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 1hour
Cook Time 2minutes
Total Time 1hour2minutes
Servings 2½ pounds
Author The Gracious Wife
2 ½poundsrusset potatoesabout 4-5 small
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.
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.