If you’ve ever dreamed of making pillowy, melt-in-your-mouth gnocchi right in your own kitchen, this Homemade Potato Gnocchi Recipe is your golden ticket. It transforms simple ingredients like russet potatoes, flour, and eggs into delicate little pillows of Italian comfort food that are truly irresistible. Perfectly tender with just the right amount of chew, these gnocchi are a joy to make and even more delightful to eat, whether tossed in a fresh pesto or a gentle garlic sage sauce. Let me walk you through how to bring this classic dish to life step by step.
Ingredients You’ll Need
One of the things I love most about this recipe is how straightforward the ingredients are. Each item plays a critical role in creating that perfect texture and subtle flavor balance—there’s no need for anything fancy or complicated.
- Russet potatoes (2 pounds): These starchy potatoes make the ideal base for light, fluffy gnocchi that hold sauce beautifully.
- Salt (1 teaspoon): Essential for seasoning the dough and enhancing the overall flavor of the gnocchi.
- Large egg (1, whisked): Acts as a binder, helping the dough hold together without making it heavy.
- Flour (1 ½ cups, divided): Provides structure and prevents stickiness while kneading, but using just enough keeps the gnocchi tender.
How to Make Homemade Potato Gnocchi Recipe
Step 1: Boil the Potatoes
Start by bringing a large pot of water to a boil. Cut your russet potatoes in half for quicker, even cooking, then add them straight into the boiling water. Boil until they’re fork tender, about 25-30 minutes. This step ensures the potatoes soften up perfectly for mashing without becoming waterlogged.
Step 2: Cool and Peel
Once the potatoes are cooked, drain them and rinse under cold running water until they’re cool enough to handle. Removing the skins while the potatoes are still a bit warm makes the process much easier and ensures a smooth dough texture.
Step 3: Rice the Potatoes
Using a potato ricer (or a fork or pastry cutter if you don’t have one), rice the peeled potatoes into a large bowl. Your goal is to eliminate all lumps to create an even base for the dough, so take your time getting as smooth as possible without overworking the potatoes.
Step 4: Mix the Dough
To the riced potatoes, add your whisked egg, salt, and 1 ¼ cups of flour. Mix everything together gently by hand until the mixture comes together into a cohesive dough. It’s important not to overmix or add too much flour here, or the gnocchi will turn dense.
Step 5: Knead with Flour
Lightly flour a clean cutting board with your remaining ¼ cup of flour. Transfer the dough here and knead it for about 20-30 seconds to make it smooth and workable. This brief kneading activates the flour just enough to bind the ingredients without toughening them.
Step 6: Roll the Dough into Ropes
Grab a handful of dough and keep the rest covered with a damp paper towel to prevent drying. Roll your dough into ropes about ½ inch thick—which is just the right size to get tender and pillowy gnocchi. If your rope feels too thick, split it in half and try rolling again until you get that perfect thickness.
Step 7: Cut into Squares
Cut the dough ropes into small ½-inch squares. Each small piece is about the right size for one bite, making these gnocchi so tempting to pop right into your mouth straight from the pot.
Step 8: Shape with Fork or Gnocchi Board
To get those beautiful ridges that hold sauce so well, gently roll each square of dough along the tines of a floured fork or use a gnocchi board by pressing and rolling forward. Don’t forget to round the ends to create that classic cylindrical shape!
Step 9: Cook the Gnocchi
Bring a fresh large pot of water to a boil and add about 15-20 gnocchi at a time, so they have room to cook evenly. They’ll be done when they float to the surface—usually in 1-2 minutes. Once they bob up, wait another 10-15 seconds, then fish them out gently with a slotted spoon.
Step 10: Serve Immediately
Serve your gnocchi hot with any sauce you love. I particularly adore homemade pesto or a simple lemon garlic sage sauce—it keeps the focus on that delicate potato flavor.
How to Serve Homemade Potato Gnocchi Recipe
Garnishes
To elevate your gnocchi, try sprinkling freshly grated Parmesan, chopped fresh basil, or even toasted pine nuts on top. These simple garnishes add beautiful texture, subtle flavor contrasts, and a pop of color.
Side Dishes
Gnocchi makes a splendid centerpiece but pairs wonderfully with light salads, roasted vegetables, or a crisp white wine to balance its comforting richness. A simple arugula salad dressed with lemon vinaigrette cuts through the softness just right.
Creative Ways to Present
For a stunning presentation at dinner parties, plate gnocchi atop a smear of vibrant beet puree or roasted red pepper sauce. You can also bake them briefly with mozzarella and marinara for a rustic, cozy casserole variation everyone will swoon over.
Make Ahead and Storage
Storing Leftovers
If you have leftover cooked gnocchi, place them in an airtight container and refrigerate for up to two days. Avoid letting them sit in water or sauce for too long as they can become mushy.
Freezing
You can freeze uncooked gnocchi by laying them out on a baking sheet until firm, then transferring to freezer bags. When you’re ready to cook, drop them straight into boiling water—no thawing needed! This method keeps your gnocchi fresh and ready to impress on a busy day.
Reheating
Reheat cooked gnocchi gently by tossing them quickly in a hot pan with a bit of butter or sauce. Microwaving tends to make them gummy, so stovetop reheating preserves their tenderness best.
FAQs
Can I use a different type of potato for gnocchi?
While russet potatoes are preferred for their starch content, you can use Yukon Golds. However, they might result in a slightly denser gnocchi. Avoid waxy potatoes as they can make the dough sticky.
How do I know if I added too much flour?
If your gnocchi feel heavy or dense instead of light and tender, it’s a sign the dough has too much flour. The dough should be soft but not sticky—adding flour gradually helps avoid this issue.
Can I make gnocchi without eggs?
Yes, you can make egg-free gnocchi, but the dough will be a bit more fragile and harder to work with. Some recipes replace eggs with a little olive oil or use just potatoes and flour, but the texture may differ.
Why do I need to roll gnocchi with a fork or board?
The ridges created by rolling gnocchi help sauce cling to each piece, making every bite flavorful. It’s a small step that transforms the dish from simple dumplings to saucy perfection.
How long can I keep the dough before cooking?
It’s best to cook gnocchi immediately after shaping to avoid drying. If needed, you can cover the dough with a damp cloth and refrigerate for up to a few hours, but fresh is always best!
Final Thoughts
Making gnocchi from scratch might seem daunting, but once you try this Homemade Potato Gnocchi Recipe, you’ll quickly see just how rewarding—and delicious—it can be. The combination of simple ingredients and your own hands shaping each little pillow creates a culinary experience that’s truly special. So grab those potatoes and flour, and treat yourself to a meal made with love and care—it’s worth every bite.
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Homemade Potato Gnocchi Recipe
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 6-6 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Description
This Homemade Potato Gnocchi recipe is a classic Italian comfort food made from simple ingredients like russet potatoes, flour, and egg. The gnocchi are tender, pillowy, and perfect when boiled until they float and then tossed with your favorite sauce such as pesto or a lemon garlic sage sauce. Making gnocchi from scratch may seem intimidating, but this step-by-step guide simplifies the process to create soft, fluffy dumplings that melt in your mouth.
Ingredients
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
- Cook Potatoes: Bring a large pot of water to a boil. Cut potatoes in half and add them to the boiling water. Boil for 25-30 minutes or until fork tender.
- Cool and Peel: Once cooked, rinse potatoes under cold running water until cool to the touch. Remove the skins carefully.
- Rice 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.
- Mix Ingredients: Add the whisked egg, salt, and 1 ¼ cups of flour to the riced potatoes. Mix by hand until fully incorporated.
- Knead Dough: Lightly flour a cutting board with the remaining ¼ cup flour. Knead the dough for an additional 20-30 seconds until it forms a cohesive mass.
- Shape the Dough: Take a handful of dough and cover the rest with a damp paper towel to prevent drying. Roll the dough into ropes about ½ inch thick, dividing it if necessary to maintain thickness.
- Cut Gnocchi: Cut the ropes into ½ inch squares. Roll each square over the tines of a floured fork or a gnocchi board to create ridges.
- Form Gnocchi: If using a gnocchi board, place the flat end of a dough square on the floured board and roll it forward gently applying pressure to create ridges. Round the ends to form a cylindrical shape.
- Boil Gnocchi: Bring a large pot of fresh water to a boil. Add 15-20 gnocchi at a time without overcrowding. Cook for 1-2 minutes or until they float. Once floating, wait 10-15 seconds and remove with a slotted spoon. Repeat with remaining gnocchi.
- Serve: Serve gnocchi immediately with your choice of sauce, such as homemade pesto or a lemon garlic sage sauce.
Notes
- Use russet potatoes for the best texture; waxy potatoes may result in gummy gnocchi.
- Do not overwork the dough to avoid tough gnocchi.
- The amount of flour may vary slightly depending on potato moisture; add a little more if dough is too sticky.
- Rolling gnocchi with a fork or gnocchi board helps sauce adhere better.
- Cook gnocchi in batches to prevent sticking.
- Gnocchi can be frozen after shaping by placing them on a baking sheet until firm, then transferring to a sealed container.
