Description
This Homemade Gnocchi recipe guides you through creating tender, pillowy gnocchi from scratch using roasted russet potatoes, eggs, and flour. The gnocchi are shaped with ridges for perfect sauce adherence and cooked by boiling until they float, resulting in a classic Italian comfort dish that’s perfect for pairing with your favorite sauce.
Ingredients
Scale
Gnocchi 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 boiling water
For Dusting
- Semolina flour, for dusting
Instructions
- Roast Potatoes: Arrange a rack in the center of the oven and preheat to 400°F (200°C). Poke the potatoes all over with a fork to allow steam to escape during roasting. Place the potatoes directly on the oven racks and roast until they are easily pierced with a knife, about 1 hour. Remove and let cool slightly.
- Prepare Potato Flesh: Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh, discarding the skins. Pass the potato flesh through a ricer or mash well with a fork into a large bowl.
- Make Dough: Add the eggs, all-purpose flour, and 2 teaspoons kosher salt to the mashed potatoes. Mix with a wooden spoon until a dough forms. Then turn the dough out onto a lightly floured surface and knead gently until smooth, about 3 minutes, being careful not to overwork it.
- Shape Gnocchi: Sprinkle semolina flour on a baking sheet to prevent sticking. Divide the dough into 4 equal pieces. Roll each piece into a rope about 1/2 inch in diameter. 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. Using the back of a fork, roll each gnocchi piece along the tines to create ridges, which help hold the sauce.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot. Cook until the gnocchi float to the surface, about 2 minutes. Use a slotted spoon to transfer the cooked gnocchi to your preferred sauce and toss to coat evenly.
Notes
- Roasting the potatoes whole and with skins on helps to dry them out, which is essential for light gnocchi.
- Use a ricer for the smoothest potato texture; mashed potatoes can be used but may result in denser gnocchi.
- Do not overwork the dough to avoid tough gnocchi.
- If the dough feels sticky, chill briefly instead of adding excessive flour, which can make the gnocchi heavy.
- Semolina flour in the shaping process prevents sticking without adding too much extra flour.
- You can freeze the shaped gnocchi before cooking for up to 2 weeks; cook directly from frozen, adding a minute or two to cooking time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: homemade gnocchi, gnocchi recipe, Italian pasta, potato gnocchi, soft gnocchi, classic Italian, potato dumplings
