Easy step-by-step recipe for making a small batch of light and tender potato gnocchi. Made with just 4 ingredients, this incredibly delicious Italian dish can be enjoyed with many different sauces.
1mediumRusset potato(or use 2 medium Yukon Gold potatoes), scrubbed and rinsed
1largeegg yolk
1teaspoonkosher salt
½cupall-purpose flour
Instructions
Cook the potato
Place the potato in a medium-sized pot of cold water. Bring to a boil and boil the potato until tender, about 20 minutes. Remove the potato from the pot and let it cool, then remove the skin. It should peel right off.See notes below if you would like to bake the potato instead.
Make the gnocchi dough
Mash the potato flesh using a potato ricer or, as an alternative, a potato masher works well for small quantities.
Measure 1 cup (200g) of the mashed potatoes, ensuring it's tightly packed in the measuring cup. This precision is key.Pro Tip: Use the back of a spoon to press the potatoes into the measuring cup.
Spread the mashed potatoes on a clean surface. Evenly drizzle the egg yolk over them and sprinkle with salt.
Place the flour in a mesh sieve and gently dust it over the potatoes. Note: 1/2 cup of flour is usually sufficient, but you might need to add a bit more if the potatoes are particularly moist.
Use a pastry cutter or a bench scraper to incorporate the flour into the potato.
Gently form the dough into a rectangular shape. Fold and flatten it with your hands repeatedly until the flour is fully integrated. Add more flour if the dough gets sticky.
Split the dough into three equal portions.
On a lightly floured surface, roll each dough piece into a rope about 1/2 to 3/4-inch thick. Add a bit more flour and work the dough more if it falls apart.
Cut the ropes into 3/4-inch pieces. Gently press each piece against a fork to create grooves. Place the cut gnocchi on a floured baking sheet to prevent sticking.
Cover the gnocchi with a towel and let them rest for 10 minutes.
Cook the gnocchi
Bring a 3-quart pot of salted water (about 1/2 tablespoon kosher salt for a 3-quart pot) to a boil. Gently add the gnocchi and stir once with a slotted spoon.
Cook until the gnocchi float to the surface, which typically takes 1-2 minutes. Remove them using a slotted spoon and drain on a paper towel-lined plate.
Toss the cooked gnocchi with olive oil and either refrigerate for up to 3 days or immediately sauté in butter or olive oil until heated through and lightly browned. Finish with grated Parmesan cheese.
Notes
Prepare and Read Through the Recipe: Before starting, read the entire recipe and the Ingredient Notes. Gnocchi is straightforward to make, but reviewing the process photos and pro tips can answer many potential questions. Since homemade gnocchi is quick to prepare, it's wise to have all your ingredients ready beforehand.
Choosing the Right Potatoes: The best types of potatoes for gnocchi are Russet and Yukon Gold. Their texture and starch content are ideal for creating the perfect gnocchi.
Measuring Potatoes: Aim for 1 cup of cooked, mashed, or riced potatoes, equivalent to roughly 200 grams. This amount is typically one medium Russet or two small/medium Yukon Gold potatoes. Without a scale, pack the mashed potatoes tightly in a measuring cup, and be prepared to adjust flour quantity for the dough consistency.
Use Warm Potatoes for Dough: For fluffier gnocchi, prepare the dough while the potatoes are still warm. Warm potatoes blend more easily and result in a smoother dough.
Resting the Dough is Crucial: After shaping the gnocchi, let them rest on a flour-dusted baking sheet for at least 10 minutes. Resting dries out the gnocchi slightly, ensuring they maintain their shape during cooking.
Vegan Gnocchi Option: Omit the egg yolk for a vegan version. Add about a tablespoon of olive oil to the dough to help bring it together effectively.
Doubling the Recipe: To make gnocchi for two, simply double the ingredients. This maintains the balance of flavors and textures in a larger batch.
To Bake The Potato:Preheat the oven to 450°F (230°C). Scrub a russet potato and pierce it all over with a fork to allow moisture to escape while baking. Bake for 45 minutes and use a paring knife or fork to test for doneness. The potato should be soft and completely cooked. Remove from the oven and slice the potato in half lengthwise to release its steam. When cool enough to handle, scoop out the potato flesh and transfer it to a bowl.