How To Make Gnocchi

5 from 6 votes

Easy How-to Make Gnocchi Recipe including step-by-step instructions.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course, Side Dish

Cuisine: How To, Italian

Servings: servings

Calories: 169kcal

Preheat the oven to 425° F. Line a baking sheet with parchment or foil.
Scrub potatoes, pierce with a fork several times on each potato, pat dry and place on top of the salt layer on the baking sheet.
Cook potatoes for about 1 hour, or until tender, and easily pierced with a sharp knife tip. Remove from baking sheet, cut in half, and let cool slightly.
Peel cooled potatoes.
Shred on a grater, or use a potato ricer, to shred the potatoes onto a clean sheet pan.

Combine flour and salt in a mound on a clean work surface.
Add shredded potatoes to the mound
Whisk egg and then add on top of the potatoes
Begin mixing everything together, using your hands, to combine. The dough should begin to clump together but will still be a little crumbly.
Keep gathering the dough and pressing down with the heel of your hand until you have a uniform mass. Then knead until the flour is fully incorporated and the dough is smooth, soft, and slightly sticky for about 1-minute. Do not overwork the dough
Set aside and cover dough with a clean kitchen towel to keep it from drying out.

Scrape your work surface clean and sprinkle a little flour on it
Line 2 baking sheets with parchment paper and sprinkle with flour
Cut the round of dough into about 8 thick strips. remove one strip and keep remaining dough covered.
Roll the dough into a log or snake about 1-inch in diameter and then cut the log into 1-inch pieces (with a sharp knife). You will now have small squares of dough.

The gnocchi can now be used as is or shaped, using a gnocchi board, or fork
To use a gnocchi board: flour it lightly and place a piece of dough on the board and roll the dough over the board, pushing it away from you, and pressing with your fingers
To use a fork: use the same basic technique as above to create ridges
Repeat with all the dough and place the finished pieces on the parchment lined baking sheet

Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water to cook.
When the gnocchi begins to float they are done. Gnocchi cooks quickly so keep a close eye on it and remove them with a slotted spoon.
Once cooked the gnocchi can be added to any warm sauce. If not using immediately keep them covered in a warm pan until using.

Freezing Uncooked Gnocchi:

Arrange uncooked gnocchi in a single layer on a baking sheet and freeze for about 3 hours. Gather the frozen gnocchi and place them in a resealable bag or container.
Frozen gnocchi can be stored for up to 2 months
Gnocchi can be cooked directly from frozen - do not thaw

Refrigerating Uncooked Gnocchi:

Fresh gnocchi can be stored in the refrigerator for up to 2 days, tightly sealed