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Ethereal, Cloud-Like Potato Gnocchi – vegetarian recipe
Stav Kogan

Ethereal, Cloud-Like Potato Gnocchi

A simple, meditative recipe to create the lightest, fluffiest, authentic potato gnocchi that melt in your mouth. This recipe demystifies the process and gives you the confidence to create perfect gnocchi every time.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 serving
Calories: 220
Ingredients Method Nutrition

Ingredients
  

  • 1 pound (450 g / 15.9 oz) baking potatoes, such as Russet or Idaho
  • 1 cup (120 g / 4.2 oz) all-purpose flour, plus more as needed for dusting
  • Salt and freshly ground black pepper to taste
  • For the Variations
  • 10 ounces (280 g / 9.9 oz) Spinach Gnocchi fresh spinach (or 5 ounces / 140g / 4.9 oz frozen, thawed) and a pinch of nutmeg.
  • 1 pound (450 g / 15.9 oz) Eggplant Gnocchi eggplant, roasted until soft.
  • for Perfect Gnocchi
  • Use starchy, dry potatoes like Russets or Idaho. Waxy potatoes have too much moisture and will require more flour, leading to denser gnocchi.
  • A potato ricer is your best friend. It creates a fine, airy texture that a masher can't replicate, ensuring there are no lumps in your dough.
  • Always test one gnoccho before you shape the entire batch. This quick check ensures your dough has the right consistency and won't fall apart in the water.

Method
 

  1. Place the whole, unpeeled potatoes in a large pot and cover with cold, salted water.
  2. Bring to a simmer and cook until a knife easily pierces the center, about 45 minutes.
  3. Drain the potatoes immediately.
  4. While the potatoes are still hot, use a towel to hold them and carefully peel away the skin with a small knife. Pass the hot potatoes through a potato ricer or mash them thoroughly in a large bowl until completely smooth.
  5. Season with salt and pepper.
  6. Let the riced potatoes cool for just a few minutes until they are no longer steaming.
  7. Sprinkle about 1/2 cup (480 ml) of the flour over the potatoes and gently mix with your hands or a fork until just combined. Gradually add more flour until the mixture forms a soft, slightly sticky, but manageable dough. Be careful not to overwork it.
  8. Lightly flour your work surface and gently knead the dough for about a minute until it comes together. To test it, pinch off a small piece and drop it into a pot of boiling water. If it holds its shape, the dough is ready. If it disintegrates, knead in a tablespoon more flour and test again.
  9. Divide the dough into 4 pieces.
  10. Roll each piece into a long rope about 1/2-inch thick. Use a bench scraper or knife to cut the rope into 1-inch pieces. For the classic ridges (which help hold sauce!) , gently roll each piece over the tines of a fork.
  11. Place the finished gnocchi on a lightly floured baking sheet, making sure they don't touch.
  12. Bring a large pot of salted water to a rolling boil.
  13. Working in batches, gently drop the gnocchi into the water.
  14. Once they float to the surface, cook for another 60-90 seconds.
  15. Remove them with a slotted spoon and immediately toss with your favorite sauce or pan-fry in butter until golden.
  16. Variations
  17. Spinach Gnocchi: Steam fresh spinach until wilted.
  18. Drain and squeeze out as much water as physically possible—this is key! Finely chop the spinach and add it to the riced potatoes along with a pinch of nutmeg before you add the flour.
  19. Eggplant Gnocchi: Roast the eggplant whole at 400°F / 200°C until collapsed and very tender. Scoop out the flesh, discard the skin, and mash it well.
  20. Let it drain in a fine-mesh sieve to remove excess moisture.
  21. Add the mashed eggplant to the riced potatoes before incorporating the flour.
  22. Work the dough as little as possible. The goal is to just bring the together. Over-kneading develops gluten and is the number one cause of tough, chewy gnocchi.

Nutrition

Calories: 220kcalCarbohydrates: 48gProtein: 6gFat: 1g

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