Gnocchi Recipe

Gnocchi, those delightful little Italian potato dumplings, are a comfort food classic. Made with potatoes, flour, and eggs, gnocchi are incredibly versatile and can be served with anything from a simple butter and sage sauce to a hearty tomato or cream-based sauce. This recipe walks you through creating homemade gnocchi that melt in your mouth, making it the perfect choice for an elegant dinner or a cozy family meal.

Equipment:

• Large pot
• Potato ricer or masher
• Mixing bowl
• Fork
• Knife
• Fork or gnocchi board (for shaping)
• Baking sheet
• Kitchen towel

Ingredients:

• 2 lbs russet potatoes (about 4 medium potatoes)
• 1 ½ cups all-purpose flour (plus more for dusting)
• 1 large egg, lightly beaten
• 1 teaspoon salt

Instructions:

1. Cook the Potatoes:
   • Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until tender, about 20–25 minutes.
   • Drain the potatoes and let them cool slightly. Peel while still warm.
2. Mash the Potatoes:
   • Pass the warm potatoes through a ricer or mash them until smooth. Spread them out on a work surface or in a large bowl to cool completely.
3. Make the Dough:
   • Sprinkle the mashed potatoes with salt and flour. Make a well in the center and add the beaten egg.
   • Gently combine the ingredients with a fork or your hands until a soft dough forms. Avoid overworking the dough to keep the gnocchi light.
4. Shape the Gnocchi:
   • Divide the dough into four portions. Roll each portion into a rope about ¾-inch thick.
   • Cut the ropes into 1-inch pieces. If desired, roll each piece along the tines of a fork or a gnocchi board to create ridges.
5. Cook the Gnocchi:
   • Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water.
   • Once they float to the surface, cook for an additional 1–2 minutes, then remove with a slotted spoon and transfer to a plate or directly to a sauce.
6. Serve:
   • Toss the gnocchi with your sauce of choice, such as marinara, browned butter with sage, or creamy Alfredo. Garnish with grated Parmesan and fresh herbs if desired.

Tips:

• Use starchy potatoes like russets for the best texture.
• Work quickly with the dough to avoid it becoming sticky.
• If the dough feels too wet, add a small amount of flour, but avoid overloading to keep the gnocchi tender.
• Uncooked gnocchi can be frozen on a baking sheet, then transferred to a bag or container for up to 2 months. Cook from frozen.

Homemade gnocchi is surprisingly simple and endlessly rewarding to make. With its tender, melt-in-your-mouth texture, it’s a dish that will impress everyone at the table. Pair it with your favorite sauce and savor the taste of authentic Italian comfort food!

Gnocchi Recipe

Learn how to make soft, pillowy homemade gnocchi with just a few ingredients. This traditional Italian recipe is easy to follow and perfect for pairing with your favorite sauces.

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Equipment

• Large pot
• Potato ricer or masher
• Mixing bowl
• Fork
• Knife
• Fork or gnocchi board (for shaping)
• Baking sheet
• Kitchen towel

Ingredients

  

• 2 lbs russet potatoes about 4 medium potatoes
• 1 ½ cups all-purpose flour plus more for dusting
• 1 large egg lightly beaten
• 1 teaspoon salt

Instructions

 

• Cook the Potatoes:
• Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until tender, about 20–25 minutes.
• Drain the potatoes and let them cool slightly. Peel while still warm.
• Mash the Potatoes:
• Pass the warm potatoes through a ricer or mash them until smooth. Spread them out on a work surface or in a large bowl to cool completely.
• Make the Dough:
• Sprinkle the mashed potatoes with salt and flour. Make a well in the center and add the beaten egg.
• Gently combine the ingredients with a fork or your hands until a soft dough forms. Avoid overworking the dough to keep the gnocchi light.
• Shape the Gnocchi:
• Divide the dough into four portions. Roll each portion into a rope about ¾-inch thick.
• Cut the ropes into 1-inch pieces. If desired, roll each piece along the tines of a fork or a gnocchi board to create ridges.
• Cook the Gnocchi:
• Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water.
• Once they float to the surface, cook for an additional 1–2 minutes, then remove with a slotted spoon and transfer to a plate or directly to a sauce.
• Serve:
• Toss the gnocchi with your sauce of choice, such as marinara, browned butter with sage, or creamy Alfredo. Garnish with grated Parmesan and fresh herbs if desired.