Giada De Laurentiis’ Fresh Potato Gnocchi Dough Recipe

I cracked a method for Fresh Potato Gnocchi Dough that makes Gnocchi From Scratch genuinely approachable for home cooks.

Giada De Laurentiis’ Fresh Potato Gnocchi Dough grabbed me because it promised something simple but not obvious. I worked with russet potatoes and all purpose flour, poking and prodding the dough until it felt right, and admit I almost gave up once.

Trying Gnocchi From Scratch seemed like a weekend flex, and the recipe, classic Giada Recipes style, hides clever little rules that change everything. I can’t explain why a tiny tweak makes a huge difference, you just have to see it happen.

If you’re picky about texture this will make you curious, maybe even a little obsessive.

Ingredients

Light, pillowy gnocchi starts with just a handful of pantry staples that do heavy lifting.

Russet potatoes bring starch and a velvet texture so the dough stays tender instead of gummy.

A single egg adds richness, some protein and helps bind without weighing the dumplings down.

All purpose flour gives structure, letting you shape the pieces and giving them a nice bite.

Kosher salt wakes up the flavors and calms starch.

Simple ingredients, but timing and touch make all the difference, you’ll see.

• Russet potatoes: Very starchy, creates light, tender gnocchi, mild earthy sweetness.
• Egg: Adds richness and protein, helps bind dough and hold shape.
• All purpose flour: Gives structure and chew, controls stickiness, neutral flavor.
• Kosher salt: Enhances flavor, balances starch, doesn’t contain additives like table salt.

Ingredient Quantities

• 2 pounds (about 900 g) russet potatoes peeled (about 4 medium)
• 1 large egg at room temp
• 1 to 1 1/2 cups (120 to 180 g) all purpose flour plus more for dusting
• 1 teaspoon kosher salt

How to Make this

1. Peel the potatoes and place them in a large pot, cover with cold water, bring to a simmer and cook until a fork slides in easily, about 20 to 25 minutes; drain well and let them sit in the colander or return to the hot pot for a minute so excess steam evaporates.

2. While still hot, rice the potatoes into a bowl using a ricer or food mill for the fluffiest texture; if you dont have one mash very finely with a fork but dont overwork or youll get gluey gnocchi.

3. Make a shallow well in the riced potatoes, add the large room temperature egg and 1 teaspoon kosher salt, then gently fold together until combined.

4. Sprinkle in 1 cup of the all purpose flour and mix with your hands until a soft shaggy dough starts to form; only add more flour (up to the extra 1/2 cup) if the dough is sticky and unmanageable, you want it soft not stiff.

5. Turn the dough onto a lightly floured surface, knead very briefly 3 or 4 turns to bring it together, dont overwork it or the gnocchi will be tough.

6. Divide the dough into 4 pieces, roll each into a rope about 3/4 inch thick, then cut into 1 inch pieces; dust with flour so they dont stick.

7. If you like ridges press each piece lightly with a fork or roll over the back of the fork to make grooves, its optional but helps sauce cling.

8. Bring a large pot of salted water to a boil, cook gnocchi in batches so they have room; when they float to the surface cook another 30 to 60 seconds, then scoop out with a slotted spoon.

9. Serve immediately with your favorite sauce or brown butter and sage; tip: if the dough falls apart when boiling add a little more flour, if it feels dry add a teaspoon of water or an extra egg white, and always test one before shaping the whole batch.

Equipment Needed

1. Large pot (for boiling the potatoes and later the gnocchi)
2. Colander (to drain potatoes and let steam escape)
3. Potato ricer or food mill (for the fluffiest texture; a fork if you must)
4. Large mixing bowl (to combine potatoes, egg and flour)
5. Measuring cups and spoons (for flour and the teaspoon of salt)
6. Bench scraper or sharp knife (to divide dough and cut the ropes)
7. Fork or gnocchi board (to make ridges so sauce clings)
8. Baking sheet or tray lined with parchment and dusted with flour (to rest the pieces)
9. Slotted spoon (to lift gnocchi from the boiling water)

FAQ

Giada De Laurentiis’ Fresh Potato Gnocchi Dough Recipe Substitutions and Variations

• Russet potatoes: Use Yukon Golds for a creamier, richer gnocchi. Theyre less starchy so use the same weight but be ready to add a bit more flour (start with 1 cup, add up to 1/4 cup) if the dough feels sticky.
• Large egg: For a vegan or egg-free version, swap the egg for 3 tablespoons aquafaba (chickpea brine) or 1 tablespoon ground flaxseed mixed with 3 tablespoons water; both bind well, but the dough may be slightly more delicate.
• All purpose flour: Try 00 flour for a silkier, lighter texture – use it cup-for-cup but you might need slightly less. For gluten-free, use a cup-for-cup GF blend with 1/4 to 1/2 teaspoon xanthan gum to help hold the dough together.
• Kosher salt: Substitute fine sea salt or table salt but reduce the amount – use roughly half the volume (so about 1/2 teaspoon table salt for 1 teaspoon kosher) since finer salts are saltier by volume.

Pro Tips

1) Bake the potatoes the day before or roast them instead of boiling when you can. Its much less watery that way so you wont have to add extra flour, and the gnocchi stay light and pillowy.

2) Rice while the potato is still hot and let the steam escape for a minute before adding the egg. If you dont have a ricer, mash very fine but stop as soon as it comes together or it will get gluey.

3) Use as little flour as possible and weigh it if you can. Add a little at a time, test cook one gnoccho to see if it holds up, then adjust. If the dough feels floppy chill it for 10 to 15 minutes it firms up and needs less flour.

4) Cook in small batches and finish some in a hot pan with butter and sage for texture, or freeze them on a tray then bag once frozen for easy future meals. They reheat well and keep their shape if you freeze first.