How to Make Gnocchi at Home

Gnocchi, the beloved Italian dumpling, is a soft and pillowy dish that pairs beautifully with a variety of sauces, from simple butter and sage to rich tomato or creamy pesto. While gnocchi can seem intimidating to make at first, it’s surprisingly simple, and making it at home gives you the opportunity to craft these delicate dumplings fresh and from scratch. Here’s a step-by-step guide on how to make gnocchi at home with ease.

Ingredients:

• 2 pounds (about 900 grams) russet potatoes (about 4 large potatoes)
• 1 ½ cups (190 grams) all-purpose flour, plus more for dusting
• 1 large egg
• 1 teaspoon salt
• A pinch of nutmeg (optional)
• Freshly grated Parmesan cheese (optional, for serving)
• Butter and fresh sage (optional, for serving)

Instructions:

Step 1: Cook the Potatoes

1. Boil the Potatoes: Begin by washing the potatoes thoroughly. Do not peel them, as cooking them with the skins on helps retain moisture and flavor. Place the potatoes in a large pot of cold water, making sure they are fully submerged. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, about 40 minutes.
2. Drain and Cool: Once cooked, drain the potatoes and allow them to cool slightly. Then, peel off the skins while the potatoes are still warm. It’s easier to peel the potatoes when they are warm but not too hot to handle.

Step 2: Mash the Potatoes

1. Mash the Potatoes: Use a potato ricer, masher, or food mill to mash the potatoes until smooth and free of lumps. Avoid using a blender or food processor, as this can make the potatoes gummy. Spread the mashed potatoes out on a clean surface to let them cool slightly.

Step 3: Make the Dough

1. Form the Dough: Once the mashed potatoes have cooled, make a well in the center of the potatoes. Crack the egg into the well and add the salt (and nutmeg, if using). Slowly start incorporating the egg into the potatoes with your hands or a fork.
2. Add the Flour: Gradually sprinkle in the flour, mixing gently until the dough starts to come together. You may not need all the flour, so add it gradually until you achieve a soft dough that is slightly sticky but not too wet. If the dough is too sticky, add a little more flour until it reaches the right consistency.

Step 4: Shape the Gnocchi

1. Divide and Roll: Lightly flour your work surface. Divide the dough into 4 portions. Roll each portion into a long log about 1 inch (2.5 cm) thick.
2. Cut the Gnocchi: Cut the logs into small pieces, about 1-inch (2.5 cm) long. To give the gnocchi its signature ridged shape, roll each piece over the tines of a fork, gently pressing it down to create a small indentation. Alternatively, you can roll each piece over a gnocchi board if you have one.

Step 5: Cook the Gnocchi

1. Boil the Gnocchi: Bring a large pot of salted water to a boil. Working in batches, gently drop the gnocchi into the boiling water. Once they rise to the surface (this takes about 2-3 minutes), let them cook for an additional 1-2 minutes before removing them with a slotted spoon. Transfer the cooked gnocchi to a plate or dish and cover to keep warm.

Step 6: Serve the Gnocchi

1. Optional: Sauté the Gnocchi: For extra flavor, heat a tablespoon of butter in a large skillet over medium heat. Once the butter is melted and foamy, add the gnocchi and sauté them until golden brown on all sides, about 5 minutes.
2. Add Sauce and Garnish: Serve the gnocchi with your choice of sauce, such as a simple brown butter and sage sauce, a rich tomato sauce, or a creamy pesto. Top with freshly grated Parmesan cheese for added richness.

Variations:

• Sweet Potato Gnocchi: Replace the russet potatoes with sweet potatoes for a slightly sweeter and more colorful twist.
• Spinach Gnocchi: Add ½ cup of finely chopped cooked spinach to the dough for a green version of gnocchi.
• Ricotta Gnocchi: Substitute some or all of the potatoes with ricotta cheese for a lighter, pillowy texture.

Tips for Perfect Gnocchi:

• Use the Right Potatoes: Russet potatoes work best for gnocchi because they are starchy and dry, yielding a light and fluffy texture.
• Don’t Overwork the Dough: Be gentle with your dough and avoid over-mixing, as this can make the gnocchi tough.
• Work Quickly: After forming the dough and cutting the gnocchi, cook them promptly to prevent them from becoming too sticky.

Making gnocchi at home is a rewarding and delicious experience. With just a few ingredients, you can create soft, pillowy gnocchi that rivals anything you’d find in a restaurant. Whether you choose to serve them with a simple butter sauce, a rich tomato sauce, or something more adventurous, homemade gnocchi is sure to impress family and friends. Enjoy the process, and savor the results!