Homemade Gnocchi Recipe

Course: Dinner, How To

Cuisine: Italian

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: people

Calories: 496kcal

This homemade potato gnocchi is so easy to make with just a few ingredients. The creamy pesto sauce makes a great pairing!

Step-by-step photos can be seen below the recipe card.

Add the potatoes to a pot and cover them with water. Bring to a boil and cook until the potatoes are tender all the way to the center when knife tested, about 20 minutes. Remove from the water and let cool slightly.
1 pound Russet potatoes
Once the potatoes are cool enough to touch, peel off the skin with a paring knife.
Grate the potatoes on a box grater. Spread the out on your work surface, and let them cool for 5-10 minutes
Drizzle the egg over the potatoes.
1 medium egg
Sift half of the flour and all of the salt over the potatoes and egg. Use a bench scraper to “chop” the flour into the potatoes. Use your hands to mix and fold the dough until it comes together and is still light and fluffy. Do not knead, fold and pat gently.
1 cup all-purpose flour, ½ teaspoon kosher salt
Sprinkle on the remaining flour and repeat.
Divide the dough into quarters.
Roll each quarter into a long rope about ½-¾ inches thick. Cut each rope into 1-inch pieces. Dust with flour to prevent sticking.
Run each gnocchi along the tines of a fork, pressing gently as you roll. The gnocchi should have the imprint of the fork and a “C” shape.

Once the gnocchi are formed, start a pot of salted water to boil. In a separate pan, make the sauce.
For the sauce, whisk the pesto, cream, and wine. Heat over medium heat until steaming.
¼ cup pesto, ¾ cup heavy cream, ¼ cup white wine
Once your water is boiling, cook the gnocchi in batches, cooking until they float back to the surface. Use a small strainer or spider to remove them from the water and transfer them into the sauce. Repeat until all the gnocchi are cooked
Once all the gnocchi are in the sauce, add the parmesan cheese and stir until mixed. Serve with more parmesan, if desired.
½ cup freshly grated Parmesan cheese

Depending on the size of your potatoes, they could take 15-40 minutes to cook all the way through. Rely on the knife test to know when they are done.
If the dough is too sticky, add flour 1-2 tablespoons at a time until it no longer sticks to your hands.
You want to use a gentle touch with the dough to keep it light and fluffy.
Keep the shaped gnocchi well dusted with flour to prevent sticking.

Storage

Uncooked Gnocchi: Store uncooked gnocchi in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Allow frozen gnocchi to thaw for 4-6 hours in the refrigerator before cooking.
Cooked Gnocchi: Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Mix with sauce before storing or toss with olive oil to prevent sticking.