Gnocchi
Soft, pillowy potato gnocchi made from scratch with just a few pantry staples. Perfect for a quick weeknight dinner or a comforting side dish.
- Total time
- 30 min
- Servings
- 4
- Calories
- 250
- Protein
- 7g
Ingredients
- 2 large russet potatoes
- 1.5 cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
Instructions
- 1
Boil the 2 large potatoes in salted water until fork-tender, about 20 minutes. Drain, let cool slightly, then peel and mash until smooth.
- 2
On a floured surface, combine the mashed potatoes with 1.5 cups flour, 1 egg, and 1 teaspoon salt. Knead gently into a soft dough, about 2 minutes.
- 3
Divide the dough into 4 parts. Roll each into a 1-inch thick rope, then cut into 1-inch pieces. Press each piece with a fork to create ridges.
- 4
Drop the gnocchi into boiling salted water in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- 5
Serve immediately with your favorite sauce, or toss with olive oil and herbs. Enjoy!
Tools you’ll need
- Large pot
- Potato masher
- Fork
- Slotted spoon
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