How to make quick stovetop gnocchi from potatoes?

Fast stovetop potato gnocchi for weeknights

Homemade potato gnocchi can be simplified for speed while keeping a pillowy texture. Use starchy potatoes like Russets and bake or microwave them rather than boiling to minimize moisture. Mash or rice them while hot and allow the steam to escape.

A quick method:

• Bake or microwave whole potatoes until soft, scoop flesh, and rice or mash.
• Mix with a small amount of flour and one egg until it forms a soft dough—use just enough flour to bring it together.
• Roll into ropes, cut into pieces, and press lightly with a fork for ridges.

Cook gently in simmering salted water; they are done when they float to the surface. Finish in a hot pan with butter and sage or a quick sauce—tomato, pesto, or cream-based work well.

Tips for success:

• Don’t overwork the dough; excess handling creates dense gnocchi.
• Use minimal flour to keep them tender; floured hands help prevent sticking.
• Make in small batches for consistent cooking.

This approach gives fresh-tasting gnocchi with a soft interior and a light bite, ready in under an hour for a satisfying homemade pasta night.