Irresistible Homemade Gnocchi Like Nonna Used to Make

You know that cozy Sunday feeling when the whole house smells like love and garlic? That’s what this gnocchi recipe is all about. I learned it from my Italian neighbor Lucia, who swears the secret is never to rush the dough. Let me walk you through it—this one’s a keeper.

🛒 Ingredients

• 🥔 2 pounds russet potatoes (about 3-4 medium-large)
• 🍳 1 large egg, beaten
• 🌾 1 cup all-purpose flour, plus more as needed
• 🧂 1 teaspoon sea salt

👨‍🍳 Step-by-Step Instructions

1. Bake the potatoes
   Preheat your oven to 425°F. Poke holes in the potatoes with a fork and place them on a baking sheet. Bake for 45 to 60 minutes, or until tender when pierced with a fork.
2. Peel and rice
   When the potatoes are cool enough to handle but still warm, peel them. Pass the peeled potatoes through a ricer or mash with a fork until smooth.
3. Make the dough
   Transfer the potatoes to a lightly floured surface and form them into a wide, thin mound. Drizzle with the beaten egg and sprinkle with the salt and a third of the flour. Use your hands or a bench scraper to incorporate the egg and flour into the potatoes. Continue adding flour a little at a time and kneading the dough until it’s soft and pillowy, but not sticky. Be careful not to overwork the dough.
4. Shape the gnocchi
   Divide the dough into 4 pieces. Roll each piece into a long rope about ½ inch in diameter. Cut each rope into ¾-inch pieces. If desired, roll each piece over the tines of a fork to create ridges.

1. Cook the gnocchi
   Bring a large pot of salted water to a boil. Add the gnocchi in batches. When they float to the top, they’re done—this usually takes about 2 to 3 minutes. Remove with a slotted spoon.
2. Sauce and serve
   Toss the cooked gnocchi with your favorite sauce and serve immediately.

📝 Tips from the Kitchen

• Use a ricer: For the fluffiest gnocchi, use a potato ricer instead of mashing.
• Don’t overwork the dough: Over-kneading can make the gnocchi tough.
• Freeze extras: Place uncooked gnocchi on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Cook from frozen.

🍽️ Serving Suggestions

Pair your homemade gnocchi with:

• Classic tomato sauce: A simple marinara with fresh basil.
• Brown butter and sage: Melt butter until golden, add fresh sage leaves, and toss with gnocchi.
• Pesto: A vibrant basil pesto complements the delicate gnocchi.