Homemade Potato Gnocchi (Classic Italian Method)

Serves: 8–10 (family-style)

Ingredients

• 3 lb russet potatoes

• 2 cups all-purpose flour (240 g), plus more for dusting

• 1 large egg

• 1½ tsp salt

• ¼ cup finely grated Parmesan cheese (optional)

Step 1 — Cook the Potatoes

1. Place whole potatoes in a large pot and cover with cold water.

2. Bring to a boil and cook 30–40 minutes, until fork tender.

3. Drain and allow to cool just enough to handle.

Step 2 — Rice the Potatoes

Peel the potatoes while still warm and pass them through a potato ricer or mash very finely. Spread the potato across the counter or a board and allow steam to escape for a few minutes. This keeps the gnocchi light.

Step 3 — Make the Dough

1. Sprinkle the flour over the potatoes.

2. Add the egg and salt.

3. Gently bring everything together with your hands.

The dough should be soft but not sticky. Add a little more flour if needed, but use restraint—too much flour makes heavy gnocchi.

Step 4 — Shape the Gnocchi

1. Divide the dough into several pieces.

2. Roll each piece into a rope about ¾ inch thick.

3. Cut into 1-inch pillows.

For the traditional ridges, roll each piece along the back of a fork or gnocchi board.

Step 5 — Cook

1. Bring a large pot of salted water to a boil.

2. Drop the gnocchi in batches.

They will sink, then float to the surface in about 2–3 minutes. Once floating, cook 30 seconds more, then remove with a slotted spoon.

Finishing the Gnocchi (Recommended Step)

After boiling, the best gnocchi are not served straight from the water.

1. Remove the gnocchi with a slotted spoon once they float and spread them on a tray or towel for 1–2 minutes to dry slightly.

2. Heat 2–3 tablespoons olive oil or butter in a wide skillet over medium heat.

3. Add the gnocchi in a single layer and cook 2–3 minutes until lightly golden.

4. Once the gnocchi develop a delicate crust, add your sauce and toss gently.

This step gives gnocchi a lightly crisp exterior and a soft center, preventing them from becoming soggy and helping the sauce cling to every piece.Simple Ways to Serve

Fresh gnocchi are delicate and best paired with sauces that complement rather than overwhelm.

A few classics:

• Brown butter and sage

• Sunday pork ragù

• Short rib red wine ragù

• Simple tomato and basil

• Olive oil, Parmesan, and cracked pepper

Serve them in a deep ceramic bowl where the sauce can settle into every ridge.

A Note for the Table

Gnocchi are meant to be shared. A large serving bowl placed in the center of the table invites everyone to gather, spoon out their portion, and pass the dish again.

Once you’ve grown your table, the real joy is filling it.