Homemade Potato Gnocchi Recipe

Ingredients

• 907 g (2 pounds; about 3 or 4 potatoes)Russet baking potatoes
• 2egg yolks, lightly beaten
• 250 g (2 cups), plus more as neededplain flour
• 5 ml (1 teaspoon)fine sea salt
• To tastefreshly grated Parmesan

Instructions

1. 1

   Bake the potatoes

   Heat the oven to 200°C (400°F). Prick the potatoes a few times with a fork and place them directly on the oven rack. Bake for about 1 hour 20 minutes, until a fork or skewer pierces them easily.

2. 2

   Mash the potatoes

   When the potatoes are cool enough to handle, peel them or scoop out the flesh. Press the flesh through the large holes of a food mill or ricer into a large bowl, or mash it by hand with a potato masher or fork.

3. 3

   Mix the dough

   Add the salt, egg yolks and 250 g (2 cups) flour, and mix to make a shaggy dough. Turn it out onto a floured surface and knead, adding a little more flour if needed, until soft and smooth.

4. 4

   Shape the gnocchi

   Divide the dough into portions about the size of your palm. On a floured surface, roll each portion into a rope about 1.3 cm (½ inch) thick and cut it into 2.5 cm (1 inch) lengths. Roll each piece firmly over a gnocchi board or the concave side of a fork, then arrange the gnocchi on a floured baking sheet as you go.

5. 5

   Boil in batches

   Bring a large stockpot of salted water to the boil. Add the gnocchi in batches and boil until they rise to the surface, about 3 minutes. Lift them into a colander set over a bowl to drain, reserving 60 ml (¼ cup) of the cooking water.

6. 6

   Toss and serve

   Stir about 15 ml (1 tablespoon) of the reserved cooking water into the pesto sauce until smooth. Gently toss the gnocchi with the sauce in a serving bowl and finish with grated Parmesan.

What are potato gnocchi?

Gnocchi are small Italian dumplings, commonly made with potato and flour. This version uses baked potatoes, then shapes the dough into ridged pieces that cook quickly in boiling water.

Baking the potatoes before mashing helps keep the dough from becoming overly wet. A light touch when mixing and kneading helps the finished gnocchi stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 13g protein, 89g carbs, 3g fat.

Most of the carbohydrate comes from the potatoes and flour, while the egg yolks contribute some protein and fat. The listed nutrition is for the recipe as provided, but the method also mentions pesto without listing its amount, so any pesto added will change the totals. Balance a serving with vegetables or salad alongside.

Why bake the potatoes?

Dry potatoes: baking lets moisture escape rather than adding water to the flesh. That makes it easier to form a soft dough without needing too much flour.

Even mashing: a ricer or food mill breaks up the potato smoothly, but a masher or fork works too. Mash while the flesh is still warm enough to handle comfortably.

Getting the dough right

Flour gradually: start with the stated 250 g (2 cups), then add only a little more if the dough is too sticky to handle. Too much flour can make gnocchi heavy.

Gentle kneading: work the dough just until it feels soft and smooth. The recipe describes it first as shaggy; it does not need extended kneading.

Shaping for texture

Even pieces: roll the dough ropes to about 1.3 cm (½ inch) thick and cut them into 2.5 cm (1 inch) lengths so the gnocchi cook at a similar rate.

Fork ridges: roll each piece firmly over the fork’s concave side or a gnocchi board. The ridges help give the sauce something to cling to.

How to tell when they are done

Watch the surface: the recipe’s cue is for the gnocchi to bob up to the surface, which takes about 3 minutes. Lift them out once they rise rather than leaving them in the water unnecessarily.

Cook in batches: adding too many at once can make them harder to lift and drain. Keep the water boiling between batches.

Serving and the pesto note

The method finishes the gnocchi with pesto and grated Parmesan, but pesto is not included in the supplied ingredient list. Have pesto ready separately if you want to follow that serving direction; no quantity is specified.

Serve the gnocchi as soon as they are gently coated, with Parmesan at the table. A green salad or cooked vegetables make a simple accompaniment.

Recipe notes & tips

• Flour the work surface and baking sheet lightly so the dough and shaped gnocchi are easier to handle.
• Use a ricer or food mill for a fine, even potato texture, or mash thoroughly by hand.
• Keep extra flour nearby, but add it a little at a time so the dough does not become dense.
• Shape the gnocchi before bringing the pot of water to a boil.
• Reserve the cooking water before draining the final batch.
• Toss the cooked gnocchi gently to help prevent them from breaking.

Variations

• Change the sauce: serve with a sauce you enjoy if pesto is not available.
• Add herbs: finish the dish with chopped fresh herbs alongside the Parmesan.
• Brown the butter: use a browned-butter sauce instead of pesto for a nutty finish.
• Add vegetables: serve with cooked greens or seasonal vegetables.
• Make smaller pieces: cut shorter lengths, keeping them similar in size for even cooking.

Common mistakes to avoid

• Wet potato dough: bake the potatoes as directed and avoid adding water while mashing.
• Too much flour: add extra flour sparingly, since an excess can make the gnocchi heavy.
• Overworking the dough: stop kneading once it is soft and smooth.
• Uneven pieces: keep the ropes and cut lengths close to the stated sizes so they cook consistently.
• Crowded pot: boil the gnocchi in batches so they are easier to cook and lift out.
• Missing pesto: the method calls for pesto, but the ingredient list gives no amount; arrange it separately if using.

How to store

Refrigerate cooked gnocchi in a covered container and use within 3 days. Reheat gently in a pan with sauce or a splash of water; avoid vigorous stirring. The recipe does not give instructions for freezing.

Frequently asked questions