Homemade Potato Gnocchi Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
413 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Potato Gnocchi Recipe
Description
This recipe begins by cooking and ricing potatoes to ensure a smooth, lump-free base. Melted butter and egg yolks are mixed in, followed by gradually kneading in flour until a soft, slightly sticky dough forms that holds together without being tough. Rolling the dough into ropes about half an inch thick, the strands are cut into small pieces.
Each piece is gently rolled over a gnocchi board or the back of a fork to create characteristic ridges, which help hold sauce. The gnocchi are boiled in salted water; when they rise to the surface, they are cooked through. They can be transferred to an ice bath briefly to stop cooking and retain texture.
The resulting gnocchi have a tender, light texture ideal for pairing with a variety of sauces. The recipe yields a fresh dough that avoids heaviness by balancing flour and potato quantities. Gnocchi can be tossed with a little oil and refrigerated until ready to use.
Using a potato ricer helps achieve the smooth texture necessary for delicate gnocchi. Proper mashing is essential if a ricer is unavailable. The dough may require slightly varying flour amounts depending on potato moisture to reach the right consistency. The recipe dates the last update to March 2021.
Ingredients
- 1 ½ pounds potato cooked and riced
- 2 tablespoons butter melted
- 2 egg yolk
- ¾ to 1 cup all-purpose flour
- ¼ teaspoon salt
Instructions
- Combine riced potatoes, butter, and eggs in a bowl. Slowly mix in ¾ cup flour and knead until dough forms adding additional flour as required until the dough holds together (it will still be slighlty sticky). You may not need all of the flour.
- Dust counter with flour and roll out a ½" to ¾" thick rope of dough. Cut into ½" slices.
- Gently roll gnocchi pieces on a gnocchi board or the back of a fork to create ridges.
- Cook in boiling salted water, about 3 minutes, or until it begins to float.
- Remove from boiling water and transfer to an ice bath for about 1 min.
- Toss with oil and refrigerate until ready to serve.
Notes
- Use a potato ricer for smooth, lump-free potatoes; if unavailable, mash thoroughly for best texture.
- Adjust flour amount as needed to form a dough that holds together but remains slightly sticky.
- Gently roll each gnocchi on a ridged surface to help sauce adhere better.
- Cook gnocchi in boiling salted water until they float, then transfer to an ice bath for about one minute.
- Toss cooked gnocchi with oil before refrigerating to prevent sticking if storing before serving.
- Recipe was updated on 3/8/2021 to refine instructions and measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413 | 21% |
| Carbohydrates | 73g | 24% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 209mg | 9% |
| Potassium | 779mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 306IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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