5.0 from 39 votes
Gnocchi From Scratch
Homemade Puffs of Potato Bites from Heaven
Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 lbs of russet potatoes
- 1 large egg
- 1 teaspoon of kosher salt
- 3/4 cup + 1/4 cup possibly another 1/4 cup of flour + more for dusting
Instructions
- Peel russet potatoes, cut into about 1 inch pieces and cook in boiling water for 10-15 minutes until they are very soft with the touch of a fork.
- Drain potatoes in a colander and let them completely cool while they drain all the excess liquid. This is important so that they egg does not cook when it is added.
- When cool, transfer to a large bowl and add the salt, egg, and 3/4 cup of the flour and mash it all together until the potatoes are smooth and there are no chunks.
- Add the additional 1/4 cup and with your hands mix until a dough forms. It should be a soft dough but still a little bit sticky. Add more flour a little bit at a time if the dough completely sticks to your hands while you knead.
- Flour a surface suitable for rolling and cutting gnocchi and take a palm sized ball from the dough and roll it into a long 1 inch log.
- With a floured fork, cut 1 - 1 1/4 inch long pieces off of the log and place them on a well floured baking sheet.
- Repeat for the rest of the dough. The dough will become stickier as you near the end of it, just add a little flour as needed to make it workable to roll into a log.
- Cook immediately or store in freezer. Gnocchi can be frozen for up to 4-6 weeks*
- To cook, bring a large pot of salted water to a boil. Add 8-10 gnocchi at a time and cook for 60 seconds or until they rise to the top. If adding sauce to cooked gnocchi, cook for another 30-60 seconds, but if adding to saute pan, remove after the 60 seconds or float with a slotted spoon.
Cup of Yum
Notes
- *To freeze, place baking sheet with gnocchi on them for at least an hour. After an hour gnocchi can be transferred to zip lock bags.