Dive into the world of Italian comfort food with this phenomenal potato Gnocchi Recipe! With just 4 ingredients and a few simple steps, this easy recipe unlocks the secrets of how to transform humble spuds into a delicious plateful of heavenly pillowy soft dumplings!
Easy Homemade Gnocchi Recipe
Ah, the sheer deliciousness of homemade gnocchi! These little potato dumplings, crafted from a combination of mashed potatoes and flour are the ultimate Italian comfort food. And pasta lovers around the world have fallen in love with their rich flavor, unique pillowy texture, and versatility. Whether they are coated in a simple tomato sauce, bathed in creamy alfredo, or tossed with herby pesto, gnocchi is incredibly tasty.
Plus, believe it or not, making gnocchi from scratch is pretty effortless. With just four pantry staples, you can whip up a batch of these tender potato dumplings in less than an hour. The process is surprisingly simple and the results are nothing short of extraordinary. And if you find yourself with leftovers or want to plan ahead, uncooked gnocchi freezes well making them a great meal option for busy weeknights.
Why You’ll Love This Gnocchi Recipe
- Easy Recipe! Say goodbye to store-bought! You can whip up a plateful of these delicious potato dumplings with just 4 pantry ingredients in under an hour! The simple process requires no fancy skills or special equipment.
- Italian Comfort Food! Made with a handful of simple ingredients including mashed potatoes and flour, these gnocchi just melt in your mouth with their soft fluffy texture and tiny touch of chewiness.
- Versatile Ingredient! Homemade potato gnocchi is a very versatile ingredient that can be tossed with your favorite sauce or used in other recipes like my Creamy Chicken Gnocchi or Garlic Parmesan Butter Gnocchi.
Ingredients You’ll Need
- Russet Potatoes – These starchy potatoes give the dumplings their fluffy texture. But you can also use Yukon Gold if you like. However, steer clear of using red or white skinned potatoes.
- All-Purpose Flour – Used as a binding agent. Most gluten-free all-purpose flour blends will work too.
- Egg – The egg helps to bind and give the dough structure.
- Salt – Needed to season the dough and bring out the natural potato taste.
How To Make Gnocchi
Making homemade gnocchi is really easy and the results are delicious! Just follow these easy steps and you’ll have a batch of pillowy soft Italian dumplings in under an hour!
Boil The Potatoes
Before you can make the dough you need to cook some potatoes! First, wash and peel the potatoes, making sure to remove any blemishes. Next, cut the potatoes into equal size pieces to ensure that they cook evenly. Then put the potatoes in a pot of salted cold water and bring the potatoes to a boil. Now, cook them for about 20 to 25 minutes or until they are fork-tender. Then drain the potatoes in a colander and let them cool down a bit.
Mash The Potatoes
After the potatoes are cooked, pass them through a potato ricer or use a potato masher to mash them until they become smooth. They should be free of lumps to achieve the desired texture. Then let the mashed potatoes cool down to room temperature.
Make The Dough
Once the potatoes cool to room temperature, put them in a large bowl or on a clean lightly floured work surface. Then make a well in the center of the mashed potatoes and add the all-purpose flour, lightly beaten egg, and salt. Now, gently combine all the ingredients together until the mixture forms a soft dough. But be very careful not to overwork the dough or it can become tough.
Form The Gnocchi
With the dough made, now you can start shaping the dumplings! To begin, divide the dough into four equal portions. Then roll each portion into a long rope that is approximately ½-inch (1 cm) in diameter.
Now, use a knife to cut each rope into 1-inch (2.5 cm) pieces and then roll each piece on a gnocchi board or the tines of a fork to create the characteristic ridges.
Cook The Gnocchi
Now, they are ready to be cooked! Bring a large pot of well salted water to a boil. Then cook the gnocchi in batches by carefully dropping some of them into the boiling water to cook for about 2 to 3 minutes or until they float to the surface. Then remove the cooked gnocchi with a slotted spoon and set it aside while you cook the next batch.
Serve And Enjoy!
Finally, your homemade gnocchi is ready! You can now toss them with your favorite sauce, sprinkle them with parmesan cheese, and enjoy! It also pairs wonderfully with sautéed vegetables.
Frequently Asked Questions
It can be a nutritious option as they are made primarily from potatoes. However, the overall healthiness of your gnocchi depends on the ingredients you add and the sauces used.
Just like a pasta dish it’s traditionally tossed with sauce and served as a main course. However, it can also be served as a side dish or added to soups.
If your gnocchi turns out too firm or dense, it could be due to overworking the dough or using too much flour. Remember to handle your dough gently and only add more flour as needed.
Mushy gnocchi can be a result of overcooking. Be careful not to leave the dumplings in boiling water for too long. You should retrieve them as soon as they float to the surface.
- Gently mix the dough. Just mix the mashed potatoes together with the flour, egg, and salt until a soft dough forms. Overmixing can lead to tough gnocchi.
- Test the dough. Before shaping the dumplings you can test a small portion of the dough by cooking it in boiling water. This will help you to determine if the dough needs any adjustments such as more flour or more water.
- Don’t skip rolling. Rolling them on a gnocchi board or the back of a fork creates ridges, which not only adds visual appeal but also helps the sauce to cling to the dumplings.
- Cook in small batches. Boil the gnocchi in small batches. Overcrowding the pot can cause them to stick together and cook unevenly.
- Quickly remove them from the pot. Once they float to the surface, use a slotted spoon to remove them immediately from the boiling water to prevent them from overcooking.
You can store leftovers in an airtight container for up to 3 days in the fridge. Then just reheat the gnocchi in the microwave or in a skillet on the stovetop over medium heat with a splash of water or broth to rehydrate the pasta.
It’s also possible to freeze uncooked gnocchi. First, spread it out in a single layer on a baking sheet lined with parchment paper and then put it in the freezer until the gnocchi are firm. Next, transfer the frozen dumplings into a freezer bag or airtight container and store them in the freezer for up to 2 months. Then when you’re ready, just cook the frozen gnocchi straight from the freezer as directed in the recipe. Just keep in mind that when frozen they will take a few more minutes to float to the surface.
Other Pasta Recipes You’ll Love
- Stuffed Shells
- Pasta Fagioli
- Chicken Kiev Pasta
- Creamy Garlic Butter Spaghetti
- One Pot Spaghetti
- Southwest Pasta Salad
Craving More? Follow Along:
- 2 pounds Russet potatoes
- 1½ cup all-purpose flour plus extra for dusting
- 1 large egg lightly beaten
- ½ teaspoon salt
- Wash and peel the potatoes, cut them into evenly-sized pieces, and place them in a pot of cold, salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 20-25 minutes. Drain the potatoes and let them cool slightly.
- Once the potatoes are cool enough to handle, pass them through a potato ricer or mash them until smooth. Let the mashed potatoes cool to room temperature.
- On a clean work surface or in a large mixing bowl, mix the mashed potatoes, flour, egg, and salt until a soft dough forms. Be careful not to overwork the dough, as it can become tough.
- Divide the dough into 4 equal portions. Roll each portion into a long rope, about ½-inch (1 cm) in diameter. Cut the rope into 1-inch (2.5 cm) pieces.
- Roll each piece on a gnocchi board or the back of a fork to create ridges. If you don't have a gnocchi board use the back of a fork.
- Bring a large pot of salted water to a boil. In batches, cook the gnocchi until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
Tips & Notes:
- Potato Type: Russet potatoes work best for gnocchi due to their high starch and low moisture content. Other varieties may result in a more dense gnocchi.
- Shaping the Gnocchi: If you don’t have a gnocchi board, you can use the back of a fork to create those iconic grooves which help the sauce cling to the gnocchi.
- Cooking the Gnocchi: Gnocchi cooks quickly, typically in 2-3 minutes. They’re done when they float to the top of the boiling water. Be sure not to overcrowd the pot.
- Freezing: Gnocchi freeze well. Lay them out on a baking sheet lined with parchment paper to freeze, then transfer to a freezer bag. Cook them directly from frozen, adding a couple of extra minutes to the cooking time.
- Serving: Gnocchi pairs well with a variety of sauces, from a simple brown butter and sage sauce to a hearty tomato sauce. Feel free to experiment!