Potato Gnocchi

Soft, pillowy potato gnocchi is the ultimate comfort food, perfect with your favorite sauces for a satisfying and versatile meal.

Yield
Serves 4–6

Ingredients

• 2 pounds russet potatoes (about 4 medium)
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1 1/4–1 1/2 cups all-purpose flour (plus extra for dusting)

Instructions

Step 1: Cook the Potatoes

1. Place the whole, unpeeled potatoes in a large pot of cold, salted water. Bring to a boil and cook for 20–25 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and let them cool slightly. While still warm, peel the potatoes and pass them through a potato ricer or mash until smooth.

Step 2: Make the Dough

1. Spread the mashed potatoes out on a clean surface or in a large bowl. Let them cool completely.
2. Sprinkle the potatoes with salt and create a well in the center. Add the beaten egg.
3. Gradually sprinkle flour over the potatoes and egg. Gently mix with your hands until a soft dough forms. Be careful not to overwork the dough to avoid toughness.

Step 3: Shape the Gnocchi

1. Lightly flour your work surface and divide the dough into 4 equal portions.
2. Roll each portion into a rope about 1/2 inch thick. Use a sharp knife to cut the ropes into 1-inch pieces.
3. Optional: Roll each piece over the tines of a fork or a gnocchi board to create ridges for holding sauce.

Step 4: Cook the Gnocchi

1. Bring a large pot of salted water to a gentle boil.
2. Add the gnocchi in batches, stirring gently to prevent sticking. The gnocchi are done when they float to the surface (about 1–2 minutes).
3. Use a slotted spoon to transfer the cooked gnocchi to a plate or bowl.

Step 5: Serve

1. Toss the gnocchi with your favorite sauce, such as marinara, browned butter and sage, or a creamy Alfredo sauce. Garnish with grated Parmesan and fresh herbs if desired.

Kitchen Tips

1. Potato Choice: Use starchy potatoes like russets for the best texture.
2. Dry Potatoes: Let the cooked potatoes release steam before mashing to prevent a watery dough.
3. Light Hand: Avoid over-kneading to keep the gnocchi tender.
4. Freeze for Later: Freeze uncooked gnocchi on a baking sheet, then transfer to a bag or container for up to 2 months. Boil from frozen when ready to use.
5. Sauce Pairings: Try pesto, Bolognese, or a simple garlic and olive oil for delicious variations.

Enjoy these Homemade Potato Gnocchi for a meal that’s soft, flavorful, and perfectly comforting—ideal for impressing guests or enjoying a cozy night in!