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The Secret to Cloud-Like, Pillowy Homemade Potato Gnocchi (Step-by-Step Guide)

A close-up of freshly made homemade soft pillowy gnocchi served on a white plate and generously topped with grated Parmesan cheese.
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Follow this detailed guide to make soft potato gnocchi from scratch that stays light and fluffy, avoiding dense or gummy results. This recipe focuses on simple techniques for perfect texture.

Ingredients

Scale
  • 2 pounds Russet potatoes (about 3 medium), scrubbed
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1 cup all-purpose flour, plus more for dusting

Instructions

  1. Bake the potatoes whole on a baking sheet at 400°F (200°C) for 50 to 60 minutes, or until easily pierced with a fork. Do not boil them, as boiling adds too much moisture.
  2. While the potatoes are hot, slice them in half lengthwise and scoop the flesh into a large bowl or onto a clean work surface. Discard the skins.
  3. Rice or mash the hot potato flesh immediately. Spread it out slightly to allow steam to escape for about 5 minutes. You must work with warm, not hot, potatoes.
  4. Make a well in the center of the riced potato. Add the lightly beaten egg and salt into the well.
  5. Gradually sprinkle about 3/4 cup of the flour over the potatoes and egg mixture.
  6. Use your hands to gently bring the mixture together. Work quickly and lightly. Knead the dough only 3 or 4 times until it just forms a cohesive mass. Overmixing develops gluten and makes the gnocchi tough.
  7. If the dough is too sticky to handle, add the remaining flour, one tablespoon at a time, until it is slightly tacky but no longer sticks heavily to your hands.
  8. Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick.
  9. Use a bench scraper or knife to cut the rope into small, pillow-shaped pieces, about 3/4 inch long.
  10. For classic ridges, gently roll each piece down the back of a fork or a gnocchi board, pressing lightly with your thumb to create a small indentation. This helps the sauce adhere.
  11. Bring a large pot of salted water to a rolling boil.
  12. Drop the gnocchi into the boiling water in small batches; do not overcrowd the pot.
  13. Cook until the gnocchi float to the surface, usually 2 to 3 minutes after floating.
  14. Use a slotted spoon to remove the cooked gnocchi immediately and transfer them to your prepared sauce.

Notes

  • The key to soft potato gnocchi recipe success is using the least amount of flour possible. The exact amount varies based on the moisture content of your potatoes.
  • Always use starchy potatoes like Russets for the best, fluffiest texture.
  • Do not boil the gnocchi longer than necessary; they are done as soon as they float.
  • If your gnocchi are too dense, you likely overworked the dough or used too much flour.

Nutrition

Find it online: https://hearthbite.com/homemade-soft-pillowy-gnocchi/