Easy Homemade Gnocchi
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Gnocchi are Italian pasta, the most common of which is classic potato gnocchi: "Gnocchi di patate". They are made of baked mashed potatoes, flour, and egg yolks. Some gnocchi recipes add cheese, like ricotta, to the dough. Here, we used delicious parmesan cheese for extra flavor.
What we love the most about gnocchi is that, like other kinds of pasta, you can serve them with any kind of sauce (such as tomato sauce, pesto, or even alfredo), as well as cheese or butter.
Bon appétit!
Difficulty: 
Prep time: 30 mins / Cook time: 55 mins / Servings: 4 people
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Gnocchi
2 - Russet potatoes
2 - Egg yolks
2.5 oz (70g) - Parmesan (grated)
12.4 oz (300g) - Flour
To taste - Himalayan salt
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Gnocchi
1 - Preheat your oven to 400°F (200°C).
2 - Place the potatoes on a baking tray lined with parchment paper (or a silicone mat) and bake for about 45 minutes.
3 - Once fully cooked, take the potatoes out of the oven and let them cool completely at room temperature.
4 - Using a sharp knife, cut the potatoes in half lengthwise. Scoop the flesh out using a spoon.
Tip: Sabatier knives are excellent french blades we recommend for professional and home cooks.
5 - Put the potatoes on a cutting board and mash them using a fork or potato masher.
Tip: We also love this reversible cutting board with integrated hand grips from John Boos.
6 - Separate the egg yolks from the whites and put them onto the mashed potatoes. Place the whites into a small food container and keep them refrigerated for another recipe.
7 - Add the grated parmesan to the potatoes and mash everything together with a fork until well combined.
8 - Add ⅔ of the flour and slowly knead for about 3 minutes and until a smooth dough forms.
9 - Add the remaining flour and knead again for another 3 minutes. Then, shape a large cylinder and let the dough rest for 5 minutes.
10 - Portion the dough into 4 equal balls and roll them out into sausage shape. Then, cut the dough to make the gnocchi 1 inch (2.5 cm) thick and set them aside on a lined baking tray.
Tip: If the dough starts sticking while rolling, add a little bit of flour.
11 - Add water and a generous pinch of Himalayan salt to a large pot (or like us a cast-iron dutch oven) and bring it to a boil. Once boiling, slowly add the gnocchi to the pot and allow them to cook until they come up to the surface. While cooking, make sure to stir from time to time to prevent them from sticking to the bottom of the pot.
12 - Gently remove the gnocchi from the pot using a slotted spoon and season with your favorite sauce. Here, we chose to simply add a little bit of butter, parsley, and sea salt flakes.
Tip: Sea salt flakes are an exceptional addition to any dish and add an incredible texture. Here are two different sizes we recommend: 8.5 oz (240g), and 3.1 lb (1.4kg).
13 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.