Potato Gnocchi Recipe

And our simple fresh gnocchi are made with only baking potatoes, salt, and flour. This gnocchi dough with no egg or egg free pasta would suit those who choose not to include eggs in their diet.

For this potato gnocchi recipe you will need:

4 large russet potatoes (about 2 pounds)

2 teaspoons salt

1 ½ to 2 cups all-purpose flour, unbleached

How to make gnocchi:

Preheat the oven to 350 F.

Scrub potatoes and dry well to remove excess moisture.

Place the potatoes on a baking sheet or in a large oven-proof dish.

Use a large knife to make a deep lengthwise gash in each potato. (This is so that it will be easier to scoop out the insides while the potatoes are still warm.)

Put the potatoes in the oven and bake about 1 hour. Let them cool slightly.

Scoop warm potato flesh either into a potato ricer and extrude into a large bowl, or directly into a large bowl and mash with a fork.

Season with salt.

Gradually add 1 ½ cups of the flour mixing well with your hands until the flour and the potatoes form a rough dough.

Transfer fresh pasta dough to a wooden board and knead lightly, gradually adding the remaining flour if the dough sticks heavily to the board and to your hands.

Knead for 2 to 3 minutes until it is smooth, supple, and sticky to the touch.

Divide the pasta dough into 3 or 4 equal pieces, and work with one section at a time.

Flour your hands lightly but not the wooden board.

Take a section of dough and use mainly the fingertips of both hands roll the dough with a back-and-forth motion so the dough forms into a long slender coil. (about ¾ inch thick)

How to form gnocchi:

Hold a fork with its tines against a work board, the curved part of the fork facing away from you.

Starting from the curved outside bottom of the fork, press each piece of dough with your index finger firmly upward along the length of the tines.

Let the gnocchi fall back onto the work surface.

Repeat with the remaining pieces of dough until gnocchi have been formed.

Place the potato gnocchi on a lightly floured platter or cookie sheet.

They can be cooked immediately or kept in the refrigerator, uncovered, for several hours or overnight.

How to cook gnocchi:

Fill a large saucepan with water, and bring to a boil.

Have ready a colander set over a bowl.

Add 1/4 of the gnocchi, and cook until they float to the top, 1 to 2 minutes.

Using a slotted spoon, transfer cooked gnocchi to the colander. Cook the remaining gnocchi.

Top with a simple gnocchi sauce of butter and sage.

These homemade potato gnocchi serves 4 to 6

Enjoy this potato gnocchi recipe! Check out more Italian recipes...