Homemade Italian Potato Gnocchi is today’s recipe that I’m excited to share with you today. This is a recipe that I cherish, one that I learned from my dad during my childhood. Together, we would transform simple ingredients into pillowy-soft clouds of potato goodness, creating a dish that always brought smiles to our faces and warmth to our souls.
There’s something undeniably special about recipes passed down through generations. Each dish carries with it not only flavors, but memories of moments shared in the kitchen.
What is Gnocchi?
Gnocchi (pronounced nyoh-kee) is a type of Italian pasta traditionally made from potatoes, flour, and sometimes eggs or cheese. The word “gnocchi” is believed to come from the Italian word “nocchio,” meaning a knot in wood or a small, knobby shape, which reflects the dumpling-like appearance of this pasta.
Gnocchi are typically small, soft little dumplings that are shaped and then cooked by boiling or frying. They have a delicate texture and can be served with a variety of sauces, such as tomato sauce, pesto, or butter and herbs.
While potato gnocchi are the most common type, there are also variations made with other ingredients, such as ricotta cheese, semolina flour, or squash. Gnocchi can vary in size and shape, from small pillows to larger, ridged dumplings.
Overall, gnocchi are a versatile and comforting dish that is enjoyed in Italian cuisine and beyond, often served as a main course or as a side dish.
About the Recipe
Making Homemade Italian Potato Gnocchi is a labor of love, but the results are well worth the effort. Here’s what you need to know to create this comforting Italian classic.
Choose the Right Potatoes. Start with about 2 pounds of Russet potatoes. These starchy potatoes are ideal for gnocchi, as they result in a light and fluffy texture.
How many potatoes are needed for two pounds?
The number of potatoes needed to reach 2 pounds can vary depending on the size of the potatoes. On average, 2 pounds of Russet potatoes would be approximately 2 to 3 medium-sized potatoes.
Don’t Forget the Seasoning. A teaspoon of kosher salt enhances the flavor of the potatoes and helps to season the dough. Remember to also salt the water when boiling the potatoes for added flavor.
Bind it Together. A large beaten egg and a touch of whole milk ricotta are the secret ingredients that give these gnocchi their tender texture and richness.
Use the Right Flour. All-purpose flour is best for making gnocchi. It provides the right amount of structure without making the gnocchi too dense.
Be Gentle. When mixing the dough, be careful not to overwork it. Gently fold the ingredients together until just combined to ensure light and fluffy gnocchi.
Dust with Flour. When shaping the gnocchi, make sure to dust your work surface and the gnocchi themselves with flour. This prevents sticking and helps to maintain their shape.
Boil a Few Minutes. Make sure to salt the water and get it to a rolling boil. Then drop your little dumplings in a handful at a time. Cook until they float. It just takes a couple of minutes.
Serve. While traditional potato gnocchi are delicious on their own, don’t be afraid to get creative with sauces and toppings. Whether it’s a simple tomato sauce, a creamy Alfredo, or a flavorful pesto, the options are endless.
How to Make Homemade Italian Potato Gnocchi Recipe
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Kitchen Essentials
Ingredients
- 2 Pounds Russet Potatoes about 2 large russets or 2-3 medium
- 1 Teaspoon Salt plus more for salting water
- 1 Large Egg beaten
- 1/8 Cup Ricotta Cheese Whole Milk Preferred
- 1 Cup All-Purpose Flour plus more for dusting
Instructions
- Boil the potatoes with the skin on. Start by washing the Russet potatoes thoroughly to remove any dirt. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring the water to a boil, then reduce the heat to medium-low and simmer the potatoes until they are fork-tender, about 25-30 minutes.2 Pounds Russet Potatoes
- Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes until they are cool enough to handle but still warm.
- Peel the potatoes while they are still warm. Using a potato ricer or a potato masher, mash the potatoes until they are smooth and free of lumps. It’s important to mash the potatoes while they’re warm to prevent them from becoming gummy.
- In a large mixing bowl, combine the mashed potatoes with the beaten egg, salt, and ricotta. Mix until well combined.1 Teaspoon Salt, 1 Large Egg, 1/8 Cup Ricotta Cheese
- Gradually add the flour to the potato mixture, stirring until a soft dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough. The dough should be soft and slightly sticky.1 Cup All-Purpose Flour
- Shape the Gnocchi Dough. Lightly flour a clean work surface. Take a small portion of the dough and roll it into a long rope, about 1/2 inch thick. Use a knife or bench scraper to cut the rope into small pieces, about 3/4 inch long. You can leave them as is or roll them over the tines of a fork to create ridges for sauce to cling to.
- Bring a large pot of salted water to a rolling boil. For boiling gnocchi, it’s recommended to use a large pot of generously salted water. A good rule of thumb is to add about 1 to 2 tablespoons of salt for a standard-sized pot of water. Adjust according to your taste preferences, but be sure not to skimp on the salt, as it plays a crucial role in the overall flavor of the gnocchi.
- Boil the Gnocchi. Carefully drop the gnocchi into the boiling water, working in batches if necessary to avoid overcrowding the pot. They will sink to the bottom initially. Cook the gnocchi for 2-3 minutes, or until they float to the surface. Once they float, let them cook for an additional 30 seconds to 1 minute.
- Use a slotted spoon or small strainer to transfer the cooked gnocchi to a serving dish. Serve with your Favorite Sauce or Toppings.
Your Own Private Notes
Notes
Recipe Tips for Success
Use Russet potatoes for the best texture. Their high starch content helps create light and fluffy gnocchi. Be careful not to overwork the dough. Mix the ingredients until just combined to avoid tough gnocchi. Don’t use a food processor or blender to mash cooked potatoes. Gnocchi dough benefits from gentle kneading to achieve its light, pillow-like texture. Over-kneading or using a food processor result in a gummy, chewy texture, which is not ideal for gnocchi. Achieving the perfect balance of flour and moisture is crucial. To ensure your potato gnocchi dough contains enough flour, form 4-5 gnocchi and boil them in a small pot of water. If they hold their shape, your gnocchi dough is ready. Flour your work surface and hands lightly to prevent sticking when shaping the gnocchi. Being careful not to add too much flour. Cook the gnocchi in batches to prevent them from sticking together in the boiling water. Serve the gnocchi immediately with your favorite sauce, or freeze them for later use. Either freeze or cook the gnocchi immediately after shaping it. If left out for too long, the potato in the gnocchi may begin to discolor, turning a greyish color. While this does not affect the flavor, it can impact the visual appeal of the gnocchi. With these tips and directions, you’ll be able to make delicious Homemade Italian Potato Gnocchi.Nutrition
Recipe Tips for Success
Use Russet potatoes for the best texture. Their high starch content helps create light and fluffy gnocchi.
Be careful not to overwork the dough. Mix the ingredients until just combined to avoid tough gnocchi.
Don’t use a food processor or blender to mash cooked potatoes. Gnocchi dough benefits from gentle kneading to achieve its light, pillow-like texture. Over-kneading or using a food processor result in a gummy, chewy texture, which is not ideal for gnocchi.
Achieving the perfect balance of flour and moisture is crucial. To ensure your potato gnocchi dough contains enough flour, form 4-5 gnocchi and boil them in a small pot of water. If they hold their shape, your gnocchi dough is ready.
Flour your work surface and hands lightly to prevent sticking when shaping the gnocchi. Being careful not to add too much flour.
Cook the gnocchi in batches to prevent them from sticking together in the boiling water.
Serve the gnocchi immediately with your favorite sauce, or freeze them for later use.
Either freeze or cook the gnocchi immediately after shaping it. If left out for too long, the potato in the gnocchi may begin to discolor, turning a greyish color. While this does not affect the flavor, it can impact the visual appeal of the gnocchi.
With these tips and directions, you’ll be able to make delicious Homemade Italian Potato Gnocchi.
What can you serve Homemade Gnocchi with?
These are just a few ideas to get you started. Our favorite way to enjoy this while I was growing up is with a marinara sauce and grated Parmesan cheese. Gnocchi is a versatile pasta that can be served with a variety of sauces and accompaniments.
Tomato Sauce. A classic choice, tomato sauce pairs perfectly with gnocchi. Whether it’s a simple marinara sauce or a hearty Bolognese, the acidity of the tomatoes complements the soft texture of the gnocchi.
Pesto. Bright and flavorful, pesto sauce made with basil, garlic, pine nuts, Parmesan cheese, and olive oil adds a burst of freshness to gnocchi. Toss the cooked gnocchi with homemade or store-bought pesto for a quick and delicious meal.
Brown Butter and Sage. For a more indulgent option, brown butter sauce with crispy sage leaves is a delicious choice. The nuttiness of the browned butter pairs beautifully with the soft, pillowy gnocchi.
Cream Sauce. Creamy sauces, such as Alfredo or Gorgonzola cream sauce, add richness and decadence to gnocchi. Cream-based sauces coat the gnocchi beautifully, creating a luxurious dish.
Ragu. Slow-cooked meat ragu, such as beef, pork, or lamb, makes a hearty and satisfying topping for gnocchi. The tender meat and rich sauce cling to the gnocchi, creating a comforting meal.
Vegetables. Sauteed vegetables, such as spinach, mushrooms, cherry tomatoes, or zucchini, add color, flavor, and texture to gnocchi. Toss the cooked gnocchi with your favorite vegetables for a lighter, vegetarian option.
Cheese. Grated Parmesan, Pecorino Romano, or crumbled Gorgonzola cheese can be sprinkled over gnocchi for an extra layer of flavor. The cheese melts into the sauce, creating a deliciously creamy coating for the gnocchi.
Herbs and Garlic. A simple dressing of olive oil, garlic, and fresh herbs, such as basil, parsley, or thyme, allows the delicate flavor of the gnocchi to shine. Toss the cooked gnocchi with the herb-infused oil for a light and refreshing dish.
Can you freeze uncooked gnocchi?
Yes, you can freeze gnocchi! Freezing gnocchi can be a convenient way to have homemade gnocchi on hand for future meals.
You can enjoy homemade gnocchi whenever the craving strikes, even on busy days when you don’t have time to make them from scratch.
How to freeze fresh gnocchi?
If you use this method for freezing, you can take a few out at a time and use in your favorite recipe. Here’s how you can freeze fresh gnocchi.
After shaping the gnocchi, place them in a single layer on a baking sheet lined with parchment paper. Make sure the gnocchi are not touching each other. This prevents them from sticking together during freezing.
Pre-Freeze. Put the baking sheet with the gnocchi in the freezer and allow them to freeze until they are firm, typically for about 1 to 2 hours.
Transfer to Storage Containers. Once the gnocchi are frozen, transfer them to an airtight container or freezer bag. Label the container with the date and contents for easy identification.
Store in Freezer. Place the container of gnocchi in the freezer, where they can be stored for up to 2 to 3 months.
Cooking from Frozen.
When you’re ready to cook the frozen gnocchi, there’s no need to thaw them first. Simply drop them directly into boiling water and cook for a few minutes until they float to the surface, just like you would with fresh gnocchi. Frozen gnocchi may take slightly longer to cook than fresh gnocchi, so keep an eye on them and test for doneness.
How to reheat gnocchi
Reheating gnocchi is easy and can be done using a few different methods. Here are three common methods for reheating gnocchi.
Boiling. Bring a pot of water to a boil and gently drop the gnocchi into the water. Cook for 1-2 minutes, or until they float to the surface. Remove them from the water using a slotted spoon and drain well before serving.
Pan-Frying. Heat a skillet over medium heat and add a small amount of olive oil or butter. Once the oil is hot, add the gnocchi in a single layer and cook until they are golden brown and crispy on the outside, stirring occasionally. This method adds a nice crispy texture to the gnocchi.
Microwaving. Place the gnocchi in a microwave-safe dish and cover with a damp paper towel to prevent them from drying out. Microwave on high in 30-second intervals, stirring in between, until heated through.
No matter which method you choose, be sure not to overcook the gnocchi as they can become mushy. Once reheated, you can enjoy your gnocchi as is or toss them with your favorite sauce and toppings.
We hope you enjoyed making and eating your homemade gnocchi. Have you ever tried making homemade pasta?
We have a few recipes for you to explore and try.
