Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Pierce the russet potatoes with a fork and bake for 45–60 minutes, or until tender when pierced. Let cool slightly, then peel while still warm. Rice the potatoes using a food mill or ricer into a large bowl. Spread out and let cool completely at room temperature, preferably uncovered for 10–15 minutes to release excess moisture.
- On a clean surface, mound the riced potatoes and create a well in the center. Add the beaten egg, salt, and optional nutmeg. Begin mixing gently with a fork, gradually incorporating flour starting with 1 1/2 cups. Mix just until the dough comes together into a soft, slightly tacky ball. Avoid over-kneading to prevent gummy texture.
- Divide the dough into four equal parts. On a lightly floured surface, roll each section into a rope about ¾-inch thick. Cut each rope into ¾-inch pieces. If desired, roll each piece over the back of a fork to create ridges for better sauce adherence.
- Bring a large pot of salted water to a gentle simmer. Working in batches, drop the gnocchi into the water and cook for 1–2 minutes, or until they rise to the surface. Once floated, let them cook another 15–20 seconds, then carefully remove with a slotted spoon and transfer to a buttered tray or directly to sauce.
- For enhanced flavor and texture, heat 2–3 tablespoons of butter in a skillet over medium heat until golden and nutty (browned). Add the cooked gnocchi in a single layer and sauté 2–3 minutes per side until lightly crisp and golden. Sprinkle with grated Parmesan and fresh herbs before serving.
- Serve immediately with your choice of sauce—classic browned butter and sage, marinara, pesto, or creamy gorgonzola. Garnish with extra cheese, cracked pepper, and flaky salt.
Nutrition
Calories: 210 | Carbohydrates: 42 | Protein: 6 | Fat: 3 | Fiber: 3 | Sugar: 1
Notes
STORAGE: Store uncooked shaped gnocchi in the fridge for up to 12 hours or freeze for up to 3 months. Cooked gnocchi last in the refrigerator for 2 days—reheat gently in simmering water.
MAKE AHEAD: Bake and rice potatoes one day in advance and leave uncovered in the fridge overnight to dry out further for lighter texture.
SUBSTITUTIONS: Use gluten-free all-purpose flour blend for a GF version. For egg-free, omit egg and add 1 tbsp potato starch if needed. Sweet potatoes can replace russets for a nutrient-rich twist.
PRO TIPS: Never boil potatoes for gnocchi—bake them to avoid water absorption. Mix dough gently and use as little flour as possible for fluffiest results. Sautéing after boiling adds texture and depth.
SERVING SUGGESTIONS: Pair with a crisp green salad, roasted vegetables, or protein like grilled chicken. Excellent with browned butter and sage, marinara, or Alfredo sauces.
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