homemade gnocchi
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
- 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
- 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
- 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
- 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)