Potato Gnocchi is fun & easy to make at home! This homemade gnocchi is made with just 4-ingredients! It's so pillow-y and delicious, you won't go back to store-bought gnocchi. Toss it with Sunday gravy, pesto, or browned butter & sage.
Fill a large pot with cold water. If using large potatoes, cut them in half. Place in pot and salt the water. Bring to a boil and cook 20-30 minutes, until they can easily be pierced with a paring knife.
Remove from water and let cool slightly on towels to absorb excess moisture. Once cool enough to handle, use a paring knife to peel the potatoes.
Grate potatoes finely using a box grater or potato masher. Or use a potato ricer.
Spread the potatoes out and let cool enough so that the egg won't cook when it is incorporated into the potatoes.
Sprinkle flour and salt over potatoes and, using your hands, make a well in the center. Pour egg into the well combine ingredients using your hands.
Lightly flour your surface and knead the dough, dusting with more flour as needed. Work the dough until it's just smooth, being careful not to overwork it, about 2 minutes.
Divide dough into 8 pieces.
Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a baking sheet lined with parchment paper or wax paper.
How to Cook Gnocchi:
Bring a large pot of salted water to a boil.
Add gnocchi and cook until they begin to float (meaning they are done). It should take about 90 seconds. Scoop them out with a slotted spoon.
Toss with your favorite sauce.
Uncooked gnocchi can be stored in the refrigerator for up to two days. To freeze, place baking sheet of gnocchi in freezer until frozen (about 1 hour). Once frozen, transfer to a freezer bag and store for up to three months.