Homemade Potato Gnocchi
An easy Italian Pasta Dish recipe, Homemade Potato Gnocchi, made with only 4 ingredients. Tossed in a simple tomato sauce. These soft, delicate Gnocchi will make a delicious Dinner idea.
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, salt, potatoes and an egg.
My father-in-law would often tell this rhyme to his grandkids “Ridi, Ridi che la Mamma ha fatta i gnocchi” (laugh, laugh, because mommy made gnocchi). The origin is supposedly during times of poverty when children would be happy because their mother was able to make something delicious with potatoes and flour.
What are gnocchi?
They are small pieces of dough, usually round or oblong in shape that are boiled in water or broth and then tossed with different sauces.
The term gnocco (which is the singular form of gnocchi) mean knot (or nodo), it refers to something hard such as the knuckles (nocche) of a finger. It was probably invented around the 16th century when potatoes were imported to Italy from America.
Recipe Ingredients
- Potatoes – best to use Yukon Gold or Russet
- Flour – all purpose
- Salt
- Egg – room temperature
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 or mash.
- 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.
Different sauces for Gnocchi
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 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 are Pelati tomatoes?
Pelati tomatoes are skinned plum (san marzano) tomatoes that are canned in their own juice with no additives such as salt, garlic basil etc. You can also use canned chopped tomatoes or even passata as long as there is nothing added to the tomatoes.
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.
How long does it take to cook gnocchi?
Once they have been added to the salted boiling water give them a couple of stirs and watch carefully, it doesn’t take long for them to cook 1-2 minutes (sometimes less), once the float to the surface they are done. Remove them immediately. Over cooked and they will turn to mush.
Different ways to serve them
Gnocchi can be served on their own in your favourite sauce or you can also bake them in the oven as a typical Italian baked pasta dish. Two of our favourites are a Baked Creamy Cheese White Sauce Gnocchi and a Baked Gnocchi Double Cheese Tomato Sauce. Either or both are definitely worth trying.
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.
Any leftover cooked gnocchi should be stored in an airtight container and refrigerated. They will last up to three days in the fridge.
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.
Delicious Gnocchi Recipes
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
Ingredients
FOR THE GNOCCHI
- 1 pound potatoes (Yukon gold or russet are best) (clean but not skinned / not new potatoes)
- 1 cup flour
- ½ teaspoon salt
- 1 medium egg (room temperature)
SAUCE
- 2 tablespoons olive oil (40 grams)
- ½ teaspoon salt
- 1-2 cloves large of garlic chopped
- 1 teaspoons oregano
- 5 leaves basil chopped (or 1 teaspoon dried)
- 2 dashes of hot pepper flakes (if desired)
- 1 can pelati tomatoes with sauce (1½ to 2 cups / 400 grams), nothing else added in the tomatoes
- ½ cup water
Instructions
GNOCCHI
- In a large pot boil the unpeeled 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, 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 ¾ 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!
Notes
Nutrition
Updated from December 16, 2014.
This recipe was well written and easy to follow. However, I don’t think I care for the texture. It’s very soft and mushy and when covered with sauce I had almost a slimy texture that my family did not care for. I steamed my potatoes and let them cool, so they were not too wet. I reserved a few that I froze that I think I will try pan frying.
I haven’t finished making them, but I have no idea what happened. After boiling 0.97lbs of my old russet potatoes and peeling their skins off and then incorporating all the ingredients together with 141g of AP flour, I got a very wet dough. I had to add at least 1.5 cups of AP flour to achieve the soft consistency that’s desired. My guess is to much water in the potatoes, but if that’s the case shouldn’t the recipe call for a higher measurement of flour? What do you think?
Hi Sam, I don’t know which potatoes you used, but yes it’s definitely too much water in the potatoes. Yukon or Russet are the best potatoes to use. Adding too much flour can make them tough and very floury tasting.
I don’t have a scale. Is 400g roughly 3 medium potato’s?
Hi Gabrielle, yes 3 medium potatoes are roughly 400 grams.
once again, another delicious recipe
Thanks glad you enjoyed it.
this recipe is awsome
Quick,easy and clear instructions. Good tips too.
I’m a recent convert to gnocchi and now I’m obsessed by them. Have made ricotta gnocchi with Kenji Lopez-Alt’s recipe on Serious Eats. Those are fabulous & these look amazing too. Any idea what I could sub for the egg for my vegan son?
Hi Laura, thanks so much, we love gnocchi too. You can actually just leave it out, you may need to add an extra small potato. Let me know how it turns out. 🙂
Have your ever tried using a gluten free flour? If so, did they turn out? Thanks
Hi Bethany, I have never made these gluten free, but I have heard you can get some great gluten free flour now that you substitute 1 for 1. If you try it let me know how it turns out.
Hi,Rosemary,
My grandma came from Abruzzo, Provincia d’Aquila, and made gnocchi all the time for my grandfather. Her ingredients were the same as yours (NEVER ricotta because grandpa didn’t like them that way and she always cooked to please him). My memory of her gnocchi was that they were on the firmer side with a definite bite to them. I would like to make mine as close to my memory of hers as possible. Any suggestions? I don’t think anyone would have considered her gnocchi “light little pillows” but they were delicious, NEVER mushy. Any suggestions?
Hi Erica, so I discovered that you should use red skinned potatoes, boil them whole with the peel on, remove the peel when they are still hot and pass immediately through a potato ricer, but let it cool before adding to the flour. I hope this helps let me know.
My mum is from the same region Laquila and her gnocchi were a bit on the firm side too but I love them like that
Hi Dora, thanks yes I prefer them firmer myself. Have a wonderful Sunday.
If I don’t have a potato ricer, would just using a regular hand masher work? Or would something like the large holes on a cheese grater be better? I think I might have found a reason to finally get the potato ricer haha!
Hi Monica, I think a grater would be better, a find a masher can leave some lumps. Hope that helps, let me know how it goes.
hey girl- this looks amazing!
Hi Shawnna, thanks so much.
If using in soup, would you cook the gnocchi first? Or can you place in the soup and cook that way.
Hi Pat, I have never cooked gnocchi in soup, but I would say, when the soup is done throw in the gnocchi and cook until floating to the top then serve asap. Let me know how it goes.
i have been making them for years but seems lately something isoff. I use leftover mashed potato, parm cheese and flour. I omit egg because the potatoes have milk and butter in them. i roll into log cut off and roll on fork tines. Now my problem is they are too soft and almost mushy despite dropping into boiling water and pulling out as soon as they float to top, Do you think an egg would help or just add more flour? Also a local restaurant uses ricotta cheese only. Any takes on how to proceed with cheese only?
Hi Michelle, I would add more flour, an egg would just make them mushier. Let me know how it goes.
I love gnocchi, but have always been too intimidated to try making it – after trying a store bought version (which is so not good, in case you were wondering!) I decided to stick to only having it in restaurants. You make it sound simple, so will give this a try!
Hi April, I hope you give it a try they aren’t very difficult. Let me know how you liked them.
You are making me hungry ! They look delicious! We also make gnocchi with farina ( cream of wheat) eggs and Parmesan cheese. They are delicious and fantastic in brodo.
Hi Marisa, thanks, sounds good with parmesan cheese.