Homemade potato gnocchi are soft, pillowy bites of goodness. Made from just potatoes and flour, they’re super easy to whip up for dinner!
I love rolling these little dumplings; it’s like playing with dough! Serve them with your favorite sauce or simply butter and herbs, and you’ll see everyone smile.
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold potatoes are best for gnocchi since they’re starchy and yield a fluffy texture. If those aren’t available, you can use red potatoes, but they might lead to a denser gnocchi.
Flour: All-purpose flour is standard, but you can try using gluten-free flour if you need a gluten-free version. Just be aware that the texture might slightly change.
Egg: The egg helps bind the dough. For a vegan option, consider using 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water instead of the egg. It works well to hold the dough together.
Parmesan Cheese: For serving, I love using fresh grated Parmesan. If you’re looking for a dairy-free option, nutritional yeast gives a cheesy flavor without the cheese!
How Do You Get the Right Texture in Your Gnocchi?
The texture of the gnocchi is key, and achieving that soft yet slightly chewy bite is all about the potatoes. Start by cooking your potatoes whole; this keeps them dry and avoids excess moisture getting into the dough.
- After mashing, let the potatoes cool fully. This makes it easier to mix in the flour and egg without cooking them further.
- Mix the dough gently! Over-kneading can lead to gummy gnocchi, so keep it light and airy.
- When cooking, only drop the gnocchi into boiling water once it reaches a rolling boil. It should float quickly to the top, which indicates they’re done.
Taking these steps will help ensure your gnocchi come out light and fluffy every time! Enjoy making them!
Homemade Potato Gnocchi
Ingredients You’ll Need:
For the Gnocchi:
- 2 pounds (900 g) russet or Yukon Gold potatoes
- 1 cup (125 g) all-purpose flour, plus extra for dusting
- 1 large egg
- 1 teaspoon salt
- Freshly ground black pepper (optional)
For Serving:
- Parmesan cheese, grated
- Fresh sage leaves (optional)
- Butter, for sauce (optional)
How Much Time Will You Need?
This delightful recipe takes about 30-40 minutes of preparation time. You’ll need about 20-30 minutes to cook the potatoes and an additional 15 minutes to form, cook, and serve the gnocchi. A total of around 1 hour for an excellent homemade dish!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing the potatoes thoroughly. Place them whole (with the skin on) in a large pot filled with cold salted water. Bring the water to a boil and cook the potatoes until they are tender—this will take about 20-30 minutes depending on their size. You can check their doneness by piercing them with a fork.
2. Drain and Peel:
Once the potatoes are tender, drain them in a colander and let them cool off a bit until they are manageable. Carefully peel off the skin while they are still warm, as this will be easier than peeling them when fully cooled.
3. Mash the Potatoes:
Using a potato ricer or masher, mash the peeled potatoes until they are smooth. Transfer the mashed potatoes onto a clean work surface or into a large bowl and spread them out so steam can escape. Let them cool completely.
4. Form the Dough:
Once the potatoes are cool, sprinkle the flour and salt evenly over them. Create a well in the center of the potatoes and crack the egg into it. Gently mix and knead the ingredients together until you have a smooth, slightly sticky dough. Be careful not to overwork the dough because that could result in tough gnocchi!
5. Shape the Gnocchi:
Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a long rope that is about 3/4 inch (2 cm) in diameter. This keeps the gnocchi uniform in size and ensures even cooking.
6. Cut and Shape:
Cut each rope into 1-inch (2.5 cm) pieces. For added flair and to help sauces cling better, you can roll each piece over the tines of a fork or a gnocchi board to create ridges and slight indentations.
7. Cook the Gnocchi:
Bring a large pot of salted water to a gentle boil. In batches, drop the gnocchi into the boiling water. They will sink initially and then float to the top after about 2-3 minutes as they’re done cooking. Use a slotted spoon to gently remove them from the pot and set aside.
8. Serve:
Toss the cooked gnocchi with melted butter and fresh sage leaves, or serve with your favorite sauce. Don’t forget to sprinkle grated Parmesan cheese on top before enjoying!
Enjoy your delicious, soft, and pillowy homemade gnocchi—perfect for a comforting meal!
Can I Use Different Types of Potatoes for Gnocchi?
Yes, you can use other types of potatoes, but russet or Yukon Gold are the best choices for their starchy texture, which yields light and fluffy gnocchi. If using waxy potatoes like red potatoes, be prepared for a denser texture.
How Can I Freeze Leftover Gnocchi?
To freeze gnocchi, lay them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. They can be cooked straight from frozen; just add a minute or two to the cooking time!
What Should I Do If My Gnocchi Dough Is Too Sticky?
If your dough is too sticky, add a little extra flour gradually while mixing until it reaches a workable consistency. Just be careful not to add too much, as it can make the gnocchi dense!
Can I Make Gnocchi Without an Egg?
Absolutely! You can substitute the egg with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, or simply omit it for a vegan version. The gnocchi may be slightly different in texture but will still be delicious!
