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Homemade Potato Gnocchi (Soft, Pillowy & Worth It)
Soft homemade potato gnocchi served with butter sauce and parmesan in a cozy setting.
Soft, pillowy homemade gnocchi made with simple ingredients. A cozy, satisfying dish that feels special but comes together with just a little care.
Prep Time
40
min
Cook Time
5
min
Total Time
45
min
Servings
2
INGREDIENTS
INSTRUCTIONS
Russet potatoes: 2 lbs
All-purpose flour: 1 ¼ cups (plus extra for dusting)
Egg: 1
Salt: 1 tsp
1. Cook the potatoes
Place whole, unpeeled potatoes in salted water.
Boil until fork-tender (20–30 minutes).
2. Mash
Drain and peel while warm.
Mash until smooth using a ricer or fork.
Avoid overworking.
3. Make the dough
Form potatoes into a mound and create a well.
Add egg, salt, and half the flour.
Gently mix, adding more flour as needed to form a soft dough.
4. Shape
Divide into 4 pieces.
Roll into ropes about ½ inch thick.
Cut into bite-sized pieces.
(Optional: press with fork for ridges)
5. Cook
Drop into boiling salted water in batches.
Cook until they float (2–3 minutes).
6. Serve
Remove with slotted spoon and serve immediately with sauce.
NOTES
Don’t overmix = lighter gnocchi
Use russets for best texture
Work while potatoes are warm
Freeze uncooked gnocchi for later
Quick Butter Sauce (2 min)
Butter: 2 tbsp
Garlic: 1 clove
Parmesan: to taste
Black pepper: to taste
Melt butter, add garlic, toss gnocchi, finish with parmesan.
Categories
Potato
