International Cuisine > Italian Cuisine > Pasta Dishes > Gnocchi Recipe (Potato)

Homemade Potato Gnocchi

Learn how to make perfect, pillowy potato gnocchi from scratch. This classic Italian pasta dish is surprisingly simple and incredibly rewarding. Follow our detailed recipe for a delicious and authentic gnocchi experience.

Prep Time
30 minutes
Cook Time
15-20 minutes
Servings
4-6
Ingredients
  • 1 kg Russet Potatoes
  • 300-350 g All-Purpose Flour
  • 1 Egg
  • 1 tsp Salt
  • 1/4 tsp Nutmeg (optional)

Preparing the Potatoes

Start by thoroughly washing the potatoes. Place them in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork-tender, about 20-25 minutes. The cooking time depends on the size of the potatoes.

Peeling and Ricing the Potatoes

Drain the potatoes and let them cool slightly until you can handle them without burning yourself. Peel the potatoes while they are still warm, as this is much easier than peeling them when cold. Use a potato ricer or a food mill to rice the potatoes into a large bowl. If you don't have a ricer, you can use a fine-mesh sieve and push the potatoes through with a spoon. It's crucial to avoid overworking the potatoes at this stage, as this can lead to gummy gnocchi.

Making the Dough

Sprinkle half of the flour (150g) over the riced potatoes, add the egg, salt, and nutmeg (if using). Gently mix everything together with your hands until a dough starts to form. Gradually add the remaining flour, a little at a time, until the dough is no longer sticky but still soft and pliable. Be careful not to add too much flour, as this will make the gnocchi tough. The amount of flour needed will vary depending on the moisture content of the potatoes.

Shaping the Gnocchi

Lightly flour a clean work surface. Divide the dough into several portions. Roll each portion into a long rope, about 1 inch (2.5 cm) thick. Cut the rope into 1-inch pieces. At this point, you can leave the gnocchi as they are, or you can roll them over a gnocchi board or the back of a fork to create ridges. The ridges help the sauce cling to the gnocchi. To do this, gently press each piece of dough against the board or fork and roll it away from you, curling the gnocchi slightly.

Cooking the Gnocchi

Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. Do not overcrowd the pot. The gnocchi are cooked when they float to the surface. This usually takes about 2-3 minutes. Once they float, let them cook for another 30 seconds to a minute. Remove the gnocchi with a slotted spoon and transfer them to a bowl or pan with your favorite sauce.

Serving the Gnocchi

Serve the gnocchi immediately with your favorite sauce, such as tomato sauce, pesto, brown butter and sage, or a creamy cheese sauce. Garnish with grated Parmesan cheese and fresh herbs, if desired.

Nutrition Facts Estimated per 100g of product

Note: These values are approximate and can vary based on specific ingredients and preparation methods.

Calories: ~180-220 kcal
Protein: ~4-5 g
Carbohydrates: ~35-45 g
Fat: ~2-3 g
Fiber: ~2-3 g

Other Important Considerations for Nutrition

The nutritional content of gnocchi is primarily determined by the potatoes and the flour used. Using whole wheat flour can increase the fiber content. The sauce you serve with the gnocchi will significantly impact the overall nutritional profile of the dish. Consider using healthier sauces and adding vegetables to enhance the nutritional value.

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FAQ

  • Why are my gnocchi gummy?

    Gummy gnocchi are usually caused by overworking the dough or adding too much flour. Be gentle when mixing the dough and add flour gradually until just combined.
  • Can I freeze gnocchi?

    Yes, you can freeze gnocchi. Spread them out on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer them to a freezer bag or container. Cook them directly from frozen, adding a minute or two to the cooking time.
  • What is the best type of potato for gnocchi?

    Russet potatoes are the best choice for gnocchi because they are starchy and have a low moisture content. This helps to create a light and fluffy gnocchi.