The Best Homemade Gnocchi Recipe

Ingredients 📝 Shopping List

• 1 pound russet potatoes (about 2 medium) ➕
• 1 large egg ➕
• 1 teaspoon salt, plus more for boiling ➕
• 1/2 teaspoon black pepper ➕
• 1/4 teaspoon nutmeg ➕
• 1 cup all-purpose flour, plus more for dusting ➕

Instructions

1. Bake the potatoes: Preheat oven to 400°F (200°C). Pierce the potatoes all over with a fork and place them directly on the oven rack. Bake for 45 to 60 minutes, or until tender when pierced with a knife.
2. Mash the potatoes: Once cool enough to handle, cut the potatoes in half lengthwise and scoop the flesh into a bowl. Discard the skins. Mash the potatoes thoroughly with a potato masher or a fork until smooth. Avoid using a food processor or blender, as this can make the gnocchi gummy.
3. Add the wet ingredients: Add the egg, salt, pepper, and nutmeg to the mashed potatoes. Mix until just combined.
4. Add the flour: Gradually add the flour, mixing with a fork or your hands until a soft, slightly sticky dough forms. Be careful not to overmix.
5. Knead the dough: Turn the dough out onto a lightly floured surface. Knead gently for about 1 minute, just until it comes together. The dough should be soft and pliable.
6. Shape the gnocchi: Divide the dough into 4 equal portions. Roll each portion into a rope about 3/4 inch thick. Cut the ropes into 1-inch pieces.
7. Create ridges (optional): You can leave the gnocchi as is, or roll each piece over the tines of a fork or a gnocchi board to create ridges that will help the sauce cling. Press gently with your thumb to create an indentation.
8. Boil the gnocchi: Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot. They will sink to the bottom.
9. Cook the gnocchi: Cook for 2 to 3 minutes, or until the gnocchi float to the surface. Remove the cooked gnocchi with a slotted spoon.
10. Serve: Toss the cooked gnocchi with your favorite sauce and serve immediately.

Tips & Notes

For the best texture, use starchy potatoes like Russets. Avoid overworking the dough, as this can lead to tough gnocchi. You can freeze uncooked gnocchi on a baking sheet until firm, then transfer them to a freezer bag for later use.

Source

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