Easy Gnocchi
Learn how to make homemade gnocchi from scratch with this easy recipe. Tender, pillowy Italian dumplings ready in under an hour.
Ingredients
- 2 pounds russet potatoes, unpeeled
- 1 cup all-purpose flour, plus extra for dusting
- 1 large egg, room temperature
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons unsalted butter
- 8 fresh sage leaves, roughly torn
- 2 cloves garlic, thinly sliced
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest, finely minced
- Kosher salt for boiling water
- 1/4 cup reserved pasta water
Instructions
- 1
Boil unpeeled potatoes in salted water over medium-high heat for 15-18 minutes, until fork-tender throughout.
- 2
Drain the cooked potatoes and let them cool just enough to handle, about 3-4 minutes.
- 3
Peel away the warm potato skins using a clean kitchen towel or your fingers, then press the warm potatoes through a ricer onto a clean work surface.
- 4
Create a well in the center of the riced potatoes and crack the egg into it, then sprinkle salt, pepper, and nutmeg over the mixture.
- 5
Gently fold the flour into the potato mixture using a fork, working gradually to incorporate until a soft dough just begins to form.
- 6
Knead the dough lightly with your hands for about 2 minutes, until smooth and no longer sticky, resisting the urge to overwork it.
- 7
Divide the dough into 4 equal portions and roll each into a rope about 3/4 inch thick on a lightly floured surface.
- 8
Cut the ropes into 3/4-inch pieces and gently press each piece with the back of a fork to create ridges, which help sauce cling to the gnocchi.
- 9
Bring a large pot of salted water to a rolling boil over high heat.
- 10
Drop gnocchi into boiling water in batches, stirring gently to prevent sticking, and cook until they float to the surface, about 2-3 minutes after boiling begins.
- 11
Continue cooking for another 1-2 minutes after floating to ensure the centers are cooked through, then remove with a slotted spoon to a paper towel-lined plate.
- 12
Melt butter with sliced garlic in a large skillet over medium heat, stirring occasionally until the garlic becomes fragrant and pale golden, approximately 3 minutes.
- 13
Add torn sage leaves to the butter and garlic mixture, swirling gently for about 30 seconds until the sage becomes fragrant.
- 14
Toss the cooked gnocchi with the sage butter, adding reserved pasta water a splash at a time to create a silky sauce that coats each piece.
- 15
Finish with lemon zest and Parmigiano-Reggiano cheese, then drizzle with quality olive oil and serve immediately in warm bowls.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | Whole wheat flour (use 3/4 cup whole wheat + 1/4 cup all-purpose) | Whole wheat flour adds fiber and nutrients while maintaining texture with the small amount of all-purpose flour for structure |
| Russet potatoes | Cauliflower (1 pound cauliflower florets + 1 pound russet potatoes) | Cauliflower reduces overall starch and carbohydrate content while adding micronutrients and fiber for better blood sugar stability |
| Unsalted butter and olive oil | Ghee or avocado oil in equal amounts | Ghee provides higher heat stability and contains fat-soluble vitamins; avocado oil has anti-inflammatory properties |
| Egg binder | 1 tablespoon of aquafaba (chickpea liquid) mixed with 1 teaspoon potato starch | This vegan alternative maintains binding ability while reducing dietary cholesterol for those with sensitivity |
| Salt in dough and boiling water | Reduce salt by 25% and season entirely at finish with sea salt to taste | Adding salt only at the end gives you control and reduces overall sodium intake while maintaining flavor |
| Parmigiano-Reggiano | Nutritional yeast (3 tablespoons) or aged Pecorino Romano (use 3 tablespoons) | Nutritional yeast adds umami and B-vitamins without dairy; Pecorino Romano offers stronger flavor so less is needed |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 345 |
| Total Fat | 11g |
| Saturated Fat | 5g |
| Cholesterol | 52mg |
| Sodium | 380mg |
| Carbohydrates | 45g |
| Fiber | 6g |
| Sugar | 1g |
| Protein | 13g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
