Homemade Potato Gnocchi
Delight in the comforting elegance of Homemade Potato Gnocchi, an irresistible Italian classic made from just four simple ingredients: russet potatoes, all-purpose flour, a large egg, and a pinch of salt. This authentic recipe guides you through creating light, pillowy gnocchi completely from scratch, perfect for soaking up rich sauces like marinara, creamy Alfredo, or browned butter with sage. The secret lies in using fluffy mashed potatoes and gently kneading the dough just enough to form soft, melt-in-your-mouth bites. With easy-to-follow instructions and a satisfying combination of textures and flavors, this dish is a perfect choice for cozy family dinners or an impressive weekend treat. Plus, you can customize the gnocchi with ridges for added sauce-hugging power! Ready in just an hour, these homemade dumplings are sure to become a cherished mealtime favorite.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
Instructions
Wash and peel the potatoes, then cut them into large, evenly sized chunks.
Place the potato chunks in a large pot of cold, salted water. Bring to a boil and simmer until the potatoes are very tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly. Use a potato ricer or mash them until smooth, ensuring no lumps remain.
Spread the mashed potatoes out on a clean work surface to cool completely (this helps remove excess moisture).
Sprinkle the flour evenly over the cooled potatoes.
In a small bowl, lightly whisk the egg with the salt, then pour it over the potato mixture.
Using your hands or a bench scraper, gently mix and knead the ingredients together until a soft, slightly sticky dough forms. Be careful not to overwork the dough.
Divide the dough into 4 equal portions. On a floured surface, roll each portion into a long rope about 3/4 inch in diameter.
Cut the ropes into 1-inch pieces. If desired, roll each piece along the back of a fork or a gnocchi board to create ridges.
Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches, ensuring not to overcrowd the pot. They are ready when they float to the surface, about 2-3 minutes.
Use a slotted spoon to transfer the cooked gnocchi to a warm serving dish or mix directly into your sauce of choice.
Serve immediately with your favorite sauce and a sprinkle of Parmesan cheese or fresh herbs.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 337.1 g | 123% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 11.0 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 187 mg | 14% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5345 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
