Potato Gnocchi Recipe

Red spoon in a bowl of homemade potato gnocchi.

5 from 6 votes

Let's make the best pillowy soft potato gnocchi! You will love this no fail recipe with all the tips and tricks you need to create restaurant style potato gnocchi in your cucina (kitchen)! Start today. This is a recipe you will treasure for years to come.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Italian

Keyword: Gnocchi Recipe, Potato Gnocchi

Servings: servings

Author: Elena Davis

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

Elena’s Best Tips

Bake the potatoes instead of boiling them. Drier potatoes mean softer gnocchi.
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.
Test cook 4-5 gnocchi before shaping the full batch. If they fall apart, knead in a little more flour.

Freezing Instructions

Arrange uncooked gnocchi on a floured baking sheet and freeze until solid, about 1 hour.
Transfer to a freezer-safe bag and freeze for up to 2 months.
Cook directly from frozen - no need to thaw.

Rescue Method

If the gnocchi dissolve or fall apart in the water, the dough likely needs a little more flour. Gently knead in 1-2 tablespoons at a time until the dough holds its shape better during cooking.

Recommended Sauces:

Nutrition