Description
This homemade gnocchi recipe features tender, pillowy potato dumplings made from scratch using roasted russet potatoes, eggs, flour, and salt. Perfectly cooked by boiling until they float, these gnocchi provide a classic Italian pasta experience that pairs beautifully with your favorite sauces.
Ingredients
Scale
Potato Dough
- 4 large russet potatoes (about 3 lb. total)
- 2 large eggs
- 2 cups (240 g) all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt, plus more to taste
For Dusting and Cooking
- Semolina flour, for dusting
- Salt, for boiling water
Instructions
- Roast the Potatoes: Arrange a rack in the center of your oven and preheat it 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 a knife pierces easily, approximately 1 hour. Remove from oven and let cool slightly so they can be handled.
- Prepare the Potato Flesh: Once cooled enough to handle, slice the potatoes in half lengthwise and carefully scoop out the insides, discarding the skins. Pass the potato flesh through a ricer or mash them thoroughly with a fork, then transfer to a large mixing bowl.
- Make the Dough: Add the eggs, all-purpose flour, and 2 teaspoons of kosher salt to the mashed potatoes. Mix with a wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured surface and knead gently until smooth and pliable, about 3 minutes.
- Shape the Gnocchi: Lightly dust a baking sheet with semolina flour. Divide the dough into four equal pieces. Roll each piece with your hands into a long rope approximately 1/2 inch in diameter. Cut the ropes into 1-inch pieces and arrange them on the semolina-dusted baking sheet. If the dough feels too soft, chill it in the freezer for 10 minutes. To create the classic gnocchi ridges, press each piece gently against the back of a fork and roll it along the tines. Toss the formed gnocchi lightly in semolina flour to prevent sticking.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2 minutes. Using a slotted spoon, remove them from the water and transfer directly to your preferred sauce. Toss gently to coat and serve immediately.
Notes
- Use russet potatoes as they have a starchy texture that helps create light gnocchi.
- Do not overwork the dough to maintain tender gnocchi; knead just until smooth.
- If the dough is sticky, refrigerate briefly to make it easier to handle.
- Semolina flour prevents sticking and contributes to a better texture during cooking.
- Serve gnocchi with classic sauces such as marinara, brown butter sage, or pesto for best results.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
Keywords: homemade gnocchi, potato gnocchi, Italian pasta, potato dumplings, gnocchi recipe, easy gnocchi
