Here’s a foolproof, traditional potato gnocchi recipe—light, pillowy, and not gummy.
Classic Potato Gnocchi
Ingredients (4 servings)
- 2 lbs (900 g) starchy potatoes (Russet or Yukon Gold)
- 1 ¼ to 1 ½ cups (150–180 g) all-purpose flour
- 1 large egg
- 1 tsp salt
Instructions
1. Cook the potatoes (the dry way!)
For the best texture, keep potatoes as dry as possible.
- Bake whole potatoes at 400°F (200°C) for 45–60 minutes
or - Boil whole, unpeeled potatoes until tender (drain well afterward).
2. Peel & mash
While still warm, peel the potatoes.
Mash or rice until smooth—no lumps.
3. Make the dough
Spread potatoes on a clean surface.
Sprinkle with salt, flour (start with 1¼ cups), and add the egg.
Gently bring the dough together with your hands.
Don’t overwork it—stop as soon as it forms a soft, slightly tacky dough.
4. Shape the gnocchi
- Divide dough into 4 pieces.
- Roll each into a rope about ¾ inch (2 cm) thick.
- Cut into small pillows (¾ inch).
- Optional: roll each piece over a fork or gnocchi board for ridges.
5. Cook
Bring salted water to a boil.
Drop gnocchi in batches.
They’re ready when they float (1–2 minutes).
Scoop out with a slotted spoon.
Serve with
- Brown butter + sage
- Simple tomato sauce
- Pesto
- Creamy gorgonzola sauce
Tips for the lightest gnocchi
- Use starchy potatoes—they need less flour.
- Avoid overworking the dough.
- Add flour gradually; too much makes them dense.
- Warm potatoes absorb less flour, making the dough lighter.
- If boiling potatoes, leave them whole to prevent water logging.
If you want, I can also give you:
- A no-egg gnocchi version
- Ricotta gnocchi
- A pan-fried crispy gnocchi recipe
Just tell me!
