Pillowy Homemade Gnocchi

Name: Pillowy Homemade Gnocchi
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 pounds russet potatoes; 1 1/2 cups all-purpose flour, plus more for dusting; 1 egg, beaten; 1 teaspoon salt

Discover the joy of making these tender potato dumplings from scratch.

Total

40 min

Servings

4 servings

Level

Medium

Gnocchi are delightful Italian dumplings that are surprisingly easy to make at home. These pillowy bites are perfect for pairing with your favorite sauce, whether it's a simple butter and sage or a hearty tomato-based one.

Making gnocchi from scratch might seem daunting, but with a little patience and practice, you'll be rolling out perfect dumplings in no time. Plus, it's a fun activity to do with family or friends.

The end result is a wonderfully soft and satisfying dish that beats any store-bought version. Once you try homemade gnocchi, you'll see why it's worth the extra effort.

01What you'll need

Ingredients

4 items · 4 servings

2 pounds russet potatoes
1 1/2 cups all-purpose flour, plus more for dusting
1 egg, beaten
1 teaspoon salt

02How to make it

Step-by-step

Cook the Potatoes
Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until they are fork-tender, about 20-25 minutes. Drain and let them cool slightly.
Mash the Potatoes
Peel the potatoes while they are still warm. Use a potato ricer or masher to mash the potatoes onto a clean surface. They should be smooth and lump-free.
Form the Dough
Sprinkle the mashed potatoes with salt and flour. Make a well in the center and add the beaten egg. Gently mix until a dough forms. Knead lightly until smooth, adding a little more flour if necessary.
Shape the Gnocchi
Divide the dough into four pieces. Roll each piece into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces. Optionally, roll each piece over a fork tine to create ridges.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and serve with your favorite sauce.

03From our kitchen

Cook's tips

You can make the dough a day ahead and keep it wrapped in the refrigerator.
Cooked gnocchi can be stored in an airtight container in the fridge for up to 2 days.
If you don't have a potato ricer, a fork or masher will work, but aim for a smooth texture.
For a gluten-free version, use almond or rice flour instead of all-purpose flour.

Cook's note

Freshly made gnocchi are tender and delicious, offering a comforting meal.

04Frequently asked

Questions & answers

Can I freeze gnocchi?

Yes, freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag once solid. Cook them from frozen, adding a minute to the cooking time.

What sauce goes best with gnocchi?

Gnocchi pairs well with a variety of sauces, from simple butter and sage to rich pesto or tomato sauce.

Why is my gnocchi dough sticky?

If the dough is too sticky, add a little more flour until it's workable. Humidity and potato moisture can vary, affecting the dough.