Homemade Gnocchi

Here’s a classic homemade potato gnocchi recipe so you can make it from scratch for your garlic knot pizza bowl. They’re light, pillowy, and way better than most store-bought ones.

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🥔 Homemade Potato Gnocchi

Ingredients

• 2 lbs (900 g) russet potatoes (about 4 large)
• 1 large egg, lightly beaten
• 1 to 1 ¼ cups (125–155 g) all-purpose flour, plus extra for dusting
• 1 tsp salt

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Instructions

1️⃣ Cook the Potatoes

1. Leave potatoes whole, skin on, and boil in salted water until fork-tender (about 20–25 min).
2. Drain, then let cool just enough to handle. Peel while still warm.

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2️⃣ Mash & Mix

1. Pass potatoes through a potato ricer or mash until smooth (no lumps!). Spread out slightly to let steam escape — dry potatoes make fluffier gnocchi.
2. Sprinkle with salt, then make a well in the center. Add egg and most of the flour (reserve some in case you don’t need it all).
3. Gently fold together until it forms a soft dough. Avoid overmixing — it should be just combined.

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3️⃣ Shape the Gnocchi

1. Lightly flour your work surface. Divide dough into 4 portions.
2. Roll each portion into a rope about ¾ in (2 cm) thick.
3. Cut into 1 in (2.5 cm) pieces. If you want ridges, roll each piece gently over the back of a fork or a gnocchi board.

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4️⃣ Cook

1. Bring salted water to a boil. Drop gnocchi in batches — they’re done when they float to the surface (about 2–3 min).
2. Remove with a slotted spoon and either toss directly into sauce, or cool on a floured baking sheet to store/freeze.

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💡 Tips for Perfect Gnocchi

• Use russet or Yukon Gold potatoes — they’re starchy and less watery.
• Boil whole with skins to keep moisture out.
• Work the dough while the potatoes are still warm for better texture.
• The less flour you use, the lighter they’ll be — but too little, and they’ll fall apart.

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