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potato gnocchi topped with tomato sauce in a green bowl next to fresh basil and parmesan cheese
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5 from 2 votes

Potato Gnocchi For One

Easy step-by-step recipe for a small batch of homemade potato gnocchi. Made with just 4 simple ingredients, this light and tender Italian classic pairs perfectly with a variety of sauces for a delicious and versatile meal.
Prep Time1 hour
Cook Time5 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Main Dish
Cuisine: Italian
Diet: Low Fat, Low Lactose, Vegetarian
Keyword: dumpling, gnocchi, pasta, potato gnocchi
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 medium Russet potato (or use 2 medium Yukon Gold potatoes), scrubbed and rinsed
  • 1 large egg yolk
  • 1 teaspoon kosher salt
  • ½ cup all-purpose flour

Instructions

  • Cook the Potato: Place the potato in a medium-sized pot of cold water. Bring the water to a boil and cook until the potato is tender, about 20 minutes. Remove the potato from the pot, let it cool slightly, and peel off the skin. If you prefer baking the potato instead, see the notes below.
  • Mash the Potato: Mash the peeled potato using a potato ricer. If you don’t have a ricer, a potato masher works well for small quantities.
  • Measure the Potato: Measure 1 cup (200g) of mashed potato. Make sure it is tightly packed in the measuring cup. For accuracy, press the potatoes into the cup with the back of a spoon.
  • Combine Ingredients: Spread the mashed potato on a clean surface. Drizzle the egg yolk evenly over the potatoes and sprinkle with salt.
  • Add the Flour: Sift 1/2 cup of all-purpose flour over the potatoes using a mesh sieve. If the potatoes are moist, you may need to add a little more flour.
  • Mix the Dough: Use a pastry cutter or bench scraper to gently mix the flour into the potatoes.
  • Shape the Dough: Form the dough into a rectangular shape. Fold and flatten it with your hands until the flour is fully incorporated. If the dough feels sticky, sprinkle in more flour as needed.
  • Divide the Dough: Divide the dough into three equal portions.
  • Roll the Dough: Roll each portion into a rope about 1/2 to 3/4 inch thick on a lightly floured surface. If the dough crumbles, add a little flour and knead gently.
  • Cut and Shape the Gnocchi: Cut each rope into 3/4-inch pieces. Press each piece gently against the back of a fork to create grooves. Place the gnocchi on a floured baking sheet to prevent sticking.
  • Rest the Gnocchi: Cover the gnocchi with a clean 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) to a boil. Gently add the gnocchi and stir once with a slotted spoon.
  • Finish Cooking: Cook the gnocchi until they float to the surface, about 1 to 2 minutes. Remove them with a slotted spoon and drain on a paper towel-lined plate.
  • Serve: Toss the gnocchi with olive oil to prevent sticking. Refrigerate for up to 3 days or sauté in butter or olive oil until heated through and lightly browned. Top with grated Parmesan cheese and serve.

Notes

    • Read the Recipe First: Take a moment to read the entire recipe and ingredient notes before starting. While gnocchi is simple to make, reviewing the process and any tips can help avoid questions or confusion. Since the preparation is quick, have all your ingredients ready to go.
    • Choose the Right Potatoes: Use Russet or Yukon Gold potatoes for the best results. Their texture and starch content are perfect for light, tender gnocchi.
    • Measure Potatoes Accurately: You’ll need 1 cup (200 grams) of cooked, mashed, or riced potatoes. This is about one medium Russet or two small/medium Yukon Gold potatoes. If you don’t have a scale, pack the mashed potatoes tightly in a dry measuring cup and adjust the flour as needed for the right consistency.
    • Use Warm Potatoes: For smoother dough and fluffier gnocchi, mash or rice the potatoes while they’re still warm. Warm potatoes blend more easily with the other ingredients.
    • Let the Gnocchi Rest: After shaping, let the gnocchi rest on a lightly floured baking sheet for at least 10 minutes. This step helps them dry slightly and ensures they hold their shape during cooking.
    • Vegan Option: For a vegan version, skip the egg yolk and add about 1 tablespoon of olive oil to the dough to help it come together.
    • Scaling the Recipe: To make a larger batch, simply double the ingredients. This ensures the balance of flavors and textures remains consistent.
 
 
Baking Method:
  1. Preheat your oven to 450°F (230°C).
  2. Scrub a medium Russet potato thoroughly and pierce it several times with a fork to allow steam to escape.
  3. Bake for about 45 minutes, or until a fork or paring knife slides in easily.
  4. Cut the potato in half lengthwise to release steam and let it cool until it’s easy to handle.
  5. Scoop out the flesh and transfer it to a bowl.

Nutrition

Serving: 1serving | Calories: 451kcal | Carbohydrates: 85g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 184mg | Sodium: 1278mg | Potassium: 974mg | Fiber: 4g | Sugar: 2g | Vitamin A: 247IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 5mg

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