How to Make the Perfect Homemade Potato Gnocchi
Italian · Medium · 60 min · 4 servings
Light and pillowy potato dumplings made from scratch with just a few pantry staples. They pair beautifully with any sauce from simple brown butter to rich tomato.
Why this recipe works
This Homemade Potato Gnocchi recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 410 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 900 g russet potatoes
- 200 g all-purpose flour
- 1 large egg
- 1 tsp salt
- 0.25 tsp ground nutmeg
- 60 g unsalted butter
- 6 leaves fresh sage
- 50 g grated Parmesan cheese
Step by step instructions
Step 1: Cook and rice the potatoes
Boil potatoes whole in salted water until fully tender, about 20 minutes. Drain and peel while still hot. Pass them through a potato ricer onto a clean work surface and allow steam to escape for 5 minutes.
Step 2: Form the dough
Make a well in the center of the riced potatoes. Add the egg, salt, and nutmeg. Gradually incorporate the flour, mixing gently until a soft dough forms. Do not overwork the dough or the gnocchi will become dense.
Step 3: Shape the gnocchi
Divide the dough into portions and roll each into a rope about 2cm thick on a lightly floured surface. Cut into 2.5cm pieces and roll each piece over a fork or gnocchi board to create ridges.
Step 4: Boil the gnocchi
Bring a large pot of salted water to a boil. Cook gnocchi in batches. They are done when they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon.
Step 5: Finish in brown butter
Melt butter in a large skillet over medium-high heat. Add sage leaves and cook until the butter turns golden brown and smells nutty. Add the boiled gnocchi and toss for 1 to 2 minutes until lightly golden. Serve topped with Parmesan.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- russet potatoes → Yukon Gold potatoes for a slightly creamier texture
- all-purpose flour → 00 flour for a more tender gnocchi
- fresh sage → fresh thyme or rosemary in the brown butter
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using watery potatoes that have not been dried properly leads to gummy and heavy gnocchi
- Adding too much flour to fix a sticky dough results in tough and chewy gnocchi
- Overworking the dough develops gluten and makes the gnocchi rubbery instead of light
Nutrition facts
Per serving: 410 calories, 11g protein, 78g carbs, 8g fat, 5g fiber.
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