Gnocchi Recipe

Light, pillowy potato gnocchi made from scratch with simple pantry ingredients.

Prep Time20

Cook Time20

Total Time40

Servings: 6 servings

Place the peeled potatoes in a 3-quart saucepan and cover with cold water by at least 2 inches; bring to a boil over medium-high heat and cook until fork-tender, about 20–30 minutes.
Drain the potatoes and let them cool slightly, then mash thoroughly using a potato ricer or masher until smooth and lump-free.
Lightly flour a work surface and combine the flour and salt in a bowl.
Add the beaten egg to the mashed potatoes, then add the flour mixture.
Gently mix with your hands until the flour is moistened, then turn the dough onto the floured surface and knead briefly until smooth and slightly sticky; do not overwork.
Divide the dough into 8 equal pieces and roll each into a log about ¾ inch in diameter.
Cut the logs into ¾-inch pieces and place them on a parchment-lined baking sheet dusted with flour as you work.
To shape (optional), press each piece lightly against the tines of a fork and drag with your thumb to create ridges; alternatively use a gnocchi board.
Bring a large pot of salted water to a boil and add the gnocchi in batches; they are cooked when they float to the surface, then remove with a slotted spoon.
Serve immediately with your preferred sauce or seasoning.

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave for convenience.
To reheat on the stovetop, warm in a skillet with a splash of broth to prevent drying.