Learn how to make tender homemade potato gnocchi from scratch and discover three easy ways to shape them for perfect texture and appearance. These pillow-soft dumplings cook quickly and pair beautifully with your favorite sauce.
Ingredients extracted via AI
potatoeswaterfloursalt
Procedure generated via AI
Place red or Russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are easily pierced with a fork.
Peel the potatoes while still hot, then transfer them to a bowl.
Mash the potatoes using a fork, a food mill, or a potato ricer until smooth.
Add flour and salt, then gently knead the dough by hand until just combined.
Transfer the dough to a floured surface and knead briefly until it becomes smooth and cohesive.
Lightly flour the work surface and divide the dough into two or three equal portions.
Roll each portion into long ropes about 2 centimeters (around ¾ inch) thick.
Cut the ropes into pieces roughly 1.5 centimeters (about ½ inch) long.
Shape the gnocchi in one of three ways: leave them as small pillows, lightly roll each piece against a fork’s tines using your thumb to create ridges, or use a gnocchi board for natural grooves.
Place the formed gnocchi on a baking sheet lined with a kitchen towel to prevent sticking.