Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Basic Homemade Potato Gnocchi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 26 reviews

This Basic Homemade Potato Gnocchi recipe guides you through making traditional, tender Italian dumplings from scratch using russet potatoes, flour, egg, and salt. Baked potatoes are riced and combined with flour and egg, then shaped into small gnocchi pieces. These are boiled until they float, indicating perfect doneness. The simple preparation ensures light, pillowy gnocchi ideal to serve with your favorite sauce.

  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Ingredients

Gnocchi

  • 2 pounds russet potatoes, medium-sized (about 4 potatoes)
  • 1 large egg, lightly beaten
  • 1 teaspoon fine sea salt
  • 1 cup all-purpose flour, plus more for dusting

Instructions

  1. Preheat and bake potatoes: Preheat your oven to 400 degrees Fahrenheit. Pierce each potato several times with a fork to allow steam to escape. Bake the potatoes directly on the oven rack for 55-60 minutes until tender.
  2. Cool and rice potatoes: Allow the baked potatoes to cool for 5-10 minutes. While still hot, cut each potato in half and scoop out the flesh. Pass the potato flesh through a potato ricer onto a clean floured surface. Spread out the riced potato and let it steam off for about 5 minutes to reduce moisture.
  3. Mix dough ingredients: Gather the riced potato into a circular mound and create a well in the center. Add the beaten egg and salt into the well. Sprinkle 3/4 cup of flour over the potatoes and lightly fold together using your hands or a bench scraper until dough begins to form.
  4. Adjust dough consistency: Gradually add the remaining flour one tablespoon at a time, kneading lightly until the dough no longer sticks to your hands but remains soft and pliable.
  5. Shape gnocchi ropes: Divide the dough into 6 equal pieces. On a floured surface, roll each piece into a rope about 3/4 inch thick. Cut each rope into 1-inch pieces to form individual gnocchi.
  6. Test the dough: To ensure the dough holds together, drop one gnocchi piece into boiling water. If it falls apart, incorporate an additional tablespoon of flour into the dough, reshape, and retest.
  7. Optional shaping: For traditional ridges, roll each gnocchi piece over a fork or gnocchi board to create grooves that help sauce cling to the pasta.
  8. Cook the gnocchi: Bring a large pot of heavily salted water (salty like the sea) to a boil. Cook gnocchi in batches, avoiding crowding. Once gnocchi float to the surface, let them cook for an additional 30 seconds before removing with a slotted spoon.
  9. Serve warm: Immediately toss cooked gnocchi with your preferred sauce and serve hot for the best texture and flavor.

Notes

  • Do not boil potatoes before making gnocchi as boiling adds extra water that can make the dough gluey.
  • Allowing riced potatoes to steam off excess moisture reduces the amount of flour needed, yielding lighter gnocchi.
  • Salt your cooking water generously to enhance gnocchi flavor.
  • Use a potato ricer for smooth, lump-free potato texture critical to perfect gnocchi.
  • Testing one piece of gnocchi before cooking the whole batch helps ensure proper dough consistency.
  • If gnocchi fall apart in boiling water, knead in a little more flour, but avoid adding too much to keep them tender.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://ellarecipe.com/basic-homemade-potato-gnocchi-recipe/