Homemade Potato Gnocchi

These pillowy homemade Potato Gnocchi are made from scratch with just four simple ingredients for the most tender little potato dumplings, perfect tossed with any sauce.

Course Main Course

Cuisine Italian

Keyword Potato Gnocchi

Prep Time 35

Cook Time 1 10

Servings servings

Calories 381kcal

Author Jason Decker

Ingredients

1 pound russet potatoes about 2 medium
¾ cup '00' flour plus more for dusting
1 large egg
½ teaspoon salt

Instructions

Bake the Potatoes

Preheat the oven to 375°F.
Rinse the russet potatoes with water and pat dry with a paper towel.
1 pound russet potatoes
Poke several holes in each potato with a fork to allow steam to escape during baking.
Place directly on the oven rack and bake for 1 hour, until very tender.
Let them cool for 5-10 minutes, until they are warm but easy to handle.
To peel the potatoes, wrap in a clean kitchen towel for a better grip. The warmth will help loosen the skin, making it easier to remove. Alternatively, gently squeeze the potato with your fingers. Start peeling from one end, pulling the skin away as it separates from the flesh.

Make the Fluffy Gnocchi

Cut potatoes in half and press through a potato ricer.
Allow them to cool a few minutes before mixing in the flour.
Add the flour, salt, and egg to the bowl with the riced potatoes.
¾ cup '00' flour, 1 large egg, ½ teaspoon salt
Mix gently with a fork until the ingredients just come together.
Turn the mixture out onto a lightly floured surface.
Use a bench scraper to fold and press the dough together until it forms a cohesive mass. Be careful not to over-knead. The goal is to keep the dough light and pillowy.
Divide the dough into two portions. Roll each portion into long ropes about ¾ inch thick.
Cut the ropes into bite-sized pieces using a bench scraper or a knife.
To shape the potato gnocchi, use a gnocchi board to create ridges by rolling each piece down the board with your thumb. If you don’t have a gnocchi board, you can use the tines of a fork in the same way.
After shaping, dust the fluffy gnocchi lightly with flour to prevent them from sticking together.

Finish and Serve

Bring a large pot of salted water to boil.
Cook homemade potato gnocchi in small batches until they float, about 1-2 minutes.
Remove with a slotted spoon, use as desired.

Notes

Weigh your flour: If you can, use a kitchen scale. Too much flour leads to dense gnocchi dough. Start small and add more if needed for the right consistency.
Keep the potatoes hot: Ricing or mashing them while hot allows steam to escape, reducing moisture and leading to fluffier dough.
Handle the dough lightly: Overworking the dough can make it sticky and tough. Fold it together, but don’t knead a bunch.
Cook small batches: When boiling, do a couple of minutes for each batch. They’re done when they float. Use a slotted spoon to scoop them out gently.
Taste-test one: If the first time you drop a piece in the water it falls apart, add a touch more flour. That’s your sign you didn’t add enough flour.
Serve immediately: Homemade potato gnocchi is best eaten fresh; let them hang out too long and they can get gummy. So toss them with sauce ASAP, or freeze them for future use.

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