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. Yukon gold or russet are best. 1 pound potatoes (Yukon gold or russet are best) (½ kilo)
- 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. 1 cup flour (125 grams), ½ teaspoon salt, 1 medium egg (room temperature),
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. 2 tablespoons olive oil, 1 can pelati tomatoes with sauce (1½ to 2 cups / 400 grams), nothing else added in the tomatoes, 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), ½ cup water
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.
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The sauce on this recipe came out sour but the gnocchi itself turned out great. For the sauce I’m not sure if it was the brand of pelati I used (delallo) that made it sour or if they are all like that, some extra salt and pepper helped as I’m not one to put sugar in my sauce. I’ll be using a different sauce recipe/tomatoes next time and investing in a potato ricer.
Hi Grant, glad you enjoyed the gnocchi, was probably the type of tomatoes. Take care.
I just made the gnocchi without the sauce, as I had a different recipe that called for gnocchi. But the other times I had tried to make gnocchi I ended up with a mess, as the gnocchi fell apart while cooking. This recipe was much better, and the gnocchi held their shape much better. Will be sticking with this recipe moving forward. It was a lot easier than I expected. Also, I just mashed the potatoes with a fork since I don’t have a potato ricer.
Hi Alison, thanks so much, so glad you enjoyed them. Take care!
I never knew how simple it was to make gnocchi. I used this recipe to make gnocchi for an Olive Garden gnocchi soup knock off recipe. My family lives ved it all.
Hi Destinee, thanks so much, so glad you and your family enjoyed it. Take care!
The recipe was great, but didn’t potatoes arrive in Italy from the Spaniards not America?
Hi Pam thanks so much glad you enjoyed them. And yes potatoes came to Italy/Europe from the Spanish in the late 16th or early 17th century! Take care.
I previously commented, but I forgot to give a rating. I am obsessed with these gnocchi and dreaming about making them again. I did use the 00 flour as suggested and they were better than anything I’ve ever had in a restaurant. The sauce recipe is a keeper too. It’s a nice and light tomato sauce- perfect for the fluffy gnocchi.
Hi Rachael, thanks so much, so glad you enjoyed them. Take care!
I made these and they were light as air!! I used a little gnocchi paddle to roll them into shape. It was probably the first time we’ve ever had gnocchi that didn’t feel heavy in our stomachs. The sauce was perfect too, and so easy.
The only issue I had was that I let them rest on parchment paper and they all were stuck to the sheet so it was hard to get them in the pot. I used the 00 flour. It seemed the dough was too sticky, even though I was able to roll them. Maybe I should add more flour next time?
Hi Rachael, I don’t know that I would add more flour when making them if they cooked really well, I would sprinkle flour on the parchment paper so they don’t stick. Let me know. Take care!
I’ll give it a shot, thanks!
They came out perfect
My family loved them
Hi Sabina, thanks so much, so glad you enjoyed them. Take care!
I made both the gnocchi and the sauce. Both were good!
Some things I would have preferred: the gnocchis tasted great alone, but the sauce overpowered them a bit.
I would have like a firmer gnocchi, less squishy; and a sweeter sauce. This one with the basil and oregano, while good, was a tad bitter.
Thanks so much for the recipes!! It was my first time making anything of the sort, and we liked it!
Hi. Miko, glad you enjoyed them. Take care!
Hi! I really want to make this but absolutely hate eggs. What do you think is the best substitute in this case? Oil? Milk? Thank you so so much.
Hi Miko, you can leave it out and just add a bit more potato. I hope you enjoy it. Take care!
My grandson has Celiac so no Gluten , can you make Gnocchi with Gluten free flour ?
Hi Natasha, I have never made them gluten free but you can try, I think it would work, if you do let me know how it goes.
I’m not sure if I did anything wring, but one cup of flour was not enough. I even weighted my potatoes before hand to be sure to have the right amount. The gnocchis were very sticky even with almost 1 3/4 cup of flour. I mean they were still good, the dough was just really sticky.
Hi Mart, it depends on your flour, different flours absorb differently.
Hi Marie, if it is too sticky add a bit more flour. Different flours absorb differently. Take care!
Thank you for sharing such a wonderful recipe. Any suggestions on what to do when the dough ends up being sticky?
I used regular unbleached Robin Hood all purpose flour. I didn’t have 00.
Hi Marie, thanks so much, if it’s too sticky then add a bit more flour, different flours absorb differently. Take care!
I was so intimidated about making these that I told my husband to pick up a pizza in case of an epic fail. Boy was I wrong. We loved them. They weren’t the prettiest but Wow, they tasted amazing! The sauce was perfect too! Thank you for sharing this recipe!
Hi Nancy, thanks so much, so glad you enjoyed them. Take care!
hi. i have no luck running thru a ricer so i smash them and then cant get all of these little lumps out. any advice? also, have you ever used a mixer and made mashed potatoes then add flour?
Hi Joe, some readers have suggested passing the potatoes through a sieve which seems to work really well. I have never mashed them though. Let me know how it goes. Take care!
Following someone else’s suggestion, I baked my potatoes rather than boiling. I used 00 flour that I had on hand. This recipe was perfect. Gnocchi turned out wonderfully. Thank you!
Hi Meghan, thanks so much, so glad you enjoyed it. Take care!