Homemade Gnocchi
Make soft, pillowy homemade gnocchi with this easy recipe. Perfectly light and fluffy, these potato-based dumplings pair well with any sauce, from simple brown butter to rich tomato ragu.
Equipment
- Large pot
- Potato ricer or masher
- Mixing bowl
- Fork
- Bench scraper or knife
- Large baking sheet
- Slotted spoon
Ingredients
For the Gnocchi:
- 2 lbs russet potatoes about 4 medium potatoes
- 1 1/2 cups all-purpose flour plus extra for dusting
- 1 large egg
- 1 teaspoon salt
Optional Additions:
- 1/4 teaspoon nutmeg for subtle warmth
- 1/4 cup grated Parmesan for extra richness
Instructions
Step 1: Cook the Potatoes
- Boil the potatoes with their skins on until fork-tender, about 20 minutes.
- Drain and let them cool slightly before peeling.
- Tip: Keeping the skins on while boiling prevents excess moisture, ensuring lighter gnocchi.
Step 2: Mash the Potatoes
- Use a potato ricer or masher to create a light, fluffy texture.
- Spread the mashed potatoes on a clean surface and let them cool completely.
- Tip: Avoid over-mashing to prevent a gummy texture.
Step 3: Make the Dough
- Sprinkle the flour evenly over the potatoes.
- Make a well in the center, crack the egg into it, and add salt.
- Gently mix with a fork until just combined.
- Tip: Do not overwork the dough—knead lightly until it just comes together.
Step 4: Shape the Gnocchi
- Divide the dough into four pieces.
- Roll each piece into a rope about 1/2 inch thick.
- Cut into bite-sized pieces.
- Press each piece gently against the back of a fork to create ridges.
- Tip: Lightly flour your hands and work surface to prevent sticking.
Step 5: Cook the Gnocchi
- Bring a large pot of salted water to a rolling boil.
- Drop the gnocchi in batches, stirring gently.
- Once they float to the top, cook for 30 seconds, then remove with a slotted spoon.
- Tip: Avoid overcrowding the pot—cook in small batches for even cooking.
Notes
Storage: Store cooked gnocchi in an airtight container for up to 3 days.
Freezing: Freeze uncooked gnocchi on a tray, then transfer to a freezer bag for up to 2 months.
Reheating: Reheat in a skillet with butter or sauce rather than boiling again.
Enjoy your homemade gnocchi with your favorite sauce!