This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.
A few years ago, our oldest granddaughter introduced me to gnocchi, and I have loved them ever since. Homemade Potato Gnocchi are tender pieces of potato pasta that are wonderful added to creamy soups, side dishes, or are also quite tasty when baked with other vegetables.
Gnocchi, pronounced NŌ-Key is a type of pasta made with potatoes, flour, Parmesan, egg, and seasonings. Sometimes it is made with ricotta cheese or even with sweet potatoes. The small lumps of dough, similar to dumplings, may have ridges and a little center dimple that allows them to adhere to sauces better. This recipe for potato gnocchi is most common and can be used in many different ways.
Our granddaughter loves Creamy Chicken Gnocchi Soup, so when she shared that with me, I knew I had to try making my own homemade gnocchi.
Gnocchi is really quite easy to prepare, but it does take a little time. And it can be a bit messy. It’s a wonderful item to make with children, however, and they will love rolling the bits of potato pasta on the gnocchi roller or fork tine.
More Pasta Dishes to Try
- Homemade Pasta
- Homemade Lasagna with Ricotta Cheese
- Homemade Toasted Ravioli
- Ragu Bolognese with Homemade Pappardelle
Ingredients for Homemade Potato Gnocchi
(See the full recipe at the bottom of this post.)
- medium Russet potatoes, baked and peeled
- large egg
- dried parsley
- kosher salt
- freshly ground black pepper
- ground nutmeg
- Parmesan cheese
- all-purpose flour
Directions for Making this Recipe
When studying gnocchi recipes online, I found that most used boiled potatoes. I liked the idea of baking the potatoes instead, which may take a bit longer to make, but it cuts down on the amount of moisture in the potatoes that you have to work with. This method has worked well for me in making homemade gnocchi,
Prepare the Potatoes
To make homemade gnocchi, begin by baking the Russet potatoes in a 375°F oven for 50-60 minutes.
I like to wrap 4-5 medium potatoes in aluminum foil and place on an oven rack. The foil traps moisture in the potato and also is much easier to remove the skin in the next step.
Allow potatoes to cool for 10 minutes and then remove the aluminum foil from each potato. Peel each potato, being careful not to burn your fingers.
Press hot baked potatoes through a potato ricer.
Using a potato ricer when the potatoes are still hot will produce a fluffier, lighter gnocchi.
If you don’t have a potato ricer, you may simply mash the baked potatoes with a fork, potato masher, or grate using a box grater.
Place the riced potatoes onto a large work surface, spreading them out to cool completely.
Make the Gnocchi Dough
Now, it’s time to gather the ingredients for making gnocchi, so you have everything close at hand on the counter or table.
In a small bowl, whisk together the large egg, dried parsley, kosher salt, freshly ground black pepper, and freshly ground nutmeg.
On a lightly floured work space, gather the cold potatoes into a mound with a well in the center. Pour the egg mixture into the well and begin kneading with both hands, gradually adding the Parmesan cheese and enough of the all-purpose flour to make a smooth but slightly sticky dough.
It should take 2-3 minutes to form–the longer the dough is kneaded, the heavier it will become. Scrape your fingers and work surface to clean the dough off as you knead.
Form the Gnocchi
Lightly dust the remaining flour on a clean work surface. Cut the dough into six equal parts and cover with a damp towel or plastic wrap.
Roll one piece of dough and shape it into a 1/2″ rope, lightly flouring the dough as needed.
Slice the rope into 1/2″ thick rounds. Repeat until all of the ropes have been formed and sliced. Cover the sliced dough to keep it from drying out.
Lightly sprinkle the rounds with flour and roll each piece into a ball. With the tip of your thumb, press the dough lightly against the gnocchi board and roll it downward, making a deep indention on one side and a ridged surface on the other.
If you don’t have a gnocchi board, you may use the back of a fork for this, pressing the dough as it’s rolled downward on the tines.
Place the rolled gnocchi on a baking sheet lined with waxed paper. Repeat until all rounds are formed. At this point, you may freeze the gnocchi or cook it immediately. This gnocchi recipe will make approximately 5 cups of gnocchi or 40 oz.
To freeze, place baking sheet of prepared gnocchi in the freezer and allow to chill about 2 hours. At that point, place frozen gnocchi in quart freezer bags and store in freezer for up to 3 months.
Use as desired in various recipes, such as Creamy Chicken Gnocchi Soup, or Skillet Gnocchi and Brussels Sprouts.
See more Pasta Dishes Here. Browse Italian Recipes Here. View Side Dishes Here.
Homemade Potato Gnocchi
Ingredients
- 4 medium Russet potatoes baked and peeled
- 1 large egg
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground nutmeg
- 1/3 cup Parmesan cheese freshly grated
- 1 1/3 cups all-purpose flour
Instructions
Prepare the Potatoes
- Wrap 4-5 medium potatoes in aluminum foil and place on an oven rack. Bake in 375℉ oven for 50-60 minutes.
- Allow potatoes to cool for 10 minutes and then remove the aluminum foil from each potato. Peel each potato, being careful not to burn your fingers.
- Press hot baked potatoes through a potato ricer. (If you don't have a potato ricer, you may simply mash the baked potatoes with a fork, potato masher, or grate using a box grater.)
- Place the riced potatoes onto a large work surface, spreading them out to cool completely.
Make the Gnocchi Dough
- Gather the ingredients so you have everything close at hand on the counter or table.
- In a small bowl, whisk together the large egg, dried parsley, kosher salt, freshly ground black pepper, and freshly ground nutmeg.
- On a lightly floured work space, gather the cold potatoes into a mound with a well in the center. Pour the egg mixture into the well and begin kneading with both hands, gradually adding the Parmesan cheese and enough of the all-purpose flour to make a smooth but slightly sticky dough, about 1 cup.
- It should take 2-3 minutes to form--the longer the dough is kneaded, the heavier it will become. Scrape your fingers and work surface to clean the dough off as you knead.
Form the Gnocchi
- Lightly dust the remaining flour on a clean work surface. Cut the dough into six equal parts and cover with a damp towel or plastic wrap.
- Roll one piece of dough and shape it into a 1/2" rope, lightly flouring the dough as needed.
- Slice the rope into 1/2" thick rounds. Repeat until all of the ropes have been formed and sliced. Cover the sliced dough to keep it from drying out.
- If needed, lightly sprinkle the rounds with flour and roll each piece into a ball. With the tip of your thumb, press the dough lightly against the gnocchi board and roll it downward, making a deep indention on one side and a ridged surface on the other.
- If you don't have a gnocchi board, you may use the back of a fork for this, pressing the dough as it's rolled downward on the tines.
- Place the rolled gnocchi on a baking sheet lined with waxed paper. Repeat until all rounds are formed. At this point, you may freeze the gnocchi or cook it immediately.
- To freeze, place baking sheet of prepared gnocchi in the freezer and allow to chill about 2 hours. At that point, place frozen gnocchi in quart freezer bags and store in freezer for up to 3 months.
- This gnocchi recipe will make approximately 5 cups of gnocchi or 40 oz.
Wow, fantastic tutorial, I thoroughly enjoyed and am inspired to try these! Thank you!
Thanks so much, Mary. I hope you will enjoy making homemade gnocchi as much as I do. The process is quite fun, I think. Enjoy!