Homemade Gnocchi Recipe

Introduction

Homemade gnocchi is a comforting Italian dish made from tender potatoes and flour, creating soft, pillowy dumplings that are perfect for pairing with your favorite sauce. This recipe guides you through roasting the potatoes and crafting delicate gnocchi from scratch for a rewarding cooking experience.

Ingredients

• 4 large russet potatoes (about 3 lb. total)
• 2 large eggs
• 2 cups (240 g) all-purpose flour, plus more for dusting
• 2 tsp kosher salt, plus more
• Semolina flour, for dusting

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 400°F. Poke the potatoes all over with a fork, place them directly on the oven racks, and roast until easily pierced with a knife, about 1 hour. Let cool slightly.
2. Step 2: When the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides, discarding the skins. Pass the potato flesh through a ricer or mash well with a fork, then transfer to a large bowl. Add the eggs, all-purpose flour, and salt, mixing with a wooden spoon until a dough forms.
3. Step 3: Turn the dough out onto a lightly floured surface and knead gently until smooth, about 3 minutes.
4. Step 4: Sprinkle semolina flour on a baking sheet. Divide the dough into 4 pieces, roll each into a long rope about 1/2-inch in diameter, then cut into 1-inch pieces. Arrange the pieces on the baking sheet and gently toss in semolina to coat. If the dough feels too soft, freeze for 10 minutes. Use the back of a fork to roll each piece along the tines, creating ridges. Return to the baking sheet.
5. Step 5: Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2 minutes. Use a slotted spoon to transfer the gnocchi to your preferred sauce and toss gently to coat.

Tips & Variations

• Use russet potatoes for the best texture, as they are starchy and dry. Avoid waxy potatoes to prevent sticky dough.
• If the dough is sticky, add flour gradually but sparingly to keep gnocchi light.
• Try topping gnocchi with browned butter and sage or a simple tomato sauce for classic flavor variations.
• Semolina flour helps prevent sticking and adds a slight crunch—don’t skip this step when shaping your gnocchi.

Storage

Store uncooked gnocchi in a single layer on a baking sheet dusted with semolina or flour, covered loosely with plastic wrap, in the refrigerator for up to 1 day. For longer storage, freeze gnocchi in a single layer, then transfer to an airtight container or bag for up to 2 months. Cook frozen gnocchi directly from frozen; just add an extra minute to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gnocchi without a potato ricer?

Yes, you can mash the potatoes with a fork, but be sure they’re well cooked and softened to avoid lumps. A ricer produces the lightest dough but is not essential.

Why are my gnocchi dense or chewy?

This usually happens when too much flour is added or the dough is overworked. Use just enough flour to bring the dough together and knead gently to keep them light and tender.

Homemade Gnocchi Recipe

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4.6 from 82 reviews

This homemade gnocchi recipe yields soft, pillowy Italian potato dumplings made from roasted russet potatoes, eggs, and flour. With a delicate texture and characteristic ridges, these gnocchi are perfect boiled and tossed in your favorite sauce for a comforting meal.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings (about 48 gnocchi pieces) 1x
• Category: Pasta
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Potatoes

• 4 large russet potatoes (about 3 lb. total)

Dough

• 2 large eggs
• 2 cups (240 g) all-purpose flour, plus more for dusting
• 2 tsp kosher salt, plus more

For Handling & Cooking

• Semolina flour, for dusting

Instructions

1. Roast the Potatoes: Arrange a rack in the center of the oven and preheat it to 400°F (200°C). Poke the russet potatoes all over with a fork. Place them directly on the oven rack and roast for about 1 hour, or until they can be easily pierced with a knife. Remove and let cool slightly.
2. Prepare the Potato Flesh: When potatoes are cool enough to handle, cut each in half lengthwise and scoop out the insides, discarding the skins. Pass the potato flesh through a ricer or mash thoroughly with a fork, then transfer to a large bowl.
3. Make the Dough: Add the eggs, flour, and kosher salt to the mashed potatoes. Mix together with a wooden spoon until a dough forms. Turn the dough out onto a lightly floured surface and knead gently until smooth, about 3 minutes, being careful not to overwork it.
4. Shape the Gnocchi: Sprinkle semolina flour on a baking sheet. Divide the dough into four equal parts. Roll each piece into a long rope about 1/2 inch in diameter. Cut the ropes into 1-inch pieces. Arrange the pieces on the baking sheet and gently toss them with semolina to coat. If the dough feels too soft or sticky, place it in the freezer for 10 minutes to firm up. Using the back of a fork, gently roll each piece over the tines to create classic ridges.
5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2 minutes. Use a slotted spoon to remove them and transfer immediately to your preferred sauce. Toss to coat and serve hot.

Notes

• Roasting the potatoes instead of boiling helps keep the gnocchi dry and tender.
• Use a potato ricer for the best texture, as mashing by hand can make the dough too sticky.
• If the dough is sticky, add additional flour sparingly to avoid tough gnocchi.
• Semolina flour helps prevent sticking and adds a traditional texture.
• Do not overwork the dough to keep gnocchi light and fluffy.
• Gnocchi can be frozen after shaping by freezing them on the baking sheet and then transferring to an airtight container.

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