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.
Amazing the best receive l have ever tried gnocchi great texture huh,y recommend
Hi Connie, thanks so much, glad you enjoyed it. Have a wonderful Sunday!
Good morning from Canada, Rosemary,
I love your site and to be truthful it’s my go-to for most recipes.
Everyday ingredients with the best “how-to” instructions.
It’s brought my cooking and baking to new heights.
I really want to fo your potato gnocchi recipe but don’t have a potato ricer.
We’re at our cottage and shops are a day trip.
Any alternative suggestions?
Thank you
Loraine
Hi Loraine, thanks so much, so glad you enjoy the recipes. You could always mash them or even use a cheese grater. Enjoy your time at the cottage. Let me know how it goes.
I made this tonight using red potatoes and the grater method (no potato ricer). It was fantastic! ALSO, I just whipped up a batch of gnocchi on a Wednesday night. No big deal 😎
Thank you for the recipe and detailed instructions!
-Kristin
Hi Kristin, thanks so much and yeah so much better than store bought right? Have a great weekend.
I have made this twice now this week. First time I served with a tomato sauce and tonight with your easy basil pesto. So delicious, my two year old asked for more gnocchi! I tried with 00 flour and a ‘bread/pizza’ flour and I actually preferred the texture of the bread flour and they were easier to handle too.
Hi Kate, thanks so much so glad you enjoyed it and your two year old. Have a great weekend.
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.
Hi Kelly, thanks so much, and glad it worked gluten free too! Have a great weekend.
Looks absolutely delicious to me. I wonder if I could make it without an egg and substitute something else. ?
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.
How many gnocchi does this recipe make?
Hi Kyla I would say close to 100 of course how big you make them depends also. 🙂
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!
Hi Neli, thanks so much, so glad you enjoyed it, and great idea with using the cheese grater. Take care.
Can I make ahead? And if so, how to I store the gnocchi?
Hi Evie, 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.
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.
Hi Kylie, thanks so much, so glad you enjoyed them. Take care.
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?
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.
Amazing recipe and the outcome was amazing! Even my fussy child enjoyed it
Hi Shaolin, thanks so much, and so glad you child liked it. Have a wonderful Sunday.
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!
Hi Jo, thanks so much, so glad everyone enjoyed them. Have a great week.
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?
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.
All I can say is Wow Wow Wow! Absolutely beautiful gnocchi and very satisfying!!!!
Thanks so much Edward, glad you enjoyed it. Have a great weekend.
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.
Hi Doris, a normal potato masher works also or even a large hole grater. Hope that helps. Let me know how it goes.