How to Make Gnocchi

Soft potato gnocchi on a black stone board with flour dust on top.

5 from 1 vote

Learn how to make Gnocchi at home with only four ingredients. This easy potato gnocchi recipe will help you get a meal on the table in less than 30 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Pasta

Cuisine: Italian Recipes

Keyword: Potato Gnocchi

Servings: people

Author: Bee Yinn Low

Ingredients

2 pounds about 4 medium-sized russet potatoes
1 egg 2 oz with shell
1 1/2 cups all-purpose flour prepare an extra 1/2 cup of flour on the side
1 teaspoon salt

US Customary - Metric

Instructions

Scrub and rinse the unpeeled potatoes, then place them in a large pot. Fill the pot with water until the potatoes are covered. Cook over medium-high heat for about 20 minutes, or until the potatoes are soft and tender in the center.
Drain the potatoes and let them cool slightly before peeling. Cut the potatoes into small cubes and pass them through a potato ricer (or a food strainer with fine mesh) into a large mixing bowl. Add the beaten egg to the mashed potatoes and stir well with a fork.
Sift all-purpose flour and salt over the potato mixture and continue mixing until a dough forms. Transfer the dough to a floured work surface. Quickly knead and roll the dough with your hands and a bench scraper until it becomes smooth and less sticky. (Dust with one tablespoon of flour if the dough becomes too sticky.) The dough should be very soft and light at this point.
Round the dough and divide it into four equal pieces. Roll each piece into a 1-inch (2.5 cm) wide, long rope and cut it into 1/2-inch (1.3 cm) squares. Transfer the gnocchi to a parchment-lined baking pan and dust with flour to prevent stickiness. Repeat with the remaining dough.
Cook the gnocchi within 30 minutes at room temperature, or store them in the freezer for the best texture.

Video

Notes

Recipe adapted from: Food & Wine

Nutrition