Fresh Gnocchi
Soft, pillowy homemade potato gnocchi made with baked russet potatoes, egg yolk, and Caputo “00” Pasta Fresca Flour. This classic Italian recipe pairs perfectly with all your favorite sauces.
- Yield: 3-4 servings
- Prep Time: 1 hr 15 min
Ingredients
Instructions
- Preheat the oven to 450°F.
- Clean and thoroughly dry the potatoes. Using a fork, pierce holes all around each potato to allow steam and moisture to escape while baking.
- Bake for 45 minutes to 1 hour, or until the potatoes are fork-tender.
- Remove from the oven, cut the potatoes in half, and allow them to cool completely. This step helps release excess moisture from the potatoes.
- Once cooled, remove the skins and pass the potato flesh through a potato ricer into a bowl.
- Lightly whisk the egg yolk, then evenly distribute it over the riced potatoes. Gently mix by hand until just combined.
- Sift the Caputo "00" Pasta Fresca Flour over the mixture and gently work it in until a smooth dough forms. Do not overmix, as this can result in dense, chewy gnocchi.
- Dust your work surface with Caputo Semolina Flour. Divide the dough in half and gently roll each portion into a rope about 1/2 inch thick, handling the dough as lightly as possible.
- Using a sharp knife or bench scraper, cut the ropes into 1-inch pieces. Place the gnocchi on a parchment-lined sheet pan dusted with Caputo Semolina Flour.
- To cook, drop the gnocchi into a pot of boiling water and cook for 1-2 minutes. Once they float to the surface, they are ready to be removed.
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Toss with your favorite sauce, serve immediately, and enjoy!
Notes:
- For fancier-looking gnocchi, take each portion and gently roll it down the back of a fork to create beautiful ridges on your gnocchi.
- For the softest, most delicious gnocchi, add only as much flour as needed for the dough to just come together. The exact flour amount may vary depending on the moisture content of the potatoes.
Products Used In The Recipe
About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.