Potato Gnocchi Recipe

Prepare and bake/steam potatoes

Preheat oven to 425°F (220°C) if baking. Choose russet potatoes about 1 kg total; do not wash if baking to keep skins intact. Prick each potato a few times with a fork. Option A (baked): place on a rimmed sheet and roast 45–60 minutes until very tender and a skewer slides easily through. Option B (boiled/steamed): place whole potatoes in a large pot, cover with cold water, bring to a simmer and cook 30–40 minutes until fork-tender, or steam 30–40 minutes. Using either method, while still warm, peel the potatoes.

Rice the potatoes

Pass the warm peeled potatoes through a potato ricer or finely mash with a fork/masher until very smooth and lump-free. Spread the riced potatoes on a large clean tray or work surface to release steam and cool slightly for 5 minutes — you want them warm but not hot.

Combine potato, egg and salt

Make a mound of the cooled riced potatoes on your work surface. Sprinkle the salt over them, make a well in the center, and crack the egg into the well. Lightly beat the egg with a fork and begin to incorporate the potato from the inside out until the mixture is evenly moistened.

Add flour and form dough

Add 180–230 g of flour in two additions. Start with about 180 g, sprinkling it over the potato-egg mixture and gently fold with your hands or a bench scraper. Use as little flour as needed to make a workable, slightly tacky dough — it should hold together but not be sticky. If dough is still very sticky, add up to the remaining flour a little at a time. Avoid overworking: mix just until combined and smooth. The finished dough should be soft, slightly tacky, and pliable.

Portion and roll

Divide the dough into 4–6 portions. Working one portion at a time, roll it on a lightly floured surface into a long rope about 1.5–2 cm (about 3/4 inch) in diameter. Keep remaining dough covered to prevent drying.

Cut and shape gnocchi

Using a bench scraper or knife, cut ropes into 2 cm (3/4 inch) pieces. To shape: roll each piece down the tines of a fork or across a gnocchi board to create ridges and a slight indentation (press lightly so pieces don’t tear). Alternatively, leave plain pillow shapes if preferred. Place formed gnocchi on a lightly floured tray in a single layer, not touching, until ready to cook.

Boil water and cook gnocchi

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt. Working in batches to avoid overcrowding, gently drop gnocchi into the boiling water. Stir once gently so they don't stick to the bottom. Gnocchi are cooked when they float to the surface and then cook for an additional 30–60 seconds — total cook time after boiling typically 2–3 minutes. Use a slotted spoon to remove them to a tray lined with a kitchen towel or into the sauce immediately.

Finish in butter and sage (classic)

In a large skillet, melt 2 tablespoons butter over medium heat. Add fresh sage leaves and fry for 30–45 seconds until fragrant and slightly crisp. Add the cooked gnocchi and toss gently in the butter for 1–2 minutes to coat and develop light browning on some pieces. Drizzle 1 tablespoon olive oil if desired to shine and keep tender.

Serve

Transfer gnocchi to warmed plates or a serving bowl. Sprinkle with 50 g grated Parmesan or Pecorino and a few turns of freshly ground black pepper. Serve immediately.