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homemade Homemade Gnocchi photo

Homemade Gnocchi

Light, pillowy potato gnocchi with parmesan and tarragon for a bright, comforting dish.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large Bowl
  • Potato masher or ricer
  • work surface
  • Knife
  • Frying Pan
  • Slotted Spoon

Ingredients
  

  • 2 cups potatoes peeled and diced
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1/2 cup tarragon finely chopped
  • 2 tbsp olive oil
  • 1/2 cup parmesan shredded
  • 1 1/3 cups plain flour
  • 1 egg yolk
  • 2 tbsp olive oil for sautéing (separate from dough oil)
  • 1 pinch parmesan extra, adjust to taste for serving

Instructions
 

  • Place the peeled, diced potatoes in a large pot of lightly salted boiling water and cook 15–20 minutes until fork-tender.
  • Drain the potatoes and mash them in a large bowl until smooth using a potato masher or ricer.
  • Stir the 1 tsp salt, cayenne pepper, chopped tarragon, and 2 tbsp olive oil into the mashed potatoes until evenly combined.
  • Add the 1/2 cup shredded parmesan, 1 1/3 cups plain flour, and the egg yolk. Mix with your hands until a soft, smooth dough forms, taking care not to overwork it.
  • Lightly flour your work surface. Divide the dough into 3 portions and roll each into a log about 1 inch (2.5 cm) thick. Cut into 1-inch (2.5 cm) pieces.
  • Bring a pot of lightly salted water to a boil. Cook the gnocchi in batches; they are done when they rise to the surface, about 1 minute. Remove with a slotted spoon and transfer briefly to an ice-water bowl to stop cooking, then drain.
  • Heat 2 tbsp olive oil in a frying pan over medium-high heat. Add the drained gnocchi and sauté 5–6 minutes, stirring gently, until golden and crisp. Season with salt and pepper to taste.
  • Serve warm with extra grated parmesan sprinkled on top.

Notes

  • Use starchy potatoes like russets or Yukon Gold for best texture.
  • Do not overmix the dough or it will become gummy.
  • Test 2–3 gnocchi in boiling water; if they fall apart, add a little more flour.
  • Pan-frying is optional but yields a crisp exterior.
  • Grate extra parmesan over the finished gnocchi to serve.
  • If desired, finish with butter, garlic, and parsley for extra flavor.