Quick Homemade Gnocchi Recipe
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.
- 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
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
- 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.
- 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.
- Prepare Potatoes: Grate potatoes finely using a box grater or potato masher, or use a potato ricer for fluffier texture.
- 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.
- 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.
- 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.
- Divide Dough: Divide the dough into 8 equally sized pieces.
- 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.
- 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.
- 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
Find it online: https://www.sanacooks.com/quick-homemade-gnocchi-recipe/
