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
Scale
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.
