5 from 24 votes
Homemade Gnocchi Recipe
These homemade gnocchi are made from baked potatoes combined with whisked eggs, flour, and salt. The dough is rolled into ropes, cut into small pieces, and shaped with a gnocchi board or fork to create ridges that help hold sauce. Once rested, these tender potato dumplings can be boiled and served with your choice of sauce.
Prep Time
30 mins
Cook Time
1 hr 10 mins
Servings:
8
Calories:
240 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 5 potato baked and peeled
- 3 egg whisked, large
- 2 cups all-purpose flour
- 1 teaspoon salt sea salt
Instructions
- Add the potatoes to a sheet tray lined with parchment paper and bake at 375° for 60 minutes.
- Let the potatoes cool at room temperature for 15 to 20 minutes before peeling them.
- Add the peeled potatoes to a food mill or ricer and mill them until they are pressed through and free of chunks.
- Transfer the potatoes to a large bowl with eggs, flour, and salt.
- Mix the ingredients until well combined.
- Knead the gnocchi dough for 1 to 2 minutes. You may need to sprinkle on an additional teaspoon or two of flour.
- Take a handful of the dough and roll it out until it is about a 1/2” diameter and resembles a rope.
- Using a bench knife, cut down the rope into ¾” pieces.
- Roll each piece on a gnocchi board by pressing down and rolling it. If you do not have a gnocchi board, you can press them down using the back of a fork.
- Let the gnocchi rest at room temperature for 15 to 20 minutes before cooking or storing.
- Add the gnocchi to a large pot of boiling salted water and cook them until they float, which can take anywhere from 2 to 4 minutes.
- While the gnocchi is boiling add 2 tablespoons of unsalted butter or olive oil to a large sauté pan over medium-high heat until smoking lightly.
- Once the gnocchi is floating, drain them and transfer them to the pan with butter or oil and sauté for 2 to 3 minutes or until lightly browned.
Cup of Yum
Notes
- Make gnocchi up to 2 days ahead and refrigerate covered after shaping.
- Freeze gnocchi wrapped tightly for up to 2 months; cook frozen gnocchi by sautéing in butter or oil, not boiling.
- Use red or Yukon Gold potatoes as a substitute if desired.
- Allow gnocchi to rest 15 to 20 minutes before cooking to improve texture.
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
47g
(16%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
61mg
(20%)
Sodium
323mg
(13%)
Potassium
617mg
(13%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
92IU
(2%)
Vitamin C
26mg
(29%)
Calcium
30mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 240
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 323mg | 13% |
| Potassium | 617mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 26mg | 29% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.