Name: Homemade Gnocchi Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 4 large russet potatoes (about 3 lb. total); 2 large eggs; 2 cups (240 g) all-purpose flour, plus more for dusting; 2 tsp kosher salt, plus more; Semolina flour, for dusting

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Introduction

Homemade gnocchi is a comforting Italian classic that’s surprisingly simple to make from scratch. Soft potato dumplings perfect for pairing with your favorite sauce, they bring warmth and heartiness to any meal.

A close-up view of a white plate with about twenty golden brown gnocchi pieces, each pillow-like and lightly browned on top, covered in a shiny layer of melted butter sauce that pools at the bottom. Small green thyme leaves and thin shreds of parmesan cheese sprinkle over the gnocchi, adding texture and color contrast. To the right side of the plate rests a silver fork with one gnocchi piece speared on its tines. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes (about 3 lb. total)
2 large eggs
2 cups (240 g) all-purpose flour, plus more for dusting
2 tsp kosher salt, plus more
Semolina flour, for dusting

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). Poke potatoes all over with a fork, then place them directly on the oven racks. Roast until easily pierced with a knife, about 1 hour. Let cool slightly.
Step 2: When potatoes are cool enough to handle, cut in half lengthwise and scoop out the insides, discarding the skins. Run the potato flesh through a ricer or mash well with a fork. Transfer to a large bowl.
Step 3: Add eggs, all-purpose flour, and salt to the potatoes. Mix with a wooden spoon until a dough forms.
Step 4: Turn the dough out onto a lightly floured surface and knead until smooth, about 3 minutes.
Step 5: Sprinkle a layer of semolina flour on a baking sheet. Divide the dough into 4 pieces. Roll each piece into a long rope about 1/2″ in diameter. Cut the ropes into 1″ pieces and arrange on the baking sheet. Toss gently in semolina to coat. If the dough feels too soft, freeze for 10 minutes.
Step 6: Using the back of a fork, roll each piece along the tines to create ridges. Return to the baking sheet.
Step 7: Bring a large pot of salted water to a boil. Cook gnocchi until they float to the top, about 2 minutes. Use a slotted spoon to transfer the gnocchi to your preferred sauce and toss to coat.

Tips & Variations

Make sure potatoes are fully cooled before mixing to prevent a sticky dough.
Russet potatoes work best for fluffy gnocchi due to their high starch content.
For a lighter texture, avoid overworking the dough when kneading.
Try serving with simple sauces like browned butter and sage or a classic marinara.

Storage

Store uncooked gnocchi in a single layer on a semolina-dusted baking sheet, covered loosely with plastic wrap, in the refrigerator for up to 1 day. To freeze, arrange gnocchi on a baking sheet and freeze until firm, then transfer to a sealed container for up to 1 month. Cook frozen gnocchi directly in boiling water until they float.

How to Serve

A close-up view of a pile of soft, golden brown gnocchi with light browning on their textured surfaces, placed in a white plate. The gnocchi are sprinkled with small green herbs and finely grated pale cheese, adding small white flakes on top. Above the gnocchi, a spoon releases a thin stream of dark brown sauce, creating tiny droplets. The plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes are preferred for their dry, starchy texture, but Yukon Golds can be used for a slightly creamier gnocchi. Avoid waxy potatoes as they can make the dough gummy.

How do I prevent gnocchi from sticking together?

Dust each piece generously with semolina flour before cooking and stir gently in boiling water. Also, avoid overcrowding the pot during boiling to keep them from sticking.