Description
This Homemade Potato Gnocchi recipe guides you through creating tender, pillowy gnocchi from scratch using simple ingredients like russet potatoes, flour, and egg. Perfectly boiled and shaped, these gnocchi are ideal for pairing with your favorite sauces such as pesto or a lemon garlic sage sauce, offering a comforting and traditional Italian dish in your own kitchen.
Ingredients
Potato Mixture
- 2 pounds Russet potatoes (about 3-4 medium)
- 1 teaspoon salt
- 1 large egg (whisked)
Dough
- 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 russet potatoes in half and add them to the boiling water. Boil for 25-30 minutes or until the potatoes are fork tender.
- Remove skin: Once cooked, rinse the potatoes under cold running water until cool to touch. Carefully remove the skin from each potato.
- Rice potatoes: Use a potato ricer to rice the peeled potatoes directly into a large bowl. If a ricer is not available, mash the potatoes thoroughly with a fork or pastry cutter until no large clumps remain.
- Make the dough: Add the whisked egg, salt, and 1 ¼ cups of flour to the riced potatoes. Mix by hand until all ingredients are well combined to form a soft dough.
- Knead the dough: Lightly flour a cutting board with the remaining ¼ cup flour. Transfer the dough and knead it gently for 20-30 seconds until smooth, adding more flour if necessary to prevent sticking but avoiding overworking it.
- Roll it out: Take a handful of the dough and roll it into a rope about ½ inch thick on the floured surface. Cover the remaining dough with a damp paper towel to prevent drying out. If the rope is thicker than ½ inch, divide and roll again until the correct thickness is achieved.
- Cut and shape gnocchi: Cut the rope into ½ inch pieces. To add ridges, roll each piece on the tines of a lightly floured fork or on a gnocchi board by placing the piece flat on the board and rolling it forward with gentle pressure, rounding the ends to form a cylindrical shape.
- Boil gnocchi: Bring a separate large pot of fresh water to a boil. Add 15-20 gnocchi at a time, careful not to overcrowd. Boil for 1-2 minutes or until the gnocchi float to the surface. Once floating, wait an additional 10-15 seconds, then remove with a slotted spoon. Repeat with remaining gnocchi.
- Serve: Serve the gnocchi immediately, tossing them with homemade pesto or your preferred sauce such as a lemon garlic sage sauce for a delicious meal.
Notes
- Use russet potatoes for the best texture—they are starchy and dry, perfect for light gnocchi.
- Do not overwork the dough to keep gnocchi tender and fluffy.
- Cover the dough with a damp cloth to prevent it from drying out while working.
- Flour amounts may vary slightly depending on potato moisture; add flour gradually as needed.
- Serve gnocchi immediately after boiling for the best texture, or freeze uncooked gnocchi on a baking sheet and transfer to a bag for future use.
