If you have ever wanted to master a comforting Italian classic from scratch, you absolutely must try this Homemade Potato Gnocchi Recipe. These pillowy little dumplings are tender, light, and practically melt in your mouth with every bite. Made with simple ingredients like russet potatoes, flour, and egg, the charm of this recipe lies in its simplicity paired with the magic of hand-rolling and shaping the dough. Whether you’re a kitchen novice or a seasoned cook, this recipe will guide you through creating an authentic, satisfying dish that tastes just like it came from a cozy trattoria in Italy.
Ingredients You’ll Need
The beauty of this Homemade Potato Gnocchi Recipe is how straightforward the ingredient list is, but each one plays a crucial role in achieving the perfect texture and flavor. From the starchy russet potatoes to the binding egg and flour, these essentials blend seamlessly to create gnocchi that are fluffy yet sturdy enough to hold your favorite sauces.
- 2 pounds Russet potatoes: These starchy potatoes create the ideal base for light and tender gnocchi.
- 1 teaspoon salt: Enhances the natural flavors of the potatoes and dough.
- 1 large egg (whisked): Acts as a binder, adding richness and helping the dough hold together.
- 1 ½ cups flour (divided, plus more for rolling): Provides structure; using the right amount keeps gnocchi soft but workable.
How to Make Homemade Potato Gnocchi Recipe
Step 1: Boil the Potatoes
Start by bringing a large pot of water to a rolling boil. Cut the russet potatoes in half to help them cook evenly and add them to the boiling water. Let them cook until they’re fork-tender, which will take roughly 25-30 minutes. This step ensures the potatoes are soft enough to mash smoothly without lumps.
Step 2: Cool and Peel the Potatoes
After cooking, immediately rinse the potatoes under cold running water to cool them so you can handle them comfortably. Once cool, peel off the skin carefully. The skin removal is important to avoid any tough bits in your gnocchi dough, giving you a silky texture.
Step 3: Rice the Potatoes
Next, pass the peeled potatoes through a potato ricer into a large bowl. If you don’t have a ricer, you can mash them very finely with a fork or a pastry cutter until there are no large lumps. This step creates an airy, fluffy base that’s essential for soft gnocchi.
Step 4: Combine Ingredients
Mix in the whisked egg, salt, and 1 ¼ cups of flour to your riced potatoes. Use your hands to mix everything gently but thoroughly, ensuring the dough comes together without overworking it, which could make the gnocchi tough.
Step 5: Knead the Dough
Lightly flour your cutting board with the remaining ¼ cup of flour, then transfer the dough onto this surface. Knead it gently for 20-30 seconds just to incorporate the flour fully and bring it all together. This process helps the dough achieve the right elasticity without becoming dense.
Step 6: Shape into Ropes
Grab a manageable handful of dough and cover the rest with a damp paper towel to prevent it from drying out. Roll the dough into a rope roughly ½ inch thick. If the rope is thicker, divide and re-roll until you achieve the perfect thickness. This sizing ensures quick and even cooking.
Step 7: Cut and Form Gnocchi
Slice the dough rope into small squares about ½ inch wide. Then, to give your gnocchi their classic ridges, roll each piece over the tines of a fork or a gnocchi board. These ridges help catch sauces beautifully and add to the delightful texture when you bite into them.
Step 8: Shape with a Gnocchi Board
If using a gnocchi board, press the flat end of a dough square onto the lightly floured surface and roll it forward applying gentle but firm pressure. Finish by rounding the ends to form small cylindrical shapes. This step is optional but a lovely touch if you want traditional gnocchi shapes.
Step 9: Cook the Gnocchi
Bring a fresh large pot of water to a boil and carefully add 15-20 gnocchi at a time, avoiding overcrowding. Boil until the gnocchi float to the surface, about 1-2 minutes, then wait an additional 10-15 seconds before removing with a slotted spoon. This quick cooking preserves their tender texture perfectly.
Step 10: Serve Immediately
For the best experience, serve your gnocchi hot right after cooking. They pair wonderfully with a homemade pesto, a lemon garlic sage sauce, or simply butter and Parmesan. The flavors melt together beautifully, making every bite a pure joy.
How to Serve Homemade Potato Gnocchi Recipe
Garnishes
Elevate your gnocchi by adding fresh herbs like basil, sage, or parsley as a garnish. A sprinkle of freshly grated Parmesan or a drizzle of high-quality olive oil can add richness and color, making your plate as delicious as it is beautiful.
Side Dishes
This dish pairs beautifully with simple sides such as a crisp green salad, roasted vegetables, or sautéed mushrooms. These accompaniments add texture and freshness that complement the soft gnocchi without overpowering their delicate flavor.
Creative Ways to Present
Try serving gnocchi baked in a creamy tomato or béchamel sauce for a hearty casserole. You can also pan-fry boiled gnocchi in butter until golden and crisp for an irresistible contrast of textures. This Homemade Potato Gnocchi Recipe is versatile enough to shine in any style you choose!
Make Ahead and Storage
Storing Leftovers
If you have some gnocchi left over after your meal, store them in an airtight container in the refrigerator for up to 2 days. Keeping them cool prevents any spoilage while preserving their tenderness for your next delicious meal.
Freezing
To freeze gnocchi, place them in a single layer on a parchment-lined baking sheet and freeze until solid. Then transfer them to a freezer bag or airtight container for up to 2 months. This way, you can enjoy homemade gnocchi anytime with minimal effort.
Reheating
Reheat frozen or refrigerated gnocchi by gently boiling them until they float again, which usually takes just a couple of minutes. Avoid microwaving as it can make them rubbery. Reheating them in a skillet with a bit of butter also gives a lovely crispy finish.
FAQs
Can I use other types of potatoes for gnocchi?
While russet potatoes are preferred for their high starch and low moisture, you can use Yukon Gold potatoes. Just keep in mind that they may result in slightly denser gnocchi due to their waxier texture.
How much flour should I use?
The amount of flour can vary slightly depending on the moisture in your potatoes. It’s important to add enough to form a dough that’s soft but not sticky. Over-flouring can make the gnocchi tough, so start with the recommended amount and adjust if needed.
What if my dough is too sticky or too dry?
If the dough feels too sticky, sprinkle in a little more flour while kneading, but be careful not to overdo it. If it’s too dry and crumbly, add a small splash of water or an extra egg yolk and gently knead it in.
Can I make this recipe vegan?
You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit) or omit it entirely, but the texture might be less tender. Experimenting with aquafaba or other binders can also work.
How do I prevent gnocchi from sticking together when cooking?
Make sure to boil gnocchi in plenty of salted water and cook them in batches without overcrowding. Once cooked, you can toss them lightly with a bit of olive oil or butter to keep them from sticking before serving.
Final Thoughts
There is something truly special about taking simple ingredients and transforming them into a dish as comforting and elegant as gnocchi. This Homemade Potato Gnocchi Recipe brings a wonderful sense of accomplishment and joy to any kitchen. Once you try it, I promise you’ll want to make it again and again, sharing the love of handmade Italian comfort food with everyone around you.
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Homemade Potato Gnocchi Recipe
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 6 servings
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Description
This homemade potato gnocchi recipe guides you through creating soft, pillowy Italian dumplings using russet potatoes, flour, and egg. From boiling the potatoes to shaping delicate ridged gnocchi pieces, this recipe ensures a tender texture ready to be paired with sauces like pesto or lemon garlic sage for a comforting, classic meal.
Ingredients
Potatoes
- 2 pounds Russet potatoes (about 3–4 medium)
- 1 teaspoon salt
Dough
- 1 large egg (whisked)
- 1 ½ cups flour (divided, plus more for rolling)
Instructions
- Boil Potatoes: Bring a large pot of water to a boil. Cut potatoes in half and add them to the boiling water. Boil for 25-30 minutes or until the potatoes are fork tender.
- Cool and Peel: Once cooked, rinse potatoes in a strainer under cold running water until cool enough to handle. Remove the skins carefully.
- Rice Potatoes: Using a potato ricer, rice the peeled potatoes into a large bowl until no large clumps remain. Alternatively, mash thoroughly with a fork or pastry cutter.
- Mix Dough: Add the whisked egg, salt, and 1 ¼ cups of flour to the riced potatoes. Mix well by hand until combined into a dough.
- Knead Dough: Lightly flour a cutting board with the remaining ¼ cup flour. Turn the dough onto the board and knead for 20-30 seconds until smooth and cohesive.
- Form Ropes: Take a handful of dough and roll it on the floured surface into a rope about ½ inch thick. If too thick, divide and roll again to desired thickness.
- Cut and Shape: Cut the ropes into ½ inch squares. Roll each square over the tines of a fork or gnocchi board to create signature ridges.
- Use Gnocchi Board (Optional): Place the flat end of the dough square on a floured gnocchi board, roll forward applying gentle pressure, then round the ends to form a cylinder shape.
- Cook Gnocchi: Boil fresh water in a large pot. Add 15-20 gnocchi at a time, cooking until they float (about 1-2 minutes). Once floating, wait 10-15 seconds and remove with a slotted spoon. Repeat with remaining gnocchi.
- Serve: Serve the gnocchi immediately with your choice of sauce such as homemade pesto or a lemon garlic sage sauce.
Notes
- Use Russet potatoes for best texture as they are starchy and dry.
- Knead the dough minimally to prevent tough gnocchi.
- Rolling gnocchi on a fork or board creates ridges that help hold sauce.
- Do not overcrowd the boiling water to ensure even cooking.
- Serve immediately for best texture; gnocchi does not hold well if stored cooked.
