Our homemade potato gnocchi are so light and fluffy that they melt in your mouth. Make them quickly at home and pair with your favourite sauce.
Potato gnocchi are one of those food that can be prepared in a variety of ways and every time you will get a delicious meal. For a quick meal fry them them on butter or pair with simple tomato sauce. Toss gnocchi with homemade bolognese sauce, sprinkle with some cheese and bake in the oven. The possibilities are endless.
The good news is that making homemade gnocchi is quick, very cheap and you get amazingly delicious comfort food. Just follow some simple proven tips and you will get fluffy and soft homemade gnocchi. Don't skip our recipes for gnocchi made with spelt flour and sweet potato gnocchi.
For potato gnocchi you will need POTATOES, PLAIN FLOUR, EGG YOLK and pinch of SALT. Once you have cooked potatoes making gnocchi is a simple. Just follow the steps we described below:
When making gnocchi the most important thing is to choose the right potatoes. Use old starchy potatoes with high content of starch and low content of water. Use potatoes of the similar size so they cook evenly.
The best gnocchi comes from the potatoes cooked in their skin. Just place whole unpeeled potatoes into a medium pot of cold water and cook until you can easily insert a fork into them. Take potatoes from the water and let cool for 3 - 4 minutes, or until you can handle them.
Peel of the skin from potatoes using a small knife and pass them through potato ricer (if you don't have one on hand, you can use potato masher).
Place potatoes on floured work surface and sprinkle 2/3 of the flour over the potatoes then add egg yolk. Gently knead the dough. The trick to light gnocchi is to not to add too much flour to the dough. Add just enough flour to hold the dough together. The final dough should be soft, smooth and slightly sticky.
Once you have a dough ready, it's time for shaping little gnocchi. For this you will need the dough scrapper and gnocchi board.
Divide the dough into 4 pieces and start to work one by one. Roll the dough onto floured work surface into 2cm thick log. Using a dough scraper cut the log into 2cm gnocchi (you can do this also with a knife).
Dust slightly gnocchi board and roll each piece over the board to get ridges. This is not just for looks as they'll also help the sauce cling to the gnocchi. Place gnocchi on a dusted tray or a large plate. Leave them on the air to dry for 15 - 20 minutes, then cook them immediately or freeze for later use.
From 650g potatoes you will get around 500g fresh gnocchi (enough for 4 persons).
If looking for a pure simplicity, just melt some butter on a frying pan, add dried herbs and toss freshly cooked gnocchi into this. Your quick and delicious meal is ready!
Serve gnocchi with your favourite sauce: tomato, pesto genovese, bolognese, alfredo etc. Coat them into your favourite sauce, sprinkle with cheese and bake in the oven. We love our baked gnocchi with tomato sauce and creamy mascarpone.
You can serve freshly made gnocchi right away or within a couple of hours, or you can freeze them for later use. Place the gnocchi on a baking sheet and freeze until they are hard to touch, at least one hour.
Transfer them to zip-top bag and freeze for up to two months. When you're ready to use them, DON'T DEFROST the gnocchi or they'll lose their shape as they cook. Instead, throw the frozen gnocchi straight into the boiling water.
Frozen gnocchi cause the temperature of the cooking water to drop. Don't refrigerate fresh gnocchi for more than two or three hours, as they will become soggy.