Potato Gnocchi Recipe
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.
- 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
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
- 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.
- 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.
- Rice the potatoes: While still warm, pass the peeled potatoes through a potato ricer to create a smooth texture without lumps.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://yumwithmia.com/potato-gnocchi-recipe/
