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.
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.
