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5 from 2 votes

Homemade Potato Gnocchi

Soft, pillowy potato gnocchi made with just 5 simple ingredients! Easy step-by-step instructions for light, fluffy gnocchi every time.
Prep Time45 minutes
Cook Time3 minutes
Total Time48 minutes
Course: Dinner
Cuisine: Italian, Italian American
Keyword: gnocchi, homemade gnocchi, homemade gnocchi recipe, italian gnocchi
Servings: 8 People
Author: Alyssa Rivers

Ingredients

  • 2 pounds whole potatoes russet or yukon gold
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons melted butter
  • 1 large beaten egg

Instructions

  • Place 2 pounds whole potatoes with the skins on in a large pot and fill with just enough water to cover the potatoes. Boil until the potatoes are tender when pierced but still firm. Drain potatoes well.
  • When the potatoes are cool enough to handle, remove the skins and press through a potato ricer. You want to do this when the potatoes are still warm, they will be easier to rice and leave the gnocchi with a better texture.
  • Make a well in the center of the riced potatoes, then add 2 teaspoons salt, 2 tablespoons melted butter, and 1 large beaten egg. Sprinkle 2 cups all-purpose flour over the top and gently mix with a fork until the ingredients begin to come together. Once mostly combined, switch to your hands and knead the mixture just enough for it to come together into a soft dough.
  • Cover the dough with plastic wrap and allow to rest for 20 minutes.
  • Cut the dough into strips, then roll the strips into ropes of dough that are about ¾-inch wide. Cut into ½ inch pieces.
  • Use a fork, or a gnocchi roller if you have one, to gently press and roll the pieces to create grooves on the pieces. Toss the pieces with a little flour to prevent them from sticking.
  • Cook in boiling salted water for about 3 minutes, or until they begin to float. Drain and toss with the pasta sauce of your choice.

Notes

Make Ahead & Storage Instructions
  • Freezing (Uncooked): Arrange floured gnocchi on a parchment-lined sheet so they don’t touch. Wrap well and freeze for 24 hours, then transfer to a zip-top bag or container for up to 3 months. Cook from frozen. Just drop them into boiling water until they float.
  • Immediate Use: Cook freshly rolled gnocchi right away, then toss with sauce and enjoy.
  • Reheating (Cooked): Store cooked gnocchi in the fridge up to 2 days. Reheat gently in the microwave in 30-second intervals.

Nutrition

Calories: 148kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 616mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Calcium: 9mg | Iron: 2mg

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