Homemade Potato Gnocchi Recipe - 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! Make your own homemade potato gnocchi to put in your favorite pasta recipe. 
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Homemade Potato Gnocchi

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 hour
Cook Time 2 minutes
Total Time 1 hour 2 minutes
Servings 2 1/2 pounds
Author The Gracious Wife

Ingredients

  • 2 1/2 pounds russet potatoes about 4-5 small
  • 1 3/4 cups flour
  • 1 egg
  • 2 teaspoons salt

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 1/2-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.