Have you ever tasted a dish so creamy, comforting, and satisfying that it feels like a warm hug for your soul? That’s exactly what gnocchi is all about! These tender, pillowy dumplings are a culinary delight that can transform any ordinary meal into something extraordinary. Whether you’re hosting a dinner party or simply craving a comforting weeknight dinner, homemade gnocchi is the perfect choice.
Did you know that making gnocchi from scratch is not only easier than you might think but also more budget-friendly than buying pre-made pasta? Plus, with just a few simple ingredients, you can create a dish that rivals even the finest Italian restaurants. If you’ve tried our homemade pasta recipe, you’ll love how much simpler this one is, yet equally delicious!
So, let’s dive in and discover why gnocchi deserves a spot on your dinner table tonight.
What Is Gnocchi?
Gnocchi (pronounced “NYOK-ee”) may sound fancy, but its origins are surprisingly humble. These Italian dumplings have been around for centuries, with their name believed to come from the Italian word nocchio, meaning a knot in wood. Why the connection? Some say it’s because gnocchi resemble small knots of dough, or perhaps because they’re as comforting as a cozy log fire on a cold evening.
As the saying goes, “The way to a man’s heart is through his stomach,” and there’s no better way to win someone over than by serving up a plate of perfectly cooked gnocchi. Ready to give it a try? Let’s get started!
Why You’ll Love This Gnocchi Recipe
Main Highlight: Effortlessly Luxurious Texture
Our homemade gnocchi recipe delivers a light, fluffy interior with just the right amount of chewiness. Unlike store-bought versions, these dumplings are made fresh and packed with flavor, ensuring every bite feels indulgent yet wholesome.
Cost-Saving Benefits: Budget-Friendly Delight
Making gnocchi at home saves money compared to buying pre-made options. With basic pantry staples like potatoes, flour, eggs, and salt, you can whip up a batch for pennies per serving. Plus, leftovers freeze beautifully, so you can enjoy them anytime without wasting food.
Flavorful Ingredients: Endless Possibilities
While we love pairing our gnocchi with a classic brown butter sage sauce, the possibilities are endless. Try tossing them in marinara, pesto, Alfredo, or even roasted vegetable medleys. Each combination brings out new dimensions of flavor, keeping things exciting every time.
Compared to other pasta recipes, gnocchi stands out due to its unique texture and versatility. Once you master this technique, you’ll wonder why you ever settled for boxed alternatives.
How to Make Gnocchi: A Quick Overview
This recipe is designed to be easy, approachable, and rewarding. By using just four ingredients, russet potatoes, all-purpose flour, eggs, and salt, you can craft restaurant-quality gnocchi in under an hour. The process involves boiling potatoes, mixing them into a smooth dough, shaping the dumplings, and cooking them until they float. It’s as simple as that!
With a preparation time of 30 minutes and cook time of 15 minutes, this dish fits seamlessly into busy schedules while still delivering impressive results. Now, let’s break it down step by step.
Key Ingredients for Gnocchi
Before we begin, here’s what you’ll need:
- 3 medium russet potatoes (about 1 pound/450g): Russets are ideal because they’re starchy and absorb moisture well.
- 2 cups all-purpose flour (plus extra for dusting): Use regular AP flour for structure; avoid gluten-free unless you’re modifying the recipe.
- 2 large eggs: These act as binders, holding everything together.
- 1 tablespoon kosher salt (divided): Salt enhances the flavors and seasons the dough.
Alternative Tip: For lighter gnocchi, substitute ricotta cheese for some of the potato content. This variation creates springier, creamier dumplings.
Step-by-Step Instructions
Follow these clear, actionable steps to make flawless gnocchi:
Step 1: Boil the Potatoes
- Peel and chop the potatoes into roughly 1-inch pieces. Place them in a large pot, cover with cold water, and bring to a boil over medium-high heat.
- Cook for 5–10 minutes, or until the potatoes are fork-tender. Avoid overcooking, as this can make them watery.
Step 2: Rice the Potatoes
- Drain the potatoes and allow them to cool for 10 minutes. Then, pass them through a ricer or sieve into a large mixing bowl.
- Let the riced potatoes cool completely before proceeding. Speed up cooling by spreading them on a plate and placing them in the fridge.
Step 3: Make the Dough
- Add 2 cups of flour, 2 eggs, and 1 teaspoon of salt to the cooled potatoes. Mix with a fork until a shaggy dough forms.
- Transfer the mixture to a lightly floured surface and knead gently until smooth and non-sticky. Be careful not to add too much flour, as this can make the gnocchi dense.
Step 4: Shape the Gnocchi
- Divide the dough into six equal portions. Work with one portion at a time, keeping the rest covered with plastic wrap.
- Roll each portion into a log about ½ inch thick, then cut it into ¾-inch pieces.
- Shape each piece by rolling it over the back of a fork with your thumb. This creates ridges that help sauces cling better.
Step 5: Cook the Gnocchi
- Bring a large pot of salted water to a boil. Drop the shaped gnocchi into the water in small batches.
- Cook for 3–4 minutes, or until the gnocchi float to the surface. Remove them with a slotted spoon and transfer to a bowl.
What to Serve Gnocchi With
Gnocchi pairs beautifully with a wide range of dishes. Here are a few ideas:
- Classic Brown Butter Sage Sauce: Rich, nutty, and aromatic.
- Marinara Sauce: Tangy and vibrant, perfect for adding acidity.
- Pesto: Bright and herby, offering a burst of freshness.
- Roasted Vegetables: Complement the richness of gnocchi with seasonal veggies like carrots, zucchini, or Brussels sprouts.
For drinks, consider pairing with a crisp white wine, such as Pinot Grigio, or a hearty red like Chianti.
Storing and Reheating Tips
- Refrigeration: Store leftover gnocchi in an airtight container for up to 2 days.
- Freezing: Freeze raw or cooked gnocchi for up to 3 months. Add an extra minute of boiling time when reheating frozen gnocchi.
- Reheating: Toss reheated gnocchi in a hot pan with olive oil or butter to restore their texture.
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Gnocchi
- Total Time: 45 minutes
Description
Indulge in tender, soft, and savory homemade gnocchi, a must-make recipe that pairs beautifully with almost any pasta sauce.
Ingredients
3 medium russet potatoes (about 1 pound/450g)
2 cups all-purpose flour (plus more for dusting)
2 large eggs
1 tablespoon kosher salt (divided)
Instructions
-
Prepare the Potatoes
- Peel 3 medium russet potatoes (about 1 pound or 450g) and chop them into roughly 1-inch pieces. Place the chopped potatoes in a large pot, cover with cold water, ensuring there’s about an inch of water above the potatoes.
- Bring the water to a boil over medium-high heat, then reduce the heat slightly and cook for 5 to 10 minutes, or until the potatoes are fork-tender. Avoid overcooking, as this can make them watery.
- Drain the potatoes and let them cool for 10 minutes. To speed up cooling, spread the riced potatoes on a plate or baking sheet and lightly drape with plastic wrap before refrigerating briefly.
-
Rice the Potatoes
- Once cooled, pass the potatoes through a ricer or sieve into a large mixing bowl. Make sure there are no lumps left; the mixture should be finely mashed and smooth.
- Allow the riced potatoes to cool completely at room temperature before proceeding. Cooling ensures the dough doesn’t become sticky or difficult to handle.
-
Make the Dough
- Add 2 cups of all-purpose flour (plus extra for dusting), 2 large eggs, and 1 teaspoon of kosher salt to the cooled potatoes. Mix everything together using a fork until a shaggy dough starts to form.
- Transfer the mixture to a lightly floured surface and knead gently by hand until it forms a smooth ball that no longer sticks to your hands. Be careful not to overwork the dough or add too much flour, as this can make the gnocchi dense.
-
Divide and Shape the Dough
- Divide the dough into 6 equal portions and shape each portion into a ball. Cover the balls with plastic wrap to prevent drying out while you work.
- Working with one ball at a time, roll it into a log about ½ inch thick. Cut the log into ¾-inch pieces.
- To create ridges, which help sauces cling better, press each piece gently against the back of a fork with your thumb, rolling it forward to form a ridged shell shape. Alternatively, use a gnocchi board for a more professional finish.
- Place the shaped gnocchi onto a parchment-lined baking sheet sprinkled lightly with flour, ensuring they don’t stick together.
-
Cook the Gnocchi
- Bring a large pot of salted water, about 2 teaspoons of salt per quart of water, to a boil over medium-high heat.
- Working in small batches, drop the shaped gnocchi into the boiling water. Cook for 3 to 4 minutes, or until the gnocchi float to the surface. Use a slotted spoon to remove them from the water and transfer to a heatproof bowl.
- Repeat the process with the remaining gnocchi, allowing the water to return to a boil between batches.
-
Serve Your Gnocchi
- Toss the cooked gnocchi with your favorite sauce, such as brown butter sage, marinara, pesto, or Alfredo, or pair with roasted vegetables for added flavor.
- Finish with freshly grated Parmesan cheese, fresh basil, or fried sage leaves for a finishing touch.
Notes
- Cooling Tip: If the potatoes are still warm when making the dough, the moisture content may cause the dough to become sticky. Always ensure the potatoes are completely cooled.
- Kneading Tip: Knead the dough just enough to bring it together smoothly. Overworking can lead to tough gnocchi.
- Flour Adjustment: Only use as much flour as needed to prevent sticking. Too much flour will result in dense dumplings.
- Freezing Option: Lay shaped gnocchi on a baking sheet, freeze individually, then store in a freezer-safe bag for up to 3 months. When cooking frozen gnocchi, add an extra minute of boiling time.
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 4–6
- Calories: 389 kcal
- Sugar: 1 g
- Sodium: 1789 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 77 g
- Fiber: 4 g
- Protein: 13 g
