Homemade Italian Potato Gnocchi (Edit recipe)

This easy Italian gnocchi recipe is one of the best homemade potato gnocchi recipes. Made with 4 ingredients, these soft and pillowy dumplings are perfect with your favorite sauce!

40 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	271
Fat:	4 g
Carbohydrates:	62 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	126 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 4

Ingredients

1-2 Tbsp Olive Oil
1.5 lb Yukon Gold Potatoes
1 cup All Purpose Flour, (or 00 flour)
1 whole Egg, (room temperature)
1 pinch Sea Salt, (plus extra for cooking the gnocchi)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400˚ and line a sheet pan with parchment paper.
Rub the potatoes lightly with olive oil and poke them all over the surface with a fork or sharp knife.
Bake them on the prepared sheet pan for 45-60 minutes, until the largest potato is soft when you squeeze it with a towel or hot pad.
Place the hot potatoes in a bowl covered lightly with a kitchen towel to steam for 10-15 minutes. Then gently remove the skins with hands or a knife.
Process the peeled potatoes through a potato ricer and then weigh the riced potatoes to determine how much flour will be needed. For every pound of baked, peeled, and riced potato, 1 cup of flour is needed.
Add enough flour to the bowl based on the weight of the potatoes and then add in the egg and a pinch of sea salt.
Using hands or a wooden spoon, mix the ingredients together to form a soft dough. The dough can be kneaded slightly, but don't overwork it too much or it will make it gluey.
Divide the dough into four pieces using a bench scraper or knife. Working one piece at a time, roll the dough into a long rope that is approximately one inch in diameter. Then, cut the rope into smaller pieces that are approximately one inch thick.
Flour a gnocchi board or fork generously. Working one piece of dough at a time, roll the dough down the tines of a fork or down the board, while pressing gently with your thumb. The gnocchi will start to roll down the board and then curl up over your thumb. Use your fingers to gently roll it over into an oval shape.
Place the finished shaped gnocchi pieces on a floured sheet pan or surface in a single layer so they don't stick together.
Bring a large pot of water to boil over medium high heat and add 1 Tablespoon of salt.
Reduce the heat to medium and add the gnocchi. Stir to make sure nothing sticks together and then bring the water back to a boil. Cook for 1-2 minutes until the gnocchi floats to the top.
Remove the gnocchi with a slotted spoon or skimmer and place directly in the sauce it will be served in.

Notes

Potatoes - Russet potatoes are a starchy potato with low water content that will make good gnocchi. Red potatoes or new potatoes are a more waxy potato and are not recommended. Use sweet potatoes to make sweet potato gnocchi. Flour - All purpose flour is a great, multipurpose flour to use for gnocchi. 00 flour is a fine ground Italian flour that can be used as well. It does produce a less sticky gluten, but can be more expensive and harder to find.