Description
These soft, fluffy potato gnocchi are a comforting classic, made from scratch with just a handful of pantry staples. They’re perfect for pairing with your favorite sauces, from rich garlic cream to browned butter and herbs. Easy to freeze and cook later, they make a simple yet satisfying dinner that always impresses.
Ingredients
Scale
2 pounds starchy potatoes (such as Russet or Yukon Gold)
1 cup all-purpose flour (plus extra for dusting)
1 egg yolk
1 teaspoon salt
1/4 cup grated Parmesan cheese (optional)
Instructions
- Bake the potatoes with their skins on until fork-tender. Let cool slightly, peel, and mash or rice while still warm.
- On a clean surface, combine mashed potatoes with flour and salt. Add egg yolk and gently knead until a soft dough forms.
- Divide the dough into 4 portions. Roll each into a rope about 3/4-inch thick and cut into bite-sized pieces.
- (Optional) Roll each piece over a fork to create ridges.
- Boil a large pot of salted water. Add gnocchi in batches. Once they float, cook for 1-2 more minutes.
- Drain and toss with sauce of your choice. Serve with fresh herbs and extra Parmesan if desired.