Description
This homemade potato gnocchi recipe guides you through making soft, pillowy Italian dumplings from scratch using simple ingredients like russet potatoes, flour, and eggs. Perfectly cooked gnocchi can be paired with pesto, lemon garlic sage sauce, or your favorite pasta sauces for a comforting meal.
Ingredients
Scale
Potato Gnocchi
- 2 pounds Russet potatoes (about 3-4 medium)
- 1 teaspoon salt
- 1 large egg (whisked)
- 1 ½ cups all-purpose flour (divided, plus more for rolling)
Instructions
- Boil Potatoes: Bring a large pot of water to a boil. Cut the potatoes in half and add them to the boiling water. Boil for 25-30 minutes or until the potatoes are fork tender.
- Cool and Peel: Once cooked, rinse the potatoes under cold running water until cool enough to handle. Remove the skins carefully.
- Rice the Potatoes: Use a potato ricer to rice the peeled potatoes into a large bowl. Alternatively, mash with a fork or pastry cutter until no large clumps remain for a smooth texture.
- Combine Ingredients: Add the whisked egg, salt, and 1 ¼ cups of flour to the riced potatoes. Mix all ingredients by hand until well combined.
- Knead Dough: Lightly flour a cutting board with the remaining ¼ cup flour. Transfer dough to the board and knead for 20-30 seconds until smooth but not overworked.
- Shape Dough Rope: Divide dough as needed. Roll a handful into a rope about ½ inch thick. If thicker, split and continue shaping into ropes no more than ½ inch.
- Cut and Form Gnocchi: Cut the rope into ½ inch squares. Roll each piece lightly on the tines of a floured fork or a gnocchi board to create ridges that help sauce cling.
- Use Gnocchi Board (Optional): Place flat end of dough square on floured gnocchi board. Roll forward applying gentle firm pressure, then round the ends to form cylindrical shapes.
- Cook Gnocchi: Bring a large pot of fresh water to a boil. Add 15-20 gnocchi at a time to avoid overcrowding. Boil for 1-2 minutes until they float, then cook an additional 10-15 seconds before removing with a slotted spoon.
- Serve: Serve gnocchi immediately with your choice of sauce, such as homemade pesto or a lemon garlic sage sauce.
Notes
- Use Russet potatoes for best texture due to their high starch content.
- Do not overwork the dough to keep gnocchi light and tender.
- Boiling gnocchi in small batches prevents them from sticking together.
- If dough is sticky, add a bit more flour but avoid too much to keep softness.
- Serve gnocchi fresh; they can also be frozen before cooking by placing them on a baking sheet and transferring to a freezer bag once solid.
