Basic potato gnocchi
Create a delicious classic potato gnocchi with just a few simple ingredients: potatoes, egg yolk, Parmesan cheese, flour, and a dash of salt. This easy-to-follow recipe delivers soft, pillowy gnocchi perfect for any sauce!
- 11 Feb 2025
- Cook time 75 min
- Prep time 20 min
- 2 Servings
- 5 Ingredients
Potato gnocchi is a traditional Italian dish made from simple ingredients like potatoes, flour, and eggs. It's soft, pillowy, and pairs perfectly with a variety of sauces. Making gnocchi at home is a rewarding culinary project that results in a comforting and impressive meal. With this basic recipe, you can create delicious homemade gnocchi that will impress your family and friends.
Ingredients:
Instructions:
- Start by peeling the potatoes and cutting them into equally sized chunks to ensure even cooking.
- Place the potato pieces in a large pot of cold water. Add a pinch of salt to the water.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and cook the potatoes until they are very tender, about 15-20 minutes.
- Drain the cooked potatoes well and let them sit in the colander for a few minutes to allow excess moisture to evaporate.
- Using a potato ricer, press the potatoes through the ricer into a large bowl. If you do not have a ricer, you can use a masher, but ensure there are no lumps.
- Let the riced potatoes cool slightly, so they are comfortable to handle but still warm.
- Add the egg yolk, grated Parmesan cheese, and a dash of salt to the bowl with the riced potatoes. Mix gently to combine.
- Gradually add the flour to the potato mixture. Start with about half of the flour and mix gently. Continue adding flour a little at a time until the dough comes together. The dough should be soft but not sticky; you may not need to use all the flour.
- Lightly flour a clean work surface. Divide the dough into several portions.
- Roll each portion into a long rope, about 1/2 inch thick.
- Using a knife or dough cutter, cut the ropes into 1-inch pieces.
- For the classic gnocchi shape, gently press each piece over the tines of a fork or a gnocchi board to create ridges. This helps the gnocchi hold sauce better.
- Bring a large pot of salted water to a boil.
- Carefully add the gnocchi to the boiling water in small batches. Stir gently to prevent them from sticking.
- Cook the gnocchi until they float to the surface, usually within 2-3 minutes. Let them cook for an additional 30 seconds after they float.
- Using a slotted spoon, transfer the cooked gnocchi to a serving dish.
- Toss the gnocchi with your preferred sauce, such as marinara, pesto, or a simple butter and sage sauce.
- Serve immediately, topped with additional grated Parmesan cheese if desired.
Tips:
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the best texture.
- Don’t overwork the dough: Handle the dough as little as possible to keep the gnocchi light and fluffy.
- Use a ricer or food mill: This ensures the potatoes are smooth and lump-free, leading to a better texture.
- Rest the dough: Let it rest for a few minutes after kneading to relax the gluten, making it easier to roll.
- Test a piece first: Before cooking all the gnocchi, boil one or two pieces to ensure they hold together and have the right texture.
- Don’t overcrowd the pot: Cook the gnocchi in batches to prevent them from sticking together.
- Freeze for later: If you made extra, freeze the uncooked gnocchi on a baking sheet before transferring them to a bag. Cook from frozen when ready.
Cooking homemade potato gnocchi is a satisfying process that results in a delicious and versatile dish. By following this basic recipe and keeping a few key tips in mind, you can create tender, flavorful gnocchi that pairs beautifully with your favorite sauces. Whether served with a rich tomato sauce, a fragrant pesto, or simply tossed in browned butter and sage, your homemade gnocchi is sure to be a hit at the dinner table.
| Nutrition Facts | |
|---|---|
| Serving Size | 600 grams |
| Energy | |
| Calories 740kcal | 37% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 150g | 42% |
| Fiber 13g | 34% |
| Sugar 4.37g | 4% |
| Fat | |
| Fat 7g | 8% |
| Saturated 2.61g | 9% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 140mg | 25% |
| Vitamin B1 0.66mg | 55% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 7mg | 41% |
| Vitamin B6 1.59mg | 94% |
| Vitamin B9 110ug | 26% |
| Vitamin B12 0.30ug | 13% |
| Vitamin C 100mg | 109% |
| Vitamin E 0.63mg | 4% |
| Vitamin K 10ug | 9% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.73mg | 81% |
| Iron, Fe 5mg | 48% |
| Magnesium, Mg 150mg | 35% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 2270mg | 67% |
| Selenium, Se 27ug | 47% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 3.03mg | 28% |
| Water | |
| Water 410g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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