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Homemade Potato Gnocchi

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An easy Italian Pasta Dish recipe, Homemade Potato Gnocchi. A simple tomato sauce makes these soft, delicate Gnocchi a delicious Dinner idea.

gnocchi in a black panHomemade Potato Gnocchi

Living 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.

homemade gnocchi ingredients flour, potato riced and an egg on a wooden board

  • 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.

gnocchi dough, rolled and cut

  • Let the gnocchi rest for 20 minutes before cooking.

Homemade Gnocchi resting for 20 minutes on a wooden board

  • 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.

gnocchi sprinkled with parmesan in a black pan

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).

gnocchi sprinkled with parmesan in a black pan

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

Ricotta Gnocchi Recipe

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!

gnocchi in a black pan

potato gnocchi in a black pan tossed with tomato sauce
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4.99 from 163 votes

Homemade Potato Gnocchi Recipe

An easy Italian Pasta Dish recipe, Homemade Potato Gnocchi. A simple tomato sauce makes these soft, delicate Gnocchi a delicious Dinner idea.
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Course Main Dish, Pasta
Cuisine Italian
Prep Time 1 hour
Cook Time 5 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 290kcal
Author Rosemary Molloy

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)
US Customary - Metric

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

Calories: 290kcal | Carbohydrates: 38g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 610mg | Potassium: 516mg | Fiber: 3g | Vitamin A: 60IU | Vitamin C: 13.2mg | Calcium: 53mg | Iron: 5.6mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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Updated from December 16, 2014.

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  1. Mentari says

    5 stars
    Hello! What is the difference of making gnocchi with egg or without egg?
    I am curious on what the result is like.. thanks!

    Reply

    • Rosemary says

      Hi Mentari, adding an egg to the mixture is mainly to keep the dough together easier. It also depends on the region, some add an egg some don’t. I think the egg also gives it a richer flavour. Hope that helps.

      Reply

  3. Leisa says

    Thank you for sharing this recipe. I’m definitely going to make this.

    My note on “peeling potatoes”. SAVE A STEP.

    I love my potato ricer. I don’t understand why every cook does not have one!

    Clean potatoes and cook. I place cut side down in my ricer, and the potato spits out and the skin just needs to be lifted out of the ricer. Easy. Effective. Saves Time.

    Reply

      • Leisa says

        5 stars
        Rosemary, I made this last evening. I microwaved russet potatoes, put them through the ricer (they were still hot) onto an sheet pan so they would steam off/cool quickly.

        I would love it if your recipe provided for the final weight of the potatoes as the moisture content and cooking methods would make the final weight divergent from the starting weight. (That’s just my OCD kicking in!).

        I just loved this recipe. My dumplings turned out well–they were a wee bit dense–but for a first time effort with no feel for any of it–not a failure of the recipe in the least–but my ask for the gram weight on potatoes. They came together quickly. Rolled beautifully.

        Tip: If you put flour in a Parmesan cheese shaker it provides an easy way to flour boards for your pies, and for coating your gnocchi.

        Thank you again for your great recipe. I will make these again and again.

        I had made some braised beef shanks which we enjoyed. I had plenty of that luscious/unctuous broth left over and a wee bit of meat. The potato dumplings made those leftovers into a very satisfying and hearty meal.

        In fact, any broth soup that you make (chicken/turkey) can make a great swimming pool for these lovelies.

  7. Philip says

    5 stars
    Didn’t make the sauce (had another idea) but strangely had only made gnocchi once before and forgot how! Used this recipe for the gnocchi – perfect (although I did peel the potatoes first). Thanks.

    Reply

  8. Christian McCulloch says

    This looks lovely… I was always under the impression you should bake the potatoes on a bed of salt to draw out the moisture. Boiling seems the opposite of that.

    Reply

    • Rosemary says

      Hi Christian, I have never hear an Italian do that, if you boil the potato with the skin on and use the correct potatoes, you shouldn’t have a problem with moisture. 🙂

      Reply

  9. Ida says

    5 stars
    Made the dough and gnocchi yesterday, froze the gnocchi, and prepared the gnocchi and sauce today! It couldn’t have been easier and tastier!! I added more chili flakes, vegetable broth, and some lemon and it was so so good. Thanks for sharing this great recipe!

    Reply

      • Sandra says

        I’m a bit puzzled. I dont have a ricer so saw that a cheese grater is suggested as an alternative. I was under the impression the aim was to use a fluffy potato mash. Grated would surely leave texture rather than smooth gnocci.

      • Rosemary says

        Hi Sandra, it doesn’t really have to be fluffy, because you are mixing it with flour and an egg, so as long as it is cooked, you can use a grater or masher. Hope that helps.

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