Gnocchi Recipe

freshly made gnocchi coated with flour on a counter.

5 from 1 vote

Bite into the fluffy clouds of my homemade Gnocchi and experience comfort food at its finest. These small, doughy delights, expertly crafted from simple ingredients, offer a satisfying chew and soak up your favorite sauce like a dream.

Prep Time45

Cook Time30

Course: Dinner, Lunch, Pasta

Cuisine: Italian

Servings:

Calories: 245kcal

Author: Joanna Cismaru

Equipment

Ingredients

2 pounds Russet potatoes
1½ cup all-purpose flour plus extra for dusting
1 large egg lightly beaten
½ teaspoon salt

US Customary - Metric

Instructions

Wash and peel the potatoes, cut them into evenly-sized pieces, and place them in a pot of cold, salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 20-25 minutes. Drain the potatoes and let them cool slightly.
Once the potatoes are cool enough to handle, pass them through a potato ricer or mash them until smooth. Let the mashed potatoes cool to room temperature.
On a clean work surface or in a large mixing bowl, mix the mashed potatoes, flour, egg, and salt until a soft dough forms. Be careful not to overwork the dough, as it can become tough.
Divide the dough into 4 equal portions. Roll each portion into a long rope, about ½-inch (1 cm) in diameter. Cut the rope into 1-inch (2.5 cm) pieces.
Roll each piece on a gnocchi board or the back of a fork to create ridges. If you don't have a gnocchi board use the back of a fork.
Bring a large pot of salted water to a boil. In batches, cook the gnocchi until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.

Notes

Potato Type: Russet potatoes work best for gnocchi due to their high starch and low moisture content. Other varieties may result in a more dense gnocchi.
Shaping the Gnocchi: If you don't have a gnocchi board, you can use the back of a fork to create those iconic grooves which help the sauce cling to the gnocchi.
Cooking the Gnocchi: Gnocchi cooks quickly, typically in 2-3 minutes. They're done when they float to the top of the boiling water. Be sure not to overcrowd the pot.
Freezing: Gnocchi freeze well. Lay them out on a baking sheet lined with parchment paper to freeze, then transfer to a freezer bag. Cook them directly from frozen, adding a couple of extra minutes to the cooking time.
Serving: Gnocchi pairs well with a variety of sauces, from a simple brown butter and sage sauce to a hearty tomato sauce. Feel free to experiment!

Nutrition