Potato gnocchi are a basic preparation typical of Italian cuisine.
They are made with a dough of boiled potatoes, egg and flour. They are soft and tasty morsels with an elongated shape, usually striped.
First they are boiled in boiling salted water and then seasoned with sauces of various kinds. A real goodness!
Follow this Gnocchi Recipe with all the step-by-step secrets on how to prepare homemade gnocchi and you’ll bring the best potato gnocchi to the table.
The softest and most delicious ever, with the delicate and dominant taste of potatoes, perfect with any type of sauce.
- Spinach and Ricotta Gnudi Recipe
- Ricotta Gnocchi Recipe
- Pumpkin Gnocchi Recipe
- Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese
Homemade Potato Gnocchi Recipe
- Prep Time: 40 Min
- Cook Time: 5 Min
- Resting Time: 20 Min
- Yelds: 4
For Potato Gnocchi
- 500 g (about 1 lb) of potatoes
- 150 g (1 cup) of flour
- 1 medium egg
- 1/2 teaspoon of fine salt
For the Seasoning
- 30 g (1/3 stick) of unsalted butter
- 3/4 sage leaves
- fresly ground black pepper
- grated parmigiano cheese
Kitchen Tools and Equipment
To make potato gnocchi you definitely need a pastry board to knead and cut the gnocchi. We recommend this reversible Woden Pastry Board with engraved ruler and pie board template. Really lovely and useful!
You can cut gnocchi just fine with a well-honed knife. But if you want something fancier and always useful in the kitchen, try checking out this multi-purpose stainless steel Bench Scraper-Chopper-Cutter.
Traditionally, the gnocchi are rolled lightly on a wooden gnocchi board at the end to give them their famous aesthetic shape. You can conveniently use a fork to do this. But have a look to this really nice Gnocchi Board Set.
Finally you need a Stainless Steel Potato Ricer and Masher.
How to Make Potato Gnocchi: Directions
Step 1) – Wash potatoes with their skins under fresh water. Add the potatoes to a large pot of cold salted water. Boil potatoes with the skin on, this way the potato absorbs less water.
Bring the water to a boil and cook 20 to 40 minutes, depending on the size of the potatoes. Occasionally, feel with a fork to check the cooking.
When cooked, drain and set aside until cool enough to handle but still warm. Then remove the skin from the potatoes. An easy way to peel the potato is to stick a fork in it and peel it with a knife.
Put the flour on your work surface and make a well in the center. Then put the potatoes in a potato ricer and mash directly on top of the flour.
Step 2) – In a separate dish beat the egg with a fork and add the fine salt. Stir and let the salt dissolve. Then add 2 tablespoons of the beaten egg to the potatoes.
Step 3) – Knead the ingredients with your hands, quickly and for a short time. Long kneading will make the dough sticky. Potato gnocchi dough should be kneaded lightly and possibly while the potatoes are still warm because the heat helps the ingredients to come together.
Quickly make a ball. If the dough is too soft and sticky, don’t add flour but 1 teaspoon of potato starch. You need to get a soft but firm ball.
Step 4) – Cut a piece of dough about the size of an orange. Using your hands, roll the dough into a long rope, about 1 cm (1/2 inch) wide. If too long, cut it in half and work one piece of rope at a time.
Step 5) – Cut the roll of dough every 2 cm (about 1 inch) so that you have small cylinders. Set aside on a lightly floured surface. Repeat with the remaining dough.
You can now use a previously floured gnocchi board. Slide your gnocchi onto the gnocchi board, pressing lightly with your thumb in the center. If you like, you can place a fork on your work surface and slide each gnocchi from the base of the fork tines upward into a decorative shape.
Proceed to make the potato gnocchi until all the dough is done. Let the gnocchi rest at room temperature for 20 minutes before cooking.
Why Potato Gnocchi Have to Rest Before Cooking?
Resting time is important for many reasons: they completely cool and slightly dry out on the surface. This step is necessary so that gnocchi can retain their shape even after cooking.
In fact, if you put immediately potato gnocchi into the boiling water, they can glue to each other.
On the contrary, if you leave gnocchi rest more then half an hour, they may dry out and become dark and hard. The ideal resting time is around 20 minutes, maximum 30.
How to Cook Gnocchi
Step 1) – Now you need to cook the gnocchi. Fill a large pot with water and bring to a boil. When it boils, add the coarse salt. Then pour in the gnocchi a few at a time, stirring gently once or twice to make sure they don’t stick. Cook until the gnocchi come to the surface.
Step 2) – Drain them with a slotted spoon when they float.
How to Make Sage Butter Gnocchi
In a skillet over medium heat, melt the butter and add the sage. As you drain the gnocchi with a slotted spoon, pour them into the skillet. Sauté and stir for 1 to 2 minutes. Add a sprinkling of grated Parmigiano and freshly ground black pepper. Stir and serve.
What’s the Best Sauce for Seasoning Gnocchi
There are many homemade sauces that are great for dressing gnocchi. As we’ve seen, sage and butter is probably the simplest. If you don’t like the flavor of sage, simply dress them with butter and Parmigiano cheese: quick, easy and rich.
Probably the most popular sauce is a simple tomato sauce, made with sautéed garlic, tomato passata and basil. If you add pieces of fresh mozzarella to the tomato gnocchi and put everything in the oven for 10 minutes, you will get the famous gnocchi alla Sorrentina!
Another sauce for gnocchi very popular in Italy is pesto. Check out our authentic Italian recipe for pesto Genovese.
Try Gnocchi with Bolognese sauce. Why not!
Finally, what about Gnocchi al Gorgonzola? In a bowl, melt a little gorgonzola in the microwave, add the gnocchi and a little grated parmigiano cheese. Stir and serve!
How to Store Gnocchi
Uncooked potato gnocchi cannot be stored in the refrigerator, because they would immediately turn dark.
You can let them rest at room temperature and covered for no more than 30 minutes.
To keep the gnocchi for a long time, you need to freeze them. Here’s how to do it: put the potato gnocchi, well spaced, on floured trays (wood, plastic or cardboard). Place the trays with the gnocchi in the freezer. Wait 2/3 hours then transfer them to plastic food bags and place them back in the freezer.
Don’t put the freshly made gnocchi still soft in plastic bags or they will stick together! Cook the still frozen gnocchi in boiling water (as directed above), straight from the freezer to the pot. This way they will retain the softness and texture of freshly made potato gnocchi.
Leftover cooked gnocchi can be stored in the refrigerator in an airtight container for up to 1 day. Reheat them in the microwave.
What is the Best Potato to Make Potato Gnocchi?
When it comes to potato gnocchi, the best choice would be to use a dry, starchy variety of potato: their mashed potato will be less liquid and therefore require less flour. Less flour also means a better result; in this way you will taste the authentic flavor of potatoes.
The perfect potato is an old potato, in other words, no new potatoes. New potatoes contain more water which absorbs too much flour.
So, if you can, use old potatoes with red skin. We recommend Russet or Yukon Gold potatoes.
What is the Best Flour for Gnocchi?
Use an all purpose flour, even better if it’s a “00” flour. The latter will make your gnocchi even softer and more tender.
To get the best potato gnocchi, pay attention to the amount of flour used to make the dough. The smaller the amount of flour used, the softer and more palatable the gnocchi will be.
The right proportion of flour to be added to boiled and mashed potatoes is about 30% of the weight of the potatoes, maximum.