Homemade Potato Gnocchi Recipe

5 from 7 votes

Homemade Potato Gnocchi Recipe

This homemade potato gnocchi recipe is made with 5 ingredients and tastes significantly more delicious than store bought varieties! Follow our step-by-step instructions and watch the video to learn how to make gnocchi!

Prep Time20

Cook Time1

Resting time30

Total Time1 50

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Author: Laura

Cost: $4

Equipment

Ingredients

2 pounds Yukon Gold Potatoes
2 cups all-purpose flour
1 egg
1 teaspoon sea salt
¼ cup Parmesan cheese

US Customary - Metric

Instructions

Cook the Potatoes

Bake potatoes wrapped in foil in oven at 450 for 60-90 minutes or until soft. (Baking time will vary depending on the size of your potatoes}.
Set aside to cool.

Make the Dough

Once potatoes are cooled, remove the peel peel and place them in a food processor fitted with the “S” blade.
Add egg, salt and cheese and process until the mixture is uniform and forms a ball.
Add 1 ½ cups flour and process until combined (If needed, add up to¼ cup of additional flour until the dough forms a tacky ball.)
Turn dough onto a well-floured surface, and use the remaining ¼ cup flour to knead the dough until it is no longer sticky.
Put dough on a well-floured surface and cover with a bowl and let rest for at least 30 minutes.

Form the Gnocchi

Divide the dough into four equal parts and roll into thin ropes (about ½ inch thick).
Cut each rope at 1” intervals. This will yield square gnocchi. If you prefer round gnocchi, you will need to roll each piece by hand to form an oval/round shape.
Once you have your desired shape, press a floured fork into the top of each gnocchi.
If desired, after this step you can freeze the gnocchi! Simply put the uncooked gnocchi on a floured baking tray and put them in the freezer for at least 3 hours. Remove from tray and put in a plastic bag.

Boil the Gnocchi

Bring a large pot of water to a boil.
Add half of the gnocchi to the boiling water to form a single layer in the pot. Stir the gnocchi to be sure that they do not stick to the bottom of the pot.
Once the gnocchi floats to the top of the water (after about 3-5 minutes), use a slotted spoon to remove gnocchi from the pot into a strainer.
After all gnocchi have been removed, add the rest of the batch and repeat.
To cook frozen gnocchi, do not thaw! Put them in boiling water straight from the freezer. They will take longer to cook than room temperature gnocchi.

Brown the Gnocchi

Preheat your oven to the warm setting.
Add 2 Tablespoons of cooking oil/butter to a large sauté pan. Melt/warm over medium heat. Add ½ of your batch of gnocchi and stir to coat with oil.
Cook gnocchi on one side for about 5-10 minutes until golden-brown.
Flip and cook another 3-5 minutes on the second side until golden brown.
Remove to an oven-safe baking dish or bowl and place in the oven to warm.
Repeat with the rest of your gnocchi.
Serve with your favorite sauce.

Video

Notes

Ingredient Substitution Notes

Potatoes. Any variety of potato works well in this recipe, even sweet potatoes. My favorites are Yukon Gold, russet and red potatoes.
Flour. you can substitute up to half of the flour with white whole wheat flour. Or, use all-purpose gluten-free flour to make it gluten-free.
Parmesan cheese. cheddar cheese is a good substitute

Serve

Serve with your favorite pasta sauce like marinara sauce, meat sauce, basil pesto, etc.

Store

Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 5 days.

Freeze

As mentioned above, I suggest freezing uncooked gnocchi in a single layer in an airtight container for up to 2 months.

Then, you cook potato gnocchi from frozen. Just bring a pot of water to a boil and add the frozen gnocchi. Cook until the noodles float to the top of the water then follow the recipe.

Nutrition