Potato Gnocchi Recipe
Italian · Main course · 45 min total
Light and pillowy homemade potato gnocchi, a classic Italian pasta alternative that's surprisingly simple to make from scratch with just a few ingredients.
30
min prep
min prep
15
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 pounds russet potatoes (about 4 medium)
- 1 large egg, lightly beaten
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg (optional)
Instructions
- Preheat oven to 400°F. Pierce potatoes with a fork and bake directly on the oven rack for 45-60 minutes until tender. Let cool slightly, then peel while still warm.
- Rice the potatoes through a ricer or mash thoroughly until smooth. Spread on a baking sheet to cool and release steam for 5 minutes.
- Transfer potatoes to a large bowl. Make a well, add egg, salt, and nutmeg. Sprinkle 1 cup flour over top. Gently mix with a fork until a shaggy dough forms.
- Turn dough onto a lightly floured surface. Knead gently, adding remaining flour as needed, just until dough comes together and is no longer sticky (about 1 minute). Do not overwork.
- Divide dough into 4 pieces. Roll each piece into a 3/4-inch-thick rope. Cut ropes into 3/4-inch pieces. Optionally, roll each piece over the tines of a fork to create ridges.
- Bring a large pot of salted water to a boil. Drop gnocchi in batches (about 20 at a time) and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- Serve immediately with your favorite sauce, such as brown butter and sage, marinara, or pesto.
Tips
- Use starchy potatoes like russets for the best texture; waxy potatoes will make gummy gnocchi.
- Do not overwork the dough or the gnocchi will be tough; mix just until combined.
- Cooked gnocchi can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month. Cook from frozen, adding 1 minute to boiling time.
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