Homemade Potato Gnocchi
Ingredients:
- 907.2 g (2 lbs) russet potatoes
- 180 g (1½ cups) all-purpose flour
- 50 g (1 large) egg
- 6 g (1 teaspoon) salt
- 0.5 g (¼ teaspoon) black pepper
- 0.6 g (¼ teaspoon) nutmeg
- 72 g (4 tablespoons) unsalted butter
- 8–10 fresh sage leaves
- Salt and pepper to taste
- Freshly grated Parmesan, to serve
Equipments:
Features:
Meal Prep Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Leftover Friendly
Nutrition:
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Bake the potatoes instead of boiling them, and peel while still warm — baking keeps the potato dry, and dry potato is what gives gnocchi its light, pillowy texture instead of a dense, gluey one.
Instructions:
- Bake the Potatoes: Preheat oven to 400°F (200°C). Pierce potatoes all over with a fork and bake directly on the oven rack for 50–60 minutes, until completely tender. Baking instead of boiling keeps them dry — the key to light gnocchi. Let cool slightly, then peel while still warm.
- Rice the Potatoes: Pass the peeled potatoes through a potato ricer or food mill onto a lightly floured surface. Spread them out and let steam escape for 2–3 minutes — you want them as dry as possible.
- Form the Dough: Make a well in the center of the riced potatoes. Add the egg, salt, pepper, and nutmeg. Sprinkle 1 cup of flour over the top and gently mix with your hands, adding more flour a little at a time, just until a soft dough forms. Do not overwork — the less you knead, the more tender the gnocchi.
- Shape the Gnocchi: Divide the dough into 6 portions. Roll each into a long rope about ¾-inch thick. Cut into 1-inch pieces. If desired, roll each piece along the back of a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi in. They are done when they float to the surface, about 2–3 minutes. Remove with a slotted spoon.
- Make the Brown Butter Sauce: In a large skillet over medium heat, melt the butter. Add sage leaves and cook, swirling the pan, until the butter turns golden brown and smells nutty, about 3–4 minutes. Season with salt and pepper.
- Finish and Serve: Add the cooked gnocchi to the skillet and toss to coat. Serve immediately with freshly grated Parmesan.
Notes: Russet potatoes are essential — their high starch and low moisture give the lightest texture. Avoid waxy potatoes. Too much flour makes gnocchi dense and chewy, so add it gradually. Boiling the potatoes waterlogs them — always bake or steam instead. Overworking the dough develops gluten and makes gnocchi tough; mix briefly and gently.
Tips: For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend. For a vegan version, omit the egg and use 1 tablespoon of olive oil instead, and use dairy-free butter for the sauce. Sauce alternatives include marinara, creamy gorgonzola, or pesto.
Storage: Cooked gnocchi keeps in an airtight container in the refrigerator for up to 3 days. To freeze uncooked, arrange shaped gnocchi on a floured tray and freeze until solid, then transfer to a freezer bag. Cook from frozen — no thawing needed.
Every ingredient here earns its place, but a few really shape the dish. The russet potatoes adds heartiness and a creamy texture once cooked. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The black pepper adds a subtle heat that rounds out the seasoning.
Homemade Potato Gnocchi
Ingredients:
- 907.2 g (2 lbs) russet potatoes
- 180 g (1½ cups) all-purpose flour
- 50 g (1 large) egg
- 6 g (1 teaspoon) salt
- 0.5 g (¼ teaspoon) black pepper
- 0.6 g (¼ teaspoon) nutmeg
- 72 g (4 tablespoons) unsalted butter
- 8–10 fresh sage leaves
- Salt and pepper to taste
- Freshly grated Parmesan, to serve
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The russet potatoes adds heartiness and a creamy texture once cooked. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The black pepper adds a subtle heat that rounds out the seasoning.
Prep:
Bake the potatoes instead of boiling them, and peel while still warm — baking keeps the potato dry, and dry potato is what gives gnocchi its light, pillowy texture instead of a dense, gluey one.
Instructions:
- Bake the Potatoes: Preheat oven to 400°F (200°C). Pierce potatoes all over with a fork and bake directly on the oven rack for 50–60 minutes, until completely tender. Baking instead of boiling keeps them dry — the key to light gnocchi. Let cool slightly, then peel while still warm.
- Rice the Potatoes: Pass the peeled potatoes through a potato ricer or food mill onto a lightly floured surface. Spread them out and let steam escape for 2–3 minutes — you want them as dry as possible.
- Form the Dough: Make a well in the center of the riced potatoes. Add the egg, salt, pepper, and nutmeg. Sprinkle 1 cup of flour over the top and gently mix with your hands, adding more flour a little at a time, just until a soft dough forms. Do not overwork — the less you knead, the more tender the gnocchi.
- Shape the Gnocchi: Divide the dough into 6 portions. Roll each into a long rope about ¾-inch thick. Cut into 1-inch pieces. If desired, roll each piece along the back of a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi in. They are done when they float to the surface, about 2–3 minutes. Remove with a slotted spoon.
- Make the Brown Butter Sauce: In a large skillet over medium heat, melt the butter. Add sage leaves and cook, swirling the pan, until the butter turns golden brown and smells nutty, about 3–4 minutes. Season with salt and pepper.
- Finish and Serve: Add the cooked gnocchi to the skillet and toss to coat. Serve immediately with freshly grated Parmesan.
