Potato Gnocchi

Homemade gnocchi on a wooden board with a sprinkling of flour.

5 stars (1 rating)

How to make gnocchi: These light, pillowy little potato dumplings pick up sauces and broths like nothing else. Find all the best tips here!

Prep Time40

Cook Time1

Total Time1 40

Course: Appetizer, Main Course

Cuisine: Italian

Keyword: gnocchi, gnocchi recipe, gnocchi recipes, how to make gnocchi, potato gnocchi

Servings: servings

Calories: 214kcal

Ingredients

2 russet potatoes large
1 cup all-purpose flour (you may need slightly more or less)
1 egg large
1 teaspoon kosher salt

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F and prick the potatoes all over with a fork so the steam can get out.
Bake the potatoes until tender (approx. 1 hour).
Place the flour in a wide pile on a clean work surface or in a large mixing bowl.
As soon as they are cool enough to handle, split the potatoes lengthwise, scoop out the flesh, and run it through a ricer onto the flour.
Toss the riced potato and flour together with your hands.
Make a well in the center of the potato/flour mixture, crack in the egg, and add the salt.
Working from the center outward, beat the egg and salt together with a fork, then slowly begin drawing the potato mixture into the egg, a little at a time.
Continue working the ingredients together, until the dough becomes too thick to mix with a fork.
Quickly and gently finish incorporating the dough with as few kneads as possible. (It should be soft but not sticky. If it's too sticky, add more flour.)
Divide the dough into 4 equal portions, then roll each portion into a rope about 3/4-inch in diameter.
Cut the ropes into individual dumplings, about 3/4-inch.
Roll the dumplings over a gnocchi board or the back of a fork, to create ridges.
Place the gnocchi on a parchment-lined baking sheet as you work, making sure they aren't touching each other.
Lightly cover the tray with plastic wrap, freeze, then transfer the gnocchi to a zip-top freezer bag and keep in the freezer for up to a few months (if desired). Or, boil the gnocchi in salted water for 1 to 2 minutes, drain, and serve immediately with brown butter, sage, and parmesan.

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