Homemade Potato Gnocchi
If you’ve ever tried store-bought gnocchi, you know it just doesn’t compare to the melt-in-your-mouth goodness of homemade.
With this simple recipe, you’ll create pillowy, tender gnocchi from scratch, using basic ingredients you probably already have in your pantry.
The best part? You can freeze extras for a quick homemade meal whenever the craving strikes!
Whether you top them with savory smoked turkey and sour cream or toss them in a rich pesto sauce, these homemade gnocchi will quickly become a family favorite.
For Homemade Potato Gnocchi
- Russet Potatoes – These are the best choice for gnocchi as they have the perfect starch content for a light and fluffy texture.
- Egg – A large beaten egg helps bind the dough together.
- All-Purpose Flour – This will be used to form the dough. Adjust if the potatoes are extra moist.
- Salt – Essential for seasoning the dough and the water for boiling the gnocchi.
- Black Pepper – Adds a bit of warmth and flavor to the dough.
- Ricotta Cheese – Adds a little richness and helps with the texture of the gnocchi. Drain if there’s excess liquid.
For Serving
- Sour Cream – Pairs wonderfully with smoked turkey for a creamy topping.
- Marinara Sauce – A classic choice, served warm with freshly grated Parmesan.
- Pesto Sauce – A flavorful, herb-based sauce that brings a fresh touch to the dish.
Homemade Potato Gnocchi Recipe
.
Ingredients:
For the Gnocchi:- 2 lbs russet potatoes (about 4 large)
- 1 large egg, beaten
- 1 ½ cups all-purpose flour (more if potatoes are moist)
- 1 tsp salt (plus extra for boiling)
- ¼ tsp black pepper
- ¼ cup Ricotta cheese (drained if liquid is present)
- Smoked turkey and sour cream
- Warm marinara sauce with Parmesan
- Pesto sauce
Instructions:
- Prepare the Potatoes: Wash the potatoes and poke them all over with a fork. Bake or boil the potatoes until easily pierced. You can use methods like Instant Pot, air fryer, or traditional oven baking. Once done, let them cool slightly. Peel the potatoes and cut each into 4 pieces.
- Form the Dough: Use a potato ricer to mash the potatoes onto a clean surface. Drizzle the beaten egg over the mashed potatoes and add small bits of Ricotta cheese. Combine salt and pepper into the flour and sift it over the potatoes.
- Mix and Knead: Using a bench scraper or your hands, gently mix the potatoes and flour together. Dust your surface and dough with flour as you knead it lightly until you have a soft, smooth dough. Avoid overworking the dough to keep it light and fluffy.
- Shape the Gnocchi: Divide the dough into 8 portions. Dust your surface generously with flour and roll each portion into a long, ½-inch thick strip. Cut the strips into 1-inch pieces. Roll each piece over a floured fork or gnocchi paddle to create ridges. Place the formed gnocchi onto a parchment-lined baking sheet, ensuring they don’t stick together.
- Cook the Gnocchi: Bring salted water to a boil (about 1 ½ tbsp salt per pot). Work in batches to cook the gnocchi. Once they float to the top, cook for an additional minute, then remove with a sieve. Transfer to a warm sauce or sauté in a skillet for extra flavor. Repeat with remaining batches.
- Cooking Potatoes: Baked or Instant Pot potatoes work best for gnocchi because boiled potatoes can be too moist. Adjust the flour if necessary.
- Freezing Gnocchi: Freeze the uncooked gnocchi on a parchment-lined baking sheet for about 2 hours until firm. Transfer to a freezer bag and store for up to 3 months. Boil directly from frozen.
- With Marinara: Heat marinara sauce in a skillet and toss the cooked gnocchi to coat.
- With Pesto: Spread a couple of spoonfuls of pesto on a plate and top with gnocchi. Add more pesto if desired.
Can I use a different type of potato?
Ideally, russet potatoes are best for gnocchi because of their starchy nature, which makes the gnocchi light and fluffy. Other potatoes might work, but they can make the gnocchi denser.
My dough is too sticky. What can I do?
If the dough’s sticky, just add a little more flour, a little at a time. But don’t go overboard—too much flour can make your gnocchi tough.
Can I freeze gnocchi?
Yes! Simply freeze your gnocchi on a baking sheet first, then store them in a bag. When you’re ready, cook them directly from frozen—no need to thaw.
How do I know when the gnocchi are cooked?
The gnocchi will float to the top of the boiling water when they’re done. Once they float, give them another minute to cook, then take them out.
Can I make gnocchi without eggs?
Absolutely! You can skip the eggs and still make gnocchi. Just make sure to get the right dough consistency with flour and potatoes.
