Main dishes

Potato gnocchi

20 min Cook
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Fresh homemade gnocchi

Italian potato gnocchi (pronounced “NYOH-kee”, singular: gnocco) are soft, pillowy dumplings made from potatoes, flour, and sometimes eggs. Originating from Northern Italy, these delicate bites are a staple in Italian cuisine, often served with simple sauces like sage butter, tomato, or pesto. Their name comes from the Italian word “nocca”, meaning knuckle, referencing their traditional shape.

Why make gnocchi at home?

Homemade gnocchi are for sure a lot of work. However, in the Italian kitchen, making them from scratch is a wonderful way to connect with family and friends over a beloved comfort foods. If you have guests, put them to work and have them roll their gnocchi: they’ll appreciate the time spent together, the mistakes, and, ultimately, to eat something they made with you!

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Potato gnocchi

Potato gnocchi

corinthian
Gnocchi are beloved for their light, airy texture: when made correctly, they melt in your mouth. They can be boiled, baked, or pan-fried, and are a versatile dish for both casual and special occasions. Here's how.
prep time
30 min
cooking time
20 min
servings
4
total time
50 minutes

Equipment

  • Potato ricer or fine-mesh sieve

  • Large pot for boiling

  • Fork or gnocchi board (for shaping)

  • Clean kitchen towel or parchment paper

Ingredients

  • 900 g (2 lbs) russet or Yukon Gold potatoes

  • 180 g - 240 g (1 1/2 to 2 cups) all-purpose flour, plus extra for dusting

  • 1 egg (optional)

  • 1 teaspoon salt

  • Pinch of nutmeg (optional)

Instructions

1

Cook the potatoes

Wash and peel the potatoes. Cut them into even-sized chunks. Boil in salted water until tender (about 15–20 minutes). Drain and let them dry for a few minutes.
2

Rice the potatoes

While still warm, press the potatoes through a ricer or sieve onto a clean surface. Let them cool slightly: hot potatoes can make the dough sticky.
3

Make the dough

Spread the riced potatoes in a thin layer to cool further. Sprinkle with salt and nutmeg (if using). Create a well in the center and add the egg (if using). Gradually incorporate the flour, mixing gently with your hands until a soft, slightly sticky dough forms. Avoid overworking the dough, as this can make the gnocchi tough.
4

Shape the gnocchi

Divide the dough into 4–6 portions. Roll each portion into a long rope (about 1-inch/2.5cm thick). Cut the rope into 1-inch pieces. Roll each piece over a fork or gnocchi board to create ridges, which help hold the sauce better.
5

Cook the gnocchi

Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches. They are done when they float to the surface (about 2–3 minutes). Remove with a slotted spoon and drain well.
6

Serve

Toss with your favorite sauce and serve immediately. Gnocchi are best enjoyed fresh!

Notes

Tips for success: Use starchy potatoes like russets for a lighter texture. Add flour gradually, as too much can make gnocchi dense. Cook one gnocchi first. If it falls apart, add a bit more flour. You can freeze gnocchi: spread uncooked gnocchi on a tray, freeze, then transfer to a bag. Cook from frozen, adding 1–2 extra minutes.
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