Enjoy the flavors of authentic Italian cooking with this light potato dumpling recipe made from russet potatoes, egg yolks, flour and simple seasonings. These pillowy gnocchi are tender, easy to make at home, and pair beautifully with a range of sauces from a simple butter and sage to a rich tomato or cream-based sauce.
You’ll Need:
1 pound russet potatoes
3 to 4 large egg yolks, beaten
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough
Preheat the oven to 425°F (about 220°C). Scrub the russet potatoes under running water until clean. Prick the skins a few times with a fork and bake the potatoes until they’re slightly overdone and tender throughout, about 45–50 minutes depending on size. Baking the potatoes instead of boiling helps keep the gnocchi light and avoids excess moisture.
Remove the potatoes from the oven and let them cool just enough to handle. Cut each baked potato in half and scoop out the flesh, reserving the skins for another use if desired. For the smoothest texture, press the warm potato flesh through a potato ricer to produce about 2 cups of riced potatoes. If you don’t have a ricer, use the finest side of a box grater or mash very gently and thoroughly to avoid lumps.
In a mound on a clean work surface, make a well in the riced potatoes. Add 3 of the beaten egg yolks (reserve the fourth for a richer dough if needed), the grated Parmesan, nutmeg, salt and pepper into the well. Using your hands, carefully fold the ingredients into the potatoes until just combined. Work gently so the mixture stays light; overworking will make the gnocchi dense.
Sprinkle about half of the flour over the potato mixture and press it into the potatoes. Continue adding the remaining flour a little at a time, folding and pressing the dough between additions, until it just holds together. The dough should be soft and slightly yielding under pressure. Test by taking a small piece and rolling it between the palms into a short rope about 1/2 inch in diameter; it is ready if it holds together without crumbling. If it falls apart, add a small teaspoon of water; if too sticky, dust with a touch more flour and test again. Avoid kneading the dough like bread — gentle handling keeps the gnocchi tender.
Divide the dough into four portions. On a lightly floured surface, roll each portion into a rope about as thick as your thumb. Cut the ropes into 1/2-inch pieces. To shape each gnocco, gently press your thumb into the center of each piece to create a small indentation or use a fork to make ridges. These shapes help the gnocchi cook evenly and hold sauce better.
Lightly dust a sheet of parchment or wax paper and spread the shaped gnocchi in a single layer, making sure they do not touch. Let them rest for about 30 minutes at room temperature to set slightly before cooking. If you prefer to freeze them for later use, place the tray in the freezer until the gnocchi are firm, then transfer to a sealed container.
When ready to cook, bring a large pot of salted water to a gentle boil. Add the gnocchi in batches so they can move freely without sticking. Cook for about 90 seconds after they rise to the surface — the exact time will depend on size and water temperature. Remove cooked gnocchi with a slotted spoon or skimmer and shake off excess water. If desired, finish them in a warm skillet with butter and fresh sage, or toss with your favorite sauce and a sprinkling of extra Parmesan.
Storage and reheating: Fresh gnocchi can be refrigerated, covered, for up to 24 hours. To reheat, briefly simmer in boiling salted water until they float again and are warmed through. Frozen gnocchi cook directly from frozen; drop them into boiling salted water and cook for about 2 minutes after they rise to the surface. Drain and serve immediately.
Serving suggestions: Toss gnocchi with browned butter and fresh sage and finish with a shower of grated Parmesan for a classic, simple dish. For a heartier meal, combine with a roasted tomato sauce, a creamy mushroom and spinach sauce, or a light pesto. Gnocchi also pair well with sautéed vegetables and a drizzle of extra-virgin olive oil.
Tips: Use starchy potatoes like russets for the best texture. Measure flour by feel rather than adding too much — the dough should come together without becoming dry. Handle the dough minimally and shape gently to keep the gnocchi light. If making ahead, freeze the pieces on a tray before storing to prevent sticking.
Frozen Gnocchi Directions:
To cook frozen gnocchi, drop them directly into boiling salted water and cook for about 2 minutes after they rise to the surface. Drain and serve with your preferred sauce.