Homemade Potato Gnocchi Recipe

Introduction

Homemade potato gnocchi are soft, pillowy dumplings that make a delicious and comforting meal. With just a few simple ingredients, you can create tender gnocchi that pair perfectly with a variety of sauces. This recipe guides you through the process step-by-step for perfect results every time.

Ingredients

• 2 pounds Russet potatoes (about 3-4 medium)
• 1 teaspoon salt
• 1 egg (whisked)
• 1 ½ cups flour (divided, plus more for rolling)

Instructions

1. Step 1: 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 they are fork tender.
2. Step 2: Drain the potatoes and rinse them under cold running water until cool enough to handle. Remove the skins carefully.
3. Step 3: Rice the peeled potatoes using a potato ricer into a large bowl. If you don’t have a ricer, mash them thoroughly with a fork or pastry cutter until no large lumps remain.
4. Step 4: Add the whisked egg, salt, and 1 ¼ cups of flour to the potatoes. Mix everything by hand until well combined.
5. Step 5: Lightly flour a cutting board with the remaining ¼ cup of flour. Knead the dough on the board for 20-30 seconds until smooth.
6. Step 6: Divide the dough, then roll out a handful into a rope about ½ inch thick. Cover the rest with a damp paper towel to prevent drying.
7. Step 7: Cut the rope into ½ inch squares. Roll each square over the tines of a lightly floured fork or a gnocchi board to create ridges.
8. Step 8: Bring a fresh large pot of water to a boil. Add 15-20 gnocchi at a time, and cook until they float to the surface, about 1-2 minutes. Remove gnocchi with a slotted spoon once they float and wait 10-15 seconds before removing.
9. Step 9: Serve the gnocchi immediately with your favorite sauce, such as homemade pesto or a lemon garlic sage sauce.

Tips & Variations

• Use Russet potatoes for their high starch content, which makes the gnocchi light and fluffy.
• Handle the dough gently to avoid overworking, which can make gnocchi tough.
• For a richer flavor, you can replace the egg with ricotta cheese or add parmesan to the dough.
• If you don’t have a gnocchi board, a fork works just as well for creating the traditional ridges.

Storage

Store uncooked gnocchi on a floured tray in the refrigerator for up to 1 day, covered with a damp cloth to prevent drying out. For longer storage, freeze gnocchi in a single layer on a baking sheet, then transfer to an airtight container and keep frozen for up to 2 months. Cook from frozen by adding a minute or two to the boiling time. Leftover cooked gnocchi can be refrigerated for up to 2 days and reheated gently in a skillet with sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gnocchi without a potato ricer?

Yes, you can mash the potatoes thoroughly with a fork or pastry cutter, but a ricer produces a lighter, lump-free texture that helps create tender gnocchi.

Why do gnocchi need to float when boiling?

Gnocchi float to the surface when they are fully cooked because the starch inside expands and makes them lighter. This is the best indicator they’re ready to be removed from the water.

Homemade Potato Gnocchi Recipe

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★★★★★

4.5 from 91 reviews

• Author: Thomas
• Total Time: 50 minutes
• Yield: About 4 servings 1x
• Diet: Vegetarian

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Description

This Homemade Potato Gnocchi recipe guides you through creating soft, pillowy Italian dumplings from scratch using simple ingredients like russet potatoes, flour, and egg. Perfectly boiled and lightly ridged, these gnocchi are ideal for pairing with fresh sauces such as pesto or lemon garlic sage sauce, offering a delightful texture and authentic taste.

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Ingredients

Scale 1x2x3x

Gnocchi Dough

• 2 pounds Russet potatoes (about 3–4 medium)
• 1 teaspoon salt
• 1 egg (whisked)
• 1 ½ cups all-purpose flour (divided, plus more for rolling)

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Instructions

1. 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.
2. Remove skin: Drain the potatoes and rinse them in a strainer under cold running water until they are cool enough to handle. Carefully remove and discard the skins.
3. Rice potatoes: Pass the peeled potatoes through a potato ricer into a large bowl. Alternatively, mash them thoroughly with a fork or pastry cutter until no large lumps remain, ensuring a smooth texture.
4. Make the dough: Add the whisked egg, salt, and 1 ¼ cups of flour to the riced potatoes. Mix everything together by hand until all ingredients are well incorporated.
5. Knead the dough: Lightly flour a clean cutting board with the remaining ¼ cup of flour. Transfer the dough onto the board and knead gently for 20-30 seconds until it forms a smooth, cohesive dough.
6. Roll it out: Take a handful of dough and cover the rest with a damp paper towel to prevent drying. Roll the dough into a long rope shape about ½ inch thick. If the rope is thicker than ½ inch, split and roll again until reaching the desired thickness.
7. Cut and shape: Slice the rope into ½-inch square pieces. To add ridges, roll each piece over the tines of a floured fork or gently on a gnocchi board to create classic grooves. For gnocchi board use, place the flat end of the square on a floured board and roll forward with gentle pressure, rounding the ends into a cylindrical shape.
8. Boil gnocchi: Bring a fresh large pot of water to a boil. Add 15-20 gnocchi at a time, avoiding overcrowding. Boil until the gnocchi float to the surface, about 1-2 minutes. Once floating, cook an additional 10-15 seconds and remove with a slotted spoon. Repeat with remaining gnocchi.
9. Serve: Serve the gnocchi immediately topped with your choice of homemade pesto or toss them gently with a Lemon Garlic Sage Sauce for a fresh, flavorful meal.

Notes

• Use russet potatoes for the best texture—they are starchy and make light, fluffy gnocchi.
• Do not overwork the dough to avoid tough gnocchi.
• If the dough is sticky, add a little more flour, but avoid adding too much to keep gnocchi tender.
• Cook gnocchi in batches to prevent sticking.
• Serve gnocchi immediately after boiling as they do not reheat well without becoming mushy.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Italian

Keywords: potato gnocchi, homemade gnocchi, Italian pasta, potato dumplings, comfort food, easy gnocchi recipe