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Argentine / ItalianMain Courses

Homemade Potato Gnocchi with Savory Tuco Sauce

⏱️ Prep: 40m🔥 Cook: 15m∑ Total: 55m🍽️ 4 servings
Homemade Potato Gnocchi with Savory Tuco Sauce
🎬 Video ref: Paulina Cocina

Mise en Place / Ingredients[8]

  • 2 lbs (1 kg) Russet potatoes boiled in skins
  • 1.5 cups (200-250g) All-purpose unbleached flour (King Arthur)
  • 1 whole Egg yolk
  • 0.5 cup Finely grated Parmesan cheese
  • 0.25 tsp Freshly grated nutmeg
  • 1.5 tsp Kosher salt
  • 8 cups Water, for boiling potatoes and gnocchi
  • 2 cups Argentine slow-simmered beef tomato sauce

🛒 US Supermarket Brand Guide

Russet Potatoes: Russet Burbank Potatoes

High starch and dry flesh ideal for light gnocchi dough. • 📍 Produce section.

All-Purpose Flour: King Arthur Unbleached All-Purpose Flour

Consistent protein content that absorbs moisture evenly without toughening the dough. • 📍 Baking aisle.

Cooking Sequence & Checkpoints

1
Boil & Rice Potatoes⏱️ 25 min

Boil skin-on potatoes in a large pot of water until tender. Peel warm and pass through a potato ricer.

✓ Checkpoint: Dry, fluffy potato snow.

2
Gentle Dough⏱️ 10 min

Sprinkle flour, egg yolk, kosher salt, and nutmeg over warm mash. Gently bring together without kneading.

✓ Checkpoint: Soft, delicate dough.

3
Roll & Shape⏱️ 15 min

Roll into 3/4-inch ropes, cut into cushions, and roll over a wooden gnocchi board to form ridges.

✓ Checkpoint: Grooved gnocchi pillows.

4
Flash Boil & Finish with Parmesan⏱️ 5 min

Drop into boiling salted water. As soon as they float (1 minute), transfer with a skimmer directly into warm tuco sauce and top generously with the 0.5 cup finely grated Parmesan cheese.

✓ Checkpoint: Floating tender gnocchi coated in red sauce and Parmesan.

🛡️ Food Safety & Internal Temperature: ≥165°F (74°C) safe internal cooking and serving temperature (hold hot at ≥140°F / 60°C)USDA/FDA Food Safety Standard: Cook to a minimum internal temperature of 165°F (74°C) for microbiological safety. Hold cooked food hot at ≥140°F (60°C) prior to serving and refrigerate any leftovers to ≤40°F (4°C) within 2 hours to prevent bacterial spore growth.
👁️ Master Doneness Checkpoint:Gnocchi float to the water surface like tender clouds with delicate ridged indentations.

🔬 Why It Works:

Boiling Potatoes in Skins: Cooking whole skin-on potatoes prevents water intrusion, requiring far less flour to form tender, cloud-like dumplings.

⚠️ Troubleshooting:

Rubbery heavy gnocchi: Gently fold flour into warm mash; never knead like bread.