Name: Homemade Gnocchi Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 4 large russet potatoes (about 3 lb. total); 2 large eggs; 2 cups (240 g) all-purpose flour, plus more for dusting; 2 teaspoons kosher salt, plus more for boiling water; Semolina flour, for dusting

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Introduction

Homemade gnocchi is a delightful Italian dish featuring tender potato dumplings that melt in your mouth. With just a few simple ingredients, you can create a comforting meal that pairs beautifully with your favorite sauces.

A black plate holds about twenty small golden-brown gnocchi pieces arranged in a loose pile, each piece showing light crispy edges and a soft, smooth texture on top with subtle ridge marks. The gnocchi are coated in a shiny, buttery sauce pooling beneath them, giving a glossy look. Small green herb leaves are scattered across the gnocchi, along with thin, sparse strips of grated white cheese. A silver fork rests on the right side of the plate, partially touching the gnocchi. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes (about 3 lb. total)
2 large eggs
2 cups (240 g) all-purpose flour, plus more for dusting
2 teaspoons kosher salt, plus more
Semolina flour, for dusting

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). Poke potatoes all over with a fork. Place them directly on the oven racks and roast until easily pierced with a knife, about 1 hour. Let cool slightly.
Step 2: When potatoes are cool enough to handle, cut in half lengthwise and scoop out the insides, discarding the skins. Run potato flesh through a ricer or mash well with a fork, then transfer to a large bowl. Add eggs, flour, and salt, and mix with a wooden spoon until a dough forms.
Step 3: Turn the dough onto a lightly floured surface and knead until smooth, about 3 minutes.
Step 4: Sprinkle a layer of semolina flour on a baking sheet. Divide dough into 4 pieces. Roll each piece by hand into a long rope about 1/2 inch in diameter. Cut the ropes into 1-inch pieces and arrange them on the baking sheet. Gently toss in semolina to coat. If dough feels too soft, freeze for 10 minutes. Use the back of a fork to roll each piece along the tines, creating ridges. Return to the baking sheet.
Step 5: Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the top, about 2 minutes. Use a slotted spoon to transfer the gnocchi to your preferred sauce and toss to coat.

Tips & Variations

For lighter gnocchi, avoid adding too much flour; the dough should be soft but not sticky.
You can substitute semolina flour with cornstarch for dusting if unavailable.
Try adding fresh herbs like parsley or sage to the dough for extra flavor.
If you don’t have a potato ricer, mash the potatoes thoroughly to avoid lumps.

Storage

Store uncooked gnocchi in an airtight container with semolina flour to prevent sticking and refrigerate for up to 24 hours. For longer storage, freeze gnocchi spread in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Cook from frozen by adding an extra minute to the boiling time. Leftover cooked gnocchi keep well in the fridge for 2 days; reheat gently in a sauté pan with sauce.

How to Serve

A close-up view of golden, soft gnocchi pieces piled on a white plate, each piece lightly browned and seasoned with visible specks of black pepper. Grated white cheese is scattered on top, melting slightly and adding texture. Small green herb leaves are mixed in among the gnocchi. A spoon above the plate is dripping a brown sauce onto the gnocchi, creating a glossy shine on the surface. The dish rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for gnocchi?

Russet potatoes are best due to their high starch content and low moisture, which help create light, fluffy gnocchi. Waxy potatoes tend to create denser dough, so it’s best to stick to russets.

Why is my gnocchi sticky or falling apart?

This usually happens if the dough is too wet or overworked. Use just enough flour to bring the dough together and avoid kneading too vigorously. Also, make sure the potatoes are well cooled and properly mashed before mixing.