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 (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 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.
Have not made these before but your instructions are so clear Iโm looking forward to preparing them for a delicious meal
Hi Verna, thanks so much, let me know how it goes. Take care!
Delicious!!! My first try was a little messy, I think I probably added too many potatoes. This was also my first time tasting gnocchi it was really good.
Hi Kim, thanks so much, so glad you liked them. Take care!
When you say โslide onto a forkโ am I actually putting the fork through the gnocchi onto the fork or just pressing the fork on top of it?
Hi Lauren you can either slide the gnocchi off the fork or press the fork gently on the gnocchi. Let me know how it goes. Take care!
I haven’t tried it yet, but am curious as to why the potatoes should be boiled and then skinned, instead of peeled and then boiled. Does it make that much of a difference?
My husband and I tried potato gnocchi at a restaurant this past weekend and loved it- I looked up the different ingredients listed from the restaurant menu to recreate that recipe at home. Wish me luck!
Hi Jessica, if you boil the potatoes with the peel on, that way the potato absorbs less water. Good luck with the gnocchi. Take care!
I added an extra egg yolk, and had to use bread flour as I was out of all-purpose. It turned out delicious! The texture was firm but light, and the gnocchi held together perfectly.
Hi Sarah, thanks so much, glad you liked the recipe. Take care!
It is sticking to my hands. Do I add more flour?
Hi Samantha yes add a bit more.
So delicious and easy! I made my first-ever batch of gnocchi with great success, thanks to the easy-to-follow instructions and video. I will definitely make this again… can’t wait to try different ways to dress it up!
Hi J Kays, thanks so much, so glad you liked the recipe. Take care!
Hiโฆ..Thanks for the recipe. Concerning the water content of the boiled potatoesโฆ.would it not be easier to bake or microwave the potatoes. Maybe it would dry out the potatoes too muchโฆ..?
Hi Laurie, yes I think baking or microwaving them would dry them out too much. ๐
The texture of the gnocchi is perfect and the recipe is simple to follow. I made this gnocchi and paired it with a creamy red pepper sauce.
Hi Tayla, thanks so much, so glad you enjoyed the recipe. I love the idea of the red pepper sauce. Take care and have a wonderful Sunday.
I made this last night and it was divine! So tasty. Thank you for sharing this recipe, I’ll certainly be making it again!
Hi Kerry, thanks so much, glad you enjoyed it. Take care!
Hi Rosemary, made this 2 weeks on the trot. The best ever. So easy and tasty. Never going back to shop bought. Thank you.
Hi Dee, thanks so much, so glad you enjoyed it. Take care!
Cannot speak more highly of this recipe. Gnocchi and Napoli sauce are outstanding. I use King Edward potatoes. My sister says they are the best gnocchi sheโs ever had – she is particular with her food so this was a massive compliment!
Hi Maria, thanks so much, so glad your sister enjoyed them too! Take care.
Hi Rosemary:
I made them earlier today….cooked a few for dinner with butter and cheese. Then I froze the rest for a later meal. Very easy and very good…. Oh, I did add a bit of white pepper to the dough. No much about two pinches. I will make them again !
i Doris, thanks so much glad you enjoyed them. Good idea with the white pepper. Take care!
Hello Rosemary!
I plan on making this today … so how many gnocchi’s should I get out of the recipe? 1lb or 2lbs when formed? Thanks and have a great day!
Hi Doris, sorry I don’t weigh them, I just went by servings. ๐
Best recipe ever. So easy to make
Hi Rose, thanks so much, glad you enjoyed it. Take care!