Potato Gnocchi

4.94 from 15 votes

Make light, tender dumplings with this homemade potato gnocchi recipe, using buttery Yukon Gold potatoes, flour, egg yolk, and salt. Serve with warm tomato sauce, hearty ragù, or fresh basil pesto for a Sunday dinner worth gathering around.

Prep Time20

Cook Time35

Resting Time45

Total Time1 40

Course: Entree

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 172.7kcal

Author: Domenica Marchetti

Ingredients

1 pound Yukon gold potatoes (2 large), scrubbed
Fine salt
1 scant cup unbleached all-purpose flour, plus more for dusting
1 large egg yolk
Semolina flour, for dusting (optional)
3-4 cups pasta sauce, for serving
Parmesan or Pecorino cheese, for serving (optional)

Instructions

Boil the potatoes. Place the whole, unpeeled potatoes in a deep pot or saucepan in a single layer. Add enough water to cover by at least 2 inches, then add 1 tablespoon of salt. Bring to a boil over medium-high heat. Partially cover and boil until completely tender, about 25 to 30 minutes. A paring knife should slide easily in and out of the potatoes.
Drain and release the steam. Drain the potatoes in a colander. Cut a slit into each potato with a paring knife to let steam and excess moisture escape. Let cool for about 15 minutes, until cool enough to handle but still warm.
Rice the potatoes. Lightly flour a clean work surface. Peel the potatoes and cut them into quarters. Pass through a potato ricer onto the prepared surface. Make a well in the center of the mound and let the potatoes cool until just slightly warm.
Incorporate the yolk and flour. Sprinkle the scant cup of flour around the perimeter of the potatoes. Add the egg yolk and a pinch of fine salt to the well. Beat the yolk with a fork, gradually drawing in the potatoes and some flour. Switch to a bench scraper and gently cut the remaining flour into the potatoes until you have a crumbly mixture.
Bring the dough together and rest. With your hands, lightly press and pat the mixture into a soft ball. The dough should feel pliable and slightly tacky, with a rough, shaggy appearance rather than a smooth surface. If it is too soft and sticky to handle, gently incorporate another 1 to 2 tablespoons of flour. Avoid overworking or adding too much flour. Cover with a bowl or clean towel and rest for a few minutes, no more than 10. Scrape away any stuck bits from the work surface.
Prepare to shape. Line a rimmed baking sheet with a clean kitchen towel and dust with semolina or all-purpose flour. Have a gnocchi board or fork ready, with extra flour nearby. Sprinkle a little flour onto your work surface. Divide the dough into four pieces, each about the size of a tangerine.
Roll, cut, and shape. Using your palms, gently roll each piece into a rope about 3/4 inch thick. Lightly flour the ropes, then cut into 3/4-inch pieces with a knife or bench scraper. Roll each piece down the gnocchi board or the tines of a fork, using your thumb to propel it downward. This creates ridges on one side and a small indentation on the other. Transfer to the prepared baking sheet without letting the pieces touch. Dust your hands, tools, and work surface as needed. You should have about 120 gnocchi.
Air-dry and prepare the sauce. Let the gnocchi air-dry for 30 minutes. Meanwhile, bring a large pot of water to a rolling boil and season with salt. Heat your pasta sauce and spoon a little into a large, shallow serving bowl.
Cook in batches. Carefully lower the gnocchi into the boiling water without overcrowding the pot. They will begin to float within 30 to 45 seconds. Taste one: it should be light and tender, intact, and cooked throughout, with no raw flour taste. Lift out with a large skimmer or slotted spoon and transfer to the serving bowl. Gently coat with sauce. Repeat with the remaining batches, adding more sauce as needed.
Finish and serve. Divide among serving bowls, spoon additional sauce over the top, and finish with freshly grated Parmesan or Pecorino if using. Serve immediately.

Notes

Without a potato ricer: Use a food mill, or mash the warm potatoes with a fork, fluffing them as you go to incorporate air.
Prevent sticking: Lightly flour the gnocchi board or fork as needed. Keep the shaped gnocchi separate on the flour-dusted towel.
Use a light touch: Slightly tacky, shaggy dough is expected. Too much flour or vigorous kneading can make the dumplings dense.
Test if needed: Before shaping the whole batch, cook a few gnocchi. If they fall apart, gently pat a little more flour into the remaining dough and test again.
Make ahead and freeze: Gnocchi are best cooked and served soon after shaping. To make ahead, freeze the shaped gnocchi for up to 2 weeks. After the 30-minute air-drying period, freeze them uncovered on the baking sheet for 1 to 2 hours, until completely firm. Transfer to a zipper-lock freezer bag.
Cook from frozen: Do not thaw. Cook in boiling water in batches, allowing 30 to 60 seconds longer than for fresh gnocchi. Taste one after it floats to confirm it is cooked through, then lift out promptly.
Shop this recipe: Visit The Mediterranean Dish shop for Mediterranean pantry ingredients, including Nocellara Italian extra virgin olive oil for a butter and sage serving sauce.

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