Perfect Gnocchi
- PREP 45min
- COOK 40min
- TOTAL 1hrs 25min
Our homemade potato gnocchi recipe is perfect for beginners. It is easy to follow and yields light, fluffy gnocchi you will love. A food mill or potato ricer is best. If you do not have one, you can use a fork to mash the potatoes individually. Avoid using a potato masher as it can overwork the potatoes.
*Note that russet potatoes vary significantly in size, so we highly recommend weighing your potatoes for this recipe.
You Will Need
1 pound (450g) Russet potato, 2 medium-sized potatoes
1 ¾ cup plus 2 tablespoons (250g) all-purpose flour or Italian “00” flour
1 teaspoon (6g) fine sea salt
1 tablespoon olive oil
1 large egg
1 large egg yolk
Directions
Make Gnocchi Dough
Insert a steamer basket in a pot with a lid. Add enough water to come to just beneath the bottom of the basket. Cover with a lid and heat until simmering. See tips below for how to bake potatoes instead.
Peel the potatoes and cut into 1-inch-thick slices. When the water is simmering, place the potatoes into the steamer basket. Cover with a lid and steam until the potatoes can easily be pierced with a fork, 15 to 20 minutes.
Push the steamed potatoes through a food mill (medium blade) or potato ricer set over a large mixing bowl. See introduction above if you do not have a food mill or potato ricer.
Use a wooden spoon to stir in the salt, olive oil, egg, and egg yolk until combined. Scatter the flour on top and gently mix with the spoon until a rough dough forms.
Put down the spoon, and then use your hands to bring the dough together in the bowl, pushing the flour into the dough until it is smooth. This takes 2 to 3 minutes.
Move onto forming the dumplings or cover tightly and refrigerate for up to 4 hours. When you are ready to form the dumplings, allow it to warm up on the counter for a bit.
Form Dumplings
Remove the steamer basket from the pot you steamed the potatoes in. Empty the water, and then refill it with fresh water. Salt it, as you would pasta water, and then bring it to a simmer. Keep it covered with a lid until you are ready to cook the gnocchi.
Transfer the gnocchi dough to a floured work surface. Knead a few times, and then pat into a rough rectangle. Divide the dough into eight pieces. Keep one piece of dough in the center of your work surface. Move the rest to the side and cover with a dishcloth so it does not dry out.
Roll the dough into a long snake, about 1/2 inch in diameter. If it is too sticky, lightly dust it with more flour. Cut the snake into 3/4 inch sections (see photos in the article for reference). Repeat with the remaining dough.
Move on to cooking the gnocchi, or use a gnocchi board to add small grooves to each dumpling.
Using a Gnocchi Board (Optional)
This is optional, but a gnocchi board will add tiny grooves and dimples. The sauce sticks nicely to the grooves. (If you plan to sauté them, skip this, as they will mostly disappear as you sauté anyway.)
Lightly flour the board and hold it angled down towards the work surface. Place a dumpling at the top of the board, then using your thumb, push the dough down into the grooves while rolling forward all the way off the board at the bottom. After a few tries, you will find the right amount of pressure to use. It takes a little practice, but you will get it. When you’ve rolled all your gnocchi, you can move on to cooking them.
Cooking Gnocchi
Depending on the size of pot you are cooking them in, you can poach one or two snakes worth of gnocchi at a time.
If you are serving with a sauce, heat the sauce in a skillet and keep warm. If you plan on sautéing the gnocchi or saving them for later, line a baking sheet with foil or parchment paper.
If needed, bring the water back to a simmer, and then drop the gnocchi into the water and cook them until they float. When they float, cook for 1 to 2 minutes longer. You can test for doneness — they should feel firm and not mushy.
Transfer poached gnocchi with a slotted spoon to your sauce or the prepared baking sheet to cool. Repeat with the remaining gnocchi.
If you are sautéing the gnocchi, allow them to rest on the baking sheet for a few minutes, then heat butter or oil in a skillet and sauté. Tossing in some shredded cheese and fresh herbs is a lovely idea.
Adam and Joanne's Tips
- Storing: Refrigerate cooked gnocchi for up to two days. To freeze them, spread the poached gnocchi on a baking sheet and place it into the freezer until hard (about 30 minutes). Transfer the frozen dumplings to a freezer-safe container or bag and freeze for up to three months.
- Make ahead: You can make the gnocchi dough up to 4 hours in advance and store it in the fridge. When you’re ready to cook, take the dough out of the refrigerator and allow it to come to room temperature before rolling it out and cutting it into dumplings. Be sure to wrap the dough tightly in the fridge to prevent it from drying out.
- Freezing tips: You can freeze them cooked or uncooked (without sauce) for up to 3 months. To do this, spread them out on a parchment-lined baking sheet, freeze until hard, and then transfer them to a freezer-safe container. You can cook gnocchi directly from frozen (they may take a few minutes longer).
- No steamer: Steaming the potatoes guarantees the most consistent results, but you can bake your potatoes instead. Bake in a 400°F (204°C) oven until tender when pierced in the center with a knife, 60 to 70 minutes. Peel the potatoes after baking.
- Gnocchi board: You can buy a gnocchi board online or in kitchen stores. A gnocchi board is not required, but it does help add tiny grooves and a small dimple underneath the dumpling (some people use a fork to do this). The grooves and dimples help the sauce to stick. See our photos and video showing us using the board. I often don’t use the board and cut my gnocchi into small rectangles instead.
- Favorite sauce for gnocchi: As unusual as it sounds, this homemade pizza sauce is our favorite sauce for potato gnocchi. It’s made with fresh tomatoes, lots of garlic, and oregano.
- The nutrition facts provided below are estimates.