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!
Homemade Potato Gnocchi
Making homemade potato gnocchi has been on my foodie bucket list for a while now. I love gnocchi, which I first discovered at Olive Garden in their yummy chicken gnocchi soup. I made a Homemade Chicken Gnocchi Soup that’s AH-mazing, too. You can use this homemade potato gnocchi in your homemade chicken gnocchi soup and have yourself the most comfy, cozy, yummy dinner ever!
Back to making gnocchi. It seemed simple enough, so after I got my potato ricer, I set off to check Homemade Potato Gnocchi off my list. If you don’t have a potato ricer, this one that I have from Amazon works great. The hardest part of making the gnocchi was that the dough was pretty sticky, so you’re going to want to make sure you’ve got lots of flour to flour your surface.
To make you Homemade Potato Gnocchi, boil your potatoes until they’re tender, just like when you’re making mashed potatoes or potato salad. When your potatoes are cooked and soft and cool enough to touch without getting burned, peel them using a paring knife. This process will be a bit sticky, but still pretty easy since the potatoes are still warm and soft.
When your potatoes are peeled, you can put them through the ricer. This was the fun part for me. Love using a new gadget! Make a pile with your riced potatoes, and sprinkle the salt and flour, then top it off with the egg.
With clean hands, work the flour and egg into the potatoes until they’re fully combined. Be sure not to over-knead or your gnocchi will turn out tough and chewy like jerky. So just knead until it resembles dough, then stop!
Form your dough into a ball, then cut it into 8 portions, like you would cut a pizza or a pie. Now you need to generously flour your surface to work the dough into gnocchi shape.
First you’ll roll each portion into a snake, about 24-inches long. You can just eyeball it.
Then cut each dough-snake into 1/2-inch pieces. Repeat for the remaining 7 portions. You can leave your gnocchi as is, or if you’d like the tine marks on your gnocchi, just roll your a fork over each piece.
You can cook your gnocchi right away. You can use your homemade gnocchi in any of your favorite pasta dishes, like Alfredo, this Chicken Gnocchi Soup recipe, or even just a basic butter, garlic and Parmesan. Yum!
If you’d like to save all or some (this recipe makes a lot!) of your gnocchi for another day, lay them out on a baking sheet with wax paper to freeze so they won’t stick together. Once they’re frozen solid, you can transfer them to an airtight container or freezer and store up to 2 months.
What’s on your foodie bucket list?
Homemade Potato Gnocchi Recipe
Homemade Potato Gnocchi
- 2 1/2 pounds russet potatoes about 4-5 small
- 1 3/4 cups flour
- 1 egg
- 2 teaspoons salt
- 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 1/2-inch pieces. Repeat with remaining portions.
- OPTIONAL: To make tine marks, simply roll a fork gently over the tops.
- 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.
- 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.
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