Potato gnocchi: all the secrets to making them at home!

Name: Potato gnocchi: all the secrets to making them at home!
Prep time: 5 min
Cook time: 2 min
Total time: 27 min
Yield: 2
Cuisine: En
Ingredients: 1 kg floury potatoes; 300 g all-purpose flour (type 00); 1 egg; 1 pinch of salt

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Other

Very Easy

27 min

1011 Kcal

Have you ever tried making potato gnocchi at home? With our recipe, you’ll get the perfect texture, just like the ones Grandma used to make for Sunday lunch. They’re quick to prepare and require very few ingredients that you’re sure to have at home: potatoes, eggs and flour. They cook quickly, too: you’ll know they’re ready when they float to the surface. Simply lift them out with a slotted spoon and toss them in a pan with your preferred sauce. Potato gnocchi go beautifully with classic meat ragù, zucchini pesto (or traditional Genovese pesto), and creamy cheese sauces. If you make them in autumn, we highly recommend trying pumpkin and ricotta sauce. Make potato gnocchi at home, too, following the step-by-step instructions and tips in the advice section after the recipe.

Ingredients

1 kg floury potatoes
300 g all-purpose flour (type 00)
1 egg
1 pinch of salt

Materials

pastry board
bowl
pot
fork (or potato masher)

Preparation

Preparation5 min

Waiting time20 min

Cook time2 min

First, boil the potatoes:
Wash them well and place them in a pot of cold, salted water. Once the water comes to a boil, cook them for about 35 minutes. Check for doneness with a fork: if they’re cooked, the tines will slide in easily.
Drain the potatoes and let them cool quickly in the colander, then peel them and mash them with a fork (or with a potato masher)
Spread the potatoes out on a pastry board and add the flour, a pinch of salt and the egg. Start mixing with a fork, then knead by hand until you have a soft dough. Shape it into a ball (potato gnocchi dough should be worked as little as possible).
Dust the pastry board with flour and cut off a piece of dough. Roll it into a rope about 2–3 cm thick.
Cut the dough strings into small cylinders (the choice of size is yours).
Then lightly press each piece of dough and turn it over on itself to create the typical gnocchi shape.
Ridging the potato gnocchi with the tines of a fork is optional. As you prepare them, place them on a floured tray and let them rest for about 20 minutes before cooking.
Cook the potato gnocchi in boiling water, they will be ready when they float to the surface. Season them with your favorite sauce and serve hot.

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FAQ ❓

Which potatoes should I use to make gnocchi?

You can use red or yellow potatoes. If you use yellow potatoes, we recommend choosing older ones, as they contain more starch.

How many potato gnocchi should I serve per person?

The right portion is about 180 g per person.

How should I store uncooked potato gnocchi?

Potato gnocchi can be kept out of the refrigerator for a few hours. Arrange them on a baking tray and cover them with a clean tea towel.

Can I store potato gnocchi in the refrigerator?

You can store them in the refrigerator, but we don’t recommend it because the moisture will change their texture and make them rubbery.

How should I store cooked potato gnocchi?

You can keep cooked and seasoned potato gnocchi in the refrigerator for one day. Place them in an airtight container and reheat them in a pan before serving.

Can I freeze uncooked potato gnocchi?

Of course. Arrange them well spaced apart on a tray lined with baking paper and place it in the freezer. After about 4 hours, you can transfer them to freezer bags to save space.

What can I serve with potato gnocchi?

This type of fresh pasta goes well with a variety of sauces. You could try gnocchi alla Sorrentina (with tomato sauce and melted mozzarella), gnocchi with meat ragù, or gnocchi with pesto (here you’ll find lots of pesto recipes that go well with potato gnocchi). You could also try gnocchi with mushrooms or creamy cheese sauces.

Can I make potato gnocchi without a gnocchi board?

Yes, a gnocchi board isn’t essential. You can make potato gnocchi without ridging them (just cut the dough ropes into evenly sized pieces), or you can ridge them with the tines of a fork, as we did.