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Homemade Potato Gnocchi
5 from 9 votes

Homemade Potato Gnocchi

Making potato gnocchi is fun and easy. This is a great recipe to make with your kids. They love to roll out the snakes and get messy!

Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 16
Calories: 134 kcal
Course: Side Dish
Cuisine: Italian

Ingredients

  • 2 pounds russet potato
  • 3 cups all-purpose flour
  • 1 egg
  • 1½ teaspoons salt

Instructions

    Cup of Yum
  1. Boil potatoes in their skins in salted water for about 10 to 15 minutes or until fork-tender (larger potatoes will take longer). Allow to cool until they can be handled easily.
  2. Remove the skins and place potatoes in a medium-sized bowl. Use a potato masher to mash the potatoes until they are of a smooth consistency.
  3. Transfer the mashed potatoes onto a large board. (Make sure they are cool enough, so they won’t immediately cook the egg.)
  4. Add 1 to 1½ cups of flour to the potatoes. Make a well on the center of the flour and add 1 to 1½ teaspoons salt.
  5. Add the egg to the flour well and mix into the potato and flour.
  6. When all of the flour has been fully incorporated into the potato mixture, add the remaining flour. Mix until all of the flour is absorbed and you get the texture of bread dough.
  7. Take a small portion of the dough and roll it into a long log. Using a knife, cut the log into ½-inch pieces. To make the classic gnocchi shape, take a piece of gnocchi and roll it across a fork to leave the impression of the fork tines in the dough.
  8. Cook the gnocchi by boiling it in a large pot of salted water for about 2 to 3 minutes or until the gnocchi floats.

Notes

  • Butter and Parmesan Topping
  • Butter and Parmesan Topping
  • In a bowl, place about 2 cups of cooked gnocchi and add 1-1/2 tablespoons of butter, 2 teaspoons of parmesan cheese and mix together well.
  • In a bowl, place about 2 cups of cooked gnocchi and add 1-1/2 tablespoons of butter, 2 teaspoons of parmesan cheese and mix together well.
  • This recipe makes quite a bit of gnocchi, you can leave the gnocchi until and in an airtight container for up to 48 hours so you can cook it during the next day or two. You can also cook the gnocchi and re-heat it later. I think it is best to cook the gnocchi just before serving.
  • This recipe makes quite a bit of gnocchi, you can leave the gnocchi until and in an airtight container for up to 48 hours so you can cook it during the next day or two. You can also cook the gnocchi and re-heat it later. I think it is best to cook the gnocchi just before serving.

Nutrition Information

Calories 134kcal (7%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 0g (0%) Saturated Fat 0g (0%) Cholesterol 10mg (3%) Sodium 79mg (3%) Potassium 265mg (6%) Fiber 1g (4%) Sugar 0g (0%) Vitamin A 15IU (0%) Vitamin C 3.2mg (4%) Calcium 12mg (1%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 134

% Daily Value*

Calories 134kcal 7%
Carbohydrates 28g 9%
Protein 3g 6%
Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 10mg 3%
Sodium 79mg 3%
Potassium 265mg 6%
Fiber 1g 4%
Sugar 0g 0%
Vitamin A 15IU 0%
Vitamin C 3.2mg 4%
Calcium 12mg 1%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.