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Gnocchi with Starchy Pasta Water

This gnocchi recipe uses starchy pasta water to achieve a light and tender texture. The dough is formed by combining mashed potatoes, flour, and egg, then boiled until they float to indicate doneness. The final dish features pillowy gnocchi with a glossy finish, ready to be served with your favorite sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mashed potatoes cooled
  • 1 1/2 cups all-purpose flour plus extra for surface
  • 1 large egg
  • 1 teaspoon salt
  • 4 cups pasta water starchy cooking water

Equipment

  • Large pot for boiling
  • Mixing bowls
  • Fork or potato ricer
  • Slotted spoon
  • Baking sheet or plate for shaping gnocchi

Method
 

  1. Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat.
  2. Add the pasta and cook until al dente, about 8-10 minutes. Carefully ladle out 1 to 1 1/2 cups of starchy pasta water and set aside; drain the pasta.
  3. In a mixing bowl, combine the cooled mashed potatoes with the egg and salt. Mix until smooth and well combined.
  4. Gradually add the flour to the potato mixture, alternating with the reserved pasta water, beginning to form a soft, slightly sticky dough. Knead gently until cohesive but avoid overworking, about 2-3 minutes.
  5. Divide the dough into 4 portions. Roll each portion into a long rope about ¾ inch thick on a floured surface. Using a sharp knife, cut each rope into 1-inch pieces, then roll each piece slightly with a fork or against a gnocchi board to create ridges and shape them uniformly.
  6. Bring the remaining pasta water back to a boil. Carefully drop the gnocchi into the boiling water in batches. Once they float to the surface, about 2-3 minutes, use a slotted spoon to transfer them to a serving dish.

Notes

For extra flavor, serve with sautéed sage, browned butter, or your favorite sauce.