Growing Chefs! Ontario Potato Gnocchi

Potato Gnocchi

Gnocchi is an amazingly tasty dish that uses potatoes to make a cross between dumplings and pasta. Try it with your favourite type of pasta sauce!
Serves 4 to 6
1 kilogram baking potatoes2 egg yolks1/2 cup flour Salt
Baking sheet with parchment paperKnife or safe chopperPotato ricer, food mill or potato masherMeasuring cupsBench scraperMedium frying panWhiskForkLarge potBowls of various sizesDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat an oven to 350°F.

Separate the eggs, reserve the egg whites for another use. Whisk the yolks.

Measure out the flour.

Get Cooking!

Place the potatoes directly on the rack in the middle of the oven and bake for about 1 ½ hours, until a knife passes easily through the potato. Remove from the oven and cut the potatoes in half lengthwise, and allow them to cool enough that they can be handled.

Peel the skins off the potatoes. Press the potatoes through a potato ricer or food mill, or mash very thoroughly with a potato masher.

Spread the potatoes onto a clean work surface in an even layer and allow to cool to room temperature.

Drizzle the egg yolks over the potatoes, and sprinkle ½ cup of flour overtop and season with a pinch of salt.

Using a bench scraper, fold the edges of the potato mixture halfway to the middle, then fold over again. Spread the mixture out again and add some of the remaining flour. Repeat this process until all the flour has been incorporated. Do not knead the dough!

Divide the dough into 4 equal pieces. Lightly flour the work surface, and with open hands roll the pieces of dough back and forth to form a rope-like shape. The rope should be about 2 centimetres in diameter.

Place parchment paper on the baking sheet and lightly dust with flour. Using the bench scraper, cut the dough rope into 2 centimetre pieces, then roll each piece along the prongs of a fork to create ridges along the gnocchi. Place finished pieces on the baking sheet, and continue until all the dough has been used.

Bring a large pot of water to a gentle boil and season well with salt. Add half the gnocchi and allow to cook until they float to the surface. Once they are floating carefully remove them from the water using a slotted spoon.

Heat your favourite pasta sauce in a medium saucepan and toss the cooked gnocchi to coat!