Gnocchi Recipe

Italian · Main course · 33 min total

These pillowy potato gnocchi are light, tender, and surprisingly easy to make at home. Serve with your favorite sauce for a comforting Italian meal.

Ingredients

• 2 pounds russet potatoes
• 1 large egg, lightly beaten
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt

Instructions

1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake directly on oven rack for 45-60 minutes until tender. Let cool slightly, then peel while still warm.
2. Rice or mash the potatoes into a large bowl. Spread into an even layer and let cool to room temperature.
3. Add egg and salt to potatoes, then sprinkle flour over top. Gently mix with your hands until a soft dough forms. Do not overwork.
4. Turn dough onto a lightly floured surface. Divide into 4 pieces. Roll each piece into a 1/2-inch thick rope, then cut into 1-inch pieces.
5. Optional: Roll each piece over the tines of a fork to create ridges. Place gnocchi on a floured baking sheet.
6. Bring a large pot of salted water to a boil. Working in batches, drop gnocchi into boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
7. Serve immediately with sauce of choice.

Tips

• Use starchy potatoes like Russets for the fluffiest gnocchi.
• Avoid overworking the dough to keep gnocchi light.
• Cook gnocchi within 1 hour of making, or freeze on a baking sheet and transfer to a freezer bag for up to 1 month.

More about Gnocchi →