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Homemade Gnocchi

in Italian, Pasta

Homemade Gnocchi Recipe: A Taste of Italy in Your Kitchen

If you’ve ever had the pleasure of savoring a dish of pillowy, soft gnocchi, you know it’s one of the most comforting Italian dishes out there. Though these delightful little dumplings may seem fancy, they’re surprisingly simple to make at home with just a few basic ingredients. Let’s dive into this homemade gnocchi recipe that will have you feeling like an Italian chef in no time!

Gnocchi (pronounced nyoh-kee) are small, soft dough dumplings typically made from potatoes, flour, and egg. They’re often served with a variety of sauces, ranging from a rich tomato marinara to a creamy butter and sage sauce. The secret to perfect gnocchi lies in achieving a delicate balance of ingredients, resulting in light, fluffy bites that melt in your mouth.

gnocchi

YOU WILL NEED:

  • 900 g (2 lbs) russet potatoes: These are the best for gnocchi as they are starchy and dry, creating a fluffy texture.
  • 120 – 180g (1 to 1½ cups) all-purpose flour: Start with 1 cup, and add more as needed.
  • 2 large eggs: Adds structure and binds the dough.
  • Salt: For boiling water.

DIRECTIONS:

Cook the Potatoes

  • Place your potatoes (unpeeled) in a large pot of cold water.
  • Bring the water to a boil, then lower the heat and simmer until the potatoes are fork-tender, about 20-30 minutes.
  • Once cooked, drain the potatoes and let them cool slightly. Peel them while they’re still warm for easier handling.

Mash the Potatoes

  • Using a potato ricer (or a fine-mesh sieve if you don’t have one), mash the potatoes onto a clean surface. Avoid using a food processor or blender, as they can make the potatoes gummy. Spread the mashed potatoes out to allow any remaining steam to escape—this helps keep the dough light.

Make the Dough

  • Gather the cooled mashed potatoes into a mound. Make a well in the center and crack the egg into it.
  • Sprinkle 120g (1 cup) of flour around the potatoes.
  • Gently incorporate the egg and flour into the potatoes, using your hands to form a soft dough. Be careful not to overwork the dough, or your gnocchi may turn out dense.
  • Add additional flour, a little at a time, until the dough comes together and feels soft but not sticky. You may not need all the flour.

Shape the Gnocchi

  • Cut the dough into four sections. Roll each section into a long rope, about 2cm (¾ inch) thick.
  • Using a knife or bench scraper, cut the rope into bite-sized pieces, around 2cm (2 inch) long.
  • To shape the gnocchi, you can either leave them as is, or use the tines of a fork to gently roll each piece and create grooves. This step is optional, but the grooves help sauces cling better to the gnocchi.

Cook the Gnocchi

    • Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot.
    • The gnocchi will sink to the bottom at first, but as they cook, they’ll float to the top—this usually takes about 2-3 minutes.
    • Once the gnocchi float, let them cook for an additional 30 seconds, then use a slotted spoon to remove them from the water and transfer to a plate.

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