Description
Make Homemade Potato Gnocchi with just four simple ingredients! These soft, pillowy gnocchi are easy to prepare and perfect for pairing with your favorite pasta sauces like marinara, pesto, or creamy butter sauce. Enjoy the authentic taste of Italian cuisine in your own kitchen!
Ingredients
Units
Scale
- 2 large russet potatoes
- 1 1/2 cups all-purpose flour
- 1 egg, lightly beaten
- 1/2 teaspoon salt
Instructions
- Cook the Potatoes: Boil whole potatoes with the skin on until fork-tender (about 20 minutes). Drain and let cool slightly.
- Mash & Cool: Peel and mash the potatoes until smooth. Spread on a work surface and let cool completely.
- Form the Dough: Sprinkle with salt, add the egg, and gradually mix in the flour. Knead gently until a soft dough forms.
- Shape the Gnocchi: Divide dough into small portions and roll into long ropes. Cut into 1-inch pieces and press with a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook for 2-3 minutes, or until they float to the top. Remove with a slotted spoon and serve with your favorite sauce.
Notes
- o not overwork the dough—over-kneading can make gnocchi dense.
- Use a potato ricer instead of mashing for the lightest texture.
- Freeze uncooked gnocchi on a baking sheet, then store in an airtight container for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Category: Main Course / Pasta
- Method: Boiling
- Cuisine: Italian
Nutrition
- Calories: 180 kcal
