Guido's Cucina

Guido's Cucina


I love to make potato gnocchi following an old family recipe.


  • 1.5 pounds of russet potatoes (not any other variety)
  • About 5 oz of high protein all-purpose flour, such as King Arthur
  • 1 large egg
  • 1 tsp grated parmesan cheese
  • 1/2 teaspoon Kosher salt

  • Istruzioni per prepararsi

    Preheat oven to 400°F.

    Bake the potatoes until fully done (about 50 - 60 minutes, depending on the size of the potatoes)

    Let potatoes cool about 10 minutes, then peel them.

    Line a large cookie sheet with parchment paper. Using a ricer, press the potatoes through it. Fine ricing of the potato is essential to make the correct consistency of dough. Spread the riced potato over the full sheet.
    Chill the riced potato until fully cold, about two hours in the refrigerator.
    Crack the egg into a bowl. Add the cheese and salt. Mix well with a whisk.
    Spread the egg mixture over the cold riced potatoes.
    Sprinkle the flour over the potato/egg mixture until it looks like "snow on the mountains."
    Wash hands well, then pull the floured potato mixture together by hand until you have a lumpy dough. Believe me, it works -- though you may think it is too dry. Use your hands to knead the dough, and in a few minutes, it should be smooth and feel dry. If the dough feels sticky, add 1 tsp more flour and knead it in. Keep the dough feeling rather dry -- like bread dough.

    Faccia Gnocchi

    Roll the dough in your hands until it is elongated and about 3/4-inch wide. Break the dough strands into pieces.
    Cut the rolled dough at 1/2-inch segments. Press a knuckle into each segment of dough and form a gnocco (more than one is plural -- gnocchi)
    Place each gnoccho onto a parchment paper-lined baking pan, separated so they do not stick to each other. Place the pan of separated gnocchi into the freezer.

    Mangi e goda

    Must be fully frozen for best results

    Bring a pot of water to full boil.

    Boil the amount of gnocchi you want for about 3 minutes, or when it looks fluffy -- whichever comes first. Do not over-boil.

    Serve with butter or marinara, and fresh grated cheese.

    Buon appetito!

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