Easy Italian Gnocchi 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!
Ingredients
- olive oil
- 1 ½ pounds yukon gold potatoes
- 1 cup all purpose flour or 00 flour
- 1 large egg room temperature
- 1 pinch sea salt plus extra for cooking the gnocchi
Instructions
- 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 potatoes 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 slighty, 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
-
- Bake the potatoes instead of boiling for the best texture to the dough.
-
- Weigh the potatoes after you bake, peel and rice them for a more accurate ratio.
- 1 cup of flour + 1 egg + pinch of salt for every 1 pound of cooked, peeled and riced potato.
- Approximately 1 ¼ - 1 ½ pounds of raw potato will translate to about 1 pound of baked, peeled and riced potato flesh.
-
- Bring the egg, potatoes and flour to room temperature so the dough comes together easily.
-
- If the dough is sticking to the board or your hands, add just enough flour to prevent sticking. Adding too much flour will make tough gnocchi.
-
- Make sure to lay the gnocchi in a single layer after shaping, otherwise they will clump together.
- The gnocchi can be cooked directly in the sauce it's being served in, instead of boiling. A bit more sauce may need to be added as some will be absorbed during cooking.
Substitutions and Variations
-
- 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.
Make Ahead and Storage Instructions
Fresh gnocchi can sit out after shaping for only about 2 hours and then it needs to be cooked or frozen. For gnocchi that sits out a bit, cooking times may be slightly longer. To freeze uncooked gnocchi, lay them in an even layer on a sheet pan lined with parchment and place them in the freezer. Once completely frozen, transfer to a zip top freezer bag or airtight container for up to 2 months. Cook the gnocchi directly from frozen. Cooking times will be longer. Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Reheat in sauce over low heat on the stovetop or in the microwave until warmed through.Nutrition
Serving: 4ouncesCalories: 294kcalCarbohydrates: 54gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 47mgSodium: 38mgPotassium: 767mgFiber: 5gSugar: 1gVitamin A: 71IUVitamin C: 34mgCalcium: 32mgIron: 3mg
Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!