Homemade Authentic Italian Potato Gnocchi! Let's make the best pillowy soft potato gnocchi! When you master this pillow soft gnocchi recipe you will make it for all your family and friends.
This is our Italian family recipe that we've perfected to give you the best homemade potato gnocchi recipe! We love these soft and light gnocchi.
Simple sauces to serve gnocchi: Gnocchi in Creamy Red Pepper Sauce and Gnocchi in Garlic and Brown Butter Sage Sauce. More sauce recipes listed below.
If you love to make fresh pasta try: Authentic Homemade Pappardelle Pasta Recipe
Gnocchi served with an easy homemade pesto recipe.
Why this recipe works
Homemade gnocchi have a soft texture that melts in your mouth while still being firm enough for easy chewing. This is the most traditional Italian gnocchi recipe!
You will love this no fail recipe with all the tips and tricks you need to create restaurant style potato gnocchi in your cucina (kitchen)!
Start today. This is a recipe you will treasure for years to come.
Ingredients
Authentic Italian gnocchi only have a few ingredients and that's what makes them taste so fresh and delicious.
- Potatoes (recommended Yukon Gold or Russet)
- Egg
- All-purpose flour or "00" flour (you may need less)
- Parmigiano or parmesan cheese
- Salt
Equipment
- Large cutting board
- Fork or gnocchi board
- Bench scraper
- Clean dish cloth
What does the word gnocchi mean in Italian?
The word gnocchi is thought to come from nocca, which means knuckles, or from the Lombard word knohha, which means knot (such as wood knot) or walnut—all words that imply the small, tight, rounded shape of gnocchi that we know today.
Common problems when making gnocchi
I've tried making gnocchi dozens of times and the results are usually one of three: too hard (too much flour), too gummy (too much water in potatoes), or they fall apart in the water (think boiled mashed potatoes).
I've then resorted to buying gnocchi from the store and I did not
So, after lots of trial and error and thanks to my mamma here is the perfect recipe for pillowy clouds we Italians call- gnocchi!
Don't be discouraged if you don't get them perfect the first time. This is a recipe that requires a little effort, but once you get it down, there is no going back.
I made up this useful gnocchi phrase to help you- “no need to over knead the dough, if you are gentle they will be tender”.
How to shape gnocchi
Typically, gnocchi are rolled using a fork to make their signature marks.
These marks serve a distinct purpose to soak up more sauce in each little bite. If you find the rolling tricky you can omit that step and just stick to the round shapes.
Either way, I'm confident you will love the results.
What potatoes are best for gnocchi?
I recommend Yukon Gold potatoes or Idaho Russets.
Yukon Golds have more of the nutty flavor of the yellow-fleshed boiling potatoes used by the Italian and Provençal cooks who have mastered gnocchi.
When I am in Italy these are the kind of potatoes we buy for most of our dishes that use potatoes. I love the taste and they produce to a great gnocchi! Try this recipe: Oven Roasted Potatoes (Italian Style).
Idaho Russets work well for gnocchi since they are firm and starchy. This creates an easy dough to handle.
What flour is best for potato gnocchi?
If you want to be truly Italian, look for imported Italian flour- "00" flour which is milled from soft wheat with a low protein content.
You can also use regular all purpose flour if that is all you have.
Potato Gnocchi Instructions
How to make the best potato gnocchi
- Start by poking the potatoes all over using a fork. Place them in a preheated 375°F oven for about an hour. After this, the skins should be crisp and the interior should easily pierce with a knife. This process dries out the potato, so you have to use less flour!
- Remove the skin with a clean cloth. This will allow more steam to escape. Less steam means less moisture, and less moisture means lighter, fluffier gnocchi. Cover with plastic wrap and let cool- you can do when they are warm it just might be hot on your hands.
- Once they have cooled down, pass them through the fine holes of a cheese grater (or a potato ricer or potato masher). Once the potatoes are grated down to fluffy little bits- they will look like cauliflower rice, place them onto a rimmed baking sheet and measure to 450 grams or 1 pound. It is important to weigh your potatoes since they vary so much in size/weight.
- Sift (¼ cup) at a time of all-purpose flour (with the salt added) across the potatoes. Gently toss with fork to incorporate. Add more flour little by little. You may not need all the flour if the potatoes are more dry you may need to add a little more.
- Add one beaten egg and spread evenly across (1 beaten egg for every 450 grams potato). Incorporate egg with the potato with a fork, gently.
- Bring the potatoes into a ball of dough using a bench scraper (or the desired tool- a fork or rice cooker spoon works as well) to chop and mix everything up to make sure the egg and flour are evenly distributed. Start using your hands to press it into one cohesive mass.
- Once the mass is formed, start kneading for about 90 seconds. A phrase to remember, “no need to over knead, if you are gentle they will be tender." You still need to knead until it is a solid mass, but just don't go crazy.
- Make a big ball of dough, cover with plastic wrap and let sit for 20 minutes on your counter.
Wrap the ball of dough in a tea cloth or plastic wrap as you are cutting and rolling all the pieces. - Once the dough has rested, cut into 1 inch sections and roll it out into a fat little log and cut into equal pieces.
- Sift some all-purpose flour onto a clean work surface then roll each piece of dough into a 1” thick long rope. Press down any uneven spots until it is even.
How to shape gnocchi
- Cut. Then using a bench scraper or sharp knife, cut into little dumplings or into the desired size.
- Shape. For a classic gnocchi shape, press down against the tines of a fork using your thumb down and across the fork. (see video below)
- Rest. Once all of the dough has been cut and shaped into the desired gnocchi shape, place onto a rimmed baking sheet and cover with a light dusting of all-purpose flour.
Storage
For non-immediate cooking, place the uncooked gnocchi in the freezer to solidify for 1 hour, then place in an airtight container or freezer bag and back into the freezer.
They freeze great and last up to three months. For immediate use- make one of the sauce recipes suggested.
How to cook fresh gnocchi
Cooking gnocchi is just like cooking fresh pasta. In a large pot of salted boiling water (do not let the water boil too vigorously or the gnocchi can fall apart) gently scoot in your frozen or fresh gnocchi.
Occasionally give them a gentle stir- use my favorite tool, but otherwise let them boil.
The gnocchi have a short cooking time. Once they float to the surface of the water, you know they’re ready- usually a few minutes.
Use slotted spoon and lift them out of the water and onto a serving dish then top with your favorite sauce! Buon appetito!
Top tips
-
- I recommend cooking 5 tester gnocchi's before baking the whole batch. These are your testers to make sure the consistency is right.
- RESCUE METHOD: If for some reason they melt into the water you can gather the dough into a ball again and incorporate more flour to firm them.
* Gnocchi are so worth getting right! If you fail the first time- Try again! You will start to get a feel for the consistency.
Best Sauces for Gnocchi
Here are some recommended good recipes for sauces that complement gnocchi:
Classic Italian Ragu Recipe (Meat Sauce)
Brown butter Sage (from the Butternut Squash Risotto recipe)
Sugo al Pomodoro (simple tomato sauce)
How to shape gnocchi with a fork- video
You can use a gnocchi board, or simply use a fork as we do.
Gnocchi FAQ's
Gnocchi is not a form of pasta. It is actually an Italian potato dumpling made out of potatoes, flour, and egg.
If the gnocchi fall apart or appear to be dissolving around the edges, it can mean one of two things: You let them cook for too long or, even worse, you didn't combine the potato and flour into true dough. See "rescue method" in post.
Yes! Over-kneading the dough creates too much gluten, and will leave your gnocchi rubbery and tough. Work the dough so it comes together in a workable ball and you're able to roll it out, then stop. See recipe post for details.
From my cucina to your table, made with amore, Elena.
Don't forget to leave a star rating and comment! I love connecting with you through the recipes.
This is the best homemade gnocchi recipe! Once you make this easy gnocchi recipe- you will never go back to the store bought variety!
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Authentic Italian Homemade Potato Gnocchi
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Savory
- Method: Italian
- Cuisine: Italian
Description
Let's make the best pillowy soft potato gnocchi! You will love this no fail recipe with all the tips and tricks you need to create restaurant style potato gnocchi in your cucina (kitchen)! Start today. This is a recipe you will treasure for years to come.
Ingredients
- 450 g potatoes or 1 pound (recommended Yukon Gold or Russet)
- 1 egg
- 1 cup "00" Italian flour or all-purpose flour (you may need less)
- 2 tablespoons of parmigiano cheese
- 1 teaspoon salt
Instructions
- Start by poking the potatoes all over using a fork. Place them in a preheated 375°F oven for about an hour. After this, the skins should be crisp and the interior should easily pierce with a knife. This process dries out the potato, so you have to use less flour!
- Remove the skin with a clean cloth. This will allow more steam to escape. Less steam means less moisture, and less moisture means lighter, fluffier gnocchi. Cover with plastic wrap and let cool- you can do when they are warm it just might be hot on your hands.
- Once they have cooled down, pass them through the fine holes of a cheese grater (or a potato ricer). Once the potatoes are grated down to fluffy little bits- they will look like cauliflower rice, place them onto a rimmed baking sheet and measure to 450 grams or 1 pound. It is important to weigh your potatoes since they vary so much in size/weight.
- Sift (¼ cup) at a time of all-purpose flour (with the salt added) across the potatoes. Gently toss with fork to incorporate. Add more flour little by little. You may not need all the flour if the potatoes are more dry, or you may need to add a little more. Before adding the egg the dough should start to come together when incorporating.
- Add one beaten egg and the parmigiano cheese- spread evenly across the potato and flour mixture (1 beaten egg for every 450 grams potato).
- Bring the potatoes into a ball of dough using a bench scraper (or the desired tool- a fork or rice cooker spoon works as well) to chop and mix everything up to make sure the egg and flour are evenly distributed. Start using your hands to press it into one cohesive mass.
- Once the mass has formed, start kneading for about 90 seconds. A phrase to remember, “no need to over knead, if you are gentle they will be tender. You still need to knead until it is a solid mass, but just don’t go crazy.
- Once the dough is smooth and no egg or flour streaks remain, cut into 1 inch sections and roll it out into a fat little log and cut into four even pieces (see picture below). Sift some all-purpose flour onto a work surface then roll each piece of dough into a 1” thick rope. Press down any uneven spots until it is even.
- Then using a bench scraper or sharp knife, cut into little dumplings or into the desired size.
- For a classic gnocchi shape, press down against the tines of a fork using your thumb down and across the fork.
- Once all of the dough has been cut and shaped into the desired gnocchi shape, place onto a rimmed baking sheet and cover with a light dusting of all-purpose flour.
- For non-immediate cooking, place in a freezer to solidify for 1 hour, then scrape off and place in a bag and back into the freezer. They freeze great! For immediate use, cook with one of the sauces on this blog!
- Cooking instruction: cooking is just like pasta. Bring a large pot of water to boil, salt it well, then scoot in your frozen or fresh gnocchi.
- Occasionally give them a gentle stir, but otherwise let them boil. Once they float to the surface of the water, you know they’re ready. Use slotted spoon and lift them out of the water and onto a serving dish then top with your favorite sauce!
- I recommend cooking 5 tester gnocchi’s before baking the whole batch. These are your testers to make sure the consistency is right.
- RESCUE METHOD: If for some reason they melt into the water you can gather the dough into a ball again and incorporate more flour to firm them.
Notes
Gnocchi are so worth getting right! If you fail the first time- Try again! You will start to get a feel for the consistency.
Recommended sauces:
Keywords: Potato Gnocchi, Gnocchi, Gnocchi Recipe, Home Made Gnocchi, Soft Potato Gnocchi, Soft Gnocchi Recipe
Elena says
Our family recipe that we adore! It is a no fail potato gnocchi recipe that you can make too!
★★★★★
Elena says
If this is your first time making gnocchi this is the recipe for you!
★★★★★