Save Tender, pillowy potato gnocchi made from scratch with just four simple ingredients—a classic Italian comfort food thats perfect with your favorite sauce.
I remember making this gnocchi with my family and enjoying the process of shaping each piece by hand.
Ingredients
- Potatoes: 900 g (2 lbs) starchy potatoes (such as Russet or Yukon Gold), peeled
- Dough Ingredients: 1 large egg lightly beaten, 150 g (1 cup) all-purpose flour plus more for dusting, 1 tsp fine sea salt
Instructions
- Step 1:
- Place the peeled potatoes in a large pot of cold salted water. Bring to a boil then simmer until fork-tender about 20 25 minutes. Drain well and let cool slightly.
- Step 2:
- While still warm pass the potatoes through a potato ricer or mash thoroughly until smooth and lump-free.
- Step 3:
- Spread the potato mash onto a clean work surface. Sprinkle with salt and half of the flour.
- Step 4:
- Make a well in the center. Add the beaten egg.
- Step 5:
- Gently mix the ingredients together gradually adding the remaining flour. Knead just until a soft smooth dough forms do not overwork.
- Step 6:
- Divide the dough into 4 portions. Roll each into a rope about 2 cm (¾ inch) thick.
- Step 7:
- Cut each rope into 2 cm (¾ inch) pieces. If desired roll each piece over the back of a fork to create grooves.
- Step 8:
- Dust with flour and set aside on a floured tray.
- Step 9:
- Bring a large pot of salted water to a gentle boil. Add gnocchi in batches they are done when they float to the surface (about 2 3 minutes). Remove with a slotted spoon.
- Step 10:
- Serve immediately with your favorite sauce such as sage butter tomato sauce or pesto.
Pin it Our family loves gathering around the table to enjoy these gnocchi, making every meal special.
Required Tools
Large pot, Potato ricer or masher, Mixing bowl, Knife, Slotted spoon
Allergen Information
Contains egg and gluten (wheat). Double-check flour labels for potential cross-contamination if gluten-intolerant.
Nutritional Information
Calories 230, Total Fat 2 g, Carbohydrates 46 g, Protein 6 g per serving.
Pin it Enjoy your homemade gnocchi fresh or frozen for a quick comforting meal anytime.
Frequently Asked Questions
- → What potatoes work best for gnocchi?
Starchy potatoes like Russet or Yukon Gold provide the ideal texture for soft, fluffy gnocchi because they absorb less moisture and hold shape well.
- → How can I prevent the dough from becoming sticky?
Use just enough flour to bring the dough together and avoid overworking it. If sticky, add flour gradually by tablespoon increments.
- → How do I know when gnocchi are cooked?
Gnocchi are done when they float to the surface of gently boiling salted water, usually within 2–3 minutes.
- → Can gnocchi be prepared ahead of time?
Yes, shape gnocchi and freeze them on a tray; once frozen, transfer to a bag. They can be cooked from frozen without thawing.
- → What sauces pair well with potato gnocchi?
Classic pairings include sage brown butter, freshly made tomato sauce, or vibrant pesto, enhancing the gnocchi's delicate flavors.
- → Should the dough be kneaded extensively?
No, knead just enough to form a soft, smooth dough to maintain tender texture; excessive kneading leads to toughness.