Homemade Potato Gnocchi
Prep
30 mins
Cook
1 hr
Servings
4
Difficulty
Hard
Making homemade potato gnocchi is one of my favorite kitchen projects, and I'm thrilled to share it with you. With just four simple ingredients and about an hour and a half total, you'll have pillowy, delicious gnocchi that tastes infinitely better than the boxed stuff. Russet potatoes are packed with vitamin B6, which supports brain function and mood. The best part? This recipe is incredibly budget friendly and requires no special equipment. Once you master this basic technique, you'll find yourself making gnocchi all the time.
Ella x
Ingredients
- 12 pounds russet potatoes(3 to 4 medium-large)
- 1 largeegg(beaten)
- 1 teaspoonsea salt
- 237 mlall-purpose flour(spooned and leveled, plus more as needed)
Detail level
Instructions
- 1
Preheat the oven to 425°F.
- 2
Use a fork to poke holes in the potatoes. Place on a baking sheet and bake for 45 to 60 minutes, or until tender when pierced with a fork.
- 3
When the potatoes are cool enough to handle, but still warm, peel off and discard the skins. Pass the peeled potatoes through a ricer, or place them in a large bowl and mash with a fork until smooth.
- 4
Transfer the potatoes to a lightly floured surface and form them into a wide, thin mound. Drizzle with the egg and sprinkle with the salt and a third of the flour. Use your hands or a bench scraper to lift and fold the potatoes into themselves to incorporate the egg and flour.
- 5
When the first addition of flour is just incorporated, sprinkle the potatoes with another third of the flour. Fold and lightly knead the dough to incorporate it. Continue adding flour a little at time and kneading and folding the dough until it’s soft and pillowy, but not sticky. You may not need all the flour, or you might need a bit more. Knead the dough as little as possible to incorporate the flour. You don’t want to overwork it.
- 6
Form the dough into a ball and cut it into 8 equal pieces. Dust your work surface and your hands with more flour and roll one piece into a rope about 1-inch in diameter. Cut it into ¾-inch pieces and transfer them to a floured plate or baking sheet. Repeat with the remaining dough.
- 7
Optional step: Shape the gnocchi. Dip the tines of a fork in flour and hold the fork parallel to your work surface. Place one gnocco at the end of the tines and use one finger to press it into and along them. One side will have ridges and the other side will have an indentation from your finger. Repeat with the remaining gnocchi.
- 8
Bring a large pot of salted water to a boil. Set a colander over a large bowl nearby. Add a third of the gnocchi to the boiling water and cook for about 2 minutes, or until they float. Use a slotted spoon to lift the gnocchi out of the boiling water and into the colander, then repeat twice with the remaining gnocchi.
- 9
Serve with marinara sauce or pesto, or try another of the serving suggestions in the blog post above.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
How to Cook Brown Rice
Brown rice is one of my go to staples because it's so affordable and nutritious. Unlike white rice, brown rice keeps all its fiber and nutrients intact, which means it actually keeps you fuller longer. The best part? It's incredibly simple to make. Just combine the rice with water and a touch of olive oil, let it simmer for about an hour, and you've got a wholesome side dish that pairs with practically anything. I make this at least twice a week in my kitchen.
Tuna Patties
These tuna patties have become a weeknight favorite in my kitchen because they're ready in under twenty minutes and honestly cost just a few dollars to make. I love that canned tuna is packed with omega 3 fatty acids that are great for your heart and brain, plus it means no special shopping required. The bright lemon juice and fresh herbs keep things from tasting fishy, and that little kick of hot sauce adds so much flavor without any fuss. They're crispy on the outside, tender inside, and perfect with just some lemon wedges on the side.
Marinated Baked Tempeh
This marinated baked tempeh has become my go to weeknight dinner because it comes together in just an hour from start to finish. Tempeh is packed with protein and probiotics, making it such a nutritious choice for vegetarian eating. The marinade is ridiculously simple too, using pantry staples like tamari, rice vinegar, and a touch of maple syrup to create this perfectly balanced sweet and savory glaze. Once everything is mixed together, the oven does most of the work while you relax. It's one of those dishes that tastes like you spent way more time on it than you actually did.
Reviews
Sign in to write a review.