Quick Homemade Gnocchi Recipe

Introduction

Quick homemade gnocchi are soft, pillowy potato dumplings that can be made easily with just a few simple ingredients. This recipe guides you through making fresh gnocchi from scratch, perfect for a comforting meal in under an hour.

Ingredients

• 2½ pounds russet potatoes (about 4 large or 8 small)
• 1¼ cups all-purpose flour (plus more for dusting)
• 2 teaspoons kosher salt
• 1 egg (whisked)

Instructions

1. Step 1: Fill a large pot with cold water. If using large potatoes, cut them in half. Place potatoes in the pot and salt the water. Bring to a boil and cook for 20–30 minutes, until they can easily be pierced with a paring knife.
2. Step 2: Remove potatoes from the water and let them cool slightly on towels to absorb excess moisture. Once cool enough to handle, peel the potatoes using a paring knife.
3. Step 3: Grate the potatoes finely using a box grater or mash them using a potato masher. Alternatively, you can use a potato ricer for a smoother texture.
4. Step 4: Spread the grated potatoes out and let them cool so the egg won’t cook when incorporated.
5. Step 5: Sprinkle the flour and salt over the potatoes. Using your hands, create a well in the center and pour the whisked egg into it. Combine the ingredients gently using your hands.
6. Step 6: Lightly flour your work surface and knead the dough, dusting with more flour as needed. Work the dough until just smooth, about 2 minutes, being careful not to overwork it.
7. Step 7: Divide the dough into 8 equal pieces.
8. Step 8: Roll each piece into a rope about 24 inches long and roughly ½ inch thick. Cut each rope into ½-inch pieces. Dust the gnocchi pieces with flour and arrange them in a single layer on a baking sheet lined with parchment or wax paper.
9. Step 9: Bring a large pot of salted water to a boil.
10. Step 10: Add the gnocchi to the boiling water in batches. Cook until the gnocchi float to the surface, about 90 seconds, which indicates they are done.
11. Step 11: Scoop the cooked gnocchi out with a slotted spoon and transfer them to a warm bowl. Toss with your favorite sauce and serve immediately.

Tips & Variations

• Use russet potatoes as they have less moisture and create a light, fluffy gnocchi.
• For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
• Don’t overwork the dough to keep the gnocchi tender and light.
• Try adding finely grated Parmesan or herbs into the dough for extra flavor.
• Use a fork to gently score the gnocchi for classic ridges that hold sauce well.

Storage

Store uncooked gnocchi in a single layer on a baking sheet in the refrigerator, covered lightly with a kitchen towel, for up to 24 hours. For longer storage, freeze uncooked gnocchi in a single layer until firm, then transfer to a sealed container or bag for up to 2 months. Cook frozen gnocchi straight from the freezer, adding a minute or two to the boiling time. Leftover cooked gnocchi can be refrigerated in an airtight container for up to 2 days and reheated gently in a pan with sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for gnocchi?

While russet potatoes are ideal due to their low moisture and starchy texture, you can use Yukon Golds for a creamier gnocchi, but the dough may be slightly heavier.

What sauce pairs best with homemade gnocchi?

Gnocchi pairs beautifully with a variety of sauces such as classic tomato sauce, browned butter with sage, creamy Alfredo, or a simple garlic and olive oil dressing.

Quick Homemade Gnocchi Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

This Quick Homemade Gnocchi recipe transforms simple ingredients like russet potatoes, flour, salt, and egg into tender, pillowy Italian dumplings. Perfect for a cozy weeknight meal, these gnocchi cook quickly in boiling water and can be served with your favorite sauce. The recipe breaks down into easy steps from boiling and peeling potatoes to forming and cooking the delicate dough for fresh, homemade gnocchi.

• Author: Sana
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Potatoes

• 2½ pounds russet potatoes (about 4 large or 8 small)

Dough

• 1¼ cups all-purpose flour (plus more for dusting)
• 2 teaspoons kosher salt
• 1 large egg, whisked

Instructions

1. Boil Potatoes: Fill a large pot with cold water. If using large potatoes, cut them in half. Place potatoes in the pot, salt the water, bring to a boil, and cook for 20-30 minutes until a paring knife pierces them easily.
2. Dry and Peel: Remove potatoes from water and let cool slightly on towels to absorb excess moisture. Once cool enough to handle, peel the potatoes using a paring knife.
3. Prepare Potatoes: Grate potatoes finely using a box grater or potato masher, or use a potato ricer for fluffier texture.
4. Cool Potatoes: Spread the grated potatoes out and let them cool enough so that when you add the egg, it won’t cook on contact.
5. Make Dough: Sprinkle flour and salt over the cooled potatoes. Make a well in the center and pour the whisked egg into it. Using your hands, gently combine the ingredients together.
6. Knead Dough: Lightly flour your surface and knead the dough, dusting with more flour as needed. Work the dough until it is just smooth, about 2 minutes, being careful not to overwork it.
7. Divide Dough: Divide the dough into 8 equally sized pieces.
8. Roll and Cut: Roll each piece into a 24-inch long rope about ½ inch thick. Cut the rope into ½-inch pieces, dust with flour to prevent sticking, and arrange in a single layer on a parchment or wax paper-lined baking sheet.
9. Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 90 seconds, which indicates they are done.
10. Drain and Serve: Scoop out the gnocchi with a slotted spoon and toss immediately with your favorite sauce, such as marinara, pesto, or browned butter with sage.

Notes

• For fluffier gnocchi, use a potato ricer instead of grating.
• Do not overwork the dough to keep gnocchi light and tender.
• If the dough is too sticky, dust with a little more flour but try to keep it minimal to avoid dense gnocchi.
• You can freeze uncooked gnocchi laid out on parchment paper and transfer to a bag once frozen; cook straight from frozen by adding a minute or two to cooking time.
• Serve gnocchi with melted butter and fresh sage, tomato sauce, or pesto for delicious variations.

Keywords: homemade gnocchi, potato gnocchi, Italian dumplings, easy gnocchi recipe, quick gnocchi