Baked Potato Gnocchi

Elevate your pasta night with this irresistibly light and pillowy Baked Potato Gnocchi, a comforting classic that's easier to make than you think! This homemade recipe starts with russet potatoes baked to perfection, giving the gnocchi an ultra-fluffy texture, while a simple combination of all-purpose flour, egg, and a touch of salt brings it all together. Master the art of shaping these tender morsels by rolling them into ridged nuggets that soak up sauces beautifully. Whether you toss the gnocchi in browned butter or load it up with your favorite toppings, this dish is a true celebration of handmade Italian cuisine. Perfectly crafted for meal prep or dinner parties, this recipe is a must-try for any potato and pasta lover!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 1.5 cups All-purpose flour
• 1 large Egg
• 1 teaspoon Salt
• 2 tablespoons Unsalted butter (optional, for serving)
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the russet potatoes thoroughly and prick them all over with a fork to allow steam to escape during baking.

Step 3

Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife.

Step 4

Once baked, let the potatoes cool just enough to handle, then cut them in half and scoop out the flesh. Discard the skins.

Step 5

Pass the potato flesh through a ricer or mash it finely to ensure there are no lumps. Spread it out on a clean surface to release residual steam and cool to room temperature.

Step 6

Sprinkle the flour and salt over the cooled potatoes. Create a well in the center and crack the egg into the well.

Step 7

Using a fork, gently mix the egg, then gradually incorporate the potato and flour to form a dough. Avoid overworking the dough to keep the gnocchi tender.

Step 8

Once the dough comes together, divide it into four sections. Roll each section into a long rope about 3/4-inch thick. Cut the rope into 1-inch pieces to form the gnocchi.

Step 9

Optional: Roll each piece over the tines of a fork or a gnocchi board to create ridges, which help sauce cling to the gnocchi.

Step 10

Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. They will sink initially and float to the top when cooked, which takes about 2-3 minutes.

Step 11

Use a slotted spoon to transfer the cooked gnocchi to a serving dish.

Step 12

If desired, melt the butter in a skillet over medium heat, then toss the gnocchi gently in the butter. Serve hot, garnished with chopped fresh parsley if preferred.

Nutrition Facts

Serving size	843.2 grams (843.2g)

Amount per serving	% Daily Value*
Calories	1337

Total Fat 9.50g	12%
Saturated Fat 2.30g	12%
Polyunsaturated Fat 2.00g
Cholesterol 220mg	73%
Sodium 2556mg	111%
Total Carbohydrate 269.70g	98%
Dietary Fiber 15.30g	55%
Total Sugars 7.40g
Protein 42.60g	85%

Vitamin D 54IU	269%
Calcium 143mg	11%
Iron 16mg	91%
Potassium 3629mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.4%

Protein: 12.8%

Carbs: 80.8%