Description
This Simple Homemade Gnocchi recipe guides you through creating tender, pillowy potato gnocchi from scratch using basic ingredients. Perfectly cooked by boiling until they float, these gnocchi are ideal for pairing with your favorite sauce for a comforting Italian-inspired meal.
Ingredients
Scale
Gnocchi Dough:
- 2 pounds Starchy Potatoes (Russets or Yukon Golds) (Boil whole with skins on until tender)
- 1.5 cups All-purpose Flour (Adjust based on moisture content of potatoes)
- 1 large Egg (Lightly beaten to bind the mixture)
- 1 teaspoon Salt (Enhances flavor of the dough)
- 1 pinch Nutmeg or Black Pepper (Optional for added flavor)
Instructions
- Prepare the Potatoes: Wash the potatoes thoroughly and boil them whole with skins on in cold water until they are fork-tender, approximately 30-40 minutes. Drain and let them cool slightly.
- Mash the Potatoes: Peel the warm potatoes and mash them thoroughly until smooth and free of lumps. Spread the mashed potatoes out to cool completely, which prevents excess moisture in the dough.
- Combine Ingredients: Create a well in the center of the cooled mashed potatoes. Add the flour, salt, and beaten egg into the well. Use a fork to gently combine the ingredients until a dough begins to form.
- Knead the Dough: Gently knead the dough until it is soft and slightly sticky. Add more flour if necessary to achieve the ideal consistency that holds shape without sticking excessively.
- Shape the Gnocchi: Divide the dough into four equal portions. Roll each portion into a rope approximately 1/2 inch thick. Cut the ropes into 1-inch pieces to form individual gnocchi.
- Create Ridges: Roll each gnocchi piece over the tines of a fork to create ridges. This helps sauces cling better. Place the shaped gnocchi on a floured baking sheet to prevent sticking.
- Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Add gnocchi in batches to avoid overcrowding. Cook them until they float to the surface, which takes about 2-3 minutes.
- Serve: Use a slotted spoon to remove the cooked gnocchi from the water. Serve immediately with your favorite sauce such as marinara, pesto, or browned butter and sage.
Notes
- Use starchy potatoes like Russets or Yukon Golds for the best texture.
- Allow potatoes to cool completely before mixing to prevent sticky dough.
- Adjust flour amount as needed depending on moisture content in potatoes to achieve the right dough consistency.
- Roll gnocchi gently over a fork to create ridges that help sauce cling.
- Cook gnocchi in small batches to prevent sticking and uneven cooking.
- Serve gnocchi immediately after cooking for the best texture; they can become gummy if held too long.
