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Homemade gnocchi

Gnocchi

Balazs Szilagyi
Authentic homemade Italian potato gnocchi recipe
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Prep Time 55 minutes
Cook Time 10 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 2.2 lb russet potatoes 1 kg
  • 2 ⅓ cups flour 300 g
  • salt

Instructions
 

  • Cook your potatoes unpeeled in boiling water for 30 minutes. Once cooked, remove the pot from the heat and pour out the hot water. Then, take your hot potatoes and peel off their skins.
    Boiling potatoes for gnocchi
  • Sprinkle a small amount of flour and salt onto the kitchen counter for seasoning and to keep the potato together. Use a potato masher or ricer to mash your potatoes then place them on your kitchen counter.
    Ricing potato for gnocchi
  • Use your hands to gently bring the dough together. Knead the dough and add small amounts of flour gradually until your dough is no longer sticking to your fingers and ensure it is not too soft. It doesn’t take long at all, and then you can add the egg and continue kneading. There is no need to get a completely smooth dough. Knead until the dough forms a ball.
    Gnocchi dough
  • Shape small portions of the dough (2.2 lb potatoes makes approx. 8 small portions) into long “snakes” (about 3/4 in. diameter). Remember to shape the dough with gentle motions, and add plenty of flour to your kitchen counter.
    Rolling gnocchi dough
  • Use a sharp knife to cut out 2-3 cm long square bites.
    Cutting gnocchi
  • Use the back of a fork to indent gnocchi dough bites.
    Forming gnocchi with fork
  • Let your dough segments rest for 15 minutes. Bring a pot of water to a rolling boil, add salt when the water is rolling. Put some gnocchi into the water and wait until they come back to the surface. When they do, they’re ready. Repeat until all cooked and serve.
    Gnocchi with creamy mushroom sauce
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