Making homemade pasta is such a labor of love. It can take a lot of time and effort, and without the right tools it can be a pain. Potato gnocchi requires half the energy, and the end result is soft and pillowy dumplings that still feel like love, just with less labor. Gnocchi is inexpensive, easy to make and super filling. Similar to other dumplings, you can either eat them right after boiling, or fry them in a pan with some oil to get a crispy outside.
Potato Gnocchi Ingredients
- Potatoes
- Egg
- Salt
- Flour
- Water
Directions
Step 1: Boil the potatoes
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes, or until a fork easily pierces the flesh. Drain potatoes and transfer to a large bowl.
Fill your pot with water again and get it back on the heat so it’s boiling by the time your gnocchi are ready to cook.
Step 2: Peel and grind (or mash) the potatoes
Cool off the boiled potatoes in cold tap water (so you can easily handle them), and run them through a food mill or a ricer. If you don’t have either, you can mash them just like you would for normal mashed potatoes.
Step 3: Assemble the dough
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. The dough will be firm and elastic.
Step 4: Shape and cut
Turn dough onto a lightly floured surface; knead gently 15 times. Using a bench scraper, cut off a piece that you can handle rolling out into a rope of about a half-inch diameter.
Step 5: Form the dumplings
Cut the rope into 1-inch pieces (they will look like little pillows!). Repeat until you’ve used all the remaining dough. If you want to give these gnocchi the ridges like you might see at an Italian restaurant, you can invest in a gnocchi board. Or, just gently press down with a fork.
Step 6: Cook the gnocchi
Add gnocchi into boiling water in small batches; cook for 3 to 5 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Run them under cold water to keep them from sticking to each other while you continue boiling the rest.
Serve immediately with marinara or other sauces. Add toppings as desired.
How do you store potato gnocchi?
It’s best to store gnocchi uncooked. It will last about 5 days in the refrigerator or about one month in the freezer. To freeze, place uncooked gnocchi on a baking tray in the freezer. Transfer to zip-top bags once frozen.
Alternately, you can save some of the dough for another time by wrapping it tightly in plastic wrap and placing it in the freezer (up to 6 weeks); when you’re ready to make more gnocchi, simply defrost the dough in the refrigerator.
Potato Gnocchi Tips
What’s the best kind of potato for making potato gnocchi?
The secret to perfectly light and pillowy gnocchi is the right potato—one that’s high in starch and low in water. The russet potato is our go-to gnocchi potato.
How do you serve homemade potato gnocchi?
Homemade potato gnocchi is quite versatile. You can pan sear it to a crisp and serve it with browned butter and parmesan cheese and fried sage, or serve it with one of your favorite sauces. Some of our faves are classic pesto, the best marinara sauce and homemade Alfredo sauce.
Is it better to boil or bake potatoes for gnocchi?
You can bake or boil, but boiling can sometimes add too much moisture to the dough. Get familiar with these gnocchi recipes to get a handle on your method.
Why are my gnocchi mushy?
If you boiled the potatoes, it could be excess moisture. Otherwise, the issue could be in the dough. Make sure you don’t skip the kneading step—this can help develop the gluten enough to give it some “tooth.”
