon to transfer the cooked gnocchi to a plate. Serve immediately with your choice of sauce or simply sauté them in butter and herbs for a crisp, golden exterior.
Cooking Tips
- Choose the right potatoes: Starchy potatoes like Russet or Yukon Gold are ideal for gnocchi because they help create a fluffy, light texture.
- Avoid overworking the dough: Kneading too much can make the gnocchi tough. Gently mix the ingredients just until combined.
- Work with warm potatoes: Mashing the potatoes while they’re still warm ensures a smoother texture and easier dough formation.
- Flour your surface lightly: Too much flour can make the gnocchi heavy. Use just enough to prevent sticking.
- Test a piece first: Before cooking all the gnocchi, boil one piece to check the texture. If it falls apart, add a little more flour to the dough.
Storage
- Refrigeration: Cooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by sautéing in butter or gently reheating in a sauce.
- Freezing: To freeze uncooked gnocchi, lay them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag. They can be frozen for up to 2 months. Cook them straight from the freezer; no need to thaw.
Nutritional Facts (Per Serving)
- Calories: 220
- Protein: 6 g
- Carbohydrates: 39 g
- Fat: 5 g
- Fiber: 3 g
- Sodium: 150 mg
- Calcium: 70 mg
Frequently Asked Questions
- Why is my gnocchi dough sticky?
- It’s common for the dough to feel slightly sticky, but it should still hold together. If it’s too sticky, add a little more flour, but be careful not to add too much, or the gnocchi will become dense.
- Can I use sweet potatoes instead of regular potatoes?
- Yes, you can substitute sweet potatoes for regular potatoes. The texture may be slightly different, and you may need to adjust the flour amount accordingly to balance the moisture content.
- How can I make my gnocchi crispier?
- After boiling, sauté the gnocchi in a hot pan with butter or olive oil until they turn golden brown for a crispy texture.
- What sauces go well with gnocchi?
- Gnocchi pairs well with a variety of sauces. A simple butter and sage sauce, marinara, or even a creamy Alfredo works wonderfully with this dish. The Parmesan in the dough also complements pesto-based sauces.
Conclusion
Parmesan Potato Gnocchi is a comforting, versatile dish that can be customized with different sauces and flavors. While the process might seem intricate, following these steps will help you create perfectly light and fluffy gnocchi at home. The added richness of Parmesan cheese elevates the dish, making it even more satisfying. With a little practice, you’ll be able to create gnocchi that rivals your favorite Italian restaurant. Serve it for a cozy family meal or impress your guests with a homemade Italian classic.
Enjoy your meal!