Potato Gnocchi Recipe

Introduction

Potato gnocchi are soft, pillowy dumplings made from floury potatoes and flour. This classic Italian dish is simple to make at home and pairs beautifully with a variety of sauces, making it a versatile favorite.

Ingredients

• 2 lbs floury potatoes (Yuokon Gold, Russet, or Maris Piper) (1 kg)
• 2 cups flour (Italian 00 flour or all-purpose/plain) (250g)
• 1 medium egg
• Salt

Instructions

1. Step 1: Clean the potatoes but do not peel them. Place them in a large pot of cold water and bring to a boil. Boil until tender, about 30 minutes. Check by inserting a knife into the largest potato; if it goes in easily, the potatoes are cooked.
2. Step 2: Drain the potatoes and peel them once cool enough to handle. The skin should rub off easily. While still warm, pass the peeled potatoes through a potato ricer.
3. Step 3: Tip the flour onto a clean work surface and mound the riced potatoes on top. Sprinkle with salt and add the beaten egg. Begin to incorporate the flour into the potatoes gently.
4. Step 4: Knead the mixture lightly until you get a smooth, soft dough that is not sticky. Avoid overworking the dough to keep it tender. If needed, add a little extra flour until the dough holds together without sticking.
5. Step 5: Divide the dough into four parts. Roll each portion into a log about 2 cm (1 inch) thick, then cut into 2 cm (1 inch) pieces.
6. Step 6: Optionally, shape the gnocchi by rolling each piece over a floured gnocchi board or the back of a cheese grater, pressing lightly with your thumb to create ridges.
7. Step 7: Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. When they float to the surface, they are cooked—usually within a few minutes.
8. Step 8: Remove cooked gnocchi with a slotted spoon and transfer directly into your prepared sauce. Toss gently to coat and serve immediately.

Tips & Variations

• Use floury potatoes like Russet or Maris Piper for the lightest texture.
• Do not overwork the dough; this keeps the gnocchi tender and fluffy.
• If you don’t have a gnocchi board, use the back of a fork for shaping ridges.
• Add fresh herbs or grated cheese to the dough for extra flavor.
• Serve with classic tomato sauce, pesto, or browned butter and sage.

Storage

Store uncooked gnocchi in a single layer on a floured tray, covered loosely with plastic wrap, and refrigerate for up to one day. For longer storage, freeze gnocchi on a tray until solid, then transfer to a sealed container or bag and freeze up to one month. Cook from frozen by adding directly into boiling water; do not thaw.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Sweet potatoes can be used but will produce a softer gnocchi with a different flavor and color. You may need to adjust the flour amount slightly for the right dough consistency.

How do I know when gnocchi are cooked?

Gnocchi are done when they float to the surface of boiling water. This usually takes just a few minutes. Remove them promptly to avoid overcooking.

Potato Gnocchi Recipe

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Classic homemade potato gnocchi recipe made from floury potatoes, flour, and egg. Soft, pillowy gnocchi shaped by hand or with a gnocchi board, boiled until they float, and served with your favorite sauce.

• Author: mia
• Prep Time: 40 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Potato Gnocchi Ingredients

• 2 lbs floury potatoes (Yuokon Gold, Russet or Maris Piper) (1 kg)
• 2 cups flour (Italian 00 flour or all-purpose/plain) (250 g)
• 1 medium egg, beaten
• Salt, to taste

Instructions

1. Prepare the potatoes: Clean the potatoes thoroughly but do not peel them. Place them in a large pot of cold water and bring to a boil. Boil the potatoes for about 30 minutes until tender by testing with a knife inserted into the largest potato.
2. Peel the potatoes: Drain the cooked potatoes and let them cool until they can be handled. Peel the skins off by rubbing gently; the skin should come off easily.
3. Rice the potatoes: While still warm, pass the peeled potatoes through a potato ricer to create a smooth texture without lumps.
4. Make the dough: Tip the flour onto a clean work surface and mound the riced potatoes on top. Gradually incorporate the flour into the potatoes, then add the beaten egg and a pinch of salt. Knead gently until you achieve a smooth, soft dough that is not sticky. Avoid overworking the dough to keep it tender. Use extra flour sparingly if needed.
5. Shape the gnocchi: Divide the dough into four pieces. Working with one piece at a time, shape it into a log about 2 cm (1 inch) thick. Cut the logs into 2 cm (1 inch) pieces.
6. Optional shaping: To create the traditional ridges, sprinkle flour or semolina onto a gnocchi board or cheese grater. Roll each piece of dough over the board while pressing firmly with your thumb to form ridges that help sauce cling.
7. Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, indicating they are done, which usually takes a few minutes.
8. Serve: Use a slotted spoon to remove cooked gnocchi from the water. Immediately toss them in your prepared sauce and serve hot.

Notes

• Use floury potatoes like Russet or Maris Piper for the best texture.
• Do not overwork the dough to avoid tough gnocchi.
• Rice the potatoes while warm for easier mixing.
• Traditional ridges can be made using a gnocchi board or cheese grater, but this step is optional.
• Cook gnocchi in plenty of salted boiling water to prevent sticking.
• Gnocchi are done when they float to the surface.
• Serve immediately with your favourite sauce for best results.

Keywords: potato gnocchi, homemade gnocchi, Italian pasta, potato dumplings, soft gnocchi