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Homemade Gnocchi Recipe

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4.5 from 93 reviews

This homemade gnocchi recipe guides you through making tender, pillowy Italian potato dumplings from scratch using roasted russet potatoes, eggs, and flour. The dough is rolled, cut, shaped with a fork to create ridges, and boiled until they float for perfect texture. Serve with your favorite sauce for a comforting, authentic Italian meal.

Ingredients

Scale

Potatoes

  • 4 large russet potatoes (about 3 lb. total)

Dough

  • 2 large eggs
  • 2 cups (240 g) all-purpose flour, plus more for dusting
  • 2 teaspoons kosher salt, plus more for boiling water

For coating

  • Semolina flour, for dusting

Instructions

  1. Roast Potatoes: Arrange a rack in the center of the oven and preheat to 400°F (200°C). Poke the russet potatoes all over with a fork to allow steam to escape. Place them directly on the oven racks and roast until easily pierced with a knife, about 1 hour. Let the potatoes cool slightly until safe to handle.
  2. Prepare Potato Flesh: When cooled, cut each potato in half lengthwise and scoop out the insides, discarding the skins. Pass the potato flesh through a ricer for a smooth texture or mash well with a fork. Transfer the mashed potatoes to a large bowl.
  3. Make Dough: Add the eggs, all-purpose flour, and 2 teaspoons of kosher salt to the mashed potatoes. Mix together with a wooden spoon until a shaggy dough forms.
  4. Knead Dough: Turn the dough onto a lightly floured surface and knead gently until smooth, about 3 minutes. Be careful not to overwork the dough to keep gnocchi tender.
  5. Shape Gnocchi: Sprinkle a layer of semolina flour on a baking sheet to prevent sticking. Divide the dough into 4 equal pieces. Roll each piece with your hands into a long rope about 1/2 inch (1.3 cm) in diameter.
  6. Cut and Coat: Cut each rope into 1-inch (2.5 cm) pieces. Arrange the pieces on the semolina-dusted baking sheet and gently toss to coat each piece in semolina flour. If the dough feels too soft to handle, freeze the pieces for 10 minutes to firm up.
  7. Create Ridges: Using the back of a fork, roll each gnocchi piece along the tines to create characteristic ridges that help sauce adhere.
  8. Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2 minutes. Once floating, remove them with a slotted spoon and transfer to your preferred sauce. Toss gently to coat and serve immediately.

Notes

  • Using russet potatoes is key as they are starchy and produce a fluffy texture.
  • Roasting the potatoes instead of boiling reduces moisture content, leading to a better dough consistency.
  • Be careful not to overwork the dough to keep the gnocchi light and tender.
  • If dough is sticky or difficult to handle, chilling briefly in the freezer helps.
  • Semolina flour adds a nice texture and prevents sticking during shaping.
  • Cook gnocchi in small batches to avoid overcrowding and ensure even cooking.

Keywords: gnocchi, homemade gnocchi, Italian dumplings, potato gnocchi, easy gnocchi recipe, potato pasta

Find it online: https://frommamamaya.com/homemade-gnocchi-recipe/