Light Fluffy Gnocchi
Our homemade potato gnocchi recipe is perfect for beginners. It is easy to follow and yields light, fluffy gnocchi you will love.
Our homemade potato gnocchi recipe is perfect for beginners. It is easy to follow and yields light, fluffy gnocchi you will love. A food mill or potato ricer is best. If you do not have one, you can use a fork to mash the potatoes individually. Avoid using a potato masher as it can overwork the potatoes. Remember not to over-mash; the goal is to achieve a smooth texture without noticeable lumps.
A gnocchi board is not required, but it does help add tiny grooves and a small dimple underneath the dumpling. The grooves and dimples help the sauce to stick. See our photos and video showing us using the board. I often don’t use the board and cut my gnocchi into small rectangles instead.
1 pound (453 grams) Russet potato, 2 medium-sized potatoes
1 ¾ cup + 2 tablespoons (250 grams) all-purpose flour or Italian “00” flour
1 teaspoon (6 grams) fine sea salt
1 tablespoon olive oil
1 large egg
1 large egg yolk