An easy Italian Pasta Dish recipe, Homemade Potato Gnocchi. A simple tomato sauce makes these soft, delicate Gnocchi a delicious Dinner idea.
Homemade Potato Gnocchi
Homemade Potato GnocchiLiving in Italy has made me realize that the simplest dish can be made in so many different ways, depending on the region or even how the family cooks it.
That of course also includes how to make Gnocchi. I have been told to use just flour and potatoes, or use some milk instead. But the best way I found is flour, potatoes and an egg.
How to make them
- In a large pot boil un peeled potatoes until tender, remove from the pot and let cool enough to handle, then remove the skin.
- Then pass through a Potato Ricer.
- On a flat surface mix together the flour and salt make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers.
- On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard).
- Sprinkle with a little bit of flour and toss, so they don’t stick together.
- Let the gnocchi rest for 20 minutes before cooking.
- In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top.
- Drain and toss with desired sauce.
So how did I come by this recipe?
I have a great little family owned supermarket just down the street from me where I can get fresh eggs and really good cold cuts, slabs of pancetta, fresh nuts and other goodies and my just-purchased pressure cooker.
If you need it, they have it!
Over the years the woman who owns the store has also become a friend. She is originally from the South of Italy and left her family to marry and move North.
With the store business and family to take care of she doesn’t see them as often as she wishes.
My move from Canada to Italy was a little more extreme, but it was something we had in common and gave us something to break the ice.
So over the years I have acquired a good friend and some good recipes. This Gnocchi Recipe being one of them.
What kind of sauce is best
There are several ways that you can serve Gnocchi, probably the most popular being a simple tomato sauce, you could also toss them with Pesto, butter and salvia or even a simple cream sauce.
How to Store them
Potato gnocchi can be left uncooked for no more than a couple of hours (covered). Cooking may be a little longer because they will have dried out a bit in the air.
The Gnocchi can also be frozen, place the uncooked gnocchi on a cookie tray in the freezer, leave for approximately 20 minutes then place them in an airtight freezer bag. They will keep for about 1 month.
When you cook them there is no need to defrost, just add them to boiling salted water.
How to make a firmer Gnocchi
- Use a red skinned potato
- Boil the potatoes with the peel on, that way the potato absorbs less water.
- Peel the potato and place through a potato ricer immediately, because the cooler they get the stickier they become.
- An easy way to peel the potato is stick a fork through and peel it using a knife.
- Although you should wait for the riced potato to cool before adding to the flour (or denaturation may occur).
What is the best Potato for making them?
The perfect potato is an old potato, in other words no new potatoes. New potatoes contain more water which absorbs too much flour. Go for Yukon Gold or Russet Potatoes.
What is the best flour to use?
I think it all depends on preference, I always use all purpose, in Italy it’s called Manitoba but some people prefer 00 or a lower protein flour. A lower protein flour will make them softer and more tender.
Delicious Gnocchi Recipes
Baked Creamy Cheesy White Sauce Gnocchi
Baked Gnocchi Double Cheese Tomato Sauce
So anytime you are craving a tasty home-made pasta dish, and you need it now and fast, Gnocchi are perfect. In an hour you could have a delicious pasta dish on the table and you can say “I did it myself”. Buon Appetito!
Homemade Potato Gnocchi Recipe
Ingredients
FOR THE GNOCCHI
- 1 pound potatoes (clean but not skinned / not new potatoes)
- 1 cup flour (130 grams)
- 1/2 teaspoon salt
- 1 medium egg
SAUCE
- 2 tablespoons olive oil (40 grams)
- 1/2 teaspoon salt
- 1-2 cloves large of garlic chopped
- 1 teaspoons oregano
- 5 leaves basil chopped (or 1 teaspoon/3/4 gram dried) or 1 teaspoon/3/4 gram dried
- 2 dashes of hot pepper flakes (if desired)
- 1 can pelati tomatoes with puree (1 1/2 to 2 cups / 400 grams), nothing else added in the tomatoes
- 1/2 cup water (170 grams)
Instructions
GNOCCHI
- In a large pot boil potatoes until tender, remove from the pot and let cool remove the skin. Then pass through a potato ricer.
- Mix together the flour and salt and place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers. On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.
TOMATO SAUCE
- While the gnocchi are resting make the sauce. In a large saucepan add olive oil, tomatoes, salt, garlic, oregano, basil, hot pepper flakes and water, stir to combine, half cover and let simmer over medium heat until thickened. Remove cover for the last few minutes to thicken.
COOKING GNOCCHI
- In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top. Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese if desired. Enjoy!
Nutrition
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Updated from December 16, 2014.
Leonard Tamburro says
I love this recipe, I will never go back frozen or store bought again.
Rosemary says
Thanks Leonard, glad you liked it. Take care.
Elaine andreoli says
Can you use instant potatoes instead of real potatoes?
Rosemary says
Hi Elaine, no sorry you need real potatoes. 🙂
Deb B says
Well, thanks so much for the reply! Three syllables. NEVER would have thought that!
Again, I am loving all the recipes you’ve posted. How many years did it take you to cook all of these dishes?!! My, my so many!
I’ll try making the gnocchi with one of your sauce recipes
Sincerely,
Deb
Rosemary says
Hi Deb, glad I could help. So happy you are enjoying the recipes. Oh yes years and years. :). Let me know how the gnocchi. Take care.
Deb B says
I’ve always wanted to make homemade gnocchi. Could you please tell me how to pronounce that word?! I have always said it like “nyawkee.” But the servers at our local Olive Garden always correct me and say “no kee”, with a long “o” sound.
I’d love to say it the correct way!
Love all the recipes on your website. I am a new subscriber. Can’t wait to try Italian cookies. I’ve always like Italian wedding cookies.
Thanks for all the great recipes!
Rosemary says
Hi Deb, well your way is closer than theirs. In Italian 99% if the time every letter is sounded, and also in the case of gnocchi it is also, Gni-o-ki, the o is soft rather than hard. Hope that helps. Have a great weekend. And thank you glad you enjoy the recipes.
Becky says
This looks like a great recipe to make with kids!
Can we mash Or grate the potato instead? Thanks!
Rosemary says
Hi Becky, I would say grate is better. I hope you enjoy it. Take care.
Michele Fernandez says
Made this and layered the top with some cheese sauce and baked it. It came out perfect. The gnocchi was soft and chewy. 6/10 will try making the gnocchi again from scratch tho. I have no clue what I did wrong ,it took forever to get the potato dough mixture to not be sticky.
Rosemary says
Hi Michele, thanks glad you liked it. Dough that is too sticky could be caused by the heat if it’s too humid, or a warm house. Gnocchi always seems to work better in cooler weather in my house.
Anne Lyon says
Hello. My daughter made these tonight they looked really lovely. She loved them. Can she freeze the extras she made?
I said she could on a tray then put into a sealed bag once frozen.
Rosemary says
Hi Anne, yes she can, exactly like you said. Thanks so glad she liked them.
Robert Williams says
Love them!!
Thanks!!
Rosemary says
Thanks Robert!
Bianca says
Hi,
This is probably the best recipe I’ve seen so far on how to make gnocchi, I’ve been wanting to make it but I’ve been trying to find an easy and delicious recipe to follow. Can I please asks silly question with the 1 pound potatoes how many potatoes does that equivalate to?
Rosemary says
Hi Bianca, thanks so much, so 3 medium potatoes should equal a pound. Take care.
Diana says
Haven’t tried this yet but it looks and cooks just like my late Grandma Peppina (from Cerchio in Abruzzo). When I was a little girl in Cleveland, Ohio gnocchi was my all time favorite childhood dish. Thanks!
Rosemary says
Hi Diana, thanks glad I could bring back memories. I hope you enjoy it. Take care.
Ari Glo says
These blogs are so amazing. I live in Argentina and her blogs help me to understand the background of the Italian food here. So professional and thorough! Thank you so much!
Rosemary says
Thanks so much Ari, so glad you like the site. Take care.
Danielle says
I made these gnocchi tonight and they were absolutely incredible. The lightest, fluffiest little pillows. Thanks for this wonderful recipe!
Adelaide, Australia 🇦🇺
Rosemary says
Hi Danielle, thanks so much, so glad you enjoyed them. Take care.
Joe says
I’ve made Gnocchi before though I’m always looking for a way to make it taste better and lighter.