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.
Ingredients
Scale
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)
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
