Homemade Potato Gnocchi

Homemade Potato Gnocchi

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.

Share this Recipe!

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.

Add Prepared Gnocchi to Soup

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.

Searching for the Recipe to Please our Granddaughter

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.

Forming Gnocchi on a Gnocchi Board

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

 

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

Baked Potatoes Wrapped in Aluminum Foil

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. 

For Light and Airy Homemade Gnocchi Rice Baked Potatoes while they are Hot

Press hot baked potatoes through a potato ricer.

Using a potato ricer when the potatoes are still hot will produce a fluffier, lighter gnocchi. 

Use a Ricer or Grater to Grate the Hot Baked Potatoes

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

Ingredients to Make Homemade Potato Gnocchi

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.

Place Egg and Seasonings in Center of Riced Potatoes

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 Dough into a Rope and Slice Small Pieces for Homemade Gnocchi

Roll one piece of dough and shape it into a 1/2″ rope, lightly flouring the dough as needed.

Slicing Rounds from Rope

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.

Forming Potato Gnocchi with a Gnocchi Board

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.

Homemade Potato Gnocchi Ready for Cooking or Freezing

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.

Recipe for Skillet Gnocchi and Brussels Sprouts

 

Featured Image - Homemade Potato Gnocchi

Homemade Potato Gnocchi

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.
5 from 4 votes
Print Rate Pin Recipe
Course: Side Dish
Cuisine: Italian
Keyword: Nutmeg, Parmesan Cheese, Parsley, Russet Potatoes
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 10

Ingredients 
 

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.

Nutrition

Calories: 149kcal | Carbohydrates: 28g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 298mg | Potassium: 385mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg
Like This Recipe?Share on Facebook / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

 

Share this Recipe!



2 thoughts on “Homemade Potato Gnocchi”

    • 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating