Recipe for homemade Gnocchi | Potato Gnocchi
Recipe for homemade gnocchi - An easy and perfect recipe with step-by-step instructions to give you soft and pillowy Potato Gnocchis!
Servings 4 people
Equipment
- Potato Masher or Ricer
- Gnocchi board (optional)
Ingredients
- 370 g Russet Potatoes , washed
- 1 tbsp Parmesan Cheese , freshly grated
- 1/4 medium Egg , beaten
- 1/8 tsp Black Pepper , or less
- 1/8 tsp Salt , or to taste
- 1 cup All-purpose flour , +/- 1 tbsp
Instructions
- Add the potatoes to a saucepan full of salted water to cover by inch over the potatoes. Bring it to a boil and let it boil until a knife easily passes through the potatoes. It will take about 20-30 minutes.*
- Using a tongs, remove the potatoes from the saucepan onto a chopping board. Carefully peel the skin off and discard it. (Using the help of tongs and gloves if necessary)
- Once all the potatoes are peeled, roughly chop them up and mash it down using a potato masher or pass it through a potato ricer. There shouldn't be any lumps.
- Immediately spread it across the board to let the excess moisture evaporate. Let it sit for 5 minutes. *
- Sprinkle the parmesan, pepper powder and salt. Mix to bring it all together. Taste and adjust seasonings.
- Next add the egg and mix it thouroughly. Scraping it with a dough scraper whenever necessary.
- Finally add the all-purpose flour and cut it through the potatoes using the scraper. Mix it ONLY until the dough comes together. Do not overwork it.*
- Divide the dough into 8 portions. Roll each portion into a thin long logs. Cut each log into 1.25-inch pieces using the dough scraper.
- Repeat until you've cut all the logs. At this point you can cook the gnocchis or freeze them for later use!
Cooking gnocchi:
- Bring a large pot of water to a boil. Add the gnocchi in batches, taking care not to overcrowd them.
- Let the gnocchi rise and float. Once it does, let them cook for a minute more. The, remove with a slotted spoon into an ice bath.
Notes
- Keep an eye on the potatoes while it cooks to check for doneness. Alternatively, you can use Instant Pot to cook the potatoes. Go with PRESSURE COOK mode for 15 minutes. Quick Release and take out the potatoes.
- It is important to spread out the mashed potatoes on a counter or a board. It helps with the excess moisture to escape. Too much moisture will need more flour, which in turn gives gummy gnocchi.
- Use a dough scraper to cut the flour into the potatoes or quickly use your hand to bring it together. DO NOT KNEAD unnecessarily. You don't want gluten formation.
- Shaping the gnocchi: I like to roll it really thin and cut it into 1.25-inch size. This saves me time and I cook it directly. Alternatively, you can cut them into 1-inch pieces and roll it across the back of a fork.
- Storing gnocchi: Freeze the gnocchi in a single layer for an hour. Transfer to a Ziploc or any airtight container and keep it frozen for up to a month.
- Making Sage Butter Gnocchi: Heat some butter in a sauté pan, add dried or fresh sage, and add the cooked gnocchi directly from the boiling water. Sauté for a few minutes. Season as required.