This delicious homemade Italian gnocchi recipe is made from scratch using potatoes and pasta dough to make the perfect dumplings.
Servings: 8
Prep Time: 30 minutesminutes
Cook Time: 1 hourhour10 minutesminutes
Ingredients
5baked and peeled potatoes
3large eggs, whisked
2cupsall-purpose flour
1teaspoonsea salt
Instructions
Add the potatoes to a sheet tray lined with parchment paper and bake at 375° for 60 minutes.
Let the potatoes cool at room temperature for 15 to 20 minutes before peeling them.
Add the peeled potatoes to a food mill or ricer and mill them until they are pressed through and free of chunks.
Transfer the potatoes to a large bowl with eggs, flour, and salt.
Mix the ingredients until well combined.
Knead the gnocchi dough for 1 to 2 minutes. You may need to sprinkle on an additional teaspoon or two of flour.
Take a handful of the dough and roll it out until it is about a 1/2” diameter and resembles a rope.
Using a bench knife, cut down the rope into ¾” pieces.
Roll each piece on a gnocchi board by pressing down and rolling it. If you do not have a gnocchi board, you can press them down using the back of a fork.
Let the gnocchi rest at room temperature for 15 to 20 minutes before cooking or storing.
Add the gnocchi to a large pot of boiling salted water and cook them until they float, which can take anywhere from 2 to 4 minutes.
While the gnocchi is boiling add 2 tablespoons of unsalted butter or olive oil to a large sauté pan over medium-high heat until smoking lightly.
Once the gnocchi is floating, drain them and transfer them to the pan with butter or oil and sauté for 2 to 3 minutes or until lightly browned.
Notes
Make-Ahead: You can make gnocchi up to 2 days ahead of time.How to Store: After the pasta has been rolled into little balls and dried for 10-15 minutes, cover it in plastic wrap and refrigerate for up to 3 days. You can also freeze-wrapped in plastic wrap for up to 2 months. If you are freezing, add it to a hot pan with butter or oil. Please do not add to boiling water, or it will clump together.How to Reheat: Add some olive oil or butter to a large frying pan over medium heat, and quickly sauté the un-sauced gnocchi until hot. Red potatoes or Yukon potatoes can be substituted.Gnocchi pronunciation is as follows: NYOH-kee