Homemade Potato Gnocchi Recipe (with Video)

To Prepare the Dough
1. Bake the potatoes at 400°F for 1 hour.
2. Once cool enough to touch, peel off the skin and pass through a potato ricer.
3. Add riced potatoes to a flat surface and sprinkle flour over the top.
4. Make a well in the potato/flour mixture, add egg, and sprinkle salt over the egg.
5. Scramble the egg in the well until fully mixed and start bringing the potato/flour mixture into the well.
6. Combine all ingredients and knead until fully incorporated, adding as little flour as possible (You’ll just want enough flour that you can work the dough without it sticking).
Rolling Out & Forming Gnocchi by Hand
1. Quarter the dough.
2. Roll each piece into 1-inch ropes, dusting with flour to keep from sticking.
3. Cut lengthwise into 1-inch cubes - option to add ridges with a fork or gnocchi board.
How to Cook/Store Homemade Gnocchi
1. Ready to cook immediately for 2-5+ minutes in salted boiling water.
2. Once Gnocchi begin to float, cook for 1 more minute, remove from water & add to your favorite sauce.
3. If making ahead of time, store gnocchi in the freezer until ready to cook (do not thaw).