Description
This Traditional Italian Gnocchi recipe uses simple ingredients to create soft, fluffy potato dumplings perfect with any sauce.
Ingredients
Units
Scale
- 2 large russet potatoes
- 1 cup all-purpose flour (plus extra for dusting)
- 1 large egg (optional)
- Salt, to taste
Instructions
- Boil Potatoes: Place unpeeled potatoes in salted water and boil until tender, about 20-25 minutes.
- Rice Potatoes: Peel and rice the potatoes onto a floured surface.
- Mix Dough: Add salt and, if desired, the egg. Gradually mix in flour until a soft, non-sticky dough forms.
- Shape Gnocchi: Divide dough into sections. Roll each section into a log, cut into pieces, and form ridges with a fork.
- Cook Gnocchi: Boil water and cook gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
Notes
Choose Starchy Potatoes: Russet or Idaho potatoes work best.
Add Flour Gradually: Use just enough flour to prevent sticking—excess will make the gnocchi dense.
Egg-Free Option: Omit the egg for a softer, traditional gnocchi texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 230
- Sodium: 150mg
- Fat: 1g
- Carbohydrates: 45g
- Protein: 6g