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Homemade Potato Gnocchi Recipe

You might be surprised how easy it is to make Potato Gnocchi at home! It is simple to rice Russet potatoes, mix them with flour and egg, shape them into pillows, and then boil them to get that light and fluffy texture.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 230 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 lbs. Russet potatoes about 3-4 medium
  • 1 tsp. salt
  • 1 egg whisked
  • 1 ½ cups flour divided, plus more for rolling

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil. Cut potatoes in half and add them to the pot of boiling water. Boil for 25-30 minutes or until fork tender.
  2. Once cooked, rinse potatoes in a strainer under cold running water until cool to the touch. Remove the skin from the potatoes.
  3. Rice peeled potatoes using a potato ricer into a large bowl or add to a large bowl and rice with a fork or a pastry cutter. Do this until no large clumps are remaining.
  4. Add the whisked egg, salt, and 1 ¼ cups of flour. Mix by hand until all ingredients are well combined.
  5. Lightly flour a cutting board with the remaining ¼ cup of flour and continue kneading the dough for an additional 20-30 seconds.
  6. Grab a handful of the gnocchi dough and cover the remaining with a damp paper towel to prevent it from drying out. Carefully roll the dough into a rope shape about ½” thick. If it’s thicker than this, divide the rope into two and continue shaping it until it is no thicker than ½”.
  7. Cut the rope into ½” squares of dough. Roll the squares on the tines of a lightly floured fork or on a gnocchi board to create ridges.
  8. For the gnocchi board: Place the flat end of a square of gnocchi onto a board that has been lightly floured to prevent sticking. Slowly roll it forward, applying firm but gentle pressure as you go. Round out the ends when finished to create a cylindrical shape.
  9. Bring another large pot of water to a boil (with fresh water) and add roughly 15-20 gnocchi at a time, being careful not to overcrowd the pot. Boil for 1-2 minutes, or until the gnocchi begins to float. As soon as each one starts to float, wait 10-15 seconds and then remove from the pot. Repeat this process with the remaining gnocchi.
  10. Serve immediately with homemade pesto or toss in a Lemon Garlic Sage Sauce.

Notes

  • Lemon Garlic Sage Sauce6 Tbsp. butter4 cloves garlic, finely minced¼ cup sage, finely chopped½ tsp. salt, to taste¼ tsp. black pepper, to taste2-3 Tbsp. lemon juiceParmesan cheese, optional
  • Add 3 tablespoons butter to a large skillet over medium heat. Wait until it is melted and add in half of the gnocchi. Sauté for 2-3 minutes per side, or until the sides crisp up and turn golden.
  • Add in half of the minced garlic, sage, salt, and black pepper during the last minute of cooking and continue sautéing for 1 minute, stirring occasionally so the sage doesn't burn.Turn off the heat and stir in 1 tablespoon of fresh lemon juice. Repeat this process with the remaining gnocchi. Serve with freshly grated Parmesan cheese and enjoy!
  •  
  • Nutritional Information is calculated without the Lemon Garlic Sage Sauce.
  • To Store: Once cooked, gnocchi will last for 2 days in the refrigerator before the texture starts to get gummy.
  • To Freeze: Place on a large baking sheet lined with wax paper and freeze for 4 hours. Remove from pan and add to a ziplock bag or a freezer safe container.

Nutrition Information

Calories 230kcal (12%) Carbohydrates 49g (16%) Protein 7g (14%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 27mg (9%) Sodium 336mg (14%) Potassium 641mg (18%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 41IU (1%) Vitamin C 9mg (10%) Calcium 44mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 230

% Daily Value*

Calories 230kcal 12%
Carbohydrates 49g 16%
Protein 7g 14%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 27mg 9%
Sodium 336mg 14%
Potassium 641mg 14%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 41IU 1%
Vitamin C 9mg 10%
Calcium 44mg 4%
Iron 3mg 17%

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