Homemade Gnocchi Recipe
This homemade gnocchi recipe is a classic Italian dish made with simple ingredients like potatoes, flour, and eggs. With a light, pillowy texture, homemade gnocchi is the perfect base for various sauces, from butter and sage to rich Bolognese. Follow this easy guide to create a comforting, restaurant-quality dish at home.
Equipment
- Large pot (for boiling potatoes)
- Potato masher or ricer
- Large mixing bowl
- Fork (for shaping the gnocchi)
- Knife (for cutting the gnocchi)
- Pot (for boiling the gnocchi)
- Slotted spoon (for removing cooked gnocchi)
- Clean surface for rolling dough
Ingredients
- 2 pounds russet potatoes preferably starchy potatoes
- 1 1/2 cups all-purpose flour plus extra for dusting
- 1 large egg
- 1/2 teaspoon salt
- Optional: pinch of nutmeg for added flavor
Instructions
- Boil the Potatoes: putting the potatoes (skin-on) into a big pot of salted water. Bring to a boil and simmer until the potatoes are fork-tender (roughly 20 minutes). Drain and let them cool for a few minutes. When they are cool enough to handle, remove the potato skins.
- Mash the Potatoes: Using a potato masher or ricer, mash the potatoes thoroughly until smooth. Spread the mashed potatoes on a clean surface to cool entirely. This prevents the gnocchi dough from becoming too warm when you incorporate the flour.
- Prepare the Dough: Create a well in the middle of the cooled mashed potatoes. Add the flour, egg, and salt. (Optional: a pinch of nutmeg for extra flavour). Then, using your hands or a bench scraper, mix until about a dough forms. Be careful not to overwork the dough to keep it light and fluffy.
- Shape the Gnocchi: After the dough is made, it is cut into small pieces. Roll each piece into a long log, 1/2 inch in circumference. Cut the ropes into 1-inch pieces. For traditional gnocchi, use a fork to lay a gentle indentation on each piece, rolling it slightly to make ridges.
- Cook the Gnocchi: In a large pot, bring salted water to a boil. Working in batches, drop the gnocchi into the boiling water. They sink to the bottom at first, and in no time, they will float back up when they are done cooking (2-3 mins). Fish them out with a slotted spoon and set them aside.
- Serve: Toss your homemade gnocchi with whatever sauce you like. A basic butter and sage sauce is classic, but tomato sauce, pesto, or a creamy Alfredo make good matchups, too. Scatter over some grated Parmesan cheese and fresh herbs if you like.
Notes
Tip for Soft Gnocchi: Don’t overwork the dough or add too much flour, as this can make the gnocchi dense. The dough should be soft and slightly sticky.
Freezing Gnocchi: If you want to prepare gnocchi in advance, place the shaped pieces on a baking sheet lined with parchment paper. Freeze them until firm, then transfer them to a freezer-safe bag. Cook from frozen when you're ready to enjoy them.
Freezing Gnocchi: If you want to prepare gnocchi in advance, place the shaped pieces on a baking sheet lined with parchment paper. Freeze them until firm, then transfer them to a freezer-safe bag. Cook from frozen when you're ready to enjoy them.