Published Mar 06, 2022 Updated Sep 03, 2024
Gnocchi Recipe
Gnocchi is a traditional Italian dumpling made with all-purpose flour (or wheat flour, semolina), egg, potato and salt. You can add cheese and herbs to jazz up extra flavors to the gnocchi. Homemade gnocchi always tastes better than store-bought. It’s soft, airy and healthier. If you are a fan of homemade pasta, this is a must-try recipe for you. You can simply serve boiled or pan-fried gnocchi with a sauce such as Creamy Garlic Parmesan Gnocchi or garlic pesto in less than 15 minutes.
Why This Recipe Works
This recipe works for busy moms, young professionals or anyone who wants a quick and easy meal with only four (4) everyday ingredients. Homemade gnocchi is usually fluffier and lighter in texture. This recipe is also freezer friendly. You can always make a large batch and freeze them up for those busy weeknights; you can also use them for a big dinner party
Ingredients For Gnocchi
This homemade gnocchi calls for four (4) ingredients below:
Potatoes Egg All-purpose flour Salt
See the recipe card for full information on ingredients.
How To Make Potato Gnocchi
First, boil (or bake) the potatoes until cooked through and tender in the center. Let them cool down a little bit before peeling. Cut the potatoes into small cubes and press them into a large mixing bowl through a potato ricer (or a food strainer with fine mesh). Next, add the beaten egg to the mashed potatoes, then stir well with a fork. Sift all-purpose flour and salt over the potato mixture to form a smooth (not sticky) dough. Divide the dough and roll into a few long ropes. Cut each rope into small pieces and shape the gnocchi using a fork. The dough is now ready to cook within 30 minutes at room temperature, or you may store it in the freezer.
Cooking Tips
For the best result, please follow the tips below when preparing the gnocchi dough.
I recommend starchy potatoes such as russet potatoes for homemade gnocchi. After boiling, russet potatoes are tender, soft and the sticky texture will hold all the ingredients together nicely. You will certainly get a soft potato dough without too much kneading. Boil the potatoes without peeling them. It helps to prevent the potatoes from absorbing too much water during cooking, so the dough won’t be soggy. Mash the cooked potatoes with a potato ricer (or a food strainer with fine mesh) for a smooth consistency. It is important to let the moisture evaporate from the mashed potato before combining egg, flour and salt, so the dough won’t be too sticky. Never mash the cooked potatoes with a blender because the dough will turn soggy once combined with other ingredients. Do not add too much flour to the dough while kneading. Dusting one tablespoon of flour over the dough while kneading will help to hold it in shape.
What To Serve With This Recipe
Serve gnocchi with your favorite Italian recipes. For a wholesome Italian meal and easy weeknight dinner, I recommend the following recipes. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
