Homemade potato gnocchi, finally the perfect recipe to make potato gnocchi easily at home. You only need 2 ingredients, potatoes and a little flour, and remember, no eggs, so they are lighter. Let’s start by choosing the right potatoes, preferably potatoes suitable for gnocchi, grandmothers recommend old potatoes, drier and less watery, but not all old potatoes are suitable, there are suitable yellow-fleshed and very dry potatoes, the same suitable for frying, to be sure I buy red potatoes for gnocchi, but in Calabria, Silane potatoes are also very good. To make excellent gnocchi, we must use a minimal amount of flour, the less we use, the better they are, usually about 30% is used, for one kg of potatoes about 300 g of flour is needed. You can use slightly less if the potatoes are cooked in the microwave, here are the details for microwave-cooked potatoes. I advise against using more flour, rather if you notice that the dough is too soft and needs more flour, it’s better to change the recipe, perhaps you can prepare some delicious focaccia, or crispelle.
Potato gnocchi prepared this way will be perfect and delicious, light and perfect to be dressed with any sauce, a good ragù, sauce and mozzarella, or simple butter and sage.
I hope this recipe can bring you a moment of happiness, the same I felt at the table in front of a good plate of gnocchi.
If you’re in a hurry and don’t even have 10 minutes to cook the potatoes in the microwave, you can make ricotta gnocchi, very quick.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Homemade Potato Gnocchi
- 2.2 lbs red potatoes
- 10.6 oz all-purpose flour
Tools for Making Potato Gnocchi
- 1 Pot
- 1 Bowl
- 1 Potato Ricer
- 1 Gnocchi Board
Steps for Making Potato Gnocchi
Wash the potatoes and put them in a pot with cold water to cover them, cook for about 30-35 minutes from boiling, or a few more minutes if the potatoes are quite large. I recommend using them all the same size so they cook at the same time.
When the potatoes are cooked, drain them, peel them while still hot, and mash them with the potato ricer to get a soft, smooth, and non-grainy puree.
Mash the potatoes directly in a bowl with the potato ricer. Let it cool a bit then add the flour to the potato puree. Leave some aside to work the dough at the end.
Work quickly with a fork, then by hand, and move to a countertop, add all the flour and work to get a soft but not sticky dough, the dough is usually still warm.
Work on a floured surface a piece of dough at a time, form a rope, cut into pieces about 3/4 inch and roll with the gnocchi board dusted with flour.
Prepare all the gnocchi like this, placing them on a floured surface or on a cutting board, and at this point, the homemade potato gnocchi are ready to be cooked.
As usual, cook the gnocchi in boiling salted water, using a skimmer to remove them as they float to the surface. Dress as desired.
