Description
Soft, pillowy, and packed with tradition, these authentic Italian potato gnocchi are a timeless favorite. Whether you’re new to gnocchi or a seasoned cook, this recipe will guide you through creating perfect dumplings right at home—with tips, tricks, and serving ideas straight from the heart of Italy.
Ingredients
1 pound Yukon Gold or Russet potatoes
1 cup all-purpose flour (plus more for dusting)
1 medium egg
½ teaspoon salt
Instructions
1. Boil the potatoes with skins on until tender. Let cool slightly, then peel.
2. Pass the potatoes through a potato ricer or mash very finely.
3. Mix the potatoes with flour, egg, and salt until a soft dough forms. Do not overwork.
4. Let the dough rest for 20 minutes.
5. Roll the dough into ropes, then cut into ¾-inch pieces.
6. Gently roll each piece against a fork or gnocchi board to create ridges.
7. Bring a large pot of salted water to a boil.
8. Cook gnocchi in batches. When they float to the surface (about 1-2 minutes), they’re done.
9. Drain and toss immediately with your sauce of choice.
Notes
Use older, starchy potatoes like Russets for best texture.
Let the dough rest before shaping for smoother gnocchi.
Freeze extra gnocchi raw: spread on a tray, freeze, then transfer to a bag.
- Prep Time: 30 minutes
- Cook Time: 10 minutes