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Homemade gnocchi

Homemade Gnocchi

Authentic homemade Italian potato gnocchi
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Prep Time 55 minutes
Cook Time 10 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2.2 lb russet potatoes 1 kg
  • 2 ⅓ cups flour 300 g
  • 1 egg
  • salt

Instructions
 

  • Cook your potatoes unpeeled in boiling water for 30 minutes. Once cooked, remove the pot from the heat and pour out the hot water. Then, take your hot potatoes and peel off their skins.
    Boiling potatoes for gnocchi
  • Sprinkle a small amount of flour and salt onto the kitchen counter. Use a potato masher or ricer to mash the potatoes, then place them on the counter.
    Ricing potato for gnocchi
  • Use your hands to gently bring the dough together. Knead it, gradually adding small amounts of flour until it is no longer sticking to your fingers, making sure it is not too soft. There is no need to get a completely smooth dough. Knead just until the dough forms a ball.
    Gnocchi dough
  • Shape small portions of the dough (2.2 lb of potatoes makes about 8 small portions) into long “snakes” about 3/4 inch thick. Remember to handle the dough gently, and add plenty of flour to your kitchen counter.
    Rolling gnocchi dough
  • Use a sharp knife to cut the dough into pieces about 1 inch (2–3 cm) long.
    Cutting gnocchi
  • Use the back of a fork to indent the gnocchi.
    Forming gnocchi with fork
  • Let the gnocchi rest for 15 minutes. Bring a pot of water to a rolling boil, then add salt. Put some gnocchi into the water and wait until they rise back to the surface. When they do, they’re ready. Repeat until they are all cooked, then serve.
    Gnocchi with creamy mushroom sauce
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