Ingredients
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5 russet potatoes
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3 eggs
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2 cups all purpose flour
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1 tsp salt
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1/4 tsp white pepper
Directions
While store-bought gnocchi are perfectly fine, they are often more dense and gummy than homemade. Homemade potato gnocchi are pillowy-soft dumplings that practically melt in your mouth, offering a delicate balance of tender texture and subtle potato flavor. Crafting them by hand is a labor of love, rewarding you with a fresh, authentic taste that’s worlds apart from store-bought. Whether dressed in a rich sauce or simply tossed with butter and herbs, they’re a culinary experience worth every moment of effort. Don’t be intimidated by the thought of making them by hand, the technique is very simple, just time-consuming.
Steps
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1
Done
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Prepare all ingredients. Preheat oven to 375F, pierce and bake the potatoes for 1 hour. |
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2
Done
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Let the potatoes cool, then carefully peel with a knife. |
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3
Done
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Press them through a potato ricer or food mill until free of chunks. In a pinch, you can mash the potatoes by hand. |
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4
Done
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Combine with the flour, eggs, salt, and pepper until incorporated. Tip the dough out onto a floured work surface and knead for about 2 minutes until the dough comes together. |
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5
Done
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Pinch off a handful of dough and roll it out into a 1/2" diameter snake. Using a bench scraper or knife, cut the rope into 1/2" pieces. |
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6
Done
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Roll each piece of gnocchi across a floured gnocchi board, or the back of a fork, with your thumb (optional). Let the gnocchi rest at room temperature for 20 minutes before cooking. |
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7
Done
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Add the gnocchi to a large pot of boiling, salted water. As soon as they start to float, they're done! Add them to a colander or sheet pan (add a drizzle of oil to prevent sticking), or add them directly into the dish you're preparing. Enjoy! I usually walk between the counter full of gnocchi and the stove, dropping in one handful at a time and scooping out the cooked ones as I go. |
