How to Make the Perfect Potato Gnocchi
Italian · Medium · 60 min · 4 servings
Potato gnocchi are pillowy soft Italian dumplings made from starchy potatoes and just enough flour to bring the dough together. When done correctly, they are impossibly light and tender, ready to be tossed in any sauce from simple brown butter to rich ragu.
Why this recipe works
This 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 390 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1000 g starchy potatoes such as Russet, unpeeled
- 180 g all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- 1 tsp fine sea salt
- 0.25 tsp freshly grated nutmeg
- 60 g unsalted butter, for serving
Step by step instructions
Step 1: Bake and Rice the Potatoes
Preheat your oven to 200 degrees Celsius. Pierce the potatoes all over with a fork and bake directly on the oven rack for 50 to 60 minutes until completely tender. While still hot, halve them and press the flesh through a potato ricer onto a clean work surface. Spread the riced potato and allow steam to escape for 5 minutes so it dries out properly.
Step 2: Form the Dough
Make a well in the center of the riced potato and add the flour, beaten egg, salt, and nutmeg. Gently fold and press the mixture together with your hands just until a soft, cohesive dough forms. Do not overwork the dough or the gnocchi will become dense and tough.
Step 3: Shape the Gnocchi
Divide the dough into 8 portions. Roll each portion into a long rope about 2 centimeters in diameter on a lightly floured surface. Cut each rope into 2-centimeter pieces. Roll each piece over a gnocchi board or the back of a fork to create ridges that hold sauce.
Step 4: Cook and Serve
Bring a large pot of generously salted water to a rolling boil. Cook the gnocchi in batches, dropping them carefully into the water. They are done about 30 seconds after they float to the surface. Remove with a slotted spoon and toss immediately in melted butter or your preferred sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- all-purpose flour → gluten-free rice flour blend for a gluten-free version
- egg → 2 tablespoons of ricotta cheese for a slightly richer and eggless gnocchi
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using waxy potatoes that retain too much moisture, resulting in gummy and heavy gnocchi
- Adding too much flour to compensate for wet dough, which makes the gnocchi dense and chewy
Nutrition facts
Per serving: 390 calories, 10g protein, 72g carbs, 7g fat, 4g fiber.
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