Homemade Potato Gnocchi from Scratch

Light potato gnocchi are shaped by hand, gently boiled, and finished in nutty brown butter with crisp sage and Parmesan.

100 min

4 servings

Ingredients

2 lb russet potatoes

1 1/4 cups all-purpose flour

1 large egg yolk

1 tsp fine salt, for the dough

1 tbsp fine salt, for the cooking water

3 tbsp unsalted butter

10 fresh sage leaves

1/4 cup finely grated Parmesan cheese

Potato ricer · Bench scraper · Large pot · Wide skillet · Fork · Rimmed tray

Keep dough tender

Rice potatoes while hot and use a light hand; kneading or extra flour makes gnocchi heavy.

Serve promptly

The gnocchi are softest and the butter most fragrant when served right after tossing.

01. Bake dry potatoes at 425 F until a knife slips easily through the center.

02. Rice the flesh while hot and let excess steam escape before adding flour.

03. Fold in salt, yolk, and most flour gently; stop when the dough is soft and only lightly tacky.

04. Simmer a test piece. If it falls apart, fold in 1 teaspoon flour and test again rather than flouring the dough heavily.

05. Roll short ropes, cut evenly sized pieces, and ridge them over a fork without compressing the centers.

06. Boil in small batches at a gentle bubble and lift each batch about 30 seconds after it floats.

07. Brown butter with sage until nutty and golden, lowering the heat if it darkens quickly.

08. Toss drained gnocchi in the butter, brown lightly, and serve hot with Parmesan.