These fluffy homemade potato gnocchi are like little clouds on your plate! Made from simple ingredients like potatoes and flour, they are easy to love and perfect for any meal.
Making them can get a bit messy, but that’s half the fun! I love serving them with a bit of butter and sage. They truly taste better when made with love (even if that love is just for carbs)! 😄
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are perfect for gnocchi due to their starchy texture. If you can’t get russets, consider using Yukon Gold potatoes, but they may make the gnocchi slightly denser.
All-Purpose Flour: Use this for creating the dough. You can substitute with a gluten-free flour blend if needed, but the texture might vary. Adding a bit of extra starch can help achieve the right consistency.
Egg: The egg helps bind the dough. For a vegan version, you can substitute it with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, or use unsweetened applesauce.
Sage: Fresh sage gives a lovely flavor. If it isn’t available, thyme or basil can be great alternatives for a different twist!
How Do You Create the Perfect Dough for Gnocchi?
The dough can be tricky, so here’s how to get it right. Start with warm, well-mashed potatoes. The key is to mix gently, not over-knead it, which can make the gnocchi tough. Keep it light and airy!
- For softer gnocchi, use less flour and keep the dough a bit sticky.
- When mixing, do it by hand and avoid a food processor to maintain fluffiness.
- Always test-cook a few gnocchi before the whole batch to check for texture.
How to Make Homemade Potato Gnocchi
Ingredients You’ll Need:
For the Gnocchi:
- 2 pounds (900g) russet potatoes (about 3 large potatoes)
- 1 to 1 1/2 cups (125-190g) all-purpose flour, plus extra for dusting
- 1 large egg
- 1 teaspoon salt
- Freshly ground black pepper, to taste (optional)
For Serving:
- 2 tablespoons unsalted butter
- Fresh sage leaves (optional, for serving)
- Grated Parmesan cheese (for serving)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare the ingredients, followed by approximately 40 minutes of cooking time. You’ll spend a little bit of time softening the potatoes and then shaping the gnocchi, making it a fun and rewarding culinary project!
Step-by-Step Instructions:
1. Preparing the Potatoes:
Start by washing the potatoes and placing them, whole and unpeeled, into a large pot filled with cold water. Turn the heat to high and bring the water to a boil. Once boiling, reduce to a simmer and cook the potatoes until they are tender when pierced with a fork, which usually takes about 30-40 minutes based on their size.
2. Drain and Cool:
Once the potatoes are cooked, carefully drain them and let them cool just enough so that you can handle them. While still warm, peel off the skins. You can either mash the potatoes thoroughly or pass them through a potato ricer; this will give you the smooth texture perfect for gnocchi.
3. Making the Dough:
Next, take the mashed potatoes and place them on a clean surface. Create a well in the center and sprinkle in the salt. Crack the egg into the well, and begin mixing it into the potatoes. Gradually add 1 cup of flour while gently kneading the mixture until you have a soft, smooth dough. If the dough feels sticky, add more flour a little at a time, but be cautious not to add too much which can lead to heavy gnocchi.
4. Shaping the Gnocchi:
Now it’s time to shape the gnocchi! Divide the dough into 4 portions. Lightly flour your workspace and roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces. For the classic gnocchi shape, use a fork or gnocchi board to roll each piece, creating ridges that help hold onto sauce later.
5. Cooking the Gnocchi:
Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches into the boiling water, stirring gently so they don’t stick together. When they rise to the surface, usually after about 2-3 minutes, let them cook an additional 30 seconds, then remove them with a slotted spoon.
6. Serving the Gnocchi:
In a large skillet over medium heat, melt the butter and add fresh sage leaves. Cook until fragrant, and the butter starts to brown slightly. Add the cooked gnocchi to the skillet and gently toss them to coat in the sage butter. Serve them hot, topped with a sprinkle of grated Parmesan cheese. Enjoy your delicious homemade gnocchi!
Can I Use Any Type of Potatoes for Gnocchi?
Russet potatoes are preferred for their starchiness, which yields light and fluffy gnocchi. But you can also use Yukon Gold potatoes if necessary; just keep in mind they might create a denser texture.
What If My Dough Is Too Sticky?
If the dough feels sticky, gradually add more flour, a tablespoon at a time, until it reaches a smoother consistency. Be careful not to add too much flour at once, as it can lead to heavy gnocchi!
Can I Make Gnocchi Ahead of Time?
Yes! You can prepare the gnocchi and freeze them before cooking. Just arrange them on a baking sheet to freeze individually and then store them in an airtight container. Cook them directly from frozen; just add a minute or so to the cooking time.
How Should I Store Leftover Gnocchi?
Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, you can sauté them in a bit of butter or warm them in a pot of boiling water for a minute or two.
