Description
Learn how to make traditional homemade potato gnocchi from scratch with this easy 7-step recipe. Soft, pillowy gnocchi made from mashed potatoes, flour, egg, and salt, boiled to perfection and ready to be served with your favorite sauce for a comforting meal.
Ingredients
Scale
Gnocchi Dough
- 2 cups mashed potatoes
- 1 ½ cups all-purpose flour
- 1 egg
- 1 teaspoon salt
Instructions
- Boil Potatoes: Boil the potatoes in salted water until they become tender and easily pierced with a fork, ensuring they are cooked through for a smooth mash.
- Mash Potatoes: Drain the potatoes and mash them thoroughly to a smooth consistency without lumps.
- Cool Mashed Potatoes: Allow the mashed potatoes to cool completely to avoid cooking the egg when incorporated.
- Add Egg and Salt: Mix in the egg and salt into the cooled mashed potatoes, blending well to combine all ingredients uniformly.
- Add Flour and Form Dough: Gradually add the all-purpose flour to the mixture, combining until a soft dough forms that is slightly sticky but manageable.
- Shape Gnocchi: Divide the dough into smaller sections and roll each into long ropes about ½ inch in diameter. Cut the ropes into small 1-inch pieces.
- Texture Gnocchi: Press each gnocchi piece gently with a fork to create ridges, which help the sauce adhere better.
- Cook Gnocchi: Boil a large pot of salted water and cook the gnocchi in batches. Once they float to the surface (about 2 to 3 minutes), they are cooked and should be removed with a slotted spoon.
- Serve: Serve the gnocchi warm topped with your favorite sauce such as marinara, pesto, or browned butter with sage for a comforting meal.
Notes
- Ensure mashed potatoes are completely cooled before adding the egg to prevent scrambling.
- Use starchy potatoes like Russets for better texture and fluffiness.
- If dough is too sticky, add a little more flour, but avoid adding too much to keep gnocchi tender.
- Cooking gnocchi in batches prevents sticking and ensures even cooking.
- Pressing with a fork creates ridges that help sauces cling better to the gnocchi.
- Fresh gnocchi cooks very quickly, usually in just 2 to 3 minutes once they float to the surface.
