Homemade Potato Gnocchi Recipe
- 4 medium potatoes, peeled and quartered
- 1 egg, lightly beaten
- 1-1/2 teaspoons salt, divided
- 1-3/4 to 2 cups King Arthur Unbleached All-Purpose Flour
- 3 quarts water
- Spaghetti sauce, warmed
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash.
- Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic).
- Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork.
- In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Yield: 6-8 servings.
Reviews for Homemade Potato Gnocchi(14)
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I've never had gnocchi before but tried the recipe. Very good, but I didn't know if it was typical gnocchi. Went to an italian restaurant recently and order gnocchi which was the house special. It tasted exactly the same! Yummy.
We LOVED this! Great taste, and very soft noodles. Definitely a make again! It was a mess to make, but well worth it.
I must admit, this recipe does take a lot of effort and patience but is well worth it. I was prompted to try this recipe because I had never heard of gnocchi before (I am 13.) I would recommend a lot more salt than suggested here, or people can add salt to their taste when eating. When I cut the mixture, I just decided it was easier to roll the whole mixture out and press with a fork then cut into vertical strips. Next, separate the strips and cut horizontally. I found this to be much more easier and efficient, just be sure to flour your surface WELL. Overall, time consuming recipe but very good, unique and impressive.
I didn't even know what gnocchi was before seeing this recipe, I was surprisely pleased with how good it was. I liked that soft texture.
These had a fantastic texture; they were not soft or mushy at all. I baked some chicken with garlic, kosher salt, and lemon-pepper and made chicken gravy from the drippings to serve with the gnocci instead of pasta sauce. Delicious!
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