Homemade Potato Gnocchi Recipe

If you have been craving a pillowy, melt-in-your-mouth pasta experience, this Homemade Potato Gnocchi Recipe will be your new best friend in the kitchen. Gnocchi, with its delicate texture and subtle potato flavor, feels like a culinary hug that’s both comforting and elegant. Making it from scratch might sound intimidating, but trust me, it’s an absolute joy to prepare and surprisingly simple once you get the hang of it. Every bite of this tender gnocchi is a celebration of humble ingredients coming together in the most magical way.

Ingredients You’ll Need

Ingredients You’ll Need

Believe it or not, this recipe uses a handful of simple, pantry-friendly ingredients that are the heart and soul of perfect gnocchi. Each one plays a crucial role: the potatoes lend softness and flavor, the flour provides structure, the egg binds everything, and salt enhances the overall taste. You probably already have these on hand, which makes this recipe all the more inviting to try.

• Russet potatoes (2 pounds): Their starchy nature is key for creating tender, fluffy gnocchi that hold their shape well.
• Salt (1 teaspoon): Not just for seasoning the dough, but also for bringing out the natural potato flavor.
• Large egg (1, whisked): Acts like glue to gently bind the dough without making it too dense.
• Flour (1 ½ cups, divided): Gives the dough structure; adding it gradually prevents a tough gnocchi texture.

How to Make Homemade Potato Gnocchi Recipe

Step 1: Boil the Potatoes

Start by bringing a large pot of water to a rolling boil. Cut your Russet potatoes in half so they cook evenly, then pop them into the boiling water. Let them cook for around 25 to 30 minutes or until you can easily pierce them with a fork. This step ensures the potatoes are soft enough to mash smoothly, which is key to light gnocchi.

Step 2: Cool and Peel

Drain the potatoes and rinse them under cold running water until they are cool to the touch. This is a great moment to take a breather because peeling them now is a breeze—the skins slip right off without any struggle.

Step 3: Rice the Potatoes

Use a potato ricer to mash the peeled potatoes into a large bowl. If you don’t have one, a fork or pastry cutter works too. The goal here is to break down the potatoes into a fine, even texture without lumps, which creates the perfect foundation for the dough.

Step 4: Mix Dough Ingredients

Add the whisked egg, salt, and 1 ¼ cups of the flour to the riced potatoes. Mix everything gently with your hands until just combined—overmixing can make gnocchi tough, so keep it light and tender.

Step 5: Knead and Flour

Lightly flour your cutting board with the remaining ¼ cup of flour. Turn your dough out onto the board and knead it just for 20 to 30 seconds until smooth. This extra bit of kneading brings everything together without overworking the dough.

Step 6: Roll the Dough

Pinch off a handful of dough and keep the rest covered with a damp towel to stay moist. Roll the dough into a rope about ½ inch thick. If the rope feels too thick, split it in two and roll again. This thickness is perfect for gnocchi that cook evenly and don’t feel heavy.

Step 7: Cut into Pieces

Slice the rope into ½-inch squares. These bite-sized pillows are just waiting to be transformed. Don’t worry if your pieces vary slightly—handmade charm is part of the experience.

Step 8: Shape the Gnocchi

Roll each square along the tines of a floured fork or gently press and roll on a gnocchi board to create those iconic ridges. These ridges aren’t just decorative—they help sauce cling to every bite, making the dish even more delicious.

Step 9: Boil the Gnocchi

Bring a fresh large pot of water to a boil. Drop about 15 to 20 gnocchi at a time into the water—avoid overcrowding so they don’t stick. They’ll float to the surface in just 1 to 2 minutes, signaling they are perfectly cooked. Once they float, give them another 10 to 15 seconds before scooping them out with a slotted spoon.

Step 10: Serve Immediately

The gnocchi is best enjoyed fresh off the stove. Toss them with a homemade pesto or a bright lemon garlic sage sauce to elevate every fluffy bite into a truly unforgettable meal.

How to Serve Homemade Potato Gnocchi Recipe

Garnishes

Fresh herbs like basil, sage, or parsley are absolutely dreamy sprinkled on top, adding bursts of color and subtle aroma. A sprinkle of grated Parmesan or Pecorino cheese melts beautifully and enriches the flavors.

Side Dishes

A simple green salad dressed with a lemon vinaigrette or steamed seasonal vegetables like asparagus or broccolini make an elegant and balanced accompaniment, letting the gnocchi shine as the star of the plate.

Creative Ways to Present

For a rustic twist, bake the gnocchi in a casserole dish topped with mozzarella and marinara sauce until bubbly and golden. Alternatively, pan-fry boiled gnocchi in a drizzle of olive oil or butter until crispy edges form, creating a delightful texture contrast.

Make Ahead and Storage

Storing Leftovers

If you have leftover gnocchi, gently toss them in a little olive oil to prevent sticking and store in an airtight container in the refrigerator for up to 2 days. Reheat carefully to maintain their light texture.

Freezing

Homemade gnocchi freeze beautifully! Lay them out in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. This is a lifesaver when you want a quick, fresh meal anytime—freeze for up to 2 months.

Reheating

The best way to reheat frozen or stored gnocchi is to drop them straight into boiling water. They’ll float again when heated through. For that crispy finish, pan-fry boiled gnocchi for a few moments in butter or oil until golden.

FAQs

Can I use other types of potatoes besides Russet?

Russet potatoes are ideal because of their high starch content, which helps create light and fluffy gnocchi. Waxy potatoes like red or Yukon Gold tend to yield denser results, but you can try them if that’s what you have — just be prepared for a slightly different texture.

How much flour should I add to the dough?

The recipe calls for 1 ½ cups of flour, but sometimes you might need a bit less or more depending on the moisture in your potatoes. Add flour gradually and gently to keep the dough tender and avoid heaviness.

What is the purpose of the ridges on gnocchi?

Those charming ridges hold onto sauces so every bite is bursting with flavor. They also help the gnocchi cook evenly and give a lovely texture contrast between the soft interior and the slightly ridged exterior.

Can I prepare the gnocchi dough ahead of time?

Yes! You can prepare the dough and shape the gnocchi up to a day in advance. Just store them on a floured baking sheet covered with plastic wrap and refrigerate until you’re ready to cook.

What sauces pair best with homemade gnocchi?

Classic options like pesto, browned butter and sage, or a simple tomato sauce work beautifully. Because the gnocchi is subtle in flavor, it pairs well with both light and rich sauces, so get creative!

Final Thoughts

This Homemade Potato Gnocchi Recipe is truly one of those kitchen projects that fills your home with warmth and fills your heart with joy. From the soft, tender dough to the endless possibilities of sauces and presentations, it’s a dish that feels both rustic and special. I urge you to give it a try, because nothing beats the satisfaction of serving up gnocchi made by your own hands. Once you taste that first pillow of perfectly cooked gnocchi, you’ll understand why it’s become a beloved classic in so many homes.

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