Homemade Potato Gnocchi Recipe
served with creamy mushroom sauce and black truffle oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gnocchi Ingredients
Method
Gnocchi Preparation
- 1
Prepare Potatoes
Boil the russet potatoes in salted water until tender, about 20-25 minutes. Drain and let cool slightly.
- 2
Make Gnocchi Dough
Peel the potatoes and mash them until smooth. Allow to cool completely. In a large bowl, combine the mashed potatoes, flour, egg, salt, and nutmeg. Mix until a dough forms.
- 3
Shape Gnocchi
Divide the dough into 4 portions. Roll each portion into a long rope, about ¾ inch in diameter. Cut into 1-inch pieces and shape them using a fork to create grooves.
- 4
Cook Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, approximately 2-3 minutes. Remove with a slotted spoon and set aside.
