Tried Making Gnocchi from Scratch—Surprisingly Simple! 🥔✨

Making gnocchi at home seemed intimidating at first, but it turned out to be a straightforward process. I boiled russet potatoes until fork-tender, then peeled and mashed them while still warm. The key is to let the steam escape so the dough doesn’t get gummy. After mixing in flour, an egg, and a pinch of salt, I kneaded the dough just until it came together—overworking it makes the gnocchi tough. Rolling the dough into ropes and cutting it into bite-sized pieces was actually kind of relaxing. I pressed each piece lightly with a fork to get those classic ridges. Boiling them in salted water, I waited for the gnocchi to float, which only took a couple of minutes. Tossed them with a quick brown butter and sage sauce, and the result was pillowy and satisfying. Tip: Use just enough flour to keep the dough from sticking, but not so much that it gets dense. Fresh gnocchi is a game changer compared to store-bought. #homemadegnocchi #pastanight #cookingtips #fromscratch #Food