These homemade gnocchi combine two of my favorite things – pasta and potatoes. They’re fairly easy to make and pair perfectly with your favorite pasta sauce. If you’re looking for a new favorite comfort food that the whole family will love, I’ve got you covered. You can slice the gnocchi into a pillow shape by hand or use a gnocchi board to help you roll them out, either way- they will soak up the flavor of whatever sauce you serve them with.
How to make Homemade Gnocchi:
For this recipe, you’ll need 2 pounds of potatoes. This is approximately 4 medium potatoes. Start by placing the whole, unpeeled potatoes in a large pot of cold, salted water. Bring to a boil and cook for 20–25 minutes, or until fork-tender. When the potatoes have finished cooking, let them cool just enough to handle and peel while they are still warm.
Use a potato ricer or mash very well with a masher until smooth and then spread the mashed potatoes out on a clean surface to cool slightly. Sprinkle salt over the mashed potatoes and drizzle the beaten egg on top. Next, add 1 ½ cups of the flour and gently mix with your hands, kneading just until a soft dough forms. You can add a little more flour if the dough is too sticky but be careful not to overwork.
Divide the dough into 4 portions. On a floured surface, roll each portion into a rope about ¾ inch thick. Cut into ¾-inch pieces to form the gnocchi. For the classic ridged look, gently press each piece against the back of a fork or gnocchi board and roll down, or leave them as is for pillow-shaped gnocchi.
Place shaped gnocchi on a floured tray in a single layer. Bring a large pot of salted water to a boil. Add gnocchi in batches; they’re done when they float to the top. Use a slotted spoon to remove and serve the homemade gnocchi immediately with your favorite sauce.
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-Ashton
The Haunted Foodie
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Homemade Gnocchi
Ingredients
- 2 lbs Potatoes about 4 medium, scrubbed
- 2 Cups Flour plus extra for dusting
- 1 Egg lightly beaten
- 1 tsp Salt
Instructions
- Place whole, unpeeled potatoes in a large pot of cold, salted water. Bring to a boil and cook for 20–25 minutes, or until fork-tender.
- Drain and let cool just enough to handle, then peel while still warm.
- Use a potato ricer or mash very well with a masher until smooth and then spread the mashed potatoes out on a clean surface to cool slightly.
- Sprinkle salt over the mashed potatoes and drizzle the beaten egg on top.
- Add 1 ½ cups of the flour and gently mix with your hands, kneading just until a soft dough forms.
- Add a little more flour if the dough is too sticky but be careful not to overwork.
- Divide the dough into 4 portions.
- On a floured surface, roll each portion into a rope about ¾ inch thick. Cut into ¾-inch pieces to form the gnocchi.
- For the classic ridged look, gently press each piece against the back of a fork or gnocchi board and roll down.
- Place shaped gnocchi on a floured tray in a single layer.
- Bring a large pot of salted water to a boil.
- Add gnocchi in batches; they’re done when they float to the top. Use a slotted spoon to remove and serve immediately with your favorite sauce.
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Hi! I’m Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!