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Delicious Argentine Gnocchi

A comforting dish of tender, pillowy dumplings, lightly dusted with Parmesan and topped with melted butter, perfect for family gatherings.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentinian, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Gnocchi
  • 2 pounds potatoes Use starchy potatoes like Russet or Idaho.
  • 1 cup all-purpose flour (plus more for dusting) Add more flour if the dough is sticky.
  • 1 large egg
  • to taste Salt
  • to taste Pepper Use a pinch of pepper for flavor.
For Serving
  • Butter for serving Melted butter helps give flavor and richness.
  • Parmesan cheese for serving Freshly grated for the best flavor.

Method
 

Preparation
  1. Begin by boiling the potatoes in a large pot of salted water until they are tender, approximately 20-30 minutes.
  2. Drain and allow the potatoes to cool slightly before peeling.
Making the Dough
  1. Pass the peeled potatoes through a potato ricer or mash them in a bowl until completely smooth.
  2. Add in the flour, egg, salt, and a pinch of pepper, and mix until a soft dough forms.
Kneading and Shaping
  1. On a lightly floured surface, gently knead the dough for about 1-2 minutes until it's smooth and cohesive.
  2. Divide the dough into sections. Roll each section into a long snake about ½ inch thick, then cut into 1-inch pieces.
  3. Use a fork to create ridges on each piece to help the sauce cling.
Cooking
  1. Bring a large pot of salted water to a gentle boil.
  2. Add the gnocchi in batches and cook for about 2-3 minutes or until they float to the surface.
  3. Remove them with a slotted spoon and set aside.
Serving
  1. In a skillet, melt some butter and toss the cooked gnocchi until they're lightly golden and heated through.
  2. Serve topped with freshly grated Parmesan cheese.

Notes

For the best texture, use starchy potatoes. You can prepare gnocchi in advance and freeze them for later use. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.