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Homemade Potato Gnocchi

A pile of tender potato gnocchi dusted with powdered sugar on a white plate.
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Learn to make tender, pillowy potato gnocchi from scratch. This recipe guides you through creating delicate dumplings perfect for your favorite sauce.

Ingredients

Scale
  • 2 pounds Russet potatoes
  • 1 large egg, lightly beaten
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt

Instructions

  1. Bake the potatoes until tender. Let them cool slightly, then peel and mash or pass them through a potato ricer.
  2. Spread the riced potatoes on a clean surface and let them cool completely.
  3. Create a well in the center of the cooled potatoes. Add the beaten egg and salt into the well.
  4. Gradually incorporate the flour into the potato and egg mixture, gently bringing it together to form a soft dough. Avoid overworking the dough.
  5. Lightly flour your work surface and your hands. Divide the dough into portions and roll each portion into a rope about ¾ inch thick.
  6. Cut the ropes into ½ inch pieces. You can leave them as is or roll each piece over the tines of a fork to create ridges.
  7. Bring a large pot of salted water to a boil.
  8. Gently drop the gnocchi into the boiling water in batches. Cook until they float to the surface, then let them cook for an additional 1-2 minutes.
  9. Remove the cooked gnocchi with a slotted spoon and serve immediately with your desired sauce.

Notes

  • For the best texture, use starchy potatoes like Russets.
  • Ensure potatoes are completely cool before mixing to prevent a sticky dough.
  • Dust your hands and work surface generously with flour to prevent sticking.
  • Do not overcrowd the pot when boiling the gnocchi.

Nutrition

Find it online: https://kingscook.com/homemade-gnocchi-recipe/