Homemade Potato Gnocchi

Aside from the fact that I can not properly pronounce Gnocchi, I love them! I mean, we’re talking potatoes and pasta, rolled into one. What’s not to love? It’s every carb-junkie’s dream come true.

Homemade gnocchi are surprisingly easy to make. Like a lot of homemade foods, the process is a bit more involved and requires somewhat of a time investment. Although my actual work time for these was under an hour, so that’s not too bad. Especially when you figure you can freeze the gnocchi and have it taste just as good as fresh.

Homemade Potato Gnocchi

  • 4 large baking potatoes
  • 1 egg, beaten
  • 1/2 – 1 c. flour
  • 2 t. salt

1. Pierce potatoes several times with the tines of a fork. Place on a baking sheet and bake at 425 degrees for about 45 minutes, until tender.

2. While still hot, slice potatoes in half width-wise and carefully scoop out all the insides. Place in a large bowl. Mash with a potato masher until uniform consistency but not completely smooth. Let cool for 15 minutes.

3. Add egg to the potatoes and stir to combine. Work in flour, starting with a 1/2 cup. If it gets too difficult to combine with a spoon, use your hands. Form the dough into a soft, only-slightly-sticky ball. (Add more flour as needed if the dough is too sticky.) Knead for about a minute in the bowl.

4. Divide the dough into 6 sections. Work with one section at a time and refrigerate the others.

5. On a floured surface, roll each section of dough into a long strip. Cut into 1/2 – 1 inch pieces. Continue until done. Roll the gnocchi into oval shapes or press with the tines of a fork, if desired. (This is the point when you can freeze the gnocchi. Just place on a cookie sheet in a single layer and flash freeze for 20-30 minutes. Then transfer to a plastic freezer bag.)

6. Bring a large pot of water to a slow boil. Working in small batches, add some gnocchi to the pot. Boil just until they rise to the surface. Drain and transferred to a plate that is lightly spread with olive oil to prevent sticking. Repeat until done.

You can serve the gnocchi as they are at this point and top with a favorite sauce. Or, as our family prefers, saute in some melted butter for about 5 minutes, just until the gnocchi are very slightly crisp on one side. Transfer to a serving plate, top with the melted butter from the skillet and some salt and pepper.

Our family of six cleaned this plate as a side dish in no time, with 4 of us having second helpings.

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7 thoughts on “Homemade Potato Gnocchi

  1. Looks delicious! I tried homemade gnocchi once and it was all trial and error…and it took forever! I’ll definitely be following this recipe now!

  2. Your gnocchi looks yummy…I am a sucker for it! I take the cheater’s route and make mine with instant potatoes! I am sure they aren’t as good as yours. Joni

  3. I’ve tried making gnocchi a few times and each time the same thing happens. Everything is great until I boil them and then they become too soft and when I put them in a pan to fry them or I put them on plate to serve them, they all mush together into one, big blob! What am I doing wrong? Do you have any suggestions?

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