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.
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.