A box of store-bought gnocchi can be a convenient option for a weeknight dinner, but have you ever tried homemade gnocchi? The difference is remarkable: When made from scratch, gnocchi are so light and airy that they practically dissolve in your mouth. No pre-packaged version can deliver that same experience.
INGREDIENTS
- 2 1/4 pounds Yukon Gold potatoes (try to pick ones that are about the same size)
- 1 2/3 to 2 cups all-purpose or ’00’ flour, divided, plus extra as needed
- 2 teaspoons kosher salt, plus more for boiling
- Sauce of choice (e.g., brown butter and sage, pesto, tomato, or meat sauce)
- Potato ricer or fine-mesh strainer
- Measuring cups and spoons
- Fork
- Large pot
- Slotted spoon
- Rimmed baking sheet
- Large frying pan
INSTRUCTIONS
- Boil the potatoes: Scrub the potatoes and place them in a large pot. Add enough cold water to cover them by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until they’re tender and a knife can easily pierce them, about 20 to 30 minutes, depending on size. While the potatoes are cooking, start heating a large frying pan over medium heat.
- Drain and dry the potatoes: Drain the potatoes and transfer them to the hot frying pan. Turn them occasionally to dry out the skin and any exposed flesh, without browning it. This should take about 2 minutes.
- Peel the potatoes: Let the potatoes cool slightly until they’re safe to handle. Peel them while still warm.
- Make the gnocchi dough: On your work surface, place 1 1/3 cups of flour and 2 teaspoons of kosher salt. Using a potato ricer or fine-mesh strainer, process the potato flesh onto the flour. Work the potatoes into the flour, adding in the remaining 1/3 cup of flour little by little, until a soft, pliable dough forms. If the dough is too sticky, add flour a tablespoon at a time until it becomes smooth.
- Roll the dough into ropes: Dust your work surface with more flour. Divide the dough into 8 portions. Take one portion and roll it into a rope about 1/2-inch wide.
- Cut the ropes: Cut the rope into 1-inch pieces and transfer them to a floured rimmed baking sheet.
- Form the gnocchi: Roll each piece on a grooved surface (like a gnocchi board) or gently press with your thumb along the back of a fork to form the gnocchi. This will help them hold onto more sauce. Place them back on the baking sheet.
- Boil the gnocchi: Bring a large pot of salted water to a boil over medium-high heat. Add half of the gnocchi to the water and stir gently. Once they float to the surface, they are cooked, which should take about 2 minutes. Use a slotted spoon to transfer the gnocchi to a serving platter. Repeat with the remaining gnocchi.
- Top with sauce and serve: Add your preferred sauce and serve the gnocchi immediately.
RECIPE NOTES
- Make ahead: You can freeze uncooked gnocchi by laying them out on a baking sheet until frozen solid, then transferring them to a zip-top bag. Freeze for up to 2 months. To cook, boil from frozen for about 3 minutes.
- Storage: Store cooked gnocchi in an airtight container in the refrigerator for up to 4 days.
