Potato Gnocchi
Homemade potato gnocchi made with baked Russet potatoes, egg yolks and flour, then boiled until pillowy and pan-seared in butter until golden.
Baking low-moisture Russet potatoes keeps this simple dough light. The shaped gnocchi are boiled just until they float, then finished in butter for crisp golden edges and tender centers.
Instructions
- 1
Gather the ingredients and preheat the oven to 400°F (200°C).
- 2
Pierce the potatoes all over with a fork, place them on a parchment-lined baking sheet and bake until fork-tender.
1 hr
- 3
Let the potatoes cool only until safe to handle. While still warm, peel them or scoop the flesh into a bowl; you should have about 2½ cups cooked potato.
- 4
Pass the warm potato through a ricer, or mash it thoroughly with a potato masher or fork, until completely smooth.
- 5
Add the egg yolks and salt, then combine with a fork.
- 6
Sprinkle in ½ cup of the flour and mix it into the potato with the fork.
- 7
Add the remaining flour and work it in gently by hand until the dough is no longer wet or sticky. Dust with a little extra flour only if needed and do not overwork it.
- 8
Turn the dough onto a lightly floured counter and knead just until it comes together, adding a light dusting of flour if it sticks.
1 min
- 9
Divide the dough into four equal portions and let it rest.
10 min
- 10
Roll each portion into a rope ½–¾ inch (1.25–2 cm) thick, dusting with flour if needed.
- 11
Cut each rope into ¾-inch (2 cm) pieces with a butter knife or bench scraper.
- 12
With lightly floured hands, gently pinch each piece and roll it over the back of a fork to form ridges. Transfer the shaped gnocchi to a floured tray.
- 13
Bring a medium pot of water to a boil. Cook the gnocchi without crowding, in batches if needed. Remove each batch promptly with a slotted spoon about 2 minutes after the gnocchi float, then drain on paper towels.
2 min
- 14
Melt 1 tablespoon butter in a medium skillet over medium heat. Add half the gnocchi in one layer and cook undisturbed for 3 minutes per side until crisp and golden. Repeat with the remaining butter and gnocchi.
12 min
Ago's Notes
- Russet potatoes work best because their low moisture produces light gnocchi. Yukon Gold potatoes may be used, but avoid waxy varieties that can make the dough heavy and gluey.
- Work with the potatoes while they are still warm and add only enough flour to make a soft, non-sticky dough. Overworking makes the gnocchi dense.
- Refrigerate cooked leftovers airtight for up to 3 days and reheat them in butter. Freeze uncooked gnocchi in a single layer, then bag them for up to 3 months and boil directly from frozen.
Serve the gnocchi as soon as both sides are crisp and golden while their centers remain soft and pillowy.
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