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:
- All-purpose flour
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.
How to Make the Best Potato Gnocchi?
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
How to store homemade Gnocchi?
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.
Is Gnocchi healthy?
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.
How Many Calories per Serving?
This recipe only serves 229 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.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
How to Make Gnocchi
- 2 pounds 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
- Scrub and rinse the unpeeled potatoes with water and put them in a large pot. Fill up the water in the pot until it covers the potatoes. Cook them with medium-high heat for 20 minutes until soft and tender in the center.
- Drain the potatoes and allow them to 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).
- Add beaten egg to mashed potatoes, then 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 one tablespoon of flour over the dough if it gets 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 wide long rope and cut them into 1/2 inch squares. Transfer gnocchi to a parchment-lined baking pan and dust flour over to prevent stickiness. Repeat the same for the remaining doughs.
- Cook gnocchi within 30 minutes at room temperature or store them in the freezer for the best texture.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.