Ingredients
Equipment
Method
Instructions
- Start by washing the russet potatoes thoroughly. Place them in a large pot, cover with cold water, and bring to a boil. Cook until the potatoes are fork-tender, about 30-40 minutes. Drain and let them cool slightly.
- Once the potatoes are cool enough to handle, peel them while they are still warm. Use a potato masher or ricer to mash them until smooth. The smoother the potatoes, the better the gnocchi will be.
- On a clean, floured surface, spread the mashed potatoes out in a mound. Make a well in the center and add the egg and salt. Gradually sprinkle the flour around the well. Using a fork, gently mix the ingredients together until a rough dough forms.
- Lightly flour your hands and gently knead the dough until it is smooth and elastic, about 2-3 minutes. Be careful not to over-knead, as this can make the gnocchi dense.
- Divide the dough into smaller sections. Roll each section into a long rope, about 1-inch thick. Use a knife or bench scraper to cut the rope into 1-inch pieces.
- To create the traditional gnocchi shape, take each piece and roll it down the tines of a fork. This will create ridges that help hold onto sauce. Place the shaped gnocchi on a floured baking sheet.
- Bring a large pot of salted water to a gentle boil. Carefully add the gnocchi in batches. They are done when they float to the surface, usually within 2-3 minutes. Use a slotted spoon to remove them and transfer to a plate or bowl.
- Serve your homemade potato gnocchi with your choice of sauce, whether it’s a simple marinara, a creamy Alfredo, or even a drizzle of brown butter and sage. The options are endless!
Notes
- Use russet potatoes for the best texture.
- Freeze uncooked gnocchi for later use.
- Experiment with different sauces to find your favorite pairing!