Description
This Homemade Potato Gnocchi recipe guides you through the simple process of making soft, pillowy gnocchi from scratch using mashed potatoes, flour, egg, and salt. Perfect as a comforting Italian pasta alternative, these gnocchi are boiled to fluffy perfection and ready to be served with your favorite sauce in just 40 minutes.
Ingredients
Scale
Gnocchi Dough
- 2 cups mashed potatoes
- 1 ½ cups all-purpose flour
- 1 egg
- 1 teaspoon salt
Instructions
- Boil and Mash Potatoes: Boil the potatoes until they are tender when pierced with a fork, then drain and mash them thoroughly to create a smooth base for the dough.
- Cool the Mashed Potatoes: Allow the mashed potatoes to cool completely to prevent the egg from cooking prematurely when mixed in the next step.
- Add Egg and Salt: Incorporate the egg and salt into the cooled mashed potatoes, mixing well to combine all ingredients evenly.
- Form the Dough: Gradually add the all-purpose flour to the potato mixture, gently kneading until a soft dough forms that is slightly tacky but not sticky.
- Shape the Gnocchi Ropes: Divide the dough into smaller portions and roll each into long ropes about 1/2 inch thick on a floured surface.
- Cut and Texture the Gnocchi: Cut the ropes into 1-inch pieces and press each piece gently with a fork to create ridges that help sauce adhere.
- Boil the Gnocchi: Bring a large pot of salted water to a boil and cook the gnocchi in batches. They are done when they float to the surface, usually within 2-3 minutes.
- Serve: Remove the cooked gnocchi with a slotted spoon and serve immediately with your favorite sauce such as marinara, pesto, or browned butter and sage.
Notes
- For best texture, use starchy potatoes like Russets or Yukon Golds.
- Do not overwork the dough as that can make the gnocchi tough.
- You can freeze uncooked gnocchi on a tray before boiling for later use.
- Serve gnocchi immediately after boiling for optimal fluffiness.
