Perfect Pillowy Potato Gnocchi
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Master the art of homemade potato gnocchi with this foolproof recipe. Using a secret ingredient – cornstarch – these pillowy soft Italian dumplings turn out perfectly tender every time. Learn the essential techniques and tips from forming to freezing, plus the crucial potato-to-flour ratio that ensures light, fluffy results. A restaurant-quality dish made simple for your home kitchen!
If you love gnocchi, also try my ricotta gnocchi.
Serve with an easy marinara sauce or a slow-cooked pasta sauce.
Ingredient Notes
The ingredients for potato gnocchi are straightforward – the ratio of ingredients and the technique (not overmixing and testing a few gnocchi before forming them all) are essential for success.
The secret ingredient here that makes this recipe differs from most others in that it contains cornstarch, which helps keep the gnocchi tender.
- Use Russet potatoes (ie, Idaho or baking potatoes) for their high starch content.
- The added cornstarch helps to tenderize the gnocchi dough – a secret that I recently learned from an Italian cooking site, and I am SO happy with the results.
- Yellow potatoes may also be used.
- Full ingredient list and quantities are in the recipe card below.
Methods Overview
Once your potatoes are cooked until they are very tender, mash them or rice them. Place the completely cooled mashed potatoes on a clean surface, and drizzle the egg yolks on top; sprinkle the cornstarch, optional Parmigiano Reggiano or Grana Padano cheese, salt, and flour on the mashed potatoes.
Gently knead until a soft, pliable ball forms. The dough should be soft and not sticky. Divide dough into six portions and roll each into a long rope about 1/2 inch thick. Cut the portions into smaller sizes if your ropes get too long. Cut gnocchi from each rope and stage onto a baking pan sprinkled with flour or semolina.
Sprinkle some flour on the gnocchi, place them without overlapping on a large baking sheet, and gently shake back and forth to coat them.
Full directions are in the recipe card below.
Top Tips:
- Overcooked potatoes are better than undercooked ones, which are mealy after mashing.
- Potatoes should be mashed while warm, but flour should not be added until completely cooled.
- Some people warm the mashed potatoes in a large pot to release more water (which means you’d need less flour and theoretically get softer gnocchi).
- After the dough is kneaded, do not form all the gnocchi, rather, form a few gnocchi and test them to ensure you added enough flour. Less is better than more since we can add flour but not take it away.
- Freeze the gnocchi on sheets before bagging it for extended storage.
- Cook gnocchi until they float, and then remove.
- Add cooked gnocchi directly to the sauce for flavor infusion.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Potato Gnocchi
Ingredients
- 2 lbs (907.18 g) potatoes three to four medium-sized russets or two large potatoes
- 2 medium egg yolks
- 2 tbsp (16 g) cornstarch
- 2 tsp (12 g) salt
- 1.5 to 2 cups (187.5 g) all-purpose flour Plus more if needed, see Mix Ingredients and Knead in the instructions for making below.
- ⅔ cup (75.33 g) finely grated cheese (optional) Parmigiano Reggiano or Grana Padano cheese (optional)
- semolina flour (optional) for dusting trays and gnocchi after forming them
Instructions
Cook the Potatoes:
- Microwave Method: Rinse potatoes and microwave on high for 5 to 7 minutes, depending on size, OR until very tender (use a fork to check if they are very tender). Using a kitchen towel to help handle the potatoes, half them and scoop the flesh into a large bowl.
- Boiling Method: Rinse the potatoes and leave them unpeeled. Boil in a pot of water until very tender. Once warm, peel the potatoes and scoop the flesh out into a large bowl. This is my recommended method, as the potatoes are so much easier to mash, and there are fewer, if any, lumps.
- Baking: Bake the potatoes on a large baking sheet for at least one hour at 350℉ (180℃). They must be very tender (use a fork to check in multiple spots). Remove from oven, and use a kitchen towel to handle. Half each potato and scoop the flesh into a large bowl.
Mash and Then Cool:
- Mash the potatoes well using a fork, potato masher, or potato ricer while warm or hot. If you are careful not to overwhip, you can use a mixer (my unpopular opinion). Transfer to a large work surface and spread out. The potatoes must be completely cooled before moving on.
Mix Ingredients and Knead:
- After the potatoes have cooled (this is important as the moisture evaporates), drizzle the egg yolks to the top of the cooled mashed potatoes and then sprinkle the cornstarch, Parmigiano Reggiano or Grana Padano cheese if using, salt, and half of the flour to the mashed potatoes and work into the potatoes. I like to use a bench knife but you can use whatever works.
- Knead well to ensure all the ingredients are incorporated. Cover and let the dough rest for 30 minutes to absorb all the flour.
- After 30 minutes, add the remaining flour a bit at a time, only enough to ensure the dough is not sticky. The dough should not be sticky at all.
- The need for flour can vary widely depending on the cooking method and age of the potato. Feel free to add more flour if needed.
Knead the Dough:
- Gently knead until a soft, pliable ball forms. The dough should be soft and not sticky. Add a little or a lot more flour if it is too sticky.
Test and Shape the Gnocchi
- Flour your work surface very lightly. Roll a small portion of dough into a rope about ¾ inch (2 cm) in diameter.
- Cut the rope into 1/2—to 1-inch (2.5 cm) pieces, and optionally (if you are new to gnocchi making), test a few by cooking them in boiling water to ensure you like the texture. If the remaining dough is too soft, you can add more flour.
- If you like the texture, continue to roll and cut ropes of dough to form the gnocchi on a well-floured surface, and store them on a well-floured (semolina or all-purpose flour) baking tray or one lined with parchment paper.
- I like to periodically shake the tray to ensure the gnocchi are not sticking and floured enough.
- If you’d like, you can press and roll each piece against a fork or gnocchi board to create indentations but this is completely optional.
- Let them rest for 15 minutes at room temperature.
Cook the Gnocchi:
- Bring a large pot of salted water to a boil.
- Cook the gnocchi in the boiling salted water. Once they float to the surface, count to 30 or up to 1 minute. Then, remove immediately with a slotted spoon and transfer to a serving dish with your favorite sauce.
- Top with your favorite pasta sauce and serve immediately.
Notes
-
- Overcooked potatoes are better than undercooked ones, which can be mealy after mashing.
-
- Some people warm the mashed potatoes in a large pot to release more water (which means you’d need less flour and theoretically get softer gnocchi).
-
- After the dough is kneaded, do not form all the gnocchi; instead, test a few gnocchi to ensure you added enough flour. Less is better than more since we can add flour but not take it away.
-
- Knead only until the dough comes together – extended kneading will toughen the gluten matrix.
-
- Freeze the gnocchi in a single layer on parchment-lined baking sheets before bagging them for extended storage.
-
- Cook gnocchi until most float.
-
- Add cooked gnocchi directly to the sauce for flavor infusion.