Have you ever made homemade pasta? Potato Gnocchi is a great one to start with. We are sharing a super easy homemade gnocchi recipe that you can get the whole family involved if you want.
This post has affiliate links and we were provided a sample in exchange for this recipe.
Making Gnocchi at home is actually a super easy and doesn’t require any special tools. However, if you have a potato ricer, the results are a super smooth dough.
DO I NEED TO USE A POTATO RICER TO MAKE GNOCCHI
Start by boiling starchy potatoes. If your ricer also peels the potatoes no need to peel them first.
What is a good potato ricer?
The Betty Bossi Potato Ricer
All parts can be put in the dishwasher.
Make sure the potatoes are cooked well so there are no larger pieces of potato. You want smooth, mashed potato quality!
If using a potato ricer, be sure that the potatoes are still warm so the steam can escape out of the potato.
Scoop out a cup of mashed potato and add the egg and flour and mix until it is incorporated.
Then dump onto a floured service and knead it into a ball. You don’t want to over-knead this dough.
Wrap the ball and allow it to sit for about 20 minutes. If you are eating them right away, go ahead and start heating a pot of water.
CAN I MAKE POTATO GNOCCHI AHEAD OF TIME
You can make homemade potato gnocchi ahead of time and either cover it and place it in your fridge or you can freeze it on a sheet pan and then put the frozen pieces into a freezer bag.
WHAT TYPE OF POTATOES DO I USE TO MAKE GNOCCHI
Most people will say you must use a russet potato to make good gnocchi.
Bring a large pot of salted water to a boil. Peel potatoes and add to the pot. Cook until tender but still firm, about 15-20 minutes. Drain, cool, and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour, and egg in a large bowl. Transfer dough to a floured service and knead until dough forms a ball.
Shape small portions of the dough into long ropes about 1/2 inch width. On a floured surface, cut ropes into half-inch pieces and lightly dust with more flour so they don’t stick to one another.
If you desire, roll the pieces over a fork to make ridges.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve with your favorite sauce.
Serve them immediately with your favorite sauce.
Homemade Potato Gnocchi Recipe
A fluffy pillow of potato and flour goodness that will compliment any sauce.
Ingredients
- 2 large Russet potatoes (to make 1 cup of mashed potatoes)
- 2 cups all-purpose flour (unbleached)
- 1 egg
- Salt for water
Instructions
- Bring a large pot of salted water to a boil. Peel potatoes and add to the pot. Cook until tender but still firm, about 15-20 minutes. Drain, cool, and mash with a fork or potato masher.
- Combine 1 cup mashed potato, flour, and egg in a large bowl. Transfer dough to a floured service and knead until dough forms a ball.
- Shape small portions of the dough into long ropes about 1/2 inch width. On a floured surface, cut ropes into half-inch pieces and lightly dust with more flour so they don't stick to one another.
- If you desire, roll the pieces over a fork to make ridges.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve with your favorite sauce.
Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 312Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 37mgSodium 150mgCarbohydrates 64gFiber 4gSugar 1gProtein 10g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
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