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Potato Gnocchi

Learn how to make homemade potato gnocchi from scratch with this foolproof recipe for these light, pillowy Italian dumplings.

An easy to follow recipe for homemade potato gnocchi from scratch. Made with just 2 ingredients, potatoes and flour, these light, pillowy Italian dumplings are delicious!

3 lbs potatoes about 5 medium russet potatoes 3 cups flour ~430g Special Equipment: Ricer or Food Mill to process cooked potatoes into a puree

INGREDIENTS

Clean potatoes, being careful not to break the skin. Boil potatoes until cooked all the way through, about 45-55 minutes.

Remove the potatoes from the boiling water and let cool slightly. When still hot but cool enough to handle, peel off the skins.

Immediately rice the potatoes and spread into an even layer to allow excess steam to escape.

Sprinkle over half of flour and gently knead to combine. Add another half of the remaining flour and gently knead again. Keep adding your flour until dough holds together.

To shape, cut off manageable portions of the dough and roll into long logs. Slice the logs into 1-inch pieces.

Shape gnocchi by gently pressing and pushing the pieces away from you with your thumb, or drag them across a gnocchi board to create grooves.

A fork will also work to crate those nice grooves.

TO COOK: Bring a large pot of water to a boil and season with salt. Add gnocchi and cook just until they rise to the surface of the water. Should take a minute or so.

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