Hard Appetizer

Chef John's Potato Gnocchi

Name: Chef John's Potato Gnocchi
Prep time: 22 min
Cook time: 95 min
Total time: 117 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 large russet potato; pinch of salt; 1 egg , beaten; 0.5 cups all-purpose flour , plus more as needed; 1 cup marinara sauce , heated, or more as needed, divided

Total Time

1h 57m

22m prep · 95m cook

Servings

4 people

Rating

—

Difficulty

Hard

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When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi — the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go. Makes two main courses or four appetizer servings.

Ingredients

1 large russet potato
pinch of salt
1 egg , beaten
0.5 cups all-purpose flour , plus more as needed
1 cup marinara sauce , heated, or more as needed, divided

Instructions

1

Place potato in the microwave and cook on high until cooked through, about 7 minutes, depending on the size of the potato.
2

Split potato and remove flesh. Push flesh through a strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes.
3

Add beaten egg to potato and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue to stir gently with the fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form a ball, about 10 seconds.
4

Shape dough on a floured surface into a fat log. Cut log into four pieces. Gently roll each piece using your fingertips to form a "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2-inch thick.
5

Cut each rope into 1/2-inch pieces, then roll each piece quickly down the back of a fork's tines to form ridges.
6

Heat marinara sauce in a skillet while you cook the gnocchi.
7

Bring a large pot of salted water to a boil. Reduce to a simmer and add gnocchi. As soon as they float to the surface (about 30 seconds or so), cook for an additional 14 seconds. Transfer with a slotted spoon to the pan with the sauce. Stir until coated.
8

Serve topped with grated cheese.