How to Make Homemade Potato Gnocchi

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

Prep Time25

Cook Time10

Total Time35

Servings: 16 servings

Place whole russet potatoes in a large pot and cover with cold water; add a pinch of salt and bring to a boil. Cook until fork-tender, about 10–15 minutes depending on size, then drain and let cool until you can handle them.
When cool enough to touch, peel the potatoes and transfer to a large bowl. Mash thoroughly with a potato masher until smooth and free of lumps.
Turn the mashed potatoes out onto a lightly floured work surface. Make a well in the center and sprinkle about 1 to 1½ cups of the flour over the potatoes; sprinkle 1½ teaspoons salt over the flour.
Break the egg into the well and use your hands or a bench scraper to gradually incorporate the egg and flour into the potatoes until a shaggy dough forms.
Add the remaining flour as needed and knead gently (do not overwork) until you have a soft, slightly tacky dough that holds together like bread dough.
Divide the dough into portions and roll each into a long rope about ¾–1 inch in diameter. Cut the ropes into ½-inch pieces.
Optional: roll each piece over the tines of a fork to create ridges, or press lightly with your thumb to form an indentation.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches for 2–3 minutes or until they float to the surface; remove with a slotted spoon.

For a lighter dough, use the minimum flour needed to bring the dough together.
Do not overwork the dough to avoid tough gnocchi.
Cook gnocchi in batches to prevent sticking.
Serve immediately with your preferred sauce.
Butter and Parmesan: toss about 2 cups cooked gnocchi with 1½ tablespoons butter and 2 teaspoons Parmesan.