Imen Dridi Alton Brown’s gnocchi is a straightforward delight with few ingredients mashed potato, flour, and egg, , is a simple and time-efficient recipe, requiring just 30 minutes to prepare!
Try More Alton Brown Recipes:
💗 Why You’ll Love This Gnocchi Recipe:
- Effortless Prep: Easy-to-follow steps for a stress-free cooking experience.
- Distinct Texture: A homemade, rustic feel sets it apart from store-bought.
- Versatile Pairing: Adaptable to various sauces for a customizable dish.
âť“ What Is Alton Brown’s Gnocchi Recipe?
Alton Brown’s gnocchi is a delightful pasta dish made with boiled potatoes, a large egg, all-purpose flour, rolled, cut into pieces, and boiled dough, once the dough has risen to the surface, it is served.
🥔 Alton Brown Gnocchi Ingredients
- 2 potatoes, peeled
- 2 cups all-purpose flour
- 1 large egg
🥟 How To Make Alton Brown Gnocchi
- Toss the potatoes into a large pot of boiling salted water and cook for about 15 minutes, or until they are soft but not mushy. Let cool, then smash with a potato masher or fork.
- In a large bowl, mix the flour, egg, and 1 cup of mashed potatoes. Roll out the dough by kneading it.
- Make long “snakes” out of small portions of dough. Slice the snakes into half-inch pieces on a floured surface.
- Heat a large pot of water to a boil with a pinch of salt. Add the gnocchi and cook for 3 to 5 minutes, or until they float to the surface. Once done, drain and enjoy!
đź’ Recipe Tips
- Choose Russet Potatoes: Optimal starch for light gnocchi.
- Gentle Mixing: Avoid dense results; don’t overmix the dough.
- Add Flour Gradually: Prevent heaviness; adjust for the right consistency.
- Small Batches: Easier handling; ensures uniform cooking.
🥦 What Goes Well With Gnocchi?
Gnocchi is an excellent addition to a range dishes including artichokes, garlic bread, sautéed zucchini and squash, grilled bell peppers, oven-roasted broccoli, bruschetta.
🎚 How To Store Leftovers Gnocchi?
- In The Fridge:Â Refrigerate leftover gnocchi for no more than 2 days in a sealed airtight container.
- In The Freezer:Â Leftover gnocchi can be frozen for up to a month if kept in a freezer safe bag. Put in the fridge to defrost overnight.
 🥵 To Reheat Leftovers Gnocchi?
- Stove:Â Throw gnocchi with a little olive oil in the pan and heat for 2 to 3 minutes, stirring gently until heated through.
- Microwave: Transfer gnocchi in a microwave-safe dish and heat at full power for 1 minute until hot.
FAQs
Why is my gnocchi not fluffy?
Your gnocchi may lack fluffiness if you knead the dough beyond the point where the flour is fully incorporated into the potatoes.
What is the best potato for gnocchi?
Yukon Gold potatoes are best for gnocchi,providing a buttery texture and rich flavor, ensuring light, fluffy results.
Should gnocchi be soft or chewy?
Gnocchi should be soft, not tough or chewy, ensuring a delightful and tender texture
Why does my gnocchi fall apart when I cook it?
Your gnocchi may fall apart if the dough lacks sufficient flour, leading to excessive wetness during cooking.
Try More Alton Brown Recipes:
Alton Brown Gnocchi Nutrition Facts
Amount Per Serving
- Calories 254
- Total Fat 1.5g
- Saturated Fat 0.4g
- Trans Fat 0g
- Cholesterol 37mg
- Sodium 18mg
- Potassium 320.5mg
- Total Carbohydrates 52g
- Dietary Fiber 2.6g
- Sugars 0.8g
- Protein 7.7g
Alton Brown Gnocchi
Description
Alton Brown’s gnocchi is a straightforward delight with few ingredients mashed potato, flour, and egg, is a simple and time-efficient recipe, requiring just 30 minutes to prepare!
Ingredients
Instructions
- Toss the potatoes into a large pot of boiling salted water and cook for about 15 minutes, or until they are soft but not mushy. Let cool, then smash with a potato masher or fork.
- In a large bowl, mix the flour, egg, and 1 cup of mashed potatoes. Roll out the dough by kneading it.
- Make long “snakes” out of small portions of dough. Slice the snakes into half-inch pieces on a floured surface.
- Heat a large pot of water to a boil with a pinch of salt. Add the gnocchi and cook for 3 to 5 minutes, or until they float to the surface. Once done, drain and enjoy!
Notes
- Choose Russet Potatoes:Â Optimal starch for light gnocchi.
Gentle Mixing: Avoid dense results; don’t overmix the dough.
Add Flour Gradually:Â Prevent heaviness; adjust for the right consistency.
Small Batches:Â Easier handling; ensures uniform cooking.
