Go Back
Easy Homemade Gnocchi photo

Homemade Gnocchi

This Homemade Gnocchi is a comforting culinary adventure! Soft, pillowy dumplings made from scratch will elevate any meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Gnocchi:
  • 2 cups potatoes peeled and diced
  • 1 tsp salt enhances flavor; adjust according to taste
  • 1 tsp cayenne pepper adds a gentle kick; adjust based on your spice preference
  • ½ cup tarragon finely chopped
  • 2 tbsp olive oil helps bind the ingredients
  • ½ cup shredded parmesan use freshly grated for best results
  • 1 cup plain flour essential for structure; more for dusting
  • 1 large egg yolk provides richness and helps bind the dough
  • 1 pinch shredded parmesan for serving; adjust to taste

Equipment

  • Large pot
  • Potato masher
  • Mixing bowl
  • Wooden spoon
  • Floured surface
  • Knife or bench scraper
  • Fork

Method
 

Instructions
  1. Step 1: Cook the Potatoes - Boil a large pot of water, adding a pinch of salt. Add diced potatoes and cook until tender, about 15-20 minutes.
  2. Step 2: Mash the Potatoes - Drain and let cool slightly. Use a potato masher to mash until smooth, ensuring no lumps remain.
  3. Step 3: Combine Ingredients - In a mixing bowl, combine mashed potatoes with salt, cayenne pepper, tarragon, olive oil, shredded parmesan, plain flour, and egg yolk. Mix gently until a dough forms.
  4. Step 4: Shape the Gnocchi - Turn the dough onto a floured surface, divide into four pieces, roll into ropes, and cut into 1-inch pieces.
  5. Step 5: Create Ridges - Press each piece against the tines of a fork to create ridges, helping the sauce cling better.
  6. Step 6: Cook the Gnocchi - Boil a large pot of salted water, drop gnocchi in batches. Cook until they float, about 2-3 minutes.
  7. Step 7: Sauté and Serve - In a skillet, heat olive oil, add cooked gnocchi, and sauté until golden and crispy. Serve warm, topped with shredded parmesan.

Notes

  • Use starchy potatoes like Russets for the best texture.
  • Be careful not to overwork the dough to keep it light.
  • Freeze uncooked gnocchi in a single layer for easy storage.