Homemade Potato Gnocchi Recipe

A foolproof recipe for homemade potato gnocchi. Learn the secret to the best, light and fluffy gnocchi from scratch. It's not as hard as you think!

📝 Ingredients

• 2 pounds Russet baking potatoes (about 3 or 4 potatoes)
• 2 egg yolks (lightly beaten)
• 2 cups all-purpose flour (plus more as needed)
• 1 teaspoon fine sea salt
• Freshly grated parmesan cheese

👨‍🍳 Instructions

1. 1--- To make the gnocchi: ---
2. 2Heat the oven to 400 degrees. Poke the potatoes a few times with a fork and place directly on the oven rack. Bake about 1 hour and 20 minutes, or until tender when pierced.
3. 3When the potatoes are cool enough to handle, remove the skins (or scoop the flesh out with a spoon). Push them through the large holes of a food mill or ricer into a large bowl, or mash them by hand with a potato masher or fork.
4. 4Add the salt, egg yolks and 2 cups flour and mix together to form a shaggy dough. Turn the mixture out onto a floured surface and knead, adding a little more flour if needed, until the dough is soft and smooth.
5. 5Divide the dough into portions the size of the palm of your hand. On a floured surface, roll each into a rope about 1/2-inch thick. Cut into 1-inch lengths. Roll each wad of dough firmly over a gnocchi board or the concave side of a fork. Arrange the gnocchi on a floured baking sheet as you go.
6. 6Bring a large stockpot of salted water to a boil. Drop the gnocchi, in batches, into the water and boil until they bob to the surface, about 3 minutes. Scoop out the cooked gnocchi into a colander set over a bowl to drain. Scoop out ¼ cup of the cooking water and reserve.
7. 7To serve, stir a about a tablespoon of reserved cooking water into the pesto sauce until it's smooth. Toss the gnocchi gently with the sauce in a serving bowl, and top with grated Parmesan.