Homemade Gnocchi

Gnocchi is one of the best comfort dishes. Soft, fluffy pasta made with potatoes and you can make an endless variety of dishes with it. Learn how to make this great classic dish at home and how to freeze extras for later. 

GNOCCHI

Italy really knows how to make you feel good with food. Some day, I want to take a trip and eat my way through Italy. It would be amazing to try all the famous regional dishes and the authentic versions of what we know Italian food to be here, in US.  Pizza would have to be the very first thing I try, followed by pastas, breads, and gnocchi. 

Gnocchi is something very special. It is the best combination of both worlds because it’s made with potatoes, egg, and flour. So it’s part pasta and part potatoes. How do you not love that?!

Gnocchi is one of my favorite classic Italian dishes. It is so soft and light in texture with rich, yet delicate, flavor that is very filling at the same time. Gnocchi is extremely versatile because it goes with a wide variety of sauces, perfect in soups, and baked dishes. It’s also great in appetizers and as a side dish. Gnocchi is a great thing to have in a freezer for a quick weeknight dinner.

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TIPS FOR THE BEST RESULTS

Boil potatoes – I’ve tried other cooking methods, like baking potatoes and making them in Instant Pot, but boiling results in the smoothest dough and the best gnocchi texture.

Use freshly cooked potatoes not pre-made – don’t use cold potatoes and those that have been make ahead of time because the don’t mash as well or as smooth and you will be likely to end up with lumps in the gnocchi dough.

Have a lot of clean working surface area – make sure to clear out a large work surface area, you will need it to work the dough. 

Don’t use too much flour – don’t add too much flour, the dough should be moist but not sticky. So add a couple of tablespoons of extra flour at a time to the work surface while kneading the dough. I don’t usually use more than 1/4 cup of additional flour besides what goes into potatoes.  

Rolling gnocchi is optional – why do I say that? Because you will be cursing me out after rolling like your 50th piece. It’s just such a pain to roll them all, I tend to give up half way through and call them “rustic.” Save yourself the sanity and and a lot of time, and simply cut the gnocchi either into little pillows or even on a bias. 

Cook gnocchi right away or freeze – don’t try to refrigerate uncooked homemade gnocchi, that will only end in disaster. You will want to cook them right away or freeze them in batches. Uncooked gnocchi freezes very well. (see instructions below)

HOW TO MAKE GNOCCHI

Peel potatoes and cut out all the dark spots and eyes. Boil potatoes until fork-tender but not overdone to where it’s all falling apart. Drain off all the water and transfer potatoes into a bowl. Mash each potato with a fork until it looks like small coarse crumbs. (Don’t over-mash it.)

When potatoes are cooled enough to be handled, place them in a mount on your work surface. Add flour, salt, and pepper over the top. Make a well in the potato/flour mount and crack the egg in the middle. 

Use a pastry scraper (or even a metal spatula) to work flour, potatoes, and egg together, until incorporated enough to knead. Knead the dough, adding a little more flour if the dough is too tacky, until smooth. Don’t add too much flour, the dough should be moist but not sticky.

Split the dough into several, workable pieces and roll each into about 1/2 inch – thick, long rope-like logs. Cut each into about 3/4 – inch pieces. You can use a form to roll each piece of gnocchi with a design or leave it in a shape of a little pillows as they are cut. If you choose to roll the gnocchi, don’t push too hard, they are very soft and delicate.

Cook gnocchi right away or freeze it.

WHEN IS GNOCCHI READY?

Boiling: bring a pot of salted water to boil. Drop desired amount of gnocchi in it, a few at a time so they don’t stick. Once they float to the top, cook for about 1 more minute and take them out wit a slotted spoon.

Saute: after boiling gnocchi, you can saute it in butter if you wish. To saute cooked gnocchi, preheat the pan over medium-high heat and melt butter in it. You can add aromatics like garlic and fresh herbs. Toss in gnocchi and saute until you see some browning. 

CAN I FREEZE GNOCCHI

Absolutely! Uncooked gnocchi freezes very well. Line large cutting boards with parchment paper and spread a little bit of flour all over the bottom. Spread out uncooked gnocchi in one even layer (don’t crowd them) and freeze for about an hour or two. (Set a time so you don’t forget.) Once completely frozen, portion them into a freezer friendly, zip-lock bag.

Cooking Frozen Gnocchi: don’t thaw gnocchi before cooking, add them to the boiling water frozen. Cook the same way as fresh.

BEST WAYS TO SERVE IT

In soups

Mixed with sauce

Sauteed with butter, vegetables, herbs, and spices

Baked with sauce, meat, and cheese

MORE RECIPES TO TRY

Homemade Tomato Gnocchi

Spicy meatballs Soup with Gnocchi

Tomato Soup with Gnocchi

Easy Gnocchi with Garlic Butter

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Homemade Gnocchi

Gnocchi is one of the best comfort dishes. Soft, fluffy pasta made with potatoes and you can make an endless variety of dishes with it.

5 from 2 votes

Print Pin Rate

Course: dinner, Main Course

Cuisine: American

Keyword: gnocchi

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Servings: 10 (makes about 200 pieces)

Calories: 169kcal

Ingredients

• 2 lbs Idaho potatoes
• 2 cups all purpose flour plus about 1/3 cup more for kneading and surface
• 1 egg
• salt
• pepper

US Customary - Metric

Instructions

• NOTE: You will need plenty of work surface so clear out a counter.

Prepare Gnocchi:

• Peel potatoes and cut out all the dark spots and eyes. Cut them in half and add them to the pot of cold water with salt, pepper, and a bay leaf. Cook potatoes until fork-tender but not overdone to where it’s falling apart.
• Drain off all the water and transfer potatoes into a bowl. Mash each potato with a fork until it looks like small coarse crumbs. (Don’t over-mash it.)
• When potatoes are cooled enough to be handled, place them in a mount on your work surface. 
• Add flour, salt, and pepper over the top. Make a well in the potato/flour mount and crack the egg in the middle.
• Use a pastry scraper (or even a metal spatula) to work flour, potatoes, and egg together, until incorporated enough to knead. 
• Knead the dough, adding a little more flour if the dough is too tacky, until smooth. Don’t add too much flour, the dough should be moist but not sticky.
• Split the dough into several, workable pieces and roll each into about 1/2 inch – thick, long rope-like logs. Cut each into about 3/4 – inch pieces.
• You can use a fork to roll each piece of gnocchi with a design or leave it in a shape of little pillows as they are cut. (If you choose to roll the gnocchi, don’t push too hard, they are very soft and delicate.)
• Cook gnocchi right away or freeze it.

Cooking Gnocchi:

• Bring a pot of salted water to boil. Drop desired amount of gnocchi in it, a few at a time so they don’t stick. Once they float to the top, cook for about 1 more minute and take them out with a slotted spoon.
• Mix gnocchi with sauce of choice or saute.
• Saute: after boiling gnocchi, you can saute it in butter if you wish. To saute cooked gnocchi, preheat the pan over medium-high heat and melt butter in it. You can add aromatics like garlic and fresh herbs. Toss in gnocchi and saute until you see some browning. 

Freezing Gnocchi:

• Line large cutting boards with parchment paper and spread a little bit of flour all over the bottom. Spread out uncooked gnocchi in one even layer (don’t crowd them) and freeze for about an hour or two. (Set a time so you don’t forget.)
• Once completely frozen, portion them into a freezer friendly, zip-lock bag.
• Cooking Frozen Gnocchi: don’t thaw gnocchi before cooking, add them to the boiling water frozen. Cook the same way as fresh.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 169kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 244mg | Potassium: 411mg | Fiber: 2g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 2mg

Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Originally published on Will Cook For Smiles on August 17, 2014. Updated and republished on February 19, 2020.