Description
Make soft, pillowy homemade potato gnocchi with this easy Italian recipe. Simple ingredients, light texture, and perfect for any sauce—ready in under an hour!
Ingredients
- 2 pounds (900g) starchy potatoes (Russet or Yukon Gold)
- 1 to 1¼ cups all-purpose flour (plus extra for dusting)
- 1 large egg
- 1 teaspoon salt
- 1 pinch nutmeg (optional)
- 2 tablespoons butter or olive oil (for tossing)
- Freshly grated Parmesan, for serving
Instructions
- Boil the Potatoes: Cook the unpeeled potatoes in salted water for 20 minutes, or until fork-tender. Drain, peel while warm, and mash thoroughly.
- Dry and Cool: Spread the mashed potatoes out on a clean surface or tray and let them cool slightly, releasing excess steam.
- Form the Dough: Mix potatoes with salt and about 1 cup of flour. Create a well, add the egg, and gently knead until a soft, smooth dough forms. Avoid overworking.
- Shape the Gnocchi: Divide the dough into sections. Roll each into ropes about ¾ inch thick, then cut into 1-inch pieces. Optional—roll each piece on a fork to create ridges.
- Cook the Gnocchi: Drop pieces into boiling salted water. They’re done when they float to the top (about 2–3 minutes). Remove immediately.
- Toss and Serve: Transfer cooked gnocchi to a skillet with butter or your favorite sauce. Toss gently, sprinkle with Parmesan, and serve hot.
Notes
- Use starchy potatoes like Russets for the lightest texture.
- Keep the potatoes as dry as possible—moisture makes dough sticky.
- Don’t over-knead the dough or it’ll become tough.
- Roll and cut the gnocchi evenly to ensure consistent cooking.
- For an extra touch, pan-fry cooked gnocchi in butter until golden and crisp on the outside.
- Prep Time: 30 minutes
- Cook Time: 20 minutes