Learn how to make homemade gnocchi from potatoes, egg yolks and flour. Perfect little pillows that can be served in a million tasty ways!
- 5 russet potatoes (about 3 lbs)
- 1 1/2 tsp kosher salt
- 3 egg yolks
- 1 cup AP flour (+ extra for flouring the board)
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Prick the potatoes and bake them either in the oven or in the microwave until they can easily be pierced with a fork.
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Slice the potatoes lengthwise in half and allow them to cool slightly. Scoop the potatoes out and press them through a ricer into a large bowl. Discard the skins.
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Blend the yolks slightly and add them to the riced potatoes with the salt. Mix in about 1/4 cup flour with a fork.
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Flour a board or a clean counter with some additional flour (not the 1 cup per the recipe). Scrape the potato mixture onto the board and sprinkle some more flour over the top (from the 1 cup per the recipe).
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Gradually add the remaining flour and lightly fold the potato mixture until 1 cup of flour is incorporated. The dough should be smooth. Form the gnocchi into a cylinder shape.
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Cut off 1 inch slices of the dough and roll into a long rope, about 1 inch in diameter, using mainly your fingertips. Cut into 1 inch pieces. Toss the pieces with flour and roll off on a ridged paddle if desired. If you don't have a ridged paddle, simply toss them with flour on a lined baking sheet.
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Repeat with the remaining dough. The finished gnocchi can sit on the counter for up to 3 hours if you're using today. To cook, bring a large pot of well-salted water to a rolling boil and add the gnocchi. Cook until the gnocchi float, about 2-3 mins. Remove with a slotted spoon and toss with desired sauce.
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To freeze, place the tray directly into the freezer and leave it until the pieces are completely frozen. Once frozen, place the gnocchi in a ziplock freezer bag for up to 3 months. Frozen gnocchi will take a couple extra minutes to cook.
- I prefer to bake the potatoes instead of boiling them in water. Baking them means less moisture in the dough, which means you can use less flour, which in turn yields lighter gnocchi.
- I firmly recommend using a ricer for the lightest gnocchi. A box grater can be used in a pinch. (BONUS: A ricer makes the best mashed potatoes as well!)
- Knead the flour into the dough with the lightest touch possible. I find a light folding technique works the best.
- The finished dough should feel soft and smooth, but not sticky. Be sure to keep the board or the counter well floured as your roll.
- Try to use your fingertips as you roll out the ropes, not your whole hand. Cut into one inch pieces with a sharp knife or bench scraper.
- Always toss the cut gnocchi with flour to prevent sticking.
- Don't store the gnocchi in the refrigerator as they'll become too soft or soggy. If not using the gnocchi right away freeze them per the recipe instructions.