Quick Homemade Gnocchi Recipe
Introduction
Homemade gnocchi is a delightful Italian comfort food that’s surprisingly easy to make from scratch. This quick recipe transforms simple potatoes and flour into soft, pillowy dumplings perfect for pairing with your favorite sauce.
Ingredients
- 2½ pounds russet potatoes (about 4 large or 8 small)
- 1¼ cups all-purpose flour (plus more for dusting)
- 2 teaspoons kosher salt
- 1 large egg, whisked
Instructions
- Step 1: Fill a large pot with cold water. If using large potatoes, cut them in half. Place potatoes in the pot, add salt, bring to a boil, and cook for 20-30 minutes until a paring knife pierces them easily.
- Step 2: Remove potatoes from water and let cool slightly on towels to absorb excess moisture. Once cool enough to handle, peel the potatoes using a paring knife.
- Step 3: Grate the potatoes finely using a box grater or potato masher, or use a potato ricer for a fluffier texture.
- Step 4: Spread the grated potatoes out and let them cool enough so that when you add the egg, it won’t cook on contact.
- Step 5: Sprinkle flour and salt over the cooled potatoes. Make a well in the center and pour the whisked egg into it. Using your hands, gently combine the ingredients together.
- Step 6: Lightly flour your surface and knead the dough, dusting with more flour as needed. Work the dough until it is just smooth, about 2 minutes, being careful not to overwork it.
- Step 7: Divide the dough into 8 equally sized pieces.
- Step 8: Roll each piece into a 24-inch long rope about ½ inch thick. Cut the rope into ½-inch pieces, dust with flour to prevent sticking, and arrange in a single layer on a parchment or wax paper-lined baking sheet.
- Step 9: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 90 seconds, which indicates they are done.
- Step 10: Scoop out the gnocchi with a slotted spoon and toss immediately with your favorite sauce, such as marinara, pesto, or browned butter with sage.
Tips & Variations
- For fluffier gnocchi, use a potato ricer instead of grating or mashing.
- If the dough feels too sticky, add a little more flour—just be careful not to add too much or the gnocchi will become dense.
- Try adding finely grated Parmesan cheese or fresh herbs to the dough for extra flavor.
- To create the classic ridged texture, gently roll each gnocchi piece over the back of a fork before cooking.
Storage
Store uncooked gnocchi on a floured baking sheet covered loosely with plastic wrap in the refrigerator for up to 1 day. For longer storage, freeze gnocchi in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Cook frozen gnocchi straight from the freezer, adding a minute or two to the cooking time. Leftover cooked gnocchi can be refrigerated for up to 2 days and reheated by sautéing gently in butter or warming in sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a potato other than russet for gnocchi?
Russet potatoes are preferred for their starchy texture, which helps the dough bind without becoming too dense. Waxy potatoes like red or Yukon gold can be used but may result in a stickier dough.
How do I know if I’ve overworked the gnocchi dough?
Overworking the dough can develop the gluten too much, making the gnocchi tough and dense. The dough should be just combined and slightly soft, not sticky; knead gently and briefly until smooth.
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Quick Homemade Gnocchi Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Quick Homemade Gnocchi Recipe offers a simple and traditional approach to making soft, pillowy Italian gnocchi from scratch using russet potatoes, flour, salt, and egg. Perfectly tender and versatile, these gnocchi cook rapidly by boiling and pair beautifully with a variety of sauces, making them an ideal comfort food for any occasion.
Ingredients
Potatoes
- 2½ pounds russet potatoes (about 4 large or 8 small)
Gnocchi Dough
- 1¼ cups all-purpose flour (plus more for dusting)
- 2 teaspoons kosher salt
- 1 large egg, whisked
Instructions
- Boil Potatoes: Fill a large pot with cold water. If using large potatoes, cut them in half to ensure even cooking. Place potatoes into the pot, add salt, bring to a boil, and cook for 20-30 minutes until a paring knife pierces them easily, indicating they are tender.
- Dry and Peel: Remove the potatoes from the boiling water and place them on towels to absorb excess moisture. Once cool enough to handle, peel the potatoes using a paring knife to remove the skins.
- Prepare Potatoes: Grate the peeled potatoes finely using a box grater, potato masher, or potato ricer to achieve a fluffy texture, necessary for light gnocchi.
- Cool Potatoes: Spread out the grated potatoes and allow them to cool to room temperature. This prevents the egg added next from cooking on contact.
- Make Dough: Sprinkle the flour and salt evenly over the cooled potatoes. Make a well in the center, pour the whisked egg into it, then gently combine all ingredients with your hands to form a dough.
- Knead Dough: Lightly flour your work surface and knead the dough gently for about 2 minutes until it is just smooth. Be careful to avoid overworking the dough to keep gnocchi tender.
- Divide Dough: Divide the smooth dough into 8 equally sized pieces, prepping them for shaping.
- Roll and Cut: Roll each piece into a rope about 24 inches long and ½ inch thick. Cut each rope into ½-inch pieces. Dust the gnocchi pieces with flour to prevent sticking and lay them in a single layer on a parchment or wax paper-lined baking sheet.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi pieces and cook them until they float to the surface, about 90 seconds, indicating they are fully cooked.
- Drain and Serve: Use a slotted spoon to scoop the gnocchi out of the water and immediately toss them with your favorite sauce such as marinara, pesto, or browned butter with sage for a flavorful finish.
Notes
- Use russet potatoes for the best texture because they have less moisture and starchiness ideal for gnocchi.
- Allow the potatoes to cool sufficiently before mixing in the egg to prevent it from scrambling.
- Do not overwork the dough; excessive kneading will result in tough gnocchi.
- Flour your hands and rolling surface as needed to prevent sticking while shaping the dough.
- Cook gnocchi in batches to avoid overcrowding the pot which can cause them to stick together.
- Serve immediately after cooking for the best texture, or freeze uncooked gnocchi for later use.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Keywords: gnocchi, homemade gnocchi, potato gnocchi, Italian pasta, quick gnocchi recipe, comfort food, easy gnocchi
