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Homemade Gnocchi Recipe

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4 from 12 reviews

This homemade gnocchi recipe guides you through making tender, pillowy potato gnocchi from scratch. Using simple ingredients like potatoes, egg, and flour, this classic Italian dish is perfect for a comforting dinner. The step-by-step instructions detail boiling potatoes, preparing the dough, shaping gnocchi with traditional ridges, and boiling them until perfectly fluffy. Toss with your favorite sauce and parmesan cheese for an authentic experience.

Ingredients

Potatoes

  • 2 pounds potatoes
  • Water (enough to cover potatoes for boiling)
  • Salt (for boiling water, a pinch)

Dough

  • 1 medium egg
  • 3 cups all-purpose flour (or flour with at least 12% protein; approximately, more as needed)

Instructions

  1. Boil Potatoes: Cut large potatoes into pieces; small potatoes can be boiled whole. Place in a large pot, cover with water, add a pinch of salt, and boil until tender when pierced with a knife.
  2. Drain and Cool: Drain potatoes and let rest for 5 minutes to cool slightly. Peel off the skins once cool enough to handle.
  3. Mash Potatoes: Place peeled potatoes in a bowl and mash them with a potato masher until smooth and lump-free.
  4. Make Dough: Crack the egg into the mashed potatoes and add the flour. Mix well until the ingredients come together. If the dough feels sticky, gradually add more flour.
  5. Knead Dough: Transfer the dough to a floured surface and knead gently until you get a soft, cohesive dough.
  6. Shape Gnocchi Tubes: Divide the dough into smaller portions. Roll each portion into tubes about 3/4 inch (2 cm) thick.
  7. Cut Gnocchi Pieces: Cut each tube into pieces just over 1 inch (3 cm) long.
  8. Form Gnocchi: Roll each piece gently between your palms to round into balls. For traditional texture, create ridges using a gnocchi maker or the back of a fork by rolling the pieces along to form grooves and a small indentation.
  9. Rest Gnocchi: Place the gnocchi on a lightly floured surface, cover with a kitchen towel, and allow them to rest for about 1 hour.
  10. Cook Gnocchi: Boil a large pot of salted water. Add gnocchi and cook for 4 to 5 minutes or until they float to the surface, indicating doneness.
  11. Serve: Drain the cooked gnocchi and toss them with your choice of sauce and plenty of parmesan cheese. Serve immediately for best flavor and texture.

Notes

  • The egg helps bind the dough; using only 1 medium egg is sufficient to avoid making the gnocchi too dense.
  • If the dough is too sticky, add flour gradually but avoid adding too much to keep gnocchi tender.
  • Creating ridges is optional but enhances sauce adherence.
  • Gnocchi can be cooked immediately or rested for up to 1 hour before boiling.
  • Use flour with higher protein content (like bread flour) for the best dough texture.

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