Ingredients Pasta + Noodles Potato Gnocchi with Butter and Cheese 5.0 (1,597) 28 Reviews Baked — not boiled — potatoes are the key to this fluffy potato gnocchi recipe. By Liz Mervosh Updated on April 16, 2023 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 2 hrs 30 mins Yield: 4 to 6 servings How to make potato gnocchi The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi. After baking the potatoes, peel, rice, or mash them when they're just cool enough to handle. Then let them release steam and fully cool before making the gnocchi dough. The Best Gnocchi Is Super Basic Prepare the gnocchi dough by mixing the egg yolks, salt, and flour with the cooled riced potatoes. Gently fold the flour into the potatoes until it's incorporated into the dough, being careful to not knead or overmix the dough, which will make your gnocchi tough or gummy. After rolling the dough, cutting it, and boiling the gnocchi, a simple butter and Parmesan pan sauce is all you need to finish these classic Italian dumplings. Ingredients 2 pounds (about 4) baking potatoes 2 large egg yolks Kosher salt 1 cup all-purpose flour, divided, plus more for dusting 6 tablespoons unsalted butter, divided Freshly ground black pepper Freshly grated Parmigiano-Reggiano cheese Freshly grated nutmeg Directions Gather the ingredients. Maxwell Cozzi Preheat oven to 350°F. Place potatoes directly on middle rack in preheated oven. Bake until very tender when pierced with a paring knife, 1 hour and 15 minutes to 1 hour and 30 minutes. Maxwell Cozzi Carefully cut potatoes in half lengthwise; let stand until cool enough to handle, about 20 minutes. Maxwell Cozzi Using a paring knife, peel potatoes and discard skins. Maxwell Cozzi Press potatoes through a potato ricer (or thoroughly mash in a bowl). Maxwell Cozzi Then place onto a clean work surface; spread in an even layer. Let cool until almost room temperature, about 8 minutes. Maxwell Cozzi Drizzle egg yolk evenly over potatoes. Maxwell Cozzi Sprinkle salt and 1/2 cup of the flour evenly over potatoes and egg yolk. Maxwell Cozzi Using a bench scraper or a rubber spatula, very gently fold mixture over onto itself several times, gradually folding in remaining 1/2 cup flour just until all flour is incorporated and dough comes together in a mass. Do not knead or overwork. Maxwell Cozzi Line a baking sheet with parchment paper and lightly dust with flour; set aside. Clean work surface and lightly dust with flour. Divide dough evenly into 4 pieces, about 5 1/4 ounces each. Maxwell Cozzi Roll 1 dough piece into a 3/4-inch-thick rope, about 9 inches long. Maxwell Cozzi Cut rope crosswise into 3/4-inch-long gnocchi pieces. Maxwell Cozzi Roll each piece against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces. Maxwell Cozzi Bring salted water to a boil in a 4-quart stockpot over high. Add half of gnocchi to boiling water and gently stir once. Cook until gnocchi rise to surface, about 2 minutes, and then gently boil 1 more minute, reducing heat as necessary to maintain a gentle boil. Maxwell Cozzi While gnocchi cooks, melt 3 tablespoons of the butter in a large skillet over medium-high. Using a slotted spoon, transfer cooked gnocchi to skillet; add 3 tablespoons gnocchi cooking liquid. Maxwell Cozzi Cook, stirring constantly, until a creamy and loose butter sauce forms and coats gnocchi, about 1 minute. Repeat with remaining gnocchi and 3 tablespoons butter. Sprinkle each serving with grated cheese and nutmeg. Serve immediately. Maxwell Cozzi Remove from heat and season with salt and pepper to taste; place in 2 serving bowls. Maxwell Cozzi Make ahead The uncooked gnocchi pieces can be frozen on the prepared baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Boil without defrosting. Rate it Print