Homemade Potato Gnocchi

4.99 from 385 votes

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

Prep Time1

Cook Time5

Resting Time20

Total Time1 5

Course: Main Dish, Pasta

Cuisine: Italian

Servings: servings

Calories: 290kcal

Author: Rosemary Molloy

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

US Customary - Metric

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

For room temperature remove from the fridge about 60 minutes before using.

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. If you find the dough too wet try baking the potatoes instead of boiling, bake them in a pre-heated 350F/180C oven until tender, let them cool a bit (still warm) before putting them through the ricer, you want to remove as much moisture as possible.

As far as flour goes, 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, although you may need a little less flour to make the dough.

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. No need to thaw, just cook from frozen.

Nutrition