Homemade Gnocchi Recipe
This homemade gnocchi recipe guides you through creating soft, pillowy potato dumplings from scratch using roasted russet potatoes, eggs, and flour. The gnocchi are shaped, ridged, boiled until they float, and then ready to be served with your favorite sauce, making for a delightful Italian classic.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings (approximately 48 gnocchi pieces) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Potatoes and Dough
- 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
For Dusting
- Semolina flour, for dusting
Instructions
- Roast Potatoes: Arrange a rack in the center of the oven and preheat to 400°F. Poke each potato all over with a fork. Place potatoes directly on the oven racks and roast until easily pierced with a knife, about 1 hour. Allow them to cool slightly.
- Prepare Potato Flesh: When cool enough to handle, cut potatoes in half lengthwise and scoop out the insides, discarding the skins. Use a ricer or mash the potato flesh thoroughly with a fork. Transfer the mashed potatoes to a large bowl.
- Mix Dough: Add eggs, all-purpose flour, and salt to the mashed potatoes. Mix with a wooden spoon until a dough forms; it should come together softly but not be sticky.
- Knead Dough: Turn the dough onto a lightly floured surface and knead it gently until smooth, about 3 minutes. Be careful not to overwork it.
- Form and Cut Gnocchi: Sprinkle semolina flour on a baking sheet. Divide the dough into 4 equal parts. Roll each piece into a long rope approximately 1/2 inch in diameter. Cut these ropes into 1-inch pieces and arrange them on the baking sheet. Toss gently to coat with semolina. If the dough feels too soft to handle, freeze for 10 minutes.
- Shape Gnocchi: Using the back of a fork, roll each piece of dough along the fork’s tines to create ridges, which help sauce cling to the gnocchi. Return the shaped gnocchi to the baking sheet.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi into the boiling water and cook until they float to the surface, about 2 minutes.
- Serve: Use a slotted spoon to transfer cooked gnocchi to your preferred sauce. Toss gently to coat and serve immediately.
Notes
- It’s important to use starchy russet potatoes for light, fluffy gnocchi.
- Roasting the potatoes with skins on helps keep them dry and enhances flavor.
- If dough is sticky, resist adding too much flour; chilling helps firm it up without toughening.
- Creating ridges on gnocchi helps sauces stick better for a tastier bite.
- Fresh gnocchi cook very quickly; watch for them to float before removing from water.
Keywords: homemade gnocchi, potato gnocchi, Italian pasta, soft gnocchi recipe, roasted potato gnocchi
Find it online: https://kitchenbyclara.com/homemade-gnocchi-recipe/
