Go Back
A plate of freshly prepared gnocchi with sauce and herbs

Quick way to grow plump Gnocchi

This recipe provides a quick and easy method for growing plump gnocchi, perfect for a satisfying meal. It focuses on simplicity and achieving a delightful texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb potatoes Yukon Gold or Russet
  • 1 cup all-purpose flour plus more for dusting
  • 1 egg large
  • 1 tsp salt
For Serving
  • 2 tbsp butter
  • 6 sage leaves fresh
  • 1/4 cup Parmesan cheese grated

Equipment

  • large pot
  • potato masher
  • large pan
  • slotted spoon

Method
 

Prepare the Gnocchi Dough
  1. Boil the potatoes in their skins until tender, then peel and mash them thoroughly while still hot.
  2. Combine the mashed potatoes with flour, egg, and salt, mixing until a soft, cohesive dough forms.
  3. Divide the dough into portions and roll each into a long rope, then cut into 1-inch pieces and gently indent each piece with a fork.
Cook and Serve
  1. Bring a large pot of salted water to a gentle boil, then add the gnocchi in batches and cook until they float to the surface.
  2. While gnocchi cooks, melt butter in a pan with sage leaves until fragrant and slightly browned.
  3. Drain the cooked gnocchi, toss with the sage butter, and serve immediately with grated Parmesan cheese.

Notes

For best results, use starchy potatoes like Russet or Yukon Gold. Avoid overworking the dough to keep gnocchi tender.