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
Scale
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.
