Homemade potato gnocchi are soft little dumplings that melt in your mouth. Made from just potatoes, flour, and eggs, they’re simple and fun to make!
Making these gnocchi is like playing with dough! I love rolling them into cute shapes and tossing them with my favorite sauce. They’re a tasty treat for any night in. 😊
Key Ingredients & Substitutions
Russet Potatoes: These are the best potatoes for gnocchi due to their high starch content. If you can’t find russets, use Yukon Golds. They’re slightly creamier but will still work well.
All-purpose Flour: This is essential for the dough’s structure. If you are gluten-sensitive, try using a gluten-free flour blend. Just keep in mind, you might need to adjust the amount.
Egg: The egg helps bind the ingredients for a cohesive dough. If you’re avoiding eggs, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or just add a bit more flour.
Sage: Fresh sage gives great flavor! If you can’t find fresh, use dried sage (less is more) or any herb you like, such as rosemary or thyme.
What’s the Best Way to Prevent Gnocchi from Becoming Sticky?
The dough can easily become sticky, so following a few simple tips can help. To keep your gnocchi dough smooth:
- Ensure your potatoes are well-cooked and completely cooled before mixing them with flour to avoid excess moisture.
- Add flour gradually while mixing, until the dough is soft but not sticky. It’s better to start with less flour and add more as needed.
- Flour your work surface generously while rolling and cutting the gnocchi to prevent them from sticking.
Cooking the gnocchi in small batches also helps. They will float when they’re ready, so keep an eye on them for perfect texture!
Homemade Potato Gnocchi
Ingredients You’ll Need:
For the Gnocchi:
- 2 lbs (about 900g) russet potatoes (starchy potatoes)
- 1 to 1 1/2 cups (130-195g) all-purpose flour, plus extra for dusting
- 1 large egg
- 1 teaspoon salt
For Finishing:
- Butter or olive oil
- Optional: fresh sage leaves (for garnish)
- Optional: grated Parmesan cheese (for serving)
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and cooking. Allow an extra 10-15 minutes for cooling the potatoes. So, in total, you will spend about 45 minutes to an hour to make these delicious gnocchi from start to finish!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by boiling the whole unpeeled potatoes in a pot of salted water. Let them simmer until they are very tender and can be pierced with a fork, which takes about 20-30 minutes depending on their size. Drain the potatoes once they are cooked.
2. Drain and Cool Slightly:
After draining, let the potatoes cool just enough so that you can handle them without burning your fingers. Peel them while they are still warm, as this will make it easier to mash.
3. Mash the Potatoes:
Use a potato ricer or a masher to mash the peeled potatoes until they are completely smooth without any lumps. Spread the mashed potato out on a clean surface and let it cool completely to room temperature.
4. Make the Dough:
Once the potatoes have cooled, gather them into a mound and make a well in the center. Crack the egg into this well, add the salt, and then sprinkle 1 cup of flour over the top. Gently mix all the ingredients together with your hands. If the dough is sticky, add a little more flour as needed until it forms a soft but not sticky dough.
5. Shape the Gnocchi:
Divide the dough into four equal portions. Roll each portion into a long rope about 3/4 inch (2 cm) thick on a floured surface. Cut each rope into 1-inch (2.5 cm) pieces to form the gnocchi.
6. Form Ridges (Optional):
To give the gnocchi their traditional look, roll each piece down the tines of a fork or over a gnocchi board to create grooves which help the sauce cling better.
7. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. Once they float to the surface (which will take about 2-3 minutes), let them cook for an additional 30 seconds, then remove them with a slotted spoon.
8. Serve:
Transfer the cooked gnocchi to a warm plate, and toss them with melted butter and optional fresh sage leaves. Top with grated Parmesan cheese if you like, and enjoy your delicious homemade potato gnocchi!
Bon appétit!
Can I Use Different Types of Potatoes for This Recipe?
While russet potatoes are preferred for their starchiness, you can use Yukon Golds if needed. They may result in a slightly denser gnocchi but will still work well!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and shape the gnocchi in advance. Just cover and refrigerate them for up to a day. Make sure to separate the layers with parchment paper to prevent sticking.
How Do I Store Leftover Gnocchi?
Store any leftover cooked gnocchi in an airtight container in the refrigerator for up to 3 days. To freeze, arrange them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.
What Sauces Pair Well with Gnocchi?
Gnocchi goes wonderfully with a variety of sauces! A simple brown butter sauce with sage is classic, or you could try a marinara or creamy Alfredo sauce. Feel free to get creative!
