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Description
Homemade gnocchi!! So much better than anything you can get at the store
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Appetizers
Beverages
Breakfast
Dessert
Holiday
Main Course
Sides & Snacks
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Step-by-Step Instructions *
1. Peel potatoes and cut into 1-inch cubes. Add to pot and fill with cold water to 1 inch above potatoes 2. Boil potatoes until fork tender, 5-10 mins. Strain and let cool for about 10 mins 3. If you have a potato ricer, rice potatoes, otherwise mash them well 4. Flour your work surface and make a wide, shallow well with the potatoes 5. Add the egg and about 1/4-1/3 of the flour. Use a bench scraper to cut the flour and egg into the potatoes to make a dough. Continue adding flour and cutting until you have a soft, shaggy but not sticky dough. You may need more or less 6. Use your hands to knead the dough into a smooth ball. Cover and let rest for about 10 mins 7. Split dough into 6 equal chunks. 8. Take one chunk at a time and leave the rest covered. Roll into a 1/2-inch rope on your floured work surface, and then cut into 3/4-inch pieces. Repeat for each chunk of dough 9. Optionally shape the gnocchi by rolling against the tines of a fork 10. When ready to cook, add gnocchi to pot of boiling water and cook until they float, 1-2 mins 11. Add to your favorite sauce and enjoy
Additional Notes
Leftover gnocchi can be stored in the fridge for about 3 days, would recommend flouring them before storing to prevent them from sticking. You may need more or less flour than listed, first time making them I used 80g and I think the dough could’ve stood just a little more flour
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