Potato Gnocchi
If you’ve never made gnocchi from scratch, you’re in for a comforting, hands-on cooking experience that results in the softest, most pillowy pasta you’ll ever eat. These little dumplings, traditionally made with potatoes, flour, and eggs, are a staple in Italian cuisine—and for good reason. With the right technique, making potato gnocchi at home is simple and rewarding.
What Is Gnocchi?
Gnocchi (pronounced nyoh-kee) are Italian dumplings typically made from cooked potatoes, flour, and sometimes egg. The dough is rolled into ropes, cut into small pieces, and then shaped with a fork or gnocchi board to hold onto sauces. Incredibly versatile and pair beautifully with a variety of sauces—from brown butter and sage to creamy mushroom or zesty tomato sauces.
Ingredients
- 2 pounds (about 900 g) russet or Yukon Gold potatoes
- 1 to 1 ½ cups (120–180 g) all-purpose flour
- 1 large egg, lightly beaten
- 1 teaspoon salt
Step-by-Step Instructions
1. Cook the Potatoes
Boil the potatoes whole with their skins on until tender (about 20–30 minutes). Cooking with skins prevents the potatoes from absorbing too much water.
2. Peel and Mash
Peel the potatoes while they’re still warm and mash them using a potato ricer or masher. Spread the mashed potatoes on a clean surface and let them cool slightly.
3. Make the Dough
Sprinkle the flour and salt over the potatoes, pour in the beaten egg, and gently mix everything together. Knead the dough just until it comes together. Don’t overwork—it should be soft, not sticky.
4. Shape the Gnocchi
Divide the dough into 4 pieces. Roll each piece into a long rope, about ¾ inch thick. Cut into 1-inch pieces. You can leave them as-is or roll each piece along the tines of a fork for ridges.
5. Cook the Gnocchi
Bring a pot of salted water to a boil. Drop in the gnocchi in batches. They’re done when they float to the top—this takes just 2–3 minutes. Scoop them out with a slotted spoon.
Tips
- Use starchy potatoes like russets—they’re drier and make fluffier gnocchi.
- Avoid over-kneading, which can make the gnocchi tough.
- Use just enough flour to bring the dough together. Too much makes them dense.
- Serve right away or freeze uncooked gnocchi on a tray, then transfer to a bag for later use.
Serving Suggestions
- Brown Butter & Sage: Simple and rich. Just sauté butter with fresh sage and toss the cooked gnocchi in.
- Tomato Basil Sauce: Light, flavorful, and fresh.
- Creamy Mushroom Sauce: Earthy and decadent.
- Pesto: Bright and herbaceous—perfect for summer.
Potato gnocchi may seem like a dish best left to Italian grandmothers and fancy restaurants, but they’re surprisingly easy to master at home. With a few simple ingredients and a little patience, you can bring this comforting classic to your table—ready to soak up your favorite sauces and impress anyone lucky enough to join you for dinner.
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