Gnocchi Recipe (Classic Italian Potato Gnocchi)

 Looking for the best homemade gnocchi recipe? This classic Italian potato gnocchi is tender, soft, and simply melts in your mouth. Whether served with a rich marinara, pesto, or butter and sage, these delicious dumplings are perfect for any occasion. Easy to make, and the result is always impressive!

Ingredients

2 lbs (900 g) potatoes (Yukon Gold or Russet work best)

1 1/2 cups all-purpose flour (plus extra for dusting)

1 large egg

1 tsp salt

1/4 tsp nutmeg (optional)

Freshly ground black pepper, to taste

Instructions:

Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly. Peel the potatoes while still warm.

Use a potato ricer or masher to mash the potatoes until smooth. Let them cool completely.

On a clean surface, form a well with the mashed potatoes. Add the flour, egg, salt, and nutmeg (if using). Gently mix the ingredients until they form a dough. Be careful not to overwork the dough.

Divide the dough into small portions and roll each portion into a long log, about 1-inch thick. Cut the logs into small pieces (about 1-inch). To shape the gnocchi, press each piece with a fork to create ridges (this helps sauce stick better).

Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook for 2-3 minutes or until they float to the surface. Remove with a slotted spoon.

Toss the gnocchi in your favorite sauce (marinara, brown butter, pesto) and serve immediately.

Serving Suggestions:

Serve with homemade marinara sauce or creamy pesto.

For a classic Italian touch, sauté in butter and sage for 3-4 minutes until golden.

Pair with a light salad or grilled vegetables for a complete meal.

homemade gnocchi recipe, potato gnocchi recipe, classic Italian gnocchi, soft gnocchi recipe, how to make gnocchi from scratch