Dinner · From Adam's kitchen
Homemade Potato Gnocchi
Fresh gnocchi from just potatoes, flour, and an egg. It is a great hands-on project for a date night or a weekend, and once you have made it, store-bought never tastes the same.
- Serves
- 4
- Skill
- Intermediate
- Prep
- 45 min
- Cook
- 30 min
- Total
- 90 min
Method
Plan ahead
Read the whole recipe once first. The dough rests for 30 minutes.
Score the potatoes (2 min)
Cut a shallow line all the way around the middle of each potato, just through the skin.
WhyAfter boiling, the skin slips right off where you cut it.
Boil (20-25 min)
Put the potatoes in a large pot of salted water. Bring to a boil and cook until tender. Drain and let them cool until you can handle them.
Ready whenA fork slides into the center with no resistance.
Peel and mash (5 min)
Peel off the skins with your fingers. Mash the potatoes in a medium bowl until no lumps remain, then mix in the salt and pepper.
Add the egg and flour (3 min)
Whisk the egg and mix it in gently with your hands. Mix in 1½ cups of flour until combined.
Knead and rest (35 min)
Turn the dough out onto a floured surface. Knead, adding a few tablespoons of flour at a time. Place it in a clean bowl, cover with a towel, and let it rest 30 minutes.
Ready whenThe dough is soft and smooth and no longer sticks to your hands.
WhyAdd only as much flour as you need. Too much flour makes gnocchi dense and heavy.
Shape (15 min)
Cut the dough into 4 pieces. Roll each piece into a long rope about 1 inch thick, then cut it into ½-inch pieces. For ridges, roll each piece down the back of a fork.
Boil the gnocchi (1-2 min per batch)
Bring a large pot of salted water to a boil. Add the gnocchi in batches and stir gently once or twice so they do not stick.
Ready whenThey float to the top. Scoop them out with a slotted spoon.
Make it cheffy
Bake the potatoes instead of boiling them
How
Bake the whole potatoes at 400°F for about 1 hour, until very tender. Scoop out the insides while still warm.
Why
Baked potatoes are drier than boiled ones, so the dough needs less flour and the gnocchi come out lighter.
Swaps
- Russet potatoes → sweet potatoes (you may need a bit more flour).
- Dough too sticky? Add flour 1-2 tbsp at a time.
- Gnocchi falling apart in the water? Add a little more flour to the remaining dough, and make sure the water is simmering, not at a hard boil.
Make ahead & storage
Make ahead
Freeze uncooked gnocchi in a single layer on a floured sheet, then bag them. Boil straight from frozen and add about 1 minute.
Storage
Keep cooked gnocchi in the fridge.
Macros per serving
Estimate- Calories
- about 390
- Protein
- about 12 g
- Carbs
- about 81 g
- Fat
- about 2 g
Per serving, based on 4 servings, 2 large russet potatoes and 2 cups of flour, before any sauce.