Potato Gnocchi

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Potato Gnocchi
Homemade gnocchi should feel tender and light, not dense or chewy. The trick is to keep the potatoes dry, use just enough flour to bring the dough together, and handle everything gently. Tossed with marinara, basil, and parmesan, this is simple comfort food with a little bit of ceremony.

Ingredients

  • 2 lb russet potatoes
  • 1 large egg, beaten
  • 1½ tsp kosher salt
  • 1¼-1½ cups all-purpose flour, plus more for dusting
  • 2 cups marinara sauce
  • 2 tbsp butter or olive oil
  • ¼ cup grated parmesan, plus more for serving
  • Fresh basil, torn

Instructions

  1. Cook the potatoes: Bake potatoes at 400°F for 50-60 minutes, until completely tender. Split them open and let steam escape for 5 minutes, then scoop out the flesh.

  2. Rice and cool: Pass the warm potato through a ricer or food mill onto a clean work surface. Spread it out and let it cool until barely warm.

  3. Make the dough: Sprinkle with salt, drizzle over the beaten egg, and add 1¼ cups flour. Gently fold and press until a soft dough forms, adding a little more flour only if it feels too sticky to handle.

  4. Shape: Divide the dough into 4 pieces. Roll each into a rope about ¾ inch thick, cut into bite-size pieces, and roll over a fork or gnocchi board if you want ridges.

  5. Boil: Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches until they float, then give them another 30 seconds before lifting out with a slotted spoon.

  6. Sauce and serve: Warm marinara with butter or olive oil in a skillet. Add gnocchi and toss gently until coated. Finish with parmesan and basil.

Texture Tips

Dry potatoes make better gnocchi. Baking is better than boiling because the potatoes absorb less water, which means you need less flour and get a lighter final texture.

Serving Ideas

Serve with marinara, pesto, sage brown butter, or a simple garlic cream sauce. A crisp Caesar salad or roasted broccolini keeps the meal balanced.

Variations

For pan-crisped gnocchi, boil them first, then sear in butter or olive oil until golden. For a baked version, toss with marinara, top with mozzarella, and bake until bubbly.

Make-Ahead and Storage

Freeze shaped uncooked gnocchi on a parchment-lined sheet, then transfer to a freezer bag. Boil from frozen, adding a minute or two to the cook time.