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Homemade Potato Gnocchi

My Italian mother remembers her mother making this potato gnocchi recipe for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me someday. —Tina Repak Mirilovich, Johnstown, Pennsylvania
  • Total Time
    Prep: 30 min. Cook: 10 min./batch
  • Makes
    8 servings

Ingredients

  • 4 medium potatoes, peeled and quartered
  • 1 egg, lightly beaten
  • 1-1/2 teaspoons salt, divided
  • 1-3/4 to 2 cups all-purpose flour
  • 3 quarts water
  • Spaghetti sauce, warmed
  • Optional: grated Parmesan cheese, crushed red pepper flakes and fresh herbs, such as basil, oregano or parsley

Directions

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash.
  • Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic).
  • Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork.
  • In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Top with desired toppings.

Homemade Potato Gnocchi Tips

Is it better to boil or bake potatoes for gnocchi?

You can bake or boil, but boiling can sometimes add too much moisture to your dough. Get familiar with these gnocchi recipes to get a handle on your method.

Why are my gnocchi mushy?

If you boiled your potatoes, it could be excess moisture. Otherwise, the issue could be in your dough. Make sure you don't skip the kneading step—this can help develop the gluten enough to give it some "tooth."

What do you eat potato gnocchi with?

A fork! Seriously though, serve this hearty dish with a light salad that complements its richness, such as this simple toss, or go all-in for coziness with a quick homemade soup.

How do you store potato gnocchi?

It's best to store gnocchi uncooked. It will last about 5 days in the refrigerator or about one month in the freezer. To freeze, place uncooked gnocchi on a baking tray in the freezer. Transfer to zip-top bags once frozen.

Research contributed by Elizabeth Harris
Nutrition Facts
1 each: 159 calories, 1g fat (0 saturated fat), 27mg cholesterol, 674mg sodium, 33g carbohydrate (1g sugars, 2g fiber), 5g protein.