Description
This homemade potato gnocchi recipe yields soft, pillowy, and light dumplings made from russet potatoes, flour, eggs, and salt. Perfect for pairing with your favorite sauces like marinara or pesto, it offers an authentic Italian experience right in your kitchen.
Ingredients
Potato Gnocchi
- 2 pounds russet potatoes (3 to 4 medium-large)
- 1 large egg, beaten
- 1 teaspoon sea salt
- 1 cup all-purpose flour, spooned and leveled, plus more as needed
Instructions
- Preheat the Oven: Preheat your oven to 425°F to prepare for baking the potatoes.
- Bake the Potatoes: Use a fork to pierce holes in the potatoes, then place them on a baking sheet. Bake for 45 to 60 minutes until they are tender when pierced with a fork.
- Peel and Mash Potatoes: When the potatoes are cool enough to handle but still warm, peel off the skins. Pass the potatoes through a ricer or mash them until smooth.
- Mix Dough Ingredients: Transfer the mashed potatoes to a lightly floured surface, forming a wide, thin mound. Drizzle with the beaten egg, sprinkle with salt, and add a third of the flour. Fold everything together gently to combine.
- Incorporate Remaining Flour: Gradually add the remaining flour in thirds, folding and lightly kneading the dough until it becomes soft, pillowy, and no longer sticky. Avoid overworking the dough to keep it tender.
- Shape the Dough: Form the dough into a ball and divide into 8 equal pieces. Roll each piece into a rope about 1 inch in diameter, then cut into ¾-inch pieces. Place on a floured baking sheet or plate.
- Optional - Shape the Gnocchi: Dip a fork’s tines in flour, place one gnocco at the end, and press along the tines with a finger to create ridges and indentations for better sauce adherence. Repeat for all pieces.
- Boil the Gnocchi: Bring a large pot of salted water to a boil. Drop a third of the gnocchi into the water and cook for about 2 minutes, or until they float. Remove using a slotted spoon and drain in a colander. Repeat for remaining gnocchi.
- Serve: Serve your homemade gnocchi warm with marinara, pesto, or your preferred sauce.
Notes
- This recipe makes about 1 pound 12 ounces of uncooked gnocchi.
- Use a very light hand when kneading the dough to avoid tough gnocchi.
- Russet potatoes are ideal for gnocchi due to their dry, starchy nature.
- If the dough feels too sticky, sprinkle with a little more flour incrementally.
- Gnocchi can be frozen after shaping—freeze on a baking sheet, then transfer to a bag before cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Pasta
- Method: Baking
- Cuisine: Italian