This 20 Min Gnocchi DESTROYS Store Bought

Ingredients

• 3 large Russet Potatoes (high‑starch, low‑moisture; bake whole with skin on)
• 2 pieces Large Egg Yolks (about 45 g total, room temperature)
• 8 g Salt (fine sea salt)
• 175 g All-Purpose Flour (sifted; use the minimum amount needed to bring dough together)
• 300 g Heavy Cream (full‑fat, for a rich sauce)
• 65 g Gorgonzola Cheese (crumbled; blue‑veined, adds sweet‑tangy flavor)
• 20 g Parmesan Cheese (freshly grated)
• 2 g Black Pepper (freshly cracked)
• 1 tbsp Olive Oil (for coating cooked gnocchi)

Instructions

1. Bake potatoes

   Preheat the oven to 425°F (220°C). Place the three whole russet potatoes on a baking sheet and bake for 60‑75 minutes, until a fork or cake tester slides in with no resistance.

   Time: PT1H15M

   Temperature: 425°F

2. Check tenderness

   Remove the potatoes and test with a fork; the interior should be completely soft. If not, bake a few minutes longer.

   Time: PT5M

3. Cut and steam

   Let the potatoes cool just enough to handle, then cut each in half and then into quarters. Place the quarters in a steamer basket over simmering water for about 2 minutes to release excess surface moisture.

   Time: PT5M

   Temperature: 212°F

4. Rice potatoes

   Using a potato ricer, press the hot potato quarters (flesh side down) into a large bowl. The skin will stay behind in the ricer.

   Time: PT5M

5. Combine yolks, salt and flour

   Add the two egg yolks, 8 g salt, and 175 g sifted all‑purpose flour to the mashed potatoes. Using the dough scraper, cut the flour into the mash until a pebbly mixture forms.

   Time: PT5M

6. Knead dough lightly

   Gather the mixture with your hands and gently squeeze until it forms a homogeneous mass. Perform 4‑5 additional short kneads to eliminate remaining shaggy bits.

   Time: PT5M

7. Rest dough

   Cover the bowl with a lid or plastic wrap and let the dough hydrate for 5 minutes.

   Time: PT5M

8. Prepare boiling water

   Fill a large pot with water, add a generous pinch of salt, and bring to a rapid boil. Keep it hot while you shape the gnocchi.

   Time: PT5M

   Temperature: 212°F

9. Roll and cut dough

   Dust the rested dough with flour, divide into four equal portions. On a lightly floured surface, roll each portion into a 24‑inch long, 1‑inch thick rope. Cut the rope into 6‑7 g pieces (about 1‑inch squares).

   Time: PT15M

10. Shape gnocchi ridges

    Using a gnocchi board (or the back of a fork), roll each piece over the ridges to create the classic grooves. If you don’t have a board, press each piece with the tines of a fork.

    Time: PT10M

11. Boil gnocchi

    Working in batches, drop the shaped gnocchi into the boiling water. When they rise to the surface (about 60 seconds), continue cooking for another 30‑45 seconds (total ~90 seconds). Remove with a slotted spoon and place on a sheet tray, drizzle with olive oil.

    Time: PT5M

    Temperature: 212°F

12. Make Gorgonzola cheese sauce

    In a non‑stick skillet over medium heat, add 300 g heavy cream and bring to a gentle simmer. Reduce slightly, then whisk in 65 g crumbled Gorgonzola, 20 g grated Parmesan, 2 g salt and 2 g black pepper. Stir on low heat until smooth and creamy.

    Time: PT10M

    Temperature: medium

13. Combine gnocchi and sauce

    Add the cooked gnocchi to the skillet, toss gently to coat evenly. If the sauce looks too thick, splash in a little hot water until a loose, saucy consistency is achieved.

    Time: PT5M

    Temperature: medium

14. Plate and garnish

    Transfer the sauced gnocchi to a shallow pasta bowl, shave additional Parmesan over the top with a microplane and finish with fresh cracked black pepper.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

14 g

Carbohydrates

55 g

Fat

28 g

Fiber

4 g