Description
Soft and pillowy homemade potato gnocchi made with russet potatoes, flour, and egg. A simple Italian classic perfect with your favorite sauce.
Ingredients
Scale
- 2 pounds russet potatoes
- 1 1/2 cups all purpose flour, plus more for dusting
- 1 large egg
- 1 teaspoon salt
Instructions
- Preheat oven to 400°F and bake potatoes for 50 to 60 minutes until tender.
- Peel and mash potatoes while warm until smooth.
- Mix mashed potatoes with egg and salt, then gradually add flour to form a soft dough.
- Divide dough and roll into 1 inch thick ropes. Cut into small pieces and press with a fork.
- Boil in salted water until gnocchi float, then cook 1 minute more and remove.
- Toss with sauce and serve immediately.
Notes
- Do not overwork the dough.
- Use starchy potatoes for best texture.
- Freeze uncooked gnocchi for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg
Keywords: homemade potato gnocchi, soft gnocchi recipe, Italian potato dumplings, easy gnocchi from scratch