Homemade Potato Gnocchi
Serves 420 mins prep10 mins cook
These homemade potato gnocchi are pillowy soft and easy to make, perfect with any sauce. This recipe features russet potatoes and a blend of all-purpose and type 00 flour, creating a deliciously versatile pasta that's delightful to pair with sauces.
0 servings
What you need
Instructions
1: Boil potatoes until fork tender. Drain and peel them once cool enough to handle. 2: Run the potatoes through a ricer or use a grater if you don’t have one. 3: Place riced potatoes on a large work surface. Sprinkle flour and salt on top, then add beaten egg. 4: Fold everything together and knead for a minute or two. Add more flour if too wet/sticky. 5: Once a ball is formed, grab sections and roll into a long strand about 1/2-3/4” thick. Cut into 3/4-1” long sections. 6: Using a gnocchi board or a fork, add grooves to the gnocchi. 7: Place gnocchi on a baking sheet dusted with semolina flour, ensuring they don’t touch. 8: Cook gnocchi right away or freeze for later use. To freeze, harden for a couple of hours first, then transfer to a bag. 9: To cook, boil salted water like normal. Gnocchi is ready when they float to the surface.View original recipe