Recipes and Cooking Potato Gnocchi 4.2 (9) Add your rating & review For an Italian dinner adventure, learn how to make gnocchi. You probably have every ingredient you need in your kitchen already! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 15, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hr 5 mins Cook Time: 2 mins Bake Time: 45 mins Total Time: 1 hr 50 mins Servings: 6 Yield: 90 gnocchi Jump to Nutrition Facts These tiny, pillowy dumplings are essentially a mash-up of two favorite carbs—potatoes and pasta. Learn our Test Kitchen's pro tips on how to make gnocchi at home. Tater Talk Starchy, mealy-textured potatoes give gnocchi a lite and tender bite. Avoid using waxier potatoes, such as Yukon golds, which tend to give gnocchi a gummier mouthfeel. Ingredients 1 ½ pounds russet potatoes (4 medium) 2 egg yolks ½ teaspoon salt ⅛ teaspoon ground black pepper or ground white pepper ¾ - 1 cup all-purpose flour ¼ cup butter 2 tablespoon snipped fresh parsley ½ cup finely shredded Parmesan cheese (2 ounces) Lemon wedges Directions Preheat oven to 425°F. Prick potatoes with a fork. Bake for 45 to 60 minutes or until tender and fork inserts easily. Holding each hot potato with an oven mitt or towel, peel quickly. Andy Lyons Press the peeled hot potatoes through a ricer, food mill, or medium-mesh sieve into a large bowl. Set aside. Test Kitchen Tip A potato ricer is the easiest method to achieve a smooth, consistent texture. If you don't have a potato ricer, use a box grater to finely shred the potatoes. To protect your hand, use a kitchen towel to hold the hot potato as you shred. In a small bowl whisk together egg yolks, salt, and pepper. Make a well in the center of the potatoes; add egg mixture to the well. Stir to combine. Add 3/4 cup of the flour, stirring just until combined. Turn out onto a lightly floured surface. Knead in just enough of the remaining flour (may not need any) to make a smooth, fairly soft dough that is still slightly sticky. Do not over-knead or add too much flour or the gnocchi will be heavy. Andy Lyons Divide dough into four portions. Roll each portion into a long, thin log, 3/4- to 1-inch thick. Cut logs into 1/2-inch pieces. Roll each piece into a little ball. Add more flour to the work surface as needed. Andy Lyons Roll balls over a lightly floured gnocchi paddle, the tines of a fork, or the side of a grater to create ovals with a pattern on one side. Place dough ovals on a clean kitchen towel or baking pan lightly dusted with flour. Set aside until ready to cook. Place butter in a large skillet. Heat over medium-low heat for 15 to 17 minutes or until butter turns light brown (watch closely so it doesn't burn); set aside. In a large pot or Dutch oven, bring a large amount of lightly salted water to boiling; reduce heat to a slow simmer. Add half of the gnocchi, stirring to prevent them from sticking together. Cook about 2 minutes or until gnocchi rise to the top. Using a slotted spoon, transfer gnocchi to a tray or shallow baking pan. Repeat with the remaining gnocchi. Return browned butter to medium heat. Stir all of the gnocchi and parsley into browned butter and toss gently until well coated. Cook and stir gently for 1 to 2 minutes or until heated through. Transfer to a serving dish. Sprinkle with Parmesan cheese. Serve with lemon wedges for squeezing. Parsley-Parmesan Gnocchi: Prepare as directed, except add 1 tablespoon finely snipped fresh flat-leaf Italian parsley and 1 tablespoon grated Parmesan cheese to the egg yolk mixture.Nutrition analysis: same as above except 185 calories, 62 mg cholesterol, 1 g sat. fat, 3% Vitamin A, 26% Vitamin C, 216 mg sodium, 3% calcium Rate it Print Nutrition Facts (per serving) 249 Calories 12g Fat 28g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 249 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 35% Cholesterol 89mg 30% Sodium 341mg 15% Total Carbohydrate 28g 10% Protein 8g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.