Description
This homemade potato gnocchi recipe delivers tender, pillowy dumplings made from simple ingredients like potatoes, flour, and egg. Perfectly cooked by boiling until they float, these gnocchi serve as a delightful base for your favorite Italian sauces, making a comforting and satisfying meal in just 35 minutes.
Ingredients
Scale
Potato Gnocchi
- 2 medium potatoes (peeled)
- 2 cups all-purpose flour
- 1 large egg (slightly beaten)
- Pinch of salt
Instructions
- Cook the Potatoes: Place the peeled potatoes in a medium saucepan and cover them with water. Bring the water to a boil over high heat and cook the potatoes until they are tender but still firm, about 15 minutes. Drain the potatoes and mash them thoroughly with a potato masher.
- Prepare the Dough: Transfer 1 cup of the mashed potatoes into a medium bowl. Discard or save the remaining mashed potatoes for another use. Add the flour, beaten egg, and a pinch of salt to the bowl. Knead the ingredients together until they form a smooth, cohesive ball of dough.
- Shape the Gnocchi: Divide the dough ball into four equal portions. On a floured surface, roll each portion into long, snake-like ropes. Cut these ropes into 1/2-inch pieces. Optionally, use the back of a fork to roll each piece gently, creating ridges that will help hold sauce.
- Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi pieces into the boiling water. Cook until they float to the surface, which typically takes 3 to 5 minutes. Once they float, use a slotted spoon to remove them from the water and drain well.
- Serve: Serve the gnocchi immediately with your choice of sauce such as marinara, pesto, or browned butter with sage for a classic Italian dish.
Notes
- Using starchy potatoes like Russets will yield better texture for gnocchi.
- Do not overwork the dough to keep the gnocchi tender and light.
- If dough is too sticky, sprinkle slightly more flour but avoid adding too much to prevent tough gnocchi.
- Gnocchi can be frozen uncooked by placing them on a tray until firm, then transferring to a bag for freezing. Cook straight from frozen, adding a minute or two to boiling time.
- Serve immediately after cooking for the best texture.
