Gnocchi, the delightful Italian potato dumplings, have won the hearts of food lovers across the globe. Soft, pillowy, and versatile, these little dumplings can be the star of any meal. If you’ve been craving some homemade gnocchi but don’t know where to start, this step-by-step guide will help you create these delicious morsels from scratch.

Ingredients:

– 2 pounds of russet potatoes (about 4 medium-sized potatoes)

– 1 large egg

– 1 teaspoon salt (and extra for boiling)

– 1 ½ cups all-purpose flour (plus extra for dusting)

Instructions:

1. Boil the potatoes:

Begin by washing and scrubbing your russet potatoes. Place them in a large pot with enough water to cover them completely. Add a pinch of salt to the water and bring it to a boil. Cook the potatoes for approximately 30 minutes until they are fork-tender but not falling apart.

2. Drain and let cool:

Once the potatoes are cooked, remove them from the pot and let them cool enough to handle. While still warm, peel off their skins using a paring knife or your fingers.

3. Rice the potatoes:

For a smooth gnocchi dough, it’s essential to achieve a fine, even texture for the potato mixture. Use a potato ricer or a box grater to rice your cooked and peeled potatoes . onto a clean work surface or into a large bowl.

4. Create potato mixture:

Create a well in the center of your riced potatoes. Crack the egg into the well and sprinkle with salt. Use a fork or your hands to mix together all three components—potato, egg, and salt—until well combined.

5. Add flour:

Place your potato mixture on a clean work surface (like a countertop or cutting board) and dust it lightly with flour. Begin adding the all-purpose flour, a little at a time, kneading gently as you go. Keep adding flour until your dough is no longer sticky to the touch and holds together well.

6. Form gnocchi:

Divide your dough into four equal portions. Roll each portion into a long rope, about 3/4-inch in diameter. With a sharp knife or pastry cutter, cut the rope into individual gnocchi pieces approximately 1-inch long.

7. Shape gnocchi (optional):

To achieve the classic gnocchi shape, use a fork or a gnocchi board to create ridges on each piece. Set your finished gnocchi aside on a floured surface to prevent sticking while you work on the rest of the batch.

8. Cook gnocchi:

Bring a large pot of salted water to a boil. Add your gnocchi in batches, ensuring not to overcrowd the pot, and cook them for 2-3 minutes—the gnocchi will float to the surface once they are cooked through.

9. Serve with your favorite sauce:

Gnocchi pairs well with numerous sauces, such as marinara, pesto, or a simple brown butter sage sauce. Top your freshly cooked gnocchi with your preferred sauce and enjoy!

With this handy guide at your disposal, homemade gnocchi is just a few steps away. Say goodbye to store-bought gnocchi and hello to a comforting meal that’s made from scratch!