If you’re looking for a delicious project that turns humble ingredients into a pillowy, melt-in-your-mouth sensation, this Homemade Potato Gnocchi Recipe is the perfect place to start. It’s a classic Italian comfort dish that brings together the earthiness of russet potatoes and the satisfying chew of tender dough, all crafted by your own hands. Making gnocchi from scratch might sound intimidating, but with a little patience and this guide, you’ll soon enjoy gnocchi that’s fresher, lighter, and more flavorful than any store-bought version.
Ingredients You’ll Need
This recipe keeps things wonderfully simple—just a handful of pantry staples and fresh potatoes. Each ingredient plays a crucial role: potatoes give tenderness, flour provides structure, the egg adds richness and binding, and salt enhances every flavor.
- 2 pounds Russet potatoes: Perfect for their starchy texture, which yields fluffy gnocchi.
- 1 teaspoon salt: Brings out the natural sweetness in the potatoes.
- 1 large egg (whisked): Adds moisture and helps hold the dough together without weighing it down.
- 1 ½ cups flour (divided, plus more for rolling): Gives the dough its structure while keeping it tender; using just enough flour is the key for light gnocchi.
How to Make Homemade Potato Gnocchi Recipe
Step 1: Boil the Potatoes
Start by bringing a large pot of water to a rolling boil, then carefully cut your potatoes in half. Submerge them and let simmer for about 25 to 30 minutes, until they’re easily pierced with a fork. This slow boil cooks them uniformly, making them soft enough to mash later without adding excess water.
Step 2: Remove the Skins
Once the potatoes are cooked through, drain and cool them slightly under cold running water to handle comfortably. Peeling at this stage is a breeze because the skin slips off cleanly, leaving you with pure tender potato flesh.
Step 3: Rice the Potatoes
For beautifully light gnocchi, it’s essential to rice the potatoes. Use a potato ricer to press the flesh into a large bowl, or if you don’t have one, break them down gently with a fork or pastry cutter, making sure there are no big lumps. This step ensures your dough will be smooth and airy.
Step 4: Combine Ingredients for the Dough
Bring everything together by adding the whisked egg, salt, and 1 ¼ cups of flour to the riced potatoes. Mix gently by hand until all ingredients form a cohesive mass. Resist overhandling here, as keeping the dough light is key!
Step 5: Knead the Dough Lightly
Turn your dough out onto a floured surface and knead briefly—just 20 to 30 seconds with the remaining ¼ cup of flour. This brief kneading helps develop the right texture without toughening your gnocchi.
Step 6: Roll and Cut
Portion the dough and cover what you aren’t working with to avoid drying out. Roll one portion into a rope about ½ inch thick—aim for even thickness all around, and slice the rope into ½ inch squares for uniform gnocchi pieces.
Step 7: Add Texture to Your Gnocchi
Give each piece character by rolling it along the tines of a floured fork or a gnocchi board to create lovely ridges. These ridges aren’t just decorative—they help sauces cling to every bite.
Step 8: Boil the Gnocchi
Bring a fresh pot of water to a boil and gently drop in about 15 to 20 gnocchi at a time. They cook quickly—once they float to the surface, wait 10 to 15 seconds longer before scooping them out with a slotted spoon. This method ensures even cooking and perfect tenderness.
How to Serve Homemade Potato Gnocchi Recipe
Garnishes
Fresh herbs like sage or parsley sprinkled over your gnocchi bring vibrant colors and an aromatic lift. A generous grating of Parmigiano-Reggiano cheese adds a salty, nutty finish that pairs beautifully with many sauces.
Side Dishes
Gnocchi shines when accompanied by simple, fresh sides like a crisp arugula salad with lemon vinaigrette or sautéed seasonal vegetables. These balance the richness and add freshness to the meal.
Creative Ways to Present
Try tossing your cooked gnocchi with a bright homemade pesto or a zesty lemon garlic sage sauce for a refreshing twist. For a heartier take, bake them in a tomato and mozzarella gratin, turning this humble dumpling into a cozy, crowd-pleasing dish.
Make Ahead and Storage
Storing Leftovers
If you have any leftover gnocchi, store them in an airtight container in the refrigerator for up to two days. To keep them from sticking together, lightly dust them with flour before refrigerating.
Freezing
You can freeze uncooked gnocchi by arranging them in a single layer on a baking sheet and freezing until firm, then transferring them to a resealable bag. This method prevents clumping and keeps them fresh for up to two months.
Reheating
Cook frozen gnocchi directly from the freezer in boiling water, adding a minute or two to the cooking time. For leftovers that have been cooked and refrigerated, gently reheat them in a skillet with a bit of butter or sauce to restore their softness and flavor.
FAQs
Can I use other types of potatoes for this Homemade Potato Gnocchi Recipe?
Russet potatoes are best due to their high starch content and low moisture, which helps create fluffy gnocchi. Waxy potatoes like red or new potatoes tend to make the dough too sticky and dense.
Why do I need to rice the potatoes rather than mash them?
Ricing breaks the potatoes into very fine pieces without overworking them, which helps keep the gnocchi tender and prevents gummy dough. Mashing can sometimes create too much moisture or lumps.
How do I know how much flour to add?
Flour amounts can vary depending on the moisture in your potatoes. The dough should be soft but not sticky, so add flour gradually. The measured 1 ½ cups is a good starting point for this recipe.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for a few hours or overnight, wrapped tightly in plastic wrap. Let it come to room temperature before rolling and cutting for easier handling.
What’s the best sauce to serve with homemade gnocchi?
Classic options like sage brown butter, fresh tomato sauce, or rich pesto complement gnocchi beautifully. The recipe’s suggestions for homemade pesto or lemon garlic sage sauce both bring out lovely flavors that highlight your gnocchi’s delicate texture.
Final Thoughts
Trust me, once you try this Homemade Potato Gnocchi Recipe, you’ll wonder why you ever settled for the store-bought version. It’s a rewarding, satisfying process that fills your kitchen with irresistible aromas and ends with a dish that’s both elegant and comforting. Roll up your sleeves and dive in—you’re going to love every tender bit!
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Homemade Potato Gnocchi Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Description
This Homemade Potato Gnocchi recipe is a classic Italian dish that transforms simple russet potatoes, flour, and egg into soft, pillowy dumplings. The process involves boiling and ricing the potatoes, mixing them into a delicate dough, rolling, shaping with ridges, and boiling to perfection. Serve it fresh with your favorite sauce like pesto or lemon garlic sage for a comforting and satisfying meal.
Ingredients
Gnocchi Dough
- 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
- 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 they are fork tender.
- Remove skin: Once cooked, rinse the potatoes in a strainer under cold running water until they are cool to the touch. Carefully peel off the skins.
- Rice potatoes: Using a potato ricer, rice the peeled potatoes into a large bowl, or mash them thoroughly with a fork or pastry cutter until no large lumps remain.
- Make the dough: Add the whisked egg, salt, and 1 ¼ cups of flour to the riced potatoes. Mix everything by hand until ingredients are well combined.
- Knead the dough: Lightly flour a cutting board with the remaining ¼ cup of flour. Knead the dough on the floured surface for 20-30 seconds to form a smooth, cohesive dough.
- Roll it out: Take a handful of the dough, keeping the rest covered with a damp paper towel to prevent drying. Roll the dough into a rope about ½ inch thick. If the rope is thicker, divide and continue shaping until it is consistently ½ inch thick.
- Cut the rope: Cut the dough rope into ½-inch squares. Roll each square over the tines of a lightly floured fork or gnocchi board to create ridges.
- Add texture: For gnocchi boards, place the flat end of the square onto the floured board. Roll it gently forward applying firm, gentle pressure, and round out the ends for a cylindrical shape with ridges.
- Boil gnocchi: Bring a large pot of fresh water to a boil. Add 15-20 gnocchi at a time, avoiding overcrowding. Boil for 1-2 minutes or until they float to the surface. Once floating, wait 10-15 seconds then remove with a slotted spoon. Repeat with remaining gnocchi.
- Serve immediately: Serve the freshly cooked gnocchi immediately with your choice of sauce, like homemade pesto or a lemon garlic sage sauce.
Notes
- Use Russet potatoes for the best texture—these are starchy and ideal for gnocchi.
- Keep unrolled dough covered with a damp cloth or paper towel to prevent drying and cracking.
- Do not overwork the dough to keep gnocchi light and tender.
- If the dough is too sticky, lightly flour your hands or the surface but avoid adding too much flour, which can make the gnocchi dense.
- Start boiling the potatoes whole or halved to ensure proper cooking through the center.
- Gnocchi can be frozen before boiling by placing them on a baking sheet in a single layer, freezing until solid, then transferring to a sealed container.
- Boil gnocchi in small batches to prevent sticking and ensure even cooking.
