Homemade Italian Potato Gnocchi

5 from 3 votes

This homemade potato gnocchi is an authentic Italian recipe made with russet potatoes, flour, egg, and a pinch of salt.

Servings:

Peel and quarter the russet potatoes. Boil them in water until tender. Drain.
On a clean counter, rice the potatoes using a potato masher or potato ricer. The potatoes should be smooth with no chunks of potato. Let the potatoes cool slightly so they aren't piping hot.
Add the flour on top of the potatoes making a well. Crack and add the egg. Using a fork, break up the yolk. Mix in the flour gradually. Knead the potatoes, flour, and egg together until combined.
Dust the counter and your hands with flour. Split the gnocchi dough into 4 sections. Roll the gnocchi dough with your hands until a long rope forms.
Cut ¾" (2 cm) sections of the rope. Using a fork or gnocchi board, roll the gnocchi to form ridges. Dush with flour and lay in a single layer.
Boil a pot of salt water. Drop the gnocchi into the boiling water. Once the gnocchi float to the top of the water, remove them with a slotted spoon. Serve with a simple tomato sauce and grated parmesan.

It's important to use starchy potatoes like russet potatoes. Soft potatoes, like red potatoes or Yukon gold will make the gnocchi dough too soft and difficult to work with.
Storage: Uncooked gnocchi freezes well. Just add the floured gnocchi to an airtight container. When ready to use, drop them frozen into the boiling water. This traditional gnocchi recipe does not store well in the fridge.