Gnocchi is simple to make with just three ingredients: mashed potato, flour, and egg. This recipe is one my family has used for generations.
Prep Time::30 mins
Cook Time::40 mins
Additional Time::5 mins
Total Time:: 1 hr 15 mins
Servings::4
Ingredients
3 medium russet potatoes, scrubbed
1 ½ cups all-purpose flour, plus more for dusting
1 large egg
1 teaspoon kosher salt
Directions
Gather the ingredients.
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Place potatoes in a large saucepan and cover with 2 inches of salted water. Bring to a boil over high heat; reduce heat to medium-high and simmer, undisturbed, until tender but still firm, 25 to 30 minutes. Drain potatoes and place back in the pot to dry and cool slightly, 5 to 10 minutes.
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As soon as potatoes are cool enough to handle, peel potatoes by rubbing skins off with your hands. Pass peeled potatoes through a potato ricer into a large bowl (alternatively, mash until very smooth.) Let cool slightly, about 10 minutes.
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Fold in flour, egg, and salt until flour is incorporated and dough starts to hold together. Transfer dough to a lightly floured surface and gently knead once or twice until mostly smooth (do not overwork).
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Divide dough into 4 even portions. Roll and shape each portions of the dough into long "snakes," about ¾-inch in diameter.
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Cut snakes into about 1/2-inch long pieces. (Optional: Roll each piece against the tines of a fork or a gnocchi board to make light ridges.) Transfer shaped gnocchi to a single layer on a parchment-lined baking sheet dusted with flour.
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Bring a large pot of lightly salted water to a boil over high. Working in batches, drop in gnocchi and cook for 3 to 4 minutes or until gnocchi have risen to the top; transfer cooked gnocchi with a spider or slotted spoon to desired sauce.
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Serve and enjoy!
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From the Editor
This recipe was tested in our test kitchen in December 2023 and updated to use 2 pounds (about 3 medium) russet potatoes and less flour. The original recipe used 2 cups of flour.