Gnocchi is a traditional Italian dish consisting of soft, chewy dumplings crafted from potatoes, flour, and eggs, typically prepared by boiling.
Creating gnocchi can be quite a challenge. There are numerous opportunities for things to go wrong. My intention is not to discourage you, but rather to prepare you for the journey ahead. The process of making gnocchi requires practice, patience, and determination. When executed well, potato gnocchi can be light and airy; however, if not done correctly, they may turn out dense, rubbery, or even soggy. The most unfortunate outcome is when the gnocchi disintegrate in the boiling water before they can be served. But rest assured, you can master this!
The dish of small, potato dumplings adorned with shimmering bits of basil pesto that Francesca’s mother prepared for us that evening was truly a sight to behold. The gnocchi recipe she shared was remarkably simple, requiring just three ingredients: boiled, starchy russet potatoes mixed with a small amount of flour (as excessive flour can lead to heavy gnocchi) and a pinch of salt—no eggs needed.
How to Make the Easiest Gnocchi from Scratch
Prep time: 50 minutes to 1 hour
Cook time: 30 minutes to 40 minutes
Serves: 4 to 6
Ingredients
- 2 1/4 pounds Yukon Gold potatoes (choose ones that are roughly the same size)
- 1 2/3 to 2 cups all-purpose or ‘00’ flour, divided, plus more as needed
- 2 teaspoons kosher salt, plus more for boiling
- Sauce for topping, such as brown butter and sage, pesto, tomato, or meat
- Potato ricer or fine-mesh strainer
- Measuring cups and spoons
- Fork
- Large pot
- Slotted spoon
- Rimmed baking sheet
- Large frying pan
Instructions
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Boil the potatoes. Scrub 2 1/4 pounds Yukon Gold potatoes and place in a large pot. Add enough cold water to cover the potatoes by about 2 inches. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and simmer until the potatoes are knife tender and cooked through, 20 to 30 minutes depending on the size. Start heating a large frying pan over medium heat when the potatoes are almost ready.
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Drain and dry the potatoes. Drain the potatoes. Transfer to the hot pan and cook, turning them occasionally, until the skin and any exposed flesh is dry on all sides (do not let the skin brown), about 2 minutes.
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Let the potatoes cool slightly, then peel. Set the potatoes aside until cool enough to handle. Peel the potatoes while still warm.
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Make the gnocchi dough. Place 1 1/3 cups of the all-purpose or ‘00’ flour and 2 teaspoons kosher salt on a work surface. Process the potato flesh through a ricer or a fine-mesh strainer onto the flour. Work and knead the potatoes into the flour, adding in 1/3 cup more of the flour a little at a time, until a soft and pliable but not sticky ball of dough forms. If the dough is too sticky, knead in more flour a tablespoon at a time as needed.
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Roll the dough out into ropes. Dust the work surface with more flour and divide the dough into 8 portions. Working with one piece at a time, use your hands and roll it out from the center into a rope that is about 1/2-inch wide.
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Cut the ropes. Cut each rope crosswise into 1-inch pieces, then transfer them to a floured rimmed baking sheet.
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Form the gnocchi. Roll each piece out on a grooved surface (such as a gnocchi board), or gently roll along the back of the fork with your thumb. (Grooves help them trap in more sauce.) Return to the baking sheet.
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Boil the gnocchi. Bring a large pot of heavily salted water to a boil over medium-high heat. Add half the gnocchi and stir. Boil until they float to the surface and are cooked through, about 2 minutes. Use a slotted spoon to transfer to a serving platter. Repeat cooking the remaining gnocchi.
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Top with sauce and serve. Top with sauce if desired and serve immediately.
Recipe Notes
Make ahead: The uncooked gnocchi can be frozen solid on the baking sheet, then transferred to a zip-top bag and frozen for up to 2 months. Boil from frozen, they will take about 3 minutes to cook.
Storage: Cooked gnocchi can be refrigerated in an airtight container up to 4 days.