Sourdough Discard Gnocchi
Don't Overthink Homemade Gnocchi
I think recipes like gnocchi sometimes get put into the “I'll just order that at a restaurant” category.But that's exactly why I wanted to make it. Homemade food doesn't have to mean complicated food. We're taking potatoes, a little flour, an egg yolk, and that jar of sourdough discard that's already sitting in the refrigerator and turning them into dinner!
Your gnocchi don't need to be perfectly shaped. Your ropes don't need to be perfectly even. And you absolutely don't need an Italian grandmother standing beside you telling you whether you've rolled them correctly ;)
Prep Time: 30 minutes
Cook Time: 10 minutes
Potato Baking Time: 45–60 minutes
Serves: 4
Ingredients
- 1 pound russet potatoes, about 2 large potatoes
- 100g sourdough discard
- 1 large egg yolk
- 1 teaspoon salt
- 120–180g all-purpose flour, about 1–1½ cups, plus more for dusting
That's really it. Four main ingredients and some salt. Now let's turn them into dinner.
First: Let's Talk About the Potatoes
If you remember one thing from this recipe, make it this:
We don't want watery potatoes. That's why I prefer baking them instead of boiling them (but it is more time consuming!) Boiled potatoes absorb water. More water means you'll need more flour to turn everything into workable dough. More flour can mean heavier gnocchi.
While the potatoes still warm enough to handle, cut them open and scoop out the insides.
Then run the potato through a potato ricer. "Do I really need a potato ricer?"
No. But if you happen to have one, this is its moment!
Can I Use Sourdough Discard Straight From the Refrigerator?
Yes!
This is a true sourdough discard recipe. Your starter doesn't need to be fed, bubbly, active, or at peak. Scoop 100 grams directly from your discard jar and add it to your potatoes.
That makes this an especially good recipe for those weeks when the discard jar somehow keeps getting fuller but you don't need another loaf of bread.
Can I Make Sourdough Gnocchi Ahead of Time?
Yes, and this is a great recipe to prep ahead. Shape your gnocchi and arrange them in a single layer on a lightly floured or parchment-lined baking sheet. If you're cooking them later that day, refrigerate them until you're ready. For longer storage, I prefer freezing them.
Why Did My Gnocchi Turn Out Dense?
Usually? Probably too much flour or too much mixing. It's tempting to keep adding flour because soft dough feels harder to work with. But every scoop of flour moves us a little farther away from that soft potato texture we're after. Use just enough flour to create a dough you can gently roll. Then stop.
And once the dough comes together, don't knead it like bread dough. Gnocchi needs a gentle hand.
How to Freeze Homemade Gnocchi
Arrange the uncooked gnocchi in a single layer on a parchment-lined baking sheet, making sure they aren't touching. Freeze until completely solid. Then transfer them to a freezer-safe bag or container. And here's the important part:
Don't thaw them before cooking.
Drop the frozen gnocchi directly into gently boiling salted water and cook until they float, adding a little extra cooking time as needed. That's homemade dinner waiting in your freezer.
What Sauce Goes With Sourdough Gnocchi?
This is where you can have fun. Brown butter and sage is probably my favorite for fall, but gnocchi is basically a blank canvas.
Try it with:
Creamy Parmesan sauce for something rich and comforting.
Pesto for a brighter dinner.
Tomato basil sauce for an easy family meal.
Creamy pumpkin sauce for full-on fall.
Garlic butter + Parmesan when you want something extremely simple.
Or throw the cooked gnocchi into a skillet with sausage, spinach, cream, and Parmesan and call it dinner.
Sourdough Discard Gnocchi
Courtney Moody
5
20 minutes
15 minutes
300
Italian
Soft, pillowy homemade gnocchi is one of those recipes that sounds fancy but is actually made with just a handful of simple ingredients. This version uses sourdough discard, giving the gnocchi a subtle depth of flavor while putting that extra starter in your refrigerator to good use!
Ingredients
- 1 pound russet potatoes, washed and peeled
- 100 g sourdough discard
- 1 large egg yolk
- 1 teaspoon salt
- 1-1½ cups all-purpose flour, plus more for dusting
- 1/4 cup freshly grated parmesan
Directions
Place the peeled russet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly before mashing until smooth, about 5 minutes.
In a large mixing bowl, combine the warm mashed potatoes, sourdough discard, egg yolk, and salt. Mix until well combined and smooth.
Gradually add 1 cup of the all-purpose flour to the potato mixture, mixing with a fork or your hands until a dough begins to form. If the dough is too sticky, add more flour, a tablespoon at a time, until it is soft but not sticky.
Lightly flour a clean work surface and turn the dough out onto it. Knead gently for about 1 minute until the dough is smooth and elastic. Divide the dough into 4 equal pieces for easier handling.
Roll each piece of dough into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces to form gnocchi. Use a fork to gently press down on each piece to create ridges, which help sauce cling better. Dust with flour to prevent sticking.
Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the boiling water in batches, being careful not to overcrowd. Cook until they float to the surface, about 2-3 minutes. Once they float, let them cook for an additional 1-2 minutes before removing with a slotted spoon. Place the cooked gnocchi on a clean plate to cool slightly.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the cooked gnocchi to the skillet and sauté until golden brown on the edges, about 3-4 minutes. Sprinkle with freshly grated parmesan and toss to combine, cooking for an additional minute until the cheese is melted and the gnocchi are coated.
