Homemade Potato Gnocchi

Ingredients

• Potato1 medium (180 g)
• Flour1/3 cup (40 g)
• Egg Yolk1/2 count (8 g)
• Nutmeg1 pinch (1 g)
• Oil1 tablespoon (10 ml)
• Oregano1 tablespoon (4 g)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   Wash the potato and place it unpeeled in a pot filled with water. Bring to high heat and boil for 20 minutes or until al dente.

2. 2

   Step 2

   Prick and check if done. Remove and stop cooking with cold water or in a bowl filled with water and ice.

3. 3

   Step 3

   Once cool, peel and mash with a fork.

4. 4

   Step 4

   Add 2/3 of the flour, salt, nutmeg and egg yolk.

5. 5

   Step 5

   Mix with your fingers until everything is combined. You should have a white, non-sticky dough.

6. 6

   Step 6

   Form a ball, let it rest for 10 minutes. Roll out the dough into a long rope, about a 1-inch (2 ½ cm) wide. Next, slice into ½-inch (1 cm) rectangles.

7. 7

   Step 7

   Sprinkle with a bit of flour and toss to avoid sticking. Slide each piece on a fork and squeeze a little. Set aside.

8. 8

   Step 8

   Place the gnocchi in boiling salted water. Once the pasta starts to float, remove with a slotted spoon and set aside.

9. 9

   Step 9

   Place a pan over high heat, add the oil and once heated, add the chopped garlic.

10. 10

    Step 10

    When the garlic is browned, add the gnocchi and brown on both sides. Season with salt and pepper, sprinkle with oregano and mix.

11. 11

    Step 11

    Season to taste and serve

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Homemade Potato Gnocchi can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.