Homemade Gnocchi
This Potato Gnocchi Recipe creates soft, pillowy gnocchi that melt in your mouth with every bite. This cherished Italian family recipe has been passed down and perfected to help you make authentic gnocchi right at home.
Servings: 8 servings
Equipment
Ingredients
- 4 medium potatoes recommended potato variety Yukon Gold or Idaho Russet
- 1 egg beaten
- 120 grams "00" flour about 1 cup, or all-purpose flour (you may need less)
- 2 tablespoons freshly grated parmigiano cheese
- 1 teaspoon salt
Instructions
Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Pierce the potatoes all over with a fork and place directly on the oven rack or a baking sheet. Bake for about 1 hour, or until the potatoes are very tender and the skins feel crisp.
- While still warm, carefully peel away the skins using a clean kitchen towel. Letting the steam escape helps dry out the potatoes, which makes lighter gnocchi.
Make the Dough
- Pass the warm potatoes through a potato ricer or grate them using the fine holes of a cheese grater. The texture should look light and fluffy, almost like cauliflower rice.
- Weigh the shredded potatoes. You need 450 grams (1 pound) of potato for the correct dough ratio. Potatoes vary in size, so this step is important for consistent gnocchi.
- Spread the potatoes onto a clean work surface. Sprinkle over the salt and sift the flour on top, starting with about ¼ cup at a time.
- Gently toss the flour into the potatoes with a fork. The mixture will look crumbly at first.
- Drizzle the beaten egg evenly over the mixture, then add the Parmigiano cheese.
- Using a bench scraper or your hands, gently bring the dough together into one soft mass. Once combined, knead lightly for about 1 minute, just until smooth.
- The dough should feel soft and slightly tacky, but not sticky. Avoid overworking the dough or the gnocchi can become dense.
- Cover the dough with a kitchen towel and let it rest for 15 minutes.
Shape the Gnocchi
- Divide the dough into 8-10 pieces.
- Lightly flour your work surface and roll each piece into a rope about 1-inch thick.
- Cut the ropes into 1-inch pieces using a bench scraper or knife.
- For the classic gnocchi shape, gently roll each piece down the back of a fork with your thumb or use a gnocchi board.
- Place shaped gnocchi on a lightly floured baking sheet in a single layer.
Cook the Gnocchi
- Bring a large pot of salted water to a gentle boil.
- Add the gnocchi and stir once gently so they don’t stick.
- Cook until the gnocchi float to the surface, about 2-3 minutes. Once they float, let them cook about 30 seconds longer.
- Remove with a slotted spoon and transfer directly to your favorite sauce.
- Serve with brown butter and sage, pomodoro sauce, pesto, or a simple drizzle of olive oil and Parmigiano.
Notes
- I recommend cooking 5 tester gnocchi before baking the whole batch. These are your testers to make sure the consistency is right. RESCUE METHOD: If for some reason they melt into the water you can gather the dough into a ball again and incorporate more flour to firm them.
- Always work with warm potatoes - they absorb flour better.
- Weigh the potatoes after grating for the most accurate dough.
- Add flour gradually. Too much flour makes gnocchi heavy.
- Knead gently and briefly. Tender dough equals tender gnocchi.
Nutrition
Calories: 149kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 325mg | Potassium: 473mg | Fiber: 3g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 2mg
