You just need 4 ingredients for this Italian Gnocchi Recipe, and it is perfectly soft and delicious! I taught a group of teenage girls how to make it, and if they can master it, so can you!
Once you try it, it’s hard to go back to store-bought gnocchi. It is the perfect base for so many great recipes. We simply adore it with my homemade rosa sauce.
I’ve been making homemade noodles for chicken soup for years, but I never thought to try any other kind of pasta. A friend gave me an easy gnocchi recipe years ago, but I lost track of it. I’m so glad I discovered it- we are now addicted to these tasty little dumplings!
It does take a bit of time to roll the ridges in the gnocchi dough, so put on a show, or better yet – have the kids help you! Don’t get discouraged if they don’t look great the first time. You’ll get better with practice.
But the good news is that even if they are all different shapes and sizes, with uneven ridges, they will still taste amazing!
How to make homemade gnocchi:
- POTATOES – If you don’t have mashed potatoes, cook those first. Then press them through a potato ricer to remove all lumps.
- COMBINE – Stir together the flour and salt. Add the mashed potato and egg. Mix together with your hands (or use a wooden spoon). If the potato mixture is too sticky, you can add a bit of additional flour.
- FORM – Divide the dough into eight pieces. Sprinkle a clean work surface with just a bit of flour. Roll each piece of dough into a rope 1/2-3/4 inches wide. Use a sharp knife or bench cutter to cut small pieces of dough no longer than one inch.
Roll each piece down the tines of a fork to make grooves. Place all gnocchi pieces on a cookie sheet and let sit for 15-20 minutes while you boil the water.
- COOK – Salt a large pot of water and bring it to a boil. Line a cookie sheet with a cooling rack. Add a few gnocchi at a time to the boiling water. When they float to the surface, remove them with a slotted spoon and place them on the cooling rack.
- SERVE – You can serve the gnocchi with a simple tomato sauce, rosa sauce, meaty spaghetti sauce, or alfredo for a main dish. Or roast with brown butter and fresh parmesan and serve it as a tasty side dish.
You can serve your fresh gnocchi immediately or store it in the refrigerator for a few days.
PRO TIPS:
- Just use enough flour that the dough can be rolled out. If you add too much flour
- Don’t overwork the dough; just mix it until the ingredients are combined. If you knead it too much, you will end up with gummy or tough gnocchi.
- If you don’t have a potato ricer, you can mash small amounts of potato on a plate with a fork. A potato masher doesn’t quite remove all the small lumps.
Potato Gnocchi Recipe Variations:
- You can use oven-baked potatoes, just peel and mash or finely grate them. Because they don’t have as much water content as boiled potatoes, you will need to use less flour.
- After you are comfortable with the process of making gnoochi, feel free to start adding ingredients like black pepper, fresh herbs, or garlic. Some gnocchi recipes even call for a spoonful of ricotta cheese.
- If you fall in love with making gnocchi, you might want to invest in a gnocchi board. It’s on my wish list!
FAQ’S:
What kind of potatoes should I use for gnocchi?
I think russet potatoes work the best, but you can also use Yukon gold potatoes.
Why did my gnocchi fall apart when I cooked them?
If you overcook the gnocchi, it can start to dissolve in the water. Cook them just until they float to the top. I like to add just a few at a time so I can scoop them out quickly. It could also be that your water is boiling too vigorously – a gentle simmer is all you need.
A less common problem is that you either didn’t use enough flour to hold them together or you didn’t mix the dough together well enough.
MORE ITALIAN RECIPES:
- Rosa Sauce
- Chicken Pesto Pizza
- Italian Lemon Cookies
- Creamy Tomato Basil Soup
- Pesto Cream Sauce
- White Italian Bread
- Italian Christmas Cookies
Italian Gnocchi Recipe
Ingredients
- 2 cups plain mashed potatoes (about 1 pound russet potatoes)
- 1 cup all purpose flour
- 1 tsp salt
- 1 large egg
Instructions
- Peel and slice (or cube) the potatoes. Cook them in boiling water until very tender. Mash, then press through a potato ricer so you don't have any lumps.
- In a large bowl, stir together the flour and salt. Add the mashed potatoes and egg. Use your hands to thoroughly mix the ingredients together. If the dough is too sticky, you can add an additional 1-2 tablespoons of flour.
- Divide the dough into 8 portions. On a lightly floured surface, roll each portion into a rope that is 1/2-3/4" thick. Use a bench scraper to cut into pieces that are about an inch long.
- Roll each piece of gnocchi down the tines of a fork to make grooves. Place on a parchment paper or silicone lined cookie sheet. Repeat with the rest of the dough. (Make sure it's in a single layer so it doesn't stick together.)
- Place a cooling rack inside a cookie sheet; set aside. Bring a large pot of salted water to boil. Drop handfuls of the gnocchi into the pot. Cook until it floats to the top, then use a slotted spoon to remove it. Place the cooked gnocchi on the wire rack so the water drains off into the pan.
- Your gnocchi is now ready to serve with your favorite sauce, or toss into a recipe!
Notes
- A gentle simmer is fine. If you cook the gnocchi at a rolling boil, they can fall apart.
- Don’t store uncooked gnocchi for more than an hour or so, or it will start to turn grey. I tried refrigerating it overnight – big mistake!
- Cooked gnocchi can be stored in the refrigerator for about 3 days in an airtight container.
Nutrition
Give this Italian potato gnocchi a try and let me know how your family likes it! There are so many different ways to enjoy it!