Single-Serve Potato Gnocchi

Ingredients

• 0.5 potato (Medium to large potato; boiled until fork-tender)
• 1 tbsp egg (Beaten egg)
• 0.416 cup all-purpose flour (Use 1/3 to 1/2 cup, adding gradually until the dough is soft, firm, and not sticky; includes flour for dusting the work surface)
• salt (A pinch, for the potato-boiling water)

Steps

1. 1

   Bring a small pot of water to a boil and season it with a pinch of salt. Add the potato and boil until it is completely fork-tender, about 12–15 minutes depending on its size.

2. 2

   Remove the potato from the water and let it cool enough to handle. Push the potato through a potato ricer or a fine strainer onto a lightly floured work surface, breaking it into a light, even mound.

3. 3

   Make a well in the center of the riced potato. Add the beaten egg to the well, then dust the potato and egg with some of the flour.

4. 4

   Mix the potato, egg, and flour while gradually adding more flour. Stop when the dough feels soft and firm and is no longer sticky; avoid adding more flour than necessary so the gnocchi remain tender.

5. 5

   Roll the dough into one or more strips of the desired thickness on the floured surface. Use a knife or bench scraper to cut the strips into approximately 1/2-inch cubes.

6. 6

   If desired, roll each gnocchi cube over the tines of a fork using gentle pressure to create ridges. The ridges will help sauce cling to the gnocchi.

7. 7

   Cook the shaped gnocchi immediately in gently boiling salted water until they float, if serving as finished gnocchi. Drain and serve with your preferred sauce.

Notes

The creator used a strainer instead of a potato ricer and reported that it worked well. Flour quantity is flexible: add it gradually until the dough is soft, firm, and not sticky. The source does not specify a sauce or final boiling time for the shaped gnocchi.

Nutrition per serving

• main
• single serving
• Italian
• vegetarian
• homemade
• boiled
• comfort food