Quick Homemade Gnocchi

Ingredients

• 1.13 kg (2 1/2 pounds; about 4 large or 8 small)russet potatoes
• 155 g (1 1/4 cups), plus extra for dustingplain flour
• 2 teaspoonskosher salt
• 1egg, whisked

Instructions

1. 1

   Boil the potatoes

   Fill a large pot with cold water and salt it. Halve the potatoes if they are large, add them to the pot and bring the water to a boil. Cook for 20–30 minutes, until a paring knife pierces them easily.

2. 2

   Peel the potatoes

   Lift the potatoes out of the water and let them cool slightly on towels, which will absorb excess moisture. Once they are cool enough to handle, peel them with a paring knife.

3. 3

   Grate the potatoes

   Finely grate the potatoes with a box grater, or mash them with a potato masher. You can also use a potato ricer.

4. 4

   Cool the potatoes

   Spread the potatoes out and let them cool until they are no longer hot enough to cook the egg when it is mixed in.

5. 5

   Mix the dough

   Sprinkle the flour and salt over the potatoes, then use your hands to make a well in the centre. Pour the egg into the well and combine everything with your hands.

6. 6

   Knead the dough

   Lightly flour your work surface and knead the dough, adding more flour as needed. Work it for about 2 minutes, just until smooth, taking care not to overwork it.

7. 7

   Divide the dough

   Cut the dough into 8 pieces.

8. 8

   Shape the gnocchi

   Roll each piece into a rope about 24 inches (61 cm) long and 1/2 inch (1.3 cm) thick. Cut the ropes into 1/2-inch (1.3 cm) pieces, dust them with flour and arrange them in a single layer on a baking tray lined with parchment or wax paper.

9. 9

   Boil the water

   Bring a large pot of salted water to a boil.

10. 10

    Cook the gnocchi

    Add the gnocchi and cook until they float, which should take about 90 seconds. Lift them out with a slotted spoon.

11. 11

    Add the sauce

    Toss the cooked gnocchi with your favourite sauce.

What are potato gnocchi?

Gnocchi are small Italian dumplings, commonly made with potato and shaped into bite-sized pieces. This version combines potato with flour, salt and egg for a straightforward homemade dough.

Potato choice: Russet potatoes are starchy, which helps make a soft dough. Removing excess moisture and handling the mixture gently help keep the gnocchi tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 8g protein, 54g carbs, 1g fat.

The potatoes and flour provide most of the carbohydrates, while the egg contributes some protein and a little fat. Pair a serving with vegetables or a salad, and choose a sauce to suit the rest of your meal.

Keep the potatoes dry

Towel time: Let the boiled potatoes sit briefly on towels so some surface moisture can drain away. Drier potatoes are easier to bring together with the flour and egg.

Fine texture: Grate, mash or rice the peeled potatoes while they are still easy to work with. Break up lumps before adding the other ingredients.

Bring the dough together gently

Cool first: Spread the potatoes out until they have cooled enough that the egg will not cook on contact. Then make a well and combine the ingredients by hand.

Light kneading: Work the dough only until it looks smooth, about 2 minutes. Add flour sparingly as needed; too much handling can make the gnocchi firm.

Shape evenly

Consistent ropes: Roll each of the 8 portions to about 24 inches (61 cm) long and 1/2 inch (1.3 cm) thick. Aim for an even thickness so the pieces cook at a similar rate.

Floured tray: Cut the ropes into 1/2-inch (1.3 cm) pieces and arrange them in a single layer with a light dusting of flour to help prevent sticking.

Cook by the float test

Boiling water: Add the gnocchi to a large pot of salted, boiling water. Cook in batches if needed so the water stays at a boil and the dumplings have room to move.

Doneness cue: The gnocchi are ready when they float, usually after about 90 seconds. Scoop them out with a slotted spoon rather than draining the pot.

Choose a sauce to serve

Rich pairing: Toss the gnocchi with Sunday gravy for a hearty meal, or use browned butter and sage for a simple, savoury finish.

Herby option: Pesto coats the small dumplings well. Add the cooked gnocchi to your chosen sauce while they are hot and serve straight away.

Recipe notes & tips

• Use towels to absorb excess moisture from the potatoes after boiling.
• Let the grated potatoes cool before adding the egg.
• Add extra flour gradually rather than all at once.
• Stop kneading as soon as the dough is just smooth.
• Keep the shaped gnocchi in a single layer on a lightly floured tray.
• Watch for the gnocchi to float rather than relying only on the timer.

Variations

• Sunday gravy: Toss the cooked gnocchi with a hearty tomato-based meat sauce.
• Pesto: Coat the hot gnocchi with pesto just before serving.
• Browned butter: Dress the dumplings with browned butter and sage.
• Pan-fried finish: After boiling and draining, brown the gnocchi in a frying pan for a firmer exterior.
• Sauce pairing: Use your preferred sauce while keeping the potato dough unchanged.

Common mistakes to avoid

• Wet potatoes: Let them rest on towels after boiling so excess moisture does not make the dough difficult to handle.
• Hot potatoes and egg: Cool the potatoes first so the egg does not cook when mixed in.
• Too much flour: Add flour as needed and stop once the dough comes together to help keep the gnocchi tender.
• Overworking the dough: Knead only until smooth, about 2 minutes.
• Uneven pieces: Roll the ropes to a consistent thickness and cut pieces of similar size.
• Guessing doneness: Remove the gnocchi when they float, usually after about 90 seconds.

How to store

Keep uncooked gnocchi in a single layer in the fridge and cook them promptly, or freeze them on the tray before transferring to a sealed freezer-safe container. Cooked leftovers can be refrigerated in a covered container and reheated gently in a pan with sauce.

Frequently asked questions