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Learn how to make Gnocchi at home with only four ingredients. This easy potato gnocchi recipe will help you get a meal on the table in less than 30 minutes.
Gnocchi Recipe
Gnocchi is a traditional Italian dumpling made with all-purpose flour (or wheat flour, semolina), egg, potato and salt. You can add cheese and herbs to jazz up extra flavors to the gnocchi.
Homemade gnocchi always tastes better than store-bought. It’s soft, airy and healthier.
If you are a fan of homemade pasta, this is a must-try recipe for you. You can simply serve boiled or pan-fried gnocchi with a sauce such as Creamy Garlic Parmesan Gnocchi or garlic pesto in less than 15 minutes.
Why This Recipe Works
This recipe works for busy moms, young professionals or anyone who wants a quick and easy meal with only four (4) everyday ingredients. Homemade gnocchi is usually fluffier and lighter in texture.
This recipe is also freezer friendly. You can always make a large batch and freeze them up for those busy weeknights; you can also use them for a big dinner party
Ingredients For Gnocchi
This homemade gnocchi calls for four (4) ingredients below:
- Potatoes
- Egg
- All-purpose flour
- Salt
See the recipe card for full information on ingredients.
How To Make Potato Gnocchi
First, boil (or bake) the potatoes until cooked through and tender in the center. Let them cool down a little bit before peeling. Cut the potatoes into small cubes and press them into a large mixing bowl through a potato ricer (or a food strainer with fine mesh).
Next, add the beaten egg to the mashed potatoes, then stir well with a fork. Sift all-purpose flour and salt over the potato mixture to form a smooth (not sticky) dough.
Divide the dough and roll into a few long ropes. Cut each rope into small pieces and shape the gnocchi using a fork.
The dough is now ready to cook within 30 minutes at room temperature, or you may store it in the freezer.
Cooking Tips
For the best result, please follow the tips below when preparing the gnocchi dough.
- I recommend starchy potatoes such as russet potatoes for homemade gnocchi. After boiling, russet potatoes are tender, soft and the sticky texture will hold all the ingredients together nicely. You will certainly get a soft potato dough without too much kneading.
- Boil the potatoes without peeling them. It helps to prevent the potatoes from absorbing too much water during cooking, so the dough won’t be soggy.
- Mash the cooked potatoes with a potato ricer (or a food strainer with fine mesh) for a smooth consistency. It is important to let the moisture evaporate from the mashed potato before combining egg, flour and salt, so the dough won’t be too sticky. Never mash the cooked potatoes with a blender because the dough will turn soggy once combined with other ingredients.
- Do not add too much flour to the dough while kneading. Dusting one tablespoon of flour over the dough while kneading will help to hold it in shape.
Frequently Asked Questions
Place homemade gnocchi on a parchment-lined baking pan and keep them in the freezer for 1 hour until hard. Then transfer the frozen gnocchi to an airtight plastic bag and store them in the freezer. It will last up to 2 months.
Yes. Potato gnocchi is healthier than regular pasta. It is rich in fiber and contains low calories per serving. Also, eating gnocchi will reduce the risk of getting diabetes and help weight control.
This recipe only serves 244 calories per serving.
What To Serve With This Recipe
Serve gnocchi with your favorite Italian recipes. For a wholesome Italian meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
How to Make Gnocchi
Ingredients
- 2 pounds (900 grams) about 4 medium-sized russet potatoes
- 1 egg, 2 oz with shell
- 1 1/2 cups all-purpose flour, prepare an extra 1/2 cup of flour on the side
- 1 teaspoon salt
Instructions
- Scrub and rinse the unpeeled potatoes, then place them in a large pot. Fill the pot with water until the potatoes are covered. Cook over medium-high heat for about 20 minutes, or until the potatoes are soft and tender in the center.
- Drain the potatoes and let them cool slightly before peeling. Cut the potatoes into small cubes and pass them through a potato ricer (or a food strainer with fine mesh) into a large mixing bowl. Add the beaten egg to the mashed potatoes and stir well with a fork.
- Sift all-purpose flour and salt over the potato mixture and continue mixing until a dough forms. Transfer the dough to a floured work surface. Quickly knead and roll the dough with your hands and a bench scraper until it becomes smooth and less sticky. (Dust with one tablespoon of flour if the dough becomes too sticky.) The dough should be very soft and light at this point.
- Round the dough and divide it into four equal pieces. Roll each piece into a 1-inch (2.5 cm) wide, long rope and cut it into 1/2-inch (1.3 cm) squares. Transfer the gnocchi to a parchment-lined baking pan and dust with flour to prevent stickiness. Repeat with the remaining dough.
- Cook the gnocchi within 30 minutes at room temperature, or store them in the freezer for the best texture.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All the tips are great. I would add some additional:
– Flour weight should never exceed 25-30% of the smashed potatoes.
-Have your potatoes done the day before.
– Traditionally, once cut in tiny pieces these are shaped with a special gnocchi tool that makes the round and furrowed shape. If no special tool available, a fork will do it.
– Have your salsa ready before boiling the gnocchi
– Gnocchi cook in no time. Boil them in portion-size batches and tranfer them directly to a pan with a portion of sauce. Yes, you´ll serve one dish at a time.
Try baking the potatoes. Boiling the potatoes allows the potatoes to pick up too much water. The more water you have the more flour you have to add and the tougher the gnocchi. Cook gnocchi for 30 minutes in your recipe??? I don’t think so.
Ben – it’s 30 minutes to cook the potatoes, not the gnocchi.
Best