Homemade Potato Gnocchi are made from scratch with mashed potato, flour and an egg. Gnocchi can be served, covered in a variety of sauces!
- 1 cup leftover mashed potatoes (approx. 1 large russet) (no butter, milk, etc.)- room temp.
- 1 cup all-purpose flour + more, as needed
- 1 large egg
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SEE NOTE #1 BELOW if using leftover mashed potatoes. If making mashed potato from scratch, boil a LARGE russet potato in water until tender and easily pierced through with a knife. Remove potato from pan. You can also bake the potato and then proceed once tender. Remove/discard potato peel; put potato in mixing bowl. Use electric mixer to "mash" the potato until smooth/lump-free. IMPORTANT: Let mashed potato cool to room temp. before adding egg/flour, so the HOT potato doesn't scramble the egg!
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Add flour and egg to room temp. mashed potato. Beat until combined, and dough is thick and sticky. Turn potato mixture out onto a well-floured work surface. Knead the dough with your hands, adding a bit more flour to the dough a little bit at a time (if necessary) until it forms a "not-too-sticky" dough ball.
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Separate the dough ball into 4 equal portions. Roll each piece of dough into a rope shape, about 1" thick. Cut each dough rope into 1" pieces of gnocchi.
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Use a gnocchi roller board OR use the tines on the back of a fork to add ridges to each piece of gnocchi (both sides). You can use a fork in 2 different ways: 1) Lightly depress the fork tines on both sides of each piece to leave ridges. 2) Roll each piece on the back side of the fork tines to imprint ridges on each side.
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Bring a large pan of salted water to a full boil. Add the gnocchi to the boiling water; cook 2-3 minutes, or until they float to the top. Use a slotted spoon to remove the gnocchi once they've floated to the top.
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Serve homemade potato gnocchi right away while hot, covered in a favorite sauce (browned butter sauce, marinara sauce, etc.). Enjoy!
NOTE #1: If you already have 1 cup of leftover mashed potatoes (at room temperature and with no butter or milk added), skip the first step and proceed with the addition of egg and flour.
NOTE #2: Caloric calculation was made using the 3 gnocchi ingredients only. Sauce was not added to the calculation as a variety of sauces may be used.