Description
Soft, pillowy, melt-in-your-mouth homemade potato gnocchi that are a classic Italian comfort food — simple to make and perfect with any sauce.
Ingredients
Units
Scale
- 2 pounds russet or Yukon Gold potatoes
- 1 1/2 to 2 cups all-purpose flour, plus extra for dusting
- 1 large egg
- 1 tsp salt
Instructions
- Boil potatoes whole and unpeeled until fork-tender, about 20–30 minutes.
- Drain and let cool slightly. Peel while still warm.
- Pass potatoes through a potato ricer or mash until smooth.
- Mound the potatoes on a clean surface, sprinkle with salt, and make a well in the center.
- Add the egg into the well and mix gently.
- Sprinkle flour over the potatoes and gently knead until a soft, smooth dough forms. Do not overwork the dough.
- Divide dough into 4 pieces. Roll each piece into a rope about 1/2 inch thick.
- Cut the ropes into 3/4-inch pieces. Roll each piece over the tines of a fork if desired.
- Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float, about 2–3 minutes.
- Remove with a slotted spoon and serve immediately with your favorite sauce.
Notes
- Use starchy potatoes like Russets or Yukon Golds for light texture.
- Don’t over-knead or the gnocchi will be tough.
- Freeze uncooked gnocchi on a tray, then store in a bag and cook straight from frozen.
- Try adding grated parmesan to the dough for extra flavor.
- Sauté cooked gnocchi in butter for crispy edges.
Nutrition
- Serving Size: 1 cup cooked
- Calories: 260
- Sugar: 1g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg