Homemade Potato Gnocchi

Name: Homemade Potato Gnocchi Recipe
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Ingredients: 1 pound potatoes ((clean but not skinned / not new potatoes)); 1 cup flour ((130 grams)); 1/2 teaspoon salt; 1 medium egg; 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))

Last Updated May 28, 2022. Published February 19, 2020 By Rosemary 120 Comments

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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.

Homemade 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.

Homemade Potato Gnocchi

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.

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).

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!

potato gnocchi in a black pan tossed with tomato sauce

Homemade Potato Gnocchi Recipe

Rosemary Molloy

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

4.99 from 169 votes

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Prep Time 1 hr

Cook Time 5 mins

Resting Time 20 mins

Total Time 1 hr 5 mins

Course Main Dish, Pasta

Cuisine Italian

Servings servings

Calories 290 kcal

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

Calories: 290kcalCarbohydrates: 38gProtein: 7gFat: 11gSaturated Fat: 1gCholesterol: 40mgSodium: 610mgPotassium: 516mgFiber: 3gVitamin A: 60IUVitamin C: 13.2mgCalcium: 53mgIron: 5.6mg

Keyword gnocchi, homemade potato gnocchi

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Updated from December 16, 2014.

Homemade Potato Gnocchi

Homemade Potato Gnocchi