Homemade Kosher Potato Gnocchi With Rich Butter Sauce

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There’s something deeply satisfying about making gnocchi from scratch in your own kitchen. I discovered this recipe during a particularly cold winter when I was craving comfort food but wanted something a bit more special than regular pasta. The process is actually quite meditative once you get the hang of it, and the results are so much better than anything you can buy at the store.

Gnocchi has its roots in Northern Italy, where potatoes became a staple ingredient in the 18th century. The word itself means “lumps” in Italian, which sounds less appetizing than it actually is. What makes this version work so well is using the right type of potato and not overworking the dough. I’ve learned that russet potatoes give you the fluffiest texture because of their high starch content. You want to rice them while they’re still warm, which prevents lumps and creates that perfect tender bite.

Why Russet Potatoes Make the Best Gnocchi

The key technique here is knowing when to stop mixing. Your dough should just come together without being kneaded like bread. Too much handling develops the gluten in the flour and turns your pillowy gnocchi into chewy hockey pucks. I usually test cook one or two pieces first to make sure the texture is right before shaping the entire batch.

The Secret to Perfect Gnocchi Texture

This dish works beautifully as a first course for Shabbat dinner or as a main course with a simple salad. The butter sauce keeps things classic and lets the potato flavor shine through. You can dress it up with fresh herbs from your garden or keep it simple with just good quality butter and a generous sprinkle of kosher salt and black pepper.

Homemade Kosher Potato Gnocchi With Rich Butter Sauce - Italian recipe
There's something deeply satisfying about making gnocchi from scratch in your own kitchen. I discovered this recipe during a particularly cold winter when I was craving comfort food but wanted something a bit more special than regular pasta. The process is actually quite meditative once you get the hang of it, and the results are so much better than anything you can buy at the store. Gnocchi has its roots in Northern Italy, where potatoes became a staple ingredient in the 18th century. The word itself means "lumps" in Italian, which sounds less appetizing than it actually is. What makes this version work so well is using the right type of potato and not overworking the dough. I've learned that russet potatoes give you the fluffiest texture because of their high starch content. You want to rice them while they're still warm, which prevents lumps and creates that perfect tender bite. The key technique here is knowing when to stop mixing. Your dough should just come together without being kneaded like bread. Too much handling develops the gluten in the flour and turns your pillowy gnocchi into chewy hockey pucks. I usually test cook one or two pieces first to make sure the texture is right before shaping the entire batch. This dish works beautifully as a first course for Shabbat dinner or as a main course with a simple salad. The butter sauce keeps things classic and lets the potato flavor shine through. You can dress it up with fresh herbs from your garden or keep it simple with just good quality butter and a generous sprinkle of kosher salt and black pepper.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Gnocchi
  • 2 lbs russet potatoes
  • 1 large egg beaten
  • 1 cup all-purpose flour plus extra for dusting
  • 1 tsp kosher salt
For the Butter Sauce
  • 4 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp black pepper freshly ground

Method
 

Make the Gnocchi
  1. Preheat oven to 425°F. Pierce potatoes all over with a fork and bake for 45-60 minutes until tender when squeezed. Let cool just enough to handle.
  2. Cut potatoes in half and scoop out flesh while still warm. Pass through a potato ricer or food mill onto a clean work surface. Let cool for 5 minutes.
  3. Make a well in the center of the riced potatoes and add beaten egg and salt. Gradually add flour, using your hands to gently bring the mixture together into a soft dough. Don't overwork it.
  4. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a rope about 3/4 inch thick. Cut into 3/4-inch pieces.
  5. Optional: Roll each piece over the back of a fork to create ridges. Place finished gnocchi on a floured baking sheet, making sure they don't touch.
Cook and Serve
  1. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
  2. In a large skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add cooked gnocchi to the skillet and toss gently with the butter sauce for 1-2 minutes.
  4. Remove from heat and sprinkle with Parmesan cheese, parsley, salt, and pepper. Serve immediately.

Notes

Gnocchi can be made ahead and frozen on the baking sheet, then transferred to bags once solid. Cook directly from frozen, adding 1-2 extra minutes to cooking time. For best results, use a potato ricer rather than mashing by hand. If the dough feels sticky, add a little more flour, but be careful not to add too much or the gnocchi will be heavy.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.
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