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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/homemade-gnocchi-recipe/