Homemade Gnocchi Recipe

Cook the Potatoes:

• Wash and boil whole, unpeeled potatoes in salted water for 25-30 minutes until fork-tender.

• Drain, cool slightly, then peel while still warm.

Mash the Potatoes:

• Mash the potatoes until smooth (use a potato ricer or masher for best results; avoid overmixing).

• Let the mashed potatoes cool to room temperature.

Make the Dough:

• On a clean surface, spread the mashed potatoes and sprinkle with salt.

• Add the egg yolk and grated Parmesan, mixing gently with your hands.

• Gradually add flour, about 50 g (0.4 cups) at a time, kneading lightly until a soft, slightly sticky dough forms. Avoid over-kneading to keep the gnocchi tender.

Shape the Gnocchi:

• Divide the dough into 4 equal parts.

• Roll each part into a 2 cm (0.75 inch) thick rope on a lightly floured surface.

• Cut the ropes into 2-3 cm (0.75-1 inch) pieces.

• Optional: Roll each piece over a fork or gnocchi board to create ridges for sauce to cling to.

Cook the Gnocchi:

• Bring a large pot of salted water to a gentle boil.

• Drop in the gnocchi in batches (don't overcrowd). Cook for 2-3 minutes or until they float to the surface.

• Remove with a slotted spoon and drain well.

Serve:

• Toss with your favorite sauce (e.g., tomato, pesto, or butter and sage), or add toppings like sautéed spinach, mushrooms, seafood, or extra Parmesan.

• For Gnocchi alla Sorrentina, bake with tomato sauce and mozzarella until bubbly.

• Alternatively, pan-fry cooked gnocchi in butter for a crispy texture.