Homemade Potato Gnocchi Recipe

If you’ve ever dreamt of crafting pillow-soft, melt-in-your-mouth Italian gnocchi right in your own kitchen, then this Homemade Potato Gnocchi Recipe is the perfect adventure to embark on. This dish combines the rustic charm of tender russet potatoes with the comforting embrace of a simple flour and egg dough, resulting in delicate dumplings that are both light and satisfying. Whether you’re new to making gnocchi or looking to perfect your technique, this recipe gently guides you through every step, ensuring a rewarding cooking experience and delicious homemade results that will impress friends and family alike.

Ingredients You’ll Need

These ingredients may seem basic, but each plays an irreplaceable role in achieving the authentic taste, texture, and appearance of perfect potato gnocchi. Simple, fresh, and thoughtfully chosen, they come together to form the backbone of this beloved Italian dish.

• 2 pounds Russet potatoes: Starchy and fluffy, these potatoes give your gnocchi their light, tender texture.
• 1 teaspoon salt: Essential for seasoning both the cooking water and dough to enhance flavor throughout.
• 1 large egg (whisked): Acts as a gentle binder to hold everything together without weighing down the dough.
• 1 ½ cups flour (divided, plus more for rolling): Provides structure so the gnocchi remain soft yet cohesive during cooking.

How to Make Homemade Potato Gnocchi Recipe

Step 1: Boil the Potatoes

Start with whole halved russet potatoes boiled in salted water until they’re perfectly fork-tender, about 25-30 minutes. Boiling with the skin on helps prevent the potatoes from absorbing too much water, keeping your gnocchi dough from becoming soggy.

Step 2: Peel and Cool

Once cooked, immediately rinse your potatoes under cold water to cool them down for easier handling. Gently remove the skins—they should slip right off thanks to the cooking process.

Step 3: Rice the Potatoes

Using a potato ricer (or a fork/pastry cutter if you don’t have one), mash the peeled potatoes finely into a bowl. You want to avoid lumps to ensure a smooth, delicate texture in your dough.

Step 4: Combine Ingredients

Add the whisked egg, salt, and 1 ¼ cups of flour to the riced potatoes. Mix everything by hand until the mixture starts to come together in a soft dough.

Step 5: Knead the Dough

Lightly flour your workspace with the remaining ¼ cup of flour and knead the dough for 20-30 seconds—just enough to bring it fully together without developing too much gluten, which would make the gnocchi tough.

Step 6: Shape the Dough into Ropes

Divide the dough into manageable portions, covering the unused pieces with a damp towel to keep them from drying out. Roll each portion into long ropes roughly ½ inch thick—this size helps your gnocchi cook uniformly.

Step 7: Cut and Create Ridges

Cut the dough ropes into ½ inch squares and roll each piece over the tines of a floured fork or a gnocchi board to create the signature ridges that help sauces cling beautifully to each gnocchi.

Step 8: Roll with a Gnocchi Board (Optional)

If you have a gnocchi board, place each square on it and gently roll forward applying slight pressure, shaping the pieces into classic cylindrical dumplings with rounded edges.

Step 9: Cook the Gnocchi

Boil a fresh pot of salted water. Cook the gnocchi in batches of 15-20; they’re ready once they float to the surface, which usually takes just 1-2 minutes. Remove promptly after floating to avoid overcooking.

Step 10: Serve Warm

Serve freshly cooked gnocchi immediately with your favorite sauces like homemade pesto or a bright Lemon Garlic Sage Sauce for a tantalizing finish.

How to Serve Homemade Potato Gnocchi Recipe

Garnishes

Fresh herbs such as basil, sage, or parsley add a vibrant, aromatic finish that elevates the dish. A grating of Parmigiano-Reggiano or a sprinkle of toasted pine nuts can also introduce rich textures and layers of flavor that make every bite extra special.

Side Dishes

Pairing gnocchi with simple sides like a crisp arugula salad dressed with lemon vinaigrette balances the richness delicately. Roasted vegetables or lightly steamed green beans add freshness and a pop of color to the plate.

Creative Ways to Present

Imagine layering gnocchi in a gratin dish topped with mozzarella and béchamel for a luxuriously cheesy casserole. Or toss them in browned butter with crispy sage leaves for a restaurant-worthy rustic presentation at home.

Make Ahead and Storage

Storing Leftovers

Cooked gnocchi can be stored in an airtight container in the refrigerator for 2-3 days. To prevent them from sticking together, toss them lightly with a bit of olive oil before storing.

Freezing

If you want to save time later, freeze uncooked gnocchi laid out on a baking sheet until firm, then transfer to freezer bags. When you’re ready to eat, cook them straight from frozen with no adjustment needed in cooking time.

Reheating

Reheat leftover cooked gnocchi gently in a skillet with a little butter or olive oil over medium-low heat to restore their softness without turning them mushy. Avoid microwaving as it can make the texture gummy.

FAQs

Can I use potatoes other than Russet for this recipe?

Russets are preferred because of their high starch content, which yields light and fluffy gnocchi. Waxy potatoes like red or Yukon Gold can make the dough denser and stickier, so they’re not ideal.

Why do gnocchi need ridges?

Ridges aren’t just decorative—they help sauces cling better, ensuring each bite is flavorful and textured. Plus, traditional gnocchi made with a fork or gnocchi board have that iconic look everyone loves.

Is it necessary to boil the potatoes with their skins on?

Boiling potatoes with skins on prevents them from absorbing excess water, which keeps the gnocchi dough from becoming too wet and heavy. It also makes peeling easier once they’re cooked.

Can I substitute the egg in this recipe?

The egg acts as a binder to hold the gnocchi together without making them dense. If you must substitute, you can try a flax egg or omit it, but the texture might be less cohesive and more delicate to handle.

How do I know when my gnocchi are cooked?

Gnocchi are done when they float to the surface of boiling water. Once they rise, wait an additional 10-15 seconds before removing them to ensure they’re cooked through but still tender.

Final Thoughts

There is something truly magical about crafting gnocchi from scratch; it’s a wonder of simple ingredients coming together to create an elegant, comforting dish. Trust me, once you try this Homemade Potato Gnocchi Recipe, you’ll find it hard to go back to store-bought versions. So grab your potatoes, roll up your sleeves, and dive into making a dish that’s as fun to make as it is delicious to eat!

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