If you've ever wondered if you can make your own Homemade Potato Gnocchi, you can! With this easy, detailed recipe and tutorial, you'll be making your new favorite gnocchi like a pro in no time!
Prep Time 1 hourhour
Cook Time 2 minutesminutes
Total Time 1 hourhour2 minutesminutes
Servings 2½ pounds
Calories
Author The Gracious Wife
Ingredients
2 ½poundsrusset potatoesabout 4-5 small
1 ¾cupsflour
1egg
2teaspoonssalt
Instructions
Bring a large pot of water to a boil.
Boil potatoes in water until tender, about 35-40 minutes.
Drain. Peel with paring knife while still hot (but cool enough not to burn you!)
When potatoes are peeled, them through a ricer onto a solid work surface.
Sprinkle riced potatoes with 2 teaspoons salt and flour. Top with egg.
Work together with clean hands until a dough forms (It will be sticky).
Knead until smooth. (But don't overknead or your dough will become tough)
Divide dough into 8 portions (I like to make mine into a ball and then cut it into 8 slices like a pizza)
On a well floured surface, roll one of the portions into a long snake (like you used to do with play dough!), about 24-inches long.
Cut into ½-inch pieces. Repeat with remaining portions.
OPTIONAL: To make tine marks, simply roll a fork gently over the tops.
To Cook
Bring a large pot of water to a boil. Add gnocchi and cook for about 2 minutes, until floating. You'll want to cook these in 2-4 smaller batches to prevent over crowding (I've tried doing them all at once and it turned them into mush because they didn't cook evenly or quickly enough). Drain.
To Freeze
Line a baking sheet with wax or parchment paper. Place gnocchi on the baking sheet and freeze for 1 hour or until solid.
Transfer gnocchi to a freezer bag and store up to 2 months.