These traditional Italian potato gnocchi are light and fluffy. The key to perfect gnocchi lies in using the right potatoes and handling the dough well.

Ingredients

  • 1 kg floury/starchy potatoes
  • 300g all-purpose flour
  • 1-2 eggs
  • Salt (a small amount)

Instructions

  1. Prepare Potatoes:
    • Steam the potatoes until very tender
    • Pass them through a potato ricer or mash very finely
    • Let cool completely
    • Note: Cooling is crucial for the right texture
  2. Make Dough:
    • Once potatoes are completely cool, add the flour
    • Add 1-2 eggs
    • Add a small amount of salt
    • Gently mix everything together
    • IMPORTANT: Do not overwork the dough
  3. Form Gnocchi:
    • Roll the dough into long ropes (about the thickness of your thumb)
    • Cut into small pieces (about 2-3 cm long)
    • Create ridges by rolling each piece on a fork (passarli con la forchetta) (I suck at this)
    • Place on a lightly floured surface while working
  4. Cook Gnocchi:
    • Bring a large pot of salted water to boil
    • Cook gnocchi in batches (don’t overcrowd)
    • They’re done when they float to the surface (usually 2-3 minutes)
    • Remove with a slotted spoon

Tips for Perfect Gnocchi

  • Potato Selection:
    • Use floury/starchy potatoes (like Russet or Yukon Gold)
    • Avoid waxy potatoes as they’ll make heavy gnocchi
  • Cooking Potatoes:
    • Steam rather than boil if possible
    • If boiling, keep the skin on to prevent waterlogging
    • Drain well and let them steam dry
  • Dough Making:
    • Let potatoes cool completely before adding other ingredients
    • Don’t overwork the dough or gnocchi will become tough
    • If dough is too sticky, add flour gradually
    • Work quickly but gently

Serving Suggestions

  • Classic: Toss with butter and sage
  • Simple: Drizzle with olive oil and add grated Parmigiano. Maybe some truffle oil
  • Tomato: Serve with your favorite tomato sauce
  • Pesto: Toss with fresh basil pesto

Storage

Uncooked gnocchi can be:

  • Refrigerated: Up to 24 hours (place on tray, cover with cloth)
  • Frozen:
    • Place on a floured tray, not touching
    • Freeze until solid (about 2-3 hours)
    • Transfer to freezer bag
    • Store up to 2 months
    • Cook directly from frozen (they’ll take slightly longer)