Homemade potato gnocchi are soft, little dumplings made from potatoes and flour. They’re super comforting and perfect as a cozy dinner dish.
Making them at home is a fun project! I love rolling the dough and crafting each piece. Serve them with butter and sage or your favorite sauce for a tasty treat!
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for gnocchi due to their starchy content. If you can’t find russets, Yukon Gold potatoes are a great alternative, giving a buttery taste. Just make sure they’re not too watery!
All-Purpose Flour: You can adjust the flour amount based on your potato moisture. If you want a lighter touch, consider using a little less flour or even mixing in some semolina flour for texture.
Egg: The egg helps bind everything together. If you want to make a vegan version, try using a flaxseed or chia egg as a substitute (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit to thicken).
Fresh Sage: While sage adds a lovely flavor, you can swap it for other herbs like thyme or even omit it entirely to keep it simple. You can also use dried herbs—just remember to use less.
What’s the Best Way to Get Smooth, Fluffy Gnocchi?
To make sure your gnocchi are soft and smooth, start with baked potatoes instead of boiled. Baking helps to keep moisture down, resulting in fluffier texture. Here’s how:
- After baking, peel the potatoes while still warm for easy handling.
- Use a potato ricer for the best smoothness. If you mash, make sure there are no lumps.
- Spread the potatoes out to cool and dry slightly before mixing in other ingredients.
- When adding flour, do it gradually and stop kneading as soon as it comes together to keep them light.
By following these tips, you’ll have perfectly light and fluffy gnocchi every time!
Homemade Potato Gnocchi
Ingredients:
- 2 pounds (about 4 large) russet potatoes
- 1 to 1 1/2 cups all-purpose flour, plus extra for dusting
- 1 large egg
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- Fresh sage leaves (optional, for garnish)
- Freshly grated Parmesan cheese (for serving)
How Much Time Will You Need?
This recipe takes about 1 hour for preparation and baking the potatoes, plus an additional 30 minutes to make the gnocchi and cook them. In total, you should plan on about 1.5 hours from start to finish. It’s worth it for a delicious homemade dish!
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Prick the potatoes all over with a fork to let steam escape during baking. Bake the potatoes directly on the oven rack for about 1 hour, or until they are tender and can be easily pierced with a fork.
2. Prepare the Potatoes:
After baking, remove the potatoes from the oven and let them cool slightly. While they are still warm, peel off the skins. Use a potato ricer to pass the peeled potatoes through, or mash them very well until they are smooth and lump-free.
3. Cool the Potato Mixture:
Spread the mashed potatoes out on a clean work surface to cool completely, allowing about 5-10 minutes. This drying process will help achieve a better texture for the gnocchi.
4. Make the Dough:
Gather the cooled potatoes into a mound and create a well in the center. Crack the egg into the well, sprinkle the salt over, and start mixing everything with your hands. Keep mixing until combined.
5. Form the Gnocchi Dough:
Gradually incorporate about 1 cup of the flour into the potato mixture. Knead gently, adding more flour as needed until the dough is soft but not sticky. Be careful not to overwork the dough; it should just come together.
6. Shape the Gnocchi:
Divide the dough into 4 portions. Roll each portion into a long rope, roughly 3/4 inch in thickness, on a floured surface. Then cut each rope into 1-inch pieces. To give the gnocchi their ridges, roll each piece down the tines of a fork or over a gnocchi board, pressing gently with your thumb.
7. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them into the boiling water. They are done when they float to the surface, which takes about 2-3 minutes. Use a slotted spoon to remove them and set aside.
8. Prepare the Sage Butter:
In a large skillet, melt the butter over medium heat. Add the sage leaves and fry them briefly until fragrant, which should take about 1 minute.
9. Combine and Serve:
Add the cooked gnocchi to the skillet and toss gently to coat them with the sage butter. Serve immediately, generously sprinkled with freshly grated Parmesan cheese.
Enjoy your tender, fluffy homemade potato gnocchi with the comforting flavor of sage butter!
Can I Use Different Types of Potatoes for Gnocchi?
Yes! While russet potatoes are traditional due to their starchiness, you can also use Yukon Gold potatoes for a slightly richer flavor. Just make sure they are not too watery, as excess moisture can make the gnocchi dense.
How Do I Store Leftover Gnocchi?
If you have leftover gnocchi, place them in an airtight container in the fridge for up to 2-3 days. To reheat, you can sauté them in a little butter or boil them in water until warmed through.
Can I Make Gnocchi Ahead of Time?
Absolutely! You can prepare the gnocchi dough and shape them ahead of time. Freeze the uncooked gnocchi on a baking sheet until solid, then transfer to a freezer bag. When ready to cook, drop them directly into boiling water without thawing.
What Sauces Pair Well with Gnocchi?
While sage butter is a classic pairing, gnocchi pairs beautifully with a variety of sauces. Try marinara, pesto, or a creamy Alfredo sauce. You can even toss them with sautéed vegetables for a lighter option!
