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 for boiling water; Semolina flour, for dusting

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Introduction

Homemade gnocchi are tender, pillowy potato dumplings that make a wonderful base for a variety of sauces. This recipe guides you through roasting potatoes and transforming them into delicate little pillows of flavor right in your own kitchen.

A black plate holds about twenty golden brown gnocchi pieces arranged closely together, each piece showing a slightly crispy, browned surface texture with a soft, pillowy inside. The gnocchi are coated in a glossy sauce that pools slightly at the bottom of the plate, and sprinkled with fine white shreds of cheese and small green herb leaves. A silver fork rests on the right side of the plate, partially under some gnocchi. The dish sits 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. Poke the potatoes all over with a fork, then place them directly on the oven racks. Roast until the potatoes are easily pierced with a knife, about 1 hour. Let them cool slightly.
Step 2: When the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides, discarding the skins. Run the potato flesh through a ricer or mash thoroughly with a fork. Transfer to a large bowl.
Step 3: Add the eggs, flour, and salt to the mashed potatoes. Mix together with a wooden spoon until a dough forms.
Step 4: Turn the dough onto a lightly floured surface and knead gently until smooth, about 3 minutes.
Step 5: Sprinkle a layer of semolina flour on a baking sheet. Divide the dough into 4 equal pieces. Roll each piece by hand into a long rope about ½ inch in diameter.
Step 6: Cut the ropes into 1 inch pieces and arrange them on the baking sheet. Gently toss the pieces in semolina to coat. If the dough feels too soft to handle, freeze for 10 minutes.
Step 7: Using the back of a fork, roll each piece along the tines to create ridges, then return to the baking sheet.
Step 8: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, removing them with a slotted spoon as they float to the surface, approximately 2 minutes. Toss with your preferred sauce and serve warm.

Tips & Variations

Use russet potatoes as they are starchy and produce light, fluffy gnocchi.
If the dough feels sticky, add flour gradually but avoid adding too much to keep the gnocchi tender.
For a richer flavor, substitute one egg yolk for an additional whole egg.
Try serving gnocchi with browned butter and sage for a simple, classic dish.
Semolina flour dusting helps prevent sticking and adds a slight texture to the gnocchi surface.

Storage

Uncooked gnocchi can be stored on a baking sheet in the refrigerator for up to 24 hours, covered loosely with plastic wrap. For longer storage, freeze gnocchi in a single layer on a baking sheet, then transfer to an airtight container or bag for up to one month. Cook frozen gnocchi directly from the freezer; add an extra minute or two to cooking time. Leftover cooked gnocchi can be refrigerated for 2-3 days and reheated gently in a pan with sauce or butter.

How to Serve

A close-up of a black plate filled with golden-brown gnocchi pieces, each with a slightly crispy outside and soft texture. The gnocchi are sprinkled with finely grated white cheese and small green herb leaves scattered around. A spoon above drizzles a dark brown sauce over the gnocchi, adding a glossy shine and some seasoning specks on top. The plate sits on a white marbled texture, highlighting the warm colors and textures of the dish. 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 for gnocchi?

While you can use other potatoes, russets are ideal due to their high starch and low moisture content. Waxy potatoes may make the dough too dense or sticky.

How do I know when gnocchi is cooked?

Gnocchi cook quickly and are done once they float to the top of boiling water, usually about 2 minutes. At this point, scoop them out immediately to avoid overcooking.