Make sure to check out the video below!
I didn’t add in exact measurement for this recipe because it will vary on the amount of potatoes you are using as well as the size of your potatoes. The beauty of this recipe is that it is virtually impossible to mess up even without exact measurements.
Prep time: 20 minutes
Cook time: 30 minutes
- Potatoes (I like using Gold Yukon or Russic) cut into quarters
- Potato starch
- 1 egg
- 1 medium sized onion diced
- 2 tbs. olive oil
- Place cubed potatoes in a pot and cover with cold water. Add in a generous pinch of salt and cook until potatoes are fully cooked through. Depending on the size of your potatoes cook times will vary. I check mine with a fork, if the fork goes in smoothly, the potatoes are ready.
- While your potatoes are cooking add some olive oil along with the chopped onion to a skillet. Cook for 4-5 minutes on medium/ low heat or until the onions are translucent in color.
- Drain the water and using a potatoes masher, mash until you don’t see anymore chunks. Set aside and let the potatoes cool for 20-30 minutes or until they are no longer hot to the touch.
- Flatten the potatoes out and divide into 4 sections (watch video for a better visual).
- Remove one of the sections and place to the side. Into the section of potatoes that you removed add that amount of potato starch, making it level with the height of the potatoes.
- Add in the egg as well as the 1/4 of the potatoes you removed. Using your hands start to combine the mixture until everything is nicely incorporated.
- Using a spoon or ice cream scoop (I do this so that all my pieces are equal) roll out balls. Flatten slightly and taking your pointer finger make a slight indent in the middle.
- Bring a large pot of water to a boil and cook 8-10 pieces at a time. Cook for a few minutes until the gnocchi pieces start to float up the top.
- Plate, top with sautéed onions, and ENJOY!