Homemade potato gnocchi is a fun and fluffy pasta that’s super easy to make! With just potatoes, flour, and a little bit of love, you can create these soft dumplings.
Making gnocchi feels like a small cooking adventure to me. Rolling out the dough is oddly satisfying, and the taste is always better than the store-bought kind. Yum!
I love to serve my gnocchi with a simple sauce, like marinara or butter and sage. It’s a cozy meal that warms my heart and my tummy! 😋
Key Ingredients & Substitutions
Russet potatoes: They are the best choice for gnocchi because they are starchy and fluffy. If you can’t find russets, Yukon Golds work well too, giving a creamier texture.
All-purpose flour: The amount of flour can vary based on how much moisture is in the potatoes. If you need a gluten-free option, try using a blend of gluten-free all-purpose flour or a mix of potato flour and tapioca flour.
Egg: The egg binds the dough together. If you’re avoiding eggs, you can use a flaxseed meal mixed with water (1 tablespoon of flaxseed meal with 2.5 tablespoons of water) or applesauce for binding.
Parmesan cheese: Adding grated Parmesan gives a nice flavor boost. If you want a dairy-free option, consider using nutritional yeast instead.
How to Achieve the Perfect Gnocchi Texture?
Creating the right texture with gnocchi is key! Start by cooking your potatoes whole in their skin; this keeps them from absorbing too much water, which can make the dough gummy. Once they’re cooked, let them cool slightly before peeling and mashing.
- Use a potato ricer for a light and fluffy mash. If you don’t have one, mash thoroughly to remove lumps.
- Gather your dried mashed potatoes into a mound on a clean surface, then sprinkle with salt and some flour.
- Combine gently; the goal is to get a soft, pliable dough, so avoid over-kneading.
- Test a small piece of dough by cooking it; if it falls apart, it may need more flour! Just add gradually.
By following these tips, you’ll achieve delicious gnocchi that’s light and airy! Enjoy your cooking process!
Homemade Potato Gnocchi
Ingredients You’ll Need:
- 2 pounds (900g) russet potatoes (about 4 medium-sized)
- 1 to 1 1/2 cups (130-195g) all-purpose flour, plus extra for dusting
- 1 large egg
- 1 teaspoon salt
- Freshly grated Parmesan cheese (optional, for serving)
- Fresh sage leaves or butter (optional, for serving)
How Much Time Will You Need?
This recipe will take about 1 hour and 30 minutes. You’ll spend around 50 minutes cooking and preparing the potatoes, plus about 30 minutes for shaping and cooking the gnocchi. It’s a fun process, so enjoy every moment!
Step-by-Step Instructions:
1. Cook the Potatoes:
Begin by placing the whole, unpeeled russet potatoes in a large pot of salted water. Bring the water to a boil and let it boil until the potatoes are tender enough to poke with a fork, which will take about 40-50 minutes. Once they’re cooked, drain the water well.
2. Peel and Mash:
Carefully peel the potatoes while they are still warm (but you don’t want to burn your hands!). Use a potato ricer or a masher to thoroughly mash them until they are smooth and free of lumps. Lay the mashed potatoes out on a clean surface for a few minutes to let the steam escape and allow them to dry slightly.
3. Make the Dough:
Next, sprinkle your mashed potatoes with the salt and about 1 cup of flour. Crack the egg on top of the potatoes. Using your hands, gently mix everything together, kneading lightly until a soft dough forms. If it feels too sticky, slowly add more flour—just enough to make it manageable. Be careful not to over-knead, or your gnocchi might become tough!
4. Shape the Gnocchi:
Now, divide the dough into four equal portions. On a floured surface, roll each portion into a long rope that is about 3/4-inch (2 cm) thick. Use a sharp knife to cut the ropes into 1-inch (2.5 cm) pieces. These will be your gnocchi!
5. Add Gnocchi Ridges (Optional):
If you want that classic look and texture, roll each piece of gnocchi over the tines of a fork or use a gnocchi board. Press lightly with your thumb to create little indentations. This step is optional, but it helps the sauce stick to the gnocchi better.
6. Cook the Gnocchi:
In a large pot, bring salted water to a boil again. Gently drop the gnocchi into the boiling water in batches. When they float to the surface (usually in about 2-3 minutes), cook them for an additional 30 seconds before removing them using a slotted spoon. This shows they are ready!
7. Serve:
Serve your gnocchi hot with melted butter and fresh sage, or toss them with a marinara sauce or sprinkle with Parmesan cheese for extra flavor. Enjoy your delicious homemade potato gnocchi!
Can I Use Other Types of Potatoes for Gnocchi?
While russet potatoes are the best choice for their starchiness, you can also use Yukon Gold potatoes for a creamier texture. Just make sure they are starchy enough to help bind the dough!
How Do I Know When the Gnocchi Is Cooked?
Gnocchi is cooked when it floats to the surface of the boiling water, which usually takes about 2-3 minutes. Let it cook for an additional 30 seconds once it floats before removing it with a slotted spoon.
Can I Make Gnocchi in Advance?
Yes! You can prepare the gnocchi and freeze them. Just place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container or bag. They can be cooked directly from frozen; just add an extra minute or two to the cooking time.
How Should I Store Leftover Gnocchi?
Store any leftover cooked gnocchi in an airtight container in the fridge for up to 3 days. To reheat, simply sauté in a little butter or warm in a sauce until heated through.