Easy Homemade Gnocchi Recipe

Gnocchi in a sage brown butter sauce with grated parmesan on top.

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Easy Homemade Gnocchi Recipe

With simple ingredients and proper technique, you can create tender, melt-in-your-mouth homemade gnocchi that rival those from even the best Italian restaurants. This comprehensive guide will walk you through everything you need to know to make perfect potato gnocchi from scratch, every single time.

Prep Time: 1 20

Cook Time: 1 5

Total Time: 2 25

Servings: 6

Calories: 262kcal

Author: Nicole Gaffney

Ingredients

2 lbs russet potatoes
2 large egg yolks
¼ teaspoon freshly ground nutmeg
½ cup finely grated good quality parmesan cheese
1½ teaspoons salt
3 tablespoons potato starch
1 cup all purpose flour plus more as needed

Instructions

Make the Dough

Preheat the oven to 400°F.
Prick the potatoes all over with a fork then bake directly on the middle oven rack for approximately 60 minutes, or until they can easily be pierced with a fork. Set aside until cool enough to handle.
While still warm, slice the potatoes open and use a spoon to scoop out the flesh. Process through a potato ricer or food mill, or alternatively, use a fork or potato masher to mash them up, then transfer to a large, wide bowl or spread out on a work surface to cool.
When no longer steaming, add the egg yolks, nutmeg, parmesan cheese, salt, potato starch and flour to the bowl, then use a fork or wooden spoon to mix until just combined.
Once the mixture starts coming together, transfer to a clean work surface and knead it a few times until it forms a pliable ball. Be careful not to over-mix, as it will cause the gnocchi to become tough.

Shape the Gnocchi

Dust two sheet pans liberally with flour, and then dust your work surface. Cut one small piece of dough at a time and roll out to about a ¾ inch thick rope.
Use a knife to cut ¾ inch pieces, then transfer to the sheet pans in an even layer. Repeat with the remaining dough.
Gnocchi can be frozen at this stage on the sheet pan, then transferred to a zip top bag and be kept in the freezer for up to 6 months.

Cook the Gnocchi

Bring a large pot of water up to a rolling boil and season with salt.
Give the gnocchi a gentle stir, then wait for them to float. Once they’ve risen, let them cook for about 30 seconds more, then use a spider or big slotted spoon to remove them from the pot.
Toss with the sauce of your choice and serve!

Notes

Bake potatoes directly on the center rack of the oven, and do not wrap in foil so more water can evaporate. The less moisture, the less flour you will need to avoid a sticky dough.
Rice the potatoes while still hot, but let them cool before mixing to let moisture evaporate and prevent the eggs from cooking. Ricing cold potatoes will result in lumpy gnocchi.
Use minimal flour and don't overwork the dough to avoid tough gnocchi.
Keep the cut gnocchi well floured while you're working to prevent them from sticking together.
Test cook one piece before shaping the entire batch to make sure they hold together.

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