Ingredients
Base recipe = 6 servings.
- 1000 g Yukon Gold potatoes
- 500 g all-purpose flour
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
Chef’s tip: For lighter gnocchi, start by incorporating about 60–70% of the flour, then add more only as needed until the dough holds together without sticking.
Preparation
- Wrap potatoes in foil and bake in a preheated oven at 350°F / 175°C for ~35 minutes, just until tender. Do not overcook.
- Cool completely, then rice onto a lightly floured surface. Season with salt, pepper, and nutmeg.
- Gradually add flour and gently knead until a soft, cohesive dough forms. Rest 30 minutes.
- Divide, roll into ropes, and cut into 2-inch (5 cm) pieces. Ridge on a fork or gnocchi board.
- Boil in well-salted water; when they float, remove. Shock briefly in ice water, drain well, and toss with a little olive oil. Chill up to 2 days. To serve, reboil briefly and finish with your sauce.
| Calories | ~445 kcal |
| Protein | ~8.7 g |
| Fat | ~0.9 g |
| Carbohydrates | ~97 g |
| Sodium | ~2767 mg |
