Easy homemade potato gnocchi for one, made with russet or Yukon Gold potatoes, egg yolk, flour, and salt. This single-serve gnocchi recipe produces soft, pillowy pasta perfect for weeknight dinners or quick meals. Serve with marinara, pesto, or a creamy sauce for a flavorful and comforting pasta dish. Ideal for small portions, quick cooking, and simple homemade Italian recipes.
Ingredients
- 1 medium russet potato, scrubbed (or 2 medium Yukon Gold potatoes)
- 1 large egg yolk
- 1 teaspoon kosher salt
- ½ cup all-purpose flour
Instructions
- Cook the Potato: Place the potato in a pot of cold water. Bring to a boil and cook until tender, about 20 minutes. Drain and let cool slightly, then peel. (See notes for baking method if preferred.)
- Mash the Potato: Use a potato ricer or masher to mash the peeled potato until smooth.
- Mix the Dough: Combine the mashed potato, egg yolk, and salt. Gradually add flour, mixing gently until a soft dough forms.
- Shape the Gnocchi: On a floured surface, roll the dough into ropes about ½ inch thick. Cut into 1-inch pieces. Optionally, roll each piece over a fork or gnocchi board to create ridges.
- Cook the Gnocchi: Bring a pot of salted water to a boil. Drop in gnocchi and cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and serve.
Why You’ll Love This Recipe
This single-serve potato gnocchi recipe is quick, simple, and perfect for one. It yields soft, pillowy gnocchi with a light texture, ideal for pasta nights without leftovers.
Tips
- Use starchy potatoes like russet for the lightest gnocchi.
- Do not overwork the dough; overmixing makes gnocchi dense.
- Dust your hands and surface with flour to prevent sticking.
Variations and Substitutions
- Potato Types: Yukon Gold potatoes can be used for a slightly creamier texture.
- Flour Alternatives: Gluten-free all-purpose flour can replace regular flour.
- Flavor Boost: Add grated Parmesan, fresh herbs, or garlic powder to the dough.
FAQs
Q: Can I make gnocchi ahead of time?
A: Yes, freeze uncooked gnocchi on a tray and store in an airtight bag for up to 2 months.
Q: Can I bake instead of boil?
A: Yes, lightly brush with olive oil and bake at 400°F (200°C) until golden, about 15–20 minutes.
Q: How do I know when gnocchi is done?
A: Gnocchi is cooked when it floats to the water’s surface, usually within 2–3 minutes.
Serving
Serve gnocchi with your favorite sauce: marinara, pesto, brown butter and sage, or creamy cheese sauce. Sprinkle with Parmesan and fresh herbs for extra flavor.
Suggestions
- Pair with roasted vegetables or a side salad for a complete meal.
- Add sautéed mushrooms, spinach, or chicken to make a heartier dish.
- Drizzle with olive oil or melted butter for a simple, classic preparation.
Potato Gnocchi For One
1
servings1
hour5
minutesIngredients
1 medium 1 russet potato, scrubbed (or 2 medium Yukon Gold potatoes)
1 large 1 egg yolk
1 teaspoon 1 kosher salt
½ cup all-purpose flour
Directions
- Cook the Potato: Place the potato in a pot of cold water. Bring to a boil and cook until tender, about 20 minutes. Drain and let cool slightly, then peel. (See notes for baking method if preferred.)
- Mash the Potato: Use a potato ricer or masher to mash the peeled potato until smooth.
- Mix the Dough: Combine the mashed potato, egg yolk, and salt. Gradually add flour, mixing gently until a soft dough forms.
- Shape the Gnocchi: On a floured surface, roll the dough into ropes about ½ inch thick. Cut into 1-inch pieces. Optionally, roll each piece over a fork or gnocchi board to create ridges.
- Cook the Gnocchi: Bring a pot of salted water to a boil. Drop in gnocchi and cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and serve.
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