Light, pillowy gnocchi made from baked potatoes for the best possible texture. Rooted in northern Italian tradition, this simple dish traveled across the Atlantic with generations of Italian immigrants and found a second home in Argentina. Our family’s version emphasizes gentle handling, minimal flour, and a buttery golden finish—echoing the gnocchi Jane enjoyed while living in the mountains of Argentina, where gracious families gathered around humble tables to share food, laughter, and the quiet joy of good company.
Ingredients
- 2 lbs (900 g) russet or Yukon Gold potatoes
- ¾ tsp table salt
- 1–1½ cups all-purpose flour (start with 1 cup; add only as needed)
- 1 large egg, lightly beaten (see variation)
Directions
Bake the Potatoes
Bake whole, unpeeled potatoes at 400°F (200°C) until tender, about 1 hour. Split immediately after baking to allow steam to escape—this prevents sogginess.
Scoop out the flesh and rice or mash while still warm.
Prepare the Dough
Spread the riced potatoes out on a board or tray and allow to cool slightly until just warm to the touch. Sprinkle evenly with salt.
Add about ¾ of the flour over the potatoes, then drizzle the beaten egg over the top. Using your hands or a bench scraper, gently fold and press the mixture together, adding only enough additional flour to form a soft dough.
Turn out onto a lightly floured surface and gently knead for 15–20 seconds, just until smooth. The dough should feel soft and slightly tacky, but not sticky—avoid overworking.
Shape the Gnocchi
Roll dough into ¾-inch ropes. Cut into ¾–1 inch pieces using a bench scraper for cleaner cuts.
Shape on a fork or gnocchi board if desired. Lightly dust formed gnocchi with semolina or flour to prevent sticking.
Cook the Gnocchi
Bring a large pot of salted water (as for pasta) to a boil. Cook gnocchi in 2–3 batches until they float, then cook 30 seconds longer. Remove gently with a strainer and keep warm.
Notes
Preparation
- Russets make the lightest gnocchi; Yukon Golds give a slightly richer, denser texture.
- Flour should equal roughly 20–30% of potato weight. Less flour yields lighter, more delicate gnocchi.
- Chill dough for 10–15 minutes before shaping if it feels too soft.
- Salt cooking water generously—about 1–2 tbsp per gallon.
- Test one gnocchi before cooking the full batch. If it falls apart, gently knead in 1–2 tbsp more flour.
- For best texture, avoid kneading more than 15–20 seconds.
- Remember: once gnocchi float, cook for an additional 30 seconds.
Serving Suggestions
- Toss with Browned Butter Sage Sauce and finish with parmesan and a squeeze of lemon.
- Sauté boiled gnocchi in butter until golden, then toss with a light cream sauce, browned mushrooms, spinach, and spicy Italian sausage.
- Serve with Pomodoro, Pesto alla Genovese, or Gorgonzola Cream Sauce.
Variations
- Use 1 egg for pillowy, restaurant-style gnocchi. Add a second egg for a firmer, rustic dough.
- Add a pinch of nutmeg and 1–2 tbsp ricotta for a richer dough (add flour as needed).
- For a classic eggless northern Italian version, omit the egg and increase flour slightly to reach a soft, workable dough.
Make-Ahead & Storage
- Shaped gnocchi may be refrigerated on a lightly floured tray for up to 4 hours before cooking.
- To freeze, arrange uncooked gnocchi in a single layer until solid, then transfer to a freezer bag. Cook directly from frozen—do not thaw.
- Cooked gnocchi can be refrigerated for 2–3 days and pan-seared in butter just before serving.