Description
This homemade gnocchi recipe uses just four simple ingredients to create soft, pillowy potato dumplings that are much more flavorful and tender than store-bought versions. Baked and cooked from scratch, these gnocchi are perfect boiled and can be sautéed or baked later for versatile meal options.
Ingredients
Main Ingredients
- 2 pounds (900 grams) russet potatoes
- 1 large egg
- 1 cup (128 grams) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 teaspoon pepper (optional)
Instructions
- Bake the Potatoes: Pierce the potatoes several times with a fork, wrap them in foil, and bake whole at 450°F for 45 minutes to 1 hour until al dente. This cooking method ensures the potatoes are soft inside but not overly mushy, perfect for gnocchi dough.
- Prepare the Potato Base: While hot, peel the potatoes using a towel for handling, then cut into chunks. Pass them through a potato ricer or grate onto a clean surface to create a fluffy potato base for the dough.
- Mix the Dough: Pour the beaten egg over the potatoes, sprinkle with salt, and sift flour on top. Lightly fold the mixture together using a bench scraper or your hands, gently incorporating the flour without smashing the dough. Add flour as needed to achieve a soft, light dough.
- Shape the Gnocchi: Shape the dough into a thick log and divide it into eight pieces. Roll each piece into a long rope about 1/2 to 3/4 inch thick, then cut into 1-inch pieces. Dust your work surface with flour if the dough becomes sticky to manage shaping easily.
- Create the Classic Texture: Place each piece cut-side down on a lightly floured ridged board or the back of a fork. Press with your thumb and roll to create the traditional gnocchi ridges. Fold over slightly to form a loose tube, then place the gnocchi on a floured pan to rest as you finish shaping the rest.
- Cook the Gnocchi: Bring a large pot of salted water to a simmer (salty enough to taste like seawater). Cook the gnocchi in small batches to prevent overcrowding, letting them cook for 2-4 minutes. Once they float to the surface, they are done. Remove with a slotted spoon and repeat for all batches, always returning the water to a gentle simmer before adding more gnocchi. Avoid overcooking to prevent them from falling apart.
Notes
- Use russet potatoes for their starchy texture, which yields lighter gnocchi.
- Do not overwork the dough to keep gnocchi tender and fluffy.
- Cook gnocchi in small batches to maintain water temperature and prevent sticking.
- Fresh gnocchi can be frozen on a baking sheet before transferring to a freezer bag for longer storage.
- Serve gnocchi with your favorite sauce such as marinara, brown butter sage, or pesto.
- If you don’t have a ridged board, use the back of a fork to create the classic ridges.
