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Homemade Potato Gnocchi

March 9, 2014

6 Comments

Homemade Potato Gnocchi - 2Teaspoons Tap any photo to Pin

 

Making your own homemade potato gnocchi is simple and delicious! Just follow these simple steps to create delicate, dreamy, delicious potato gnocchi.

Preheat oven to 425 degrees. Fork skin of potatoes and bake until soft, about 45 minutes.

 

Homemade Potato Gnocchi - 2Teaspoons

 

When potatoes are done baking slice open and remove insides. Using a fork or pastry cutter break potatoes up into small pieces and spread out in a thin layer on a cutting board. Let cool for 15 minutes.

 

Homemade Potato Gnocchi - 2Teaspoons

 

Sprinkle cooled potatoes with ¾ cup flour, egg, salt, and pepper. Using a pastry cutter or fork mash into potatoes until egg is distributed throughout the potatoes (the egg yolk will give the potatoes a yellow tint).

 

Homemade Potato Gnocchi - 2Teaspoons

 

Gently fold dough with a spatula or pastry scraper until it is crumbly. Gently knead the dough adding flour 1 tablespoon at a time until it is moist but not sticky.

 

Homemade Potato Gnocchi - 2Teaspoons

 

Divide dough into 8 pieces and roll out into long rope shaped pieces about the width of your thumb.

 

Homemade Potato Gnocchi - 2Teaspoons

 

Cut dough ropes into ¾ inch pieces and dust with a little flour. Arrange in a single layer on a cookie sheet and place in the refrigerator until ready to cook, at least 30 minutes.

 

Homemade Potato Gnocchi - 2Teaspoons

 

Fun gnocchi recipes to try with your homemade potato gnocchi:

Crispy Potato Gnocchi with Pine Nuts

 

Crispy Potato Gnocchi with Pine Nuts - 2Teaspoons

 


Homemade Potato Gnocchi

Delicate, dreamy, delicious homemade potato gnocchi
Course Main
Servings 4 -6
Author 2Teaspoons

Ingredients

  • 2 lbs russet potatoes ~2-3 large potatoes
  • 1 cup flour divided
  • 1 egg
  • salt and pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Fork skin of potatoes and bake until soft, about 45 minutes.
  3. When potatoes are done baking slice open and remove insides. Using a fork or pastry cutter break potatoes up into small pieces and spread out in a thin layer on a cutting board. Let cool for 15 minutes.
  4. Sprinkle cooled potatoes with ¾ cup flour, egg, salt, and pepper. Using a pastry cutter or fork mash into potatoes until egg is distributed throughout the potatoes (the egg yolk will give the potatoes a yellow tint). Gently fold dough with a spatula or pastry scraper until it is crumbly. Gently knead the dough adding flour 1 tablespoon at a time until it is moist but not sticky.
  5. Divide dough into 8 pieces and roll out into long rope shaped pieces about the width of your thumb. Cut dough ropes into ¾ inch pieces and dust with a little flour. Arrange in a single layer on a cookie sheet and place in the refrigerator until ready to cook, at least 30 minutes.

 


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  1. Avatar for Rebecca

    Rebecca

    Unbelievably delicious. Should these be boiled before being sautéed in butter or otherwise used in a recipe?


    • Avatar for Karen

      Karen

      Thanks Rebecca! I only sautéed the gnocchi in butter. I found that boiling them first works too, but I was able to make them a lot crispier when I skipped it. Let me know what ends up working best for you 🙂


  2. Avatar for Rebecca

    Rebecca

    How far ahead can these be made before cooking? Two days? Would two weeks be ok?


    • Avatar for Karen

      Karen

      Hi Rebecca! I cooked some up about 5 days after I made them with no problem. I think to keep them fresh for two weeks you may want to freeze them. Just package them up in single layers separated by parchment paper or wax paper in a container that can be sealed and place in the freezer. Then just put the container in the refrigerator to defrost the night before you plan to cook them! Enjoy 🙂


      • Avatar for Rebecca

        Rebecca

        By the way, a very belated thank you. These were amazing and I am making them again this week! I made your crispy gnocchi with pine nuts. Amazing.


        • Avatar for Karen

          Karen

          Thanks Rebecca! I’m delighted you enjoyed the gnocchi recipe and am happy to hear you are making it again this week! I enjoy all gnocchi but learning to make it crispy really made me fall in love with it 🙂


Hi! I'm Karen, the recipe creator, photographer, and food fanatic here at 2Teaspoons. I love delicious food and I love sharing it with great people like you. Welcome to my dinner table, pull up a chair! Read More… →



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