Homemade potato gnocchi are little pillows of happiness! Made from soft potatoes and simple ingredients, they’re light and fluffy, perfect for soaking up your favorite sauce.
Making gnocchi can be a fun kitchen project! I love how each bite melts in my mouth, and they’re always a hit with friends and family. Just don’t forget the Parmesan on top—it’s the finishing touch!
Key Ingredients & Substitutions
Russet Potatoes: These are great for gnocchi because they are starchy and fluffy, making the dough light. If potatoes are scarce, you could try Yukon Golds for a creamier texture.
All-Purpose Flour: Standard flour brings the right balance for the dough. If you’re gluten-free, a 1:1 gluten-free flour mix can work too, but be mindful it may change the texture slightly.
Egg: The egg helps bind the ingredients, giving a rich taste. For a vegan option, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) can substitute, but the result may vary in texture.
Parmesan Cheese: Adding Parmesan elevates the flavor. If you’re looking for a dairy-free option, nutritional yeast can add a cheesy taste without the dairy.
How Do I Make the Perfect Dough Without It Being Too Sticky?
Getting the right dough consistency is key for gnocchi. It should be soft but not overly sticky! Here’s how to achieve that:
- Start with the recommended amount of flour and incorporate it gradually. This helps control the stickiness.
- Be gentle while combining. Overworking the dough can make gnocchi dense.
- If you find it too sticky, sprinkle a little extra flour on the work surface as you work with the dough.
Remember, the dough should feel moist but manageable. With practice, you’ll get a feel for the right balance!
Homemade Potato Gnocchi
Ingredients You’ll Need:
- 2 lbs (900 g) russet potatoes (about 4 large potatoes)
- 1 to 1¼ cups (125-160 g) all-purpose flour, plus extra for dusting
- 1 large egg
- 1 tsp salt
- Grated Parmesan cheese, for serving (optional)
- Fresh sage leaves (optional, for garnish)
- Butter (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and about 40-50 minutes for boiling the potatoes, plus additional time for cooking the gnocchi. Altogether, you might be looking at around 1.5 hours from start to finish. It’s a worthwhile little project!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing the potatoes thoroughly. Place them whole, with the skin on, in a large pot filled with cold water. Bring the pot to a boil and allow the potatoes to cook until they are tender enough to pierce with a fork, which will take about 40-50 minutes depending on how big they are. Keep an eye on them!
2. Drain and Peel:
Once the potatoes are cooked, carefully drain them, and let them cool just enough to handle safely. While they’re still warm, peel off the skins—this makes it much easier!
3. Mash the Potatoes:
Next, using a potato ricer for the best texture, pass the peeled potatoes through it. If you don’t have one, a good mash with a fork or a masher works too—just ensure there are no lumps. Spread your mashed potatoes out on a clean surface to help any steam escape and cool slightly.
4. Make the Dough:
Now, sprinkle the salt and about 1 cup of flour over the cooled mashed potatoes. In a separate bowl, lightly beat the egg and add it to the mixture. Using your hands, gently mix everything together, adding more flour a little at a time until you form a soft, slightly sticky dough. Take care not to overwork it—this is the key for light gnocchi!
5. Shape the Gnocchi:
Divide the dough into 4 equal pieces. Roll each piece into a long rope about 3/4 inch (2 cm) thick. Then, cut the ropes into 1-inch (2.5 cm) pieces. These will become your little gnocchi!
6. Form Ridges:
If you want those classic gnocchi ridges, take each piece and roll it down the back of a fork or a gnocchi board using your thumb. This creates ridges that help hold your sauce. If you prefer, you can keep them plain!
7. Cook the Gnocchi:
Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi in batches into the boiling water. They are perfectly cooked when they float to the surface, which usually takes about 1-2 minutes. Once they float up, use a slotted spoon to scoop them out.
8. Serve & Enjoy:
Finish off your gnocchi with a drizzle of melted butter and fresh sage leaves, or toss them with your favorite sauce and a sprinkle of grated Parmesan cheese. Enjoy your delicious homemade potato gnocchi!
Can I Use Different Types of Potatoes for Gnocchi?
While russet potatoes are ideal due to their high starch content and fluffiness, you can also use Yukon Gold potatoes for a creamier texture. However, make sure they’re not too moist, as this can affect the dough’s consistency.
How Can I Make Gnocchi Ahead of Time?
You can prepare the gnocchi and freeze them uncooked. Simply lay them out on a baking sheet in a single layer until frozen solid, then transfer to a freezer bag. They can be cooked directly from frozen—just increase the boiling time by a couple of minutes.
What’s the Best Way to Store Leftover Gnocchi?
If you have any leftover cooked gnocchi, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet with some butter or sauce to avoid them getting mushy.
Can I Make This Recipe Gluten-Free?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just keep in mind that the texture might be slightly different, so adjust the moisture accordingly if needed.
