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
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
- 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.
