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Easy Homemade Potato Gnocchi Recipe by Tasty

4.5(2067)

Making homemade potato gnocchi is surprisingly straightforward, incredibly rewarding, and worth it! Boiled, mashed potatoes form the smooth base of gnocchi; an egg is added to give structure to the dough. After you knead the dough to just the right consistency, roll it out into a long rope and cut it into bite-sized pieces, taking care to add a personal touch, whether it's a decorative fork pattern or a simple indentation. Boil the gnocchi until they float to the surface, then sauté them in a luscious butter-sage sauce until they're delicately golden. With each mouthful, revel in the satisfaction of achieving restaurant-quality gnocchi in the comfort of your own kitchen.

by Merle O'Neal·published 2017-04-26

Open original recipe

FusionMeal

Servings

2 servings

Total time

1h 30m

prep 1h

Calories / serving

876 kcal

Ingredients (7)

serves

1 teaspoon kosher salt, plus more for boiling potatoessalt
4 medium russet potatoespotato
1 teaspoon freshly ground black pepperpepper
1 large eggegg
1 ½ cups all-purpose flour, plus more for dustingflour
2 tablespoons unsalted butterbutter
1 large sprig fresh sage leaves

Instructions (7 steps)

01Add the potatoes to a large pot of cool, salted water. Bring the water to a boil and cook for 20-–5 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle, but still warm.
02Using a peeler or your fingers, remove the skin from the potatoes. Add the potatoes to a medium bowl and mash until no lumps remain. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack the egg into it. Beat the egg briefly, then use your hands to gently mix into the potatoes until evenly distributed.
03Scoop the flour onto a clean surface and turn out the potato dough onto it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch pieces and set aside on a lightly floured surface. Repeat with the remaining dough.