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 sauce (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.
Kelly Hayes says
Made gnocchi for the first time and used your recipe. They were SO amazingly good!!! Wasn’t hard to do and they were soft and luscious. Because of my gluten allergy, I substituted Caputo GF flour (imported from Italy). I was worried they may turn out dense, but nope! Perfection! Thank you so much for a fabulous recipe. I can’t imagine ever buying store bought again.
Rosemary says
Hi Kelly, thanks so much, and glad it worked gluten free too! Have a great weekend.
Judee says
Looks absolutely delicious to me. I wonder if I could make it without an egg and substitute something else. ?
Rosemary says
Hi Judee, I would just leave it out and add less flour. Start with 1/2 cup then add a bit more if it needs it. Let me know how it goes.
Kyla says
How many gnocchi does this recipe make?
Rosemary says
Hi Kyla I would say close to 100 of course how big you make them depends also. 🙂
Neli F. says
I tried this recipe and it was so easy and awesome! This was my first time making Gnocchi. And for anyone who doesn’t own a ricer I used a cheese grader and it worked just fine. Thank you for sharing this recipe, Rosemary!
Rosemary says
Hi Neli, thanks so much, so glad you enjoyed it, and great idea with using the cheese grater. Take care.
Kylie says
I made my own rose sauce but followed the recipe for the gnocchi. Best I have ever eaten, literally as light as clouds. This recipe is going into the family book. Thank you.
Rosemary says
Hi Kylie, thanks so much, so glad you enjoyed them. Take care.
Gitanjali Morey says
Hi! This recipe looks really amazing, and i am so excited to make it for tonight!! I was just wondering if you thought almond flour would work instead of regular flour?
Rosemary says
Hi Gitanjali, I really can’t say I have never used almond flour before for gnocchi, it might, let me know how it goes. Have a great weekend.
Shaolin says
Amazing recipe and the outcome was amazing! Even my fussy child enjoyed it
Rosemary says
Hi Shaolin, thanks so much, and so glad you child liked it. Have a wonderful Sunday.
Jo says
I just made these as my first time gnocchi experience!
Just WOW! They turned out perfectly! Everyone just loved them. Thank you for the recipe!
Rosemary says
Hi Jo, thanks so much, so glad everyone enjoyed them. Have a great week.
Rebecca says
I love gnocchi and I was super excited to come across this recipe! However, I followed the recipe exactly and it is still extremely watery and will not form a dough no matter how much flour I put into it. Do you have any ideas on what might have gone wrong? Should I be adding more than 1 cup of flour?
Rosemary says
Hi Rebecca, in the post I mention the best types of potatoes to use (Yukon and Russet) and be sure to boil them with the skin on (makes them hold less moisture). You shouldn’t really be adding that much extra flour, they won’t taste very good. Let me know.
Edward Szczerba says
All I can say is Wow Wow Wow! Absolutely beautiful gnocchi and very satisfying!!!!
Rosemary says
Thanks so much Edward, glad you enjoyed it. Have a great weekend.
doris fenech says
Hi Rosemary. I would like to make this recipe, but I don’t have a potato ricer. Any suggestions as to what else I can use. Thank You.
Rosemary says
Hi Doris, a normal potato masher works also or even a large hole grater. Hope that helps. Let me know how it goes.