Potato Gnocchi or Gnocchi di Patate, (pronounced N(Y)OH-kee), is a 3-ingredient, Italian pasta dumpling. Pillowy soft, tender, and light as a feather the gnocchi melt in your mouth with dimples and ridges which hold on to the sauce giving you the perfect sauce to gnocchi ratio with every bite. This recipe is fun and easy to make, once you’ve made it one time, you’ll want to make them over and over again. Although the dough for potato gnocchi is a simple recipe, it’s an easy one to screw up. The ingredients are added based on the ‘feel’ of the gnocchi dough. But not to worry, I’ll give you a simple process that I use to make a delicious, light, and flavorful potato gnocchi | step-by-step.
What Type of Potatoes for Gnocchi?
High starch, low moisture, baking potatoes are the best potatoes for gnocchi. You need a potato that is light and fluffy when baked. In the USA the Russet potato is the perfect potato to make light and tender gnocchi. Because excess moisture is the enemy of good gnocchi, I bake the potatoes, either in the oven or even in the microwave. Peel them when they are still very warm, and put them through a ‘potato ricer’ and spread them out to allow as much steam as possible to escape.
Baked or Boiled Potatoes for Gnocchi?
Baked. If you want to eliminate as much moisture as possible from the potato, then why boil them in water? I’ve tried it both ways, mainly because a lot of old school Italian recipes calling for boiled potatoes in the gnocchi. I personally cannot tell the difference in texture between boiled and baked potatoes, but perhaps there is a subtle texture difference that I am not sophisticated enough to recognize. So, unless you’re cooking for a team of master chefs or a gang of Italian grandmothers, go ahead and bake your potatoes.
What Type of Flour for Gnocchi?
‘00’ flour is the superfine, almost like talcum powder, it’s the lightest and the recommended flour for making gnocchi. However, I regularly use all-purpose flour and have excellent results.
The Best Type of Sauce for Potato Gnocchi?
As far as sauces go, the sky is the limit. However, I prefer to keep the gnocchi as the star of the dish. The sauce that I show in these photos is a very, very simple 4-ingredient marinara sauce. It is also, probably the healthiest of the options. A lot of potato gnocchi sauces are loaded with butter, cream, and cheese. And although I love a creamy cheesy sauce, I try to keep things a little lighter when potatoes are the main component in the main course. My favorites are my super simple marinara or pesto.
Do You Need a Potato Ricer to Make Potato Gnocchi?
A potato ricer leaves the cell structure of the potato more intact leaving them lighter, and fluffier, this is good. When a potato is mashed more of the high starch cells are damaged releasing the starch which can have an adverse effect on the finished gnocchi, making them gummy and chewy. My potato ricer was around $15 and not only makes great gnocchi but is also amazing for the lightest fluffiest mashed potatoes ever.
An alternative to a potato ricer is to use the large grates on a cheese grater from the non-cutting side. Simply press the potato through with a rubber spatula, although this method works, it’s a distant second to a potato ricer.
Homemade Potato Gnocchi | Step by Step
- Bake the Potatoes: Prick the skins of the potato and bake in a 350°F oven for approximately 45-50 minutes. It will pierce easily with a sharp knife when done. Technically, it should have an internal temperature of 210°F. (Microwaved baked potatoes are a good substitute).
- Peel the Potatoes While Warm: When making gnocchi, you want as much moisture to escape from the potatoes as possible. Peel them while still warm and cut in half lengthwise.
- Rice the Potatoes While Warm: Use a potato ricer or press the potatoes backward through a cheese grater with a rubber spatula. Spread the hot potatoes out in a thin layer to cool.
- Add the egg and 1/3 of the Flour: Once the potato is cool, beat the egg with a little salt. Add the egg and some of the flour and gently fold together using clean hands, add additional flour if needed. Work the dough as little as possible to keep the finished gnocchi as tender as possible. The dough should be firm but still moist enough to hold its shape and not crumble.
- Roll the Dough: Cut the dough into 4-pieces and roll each piece into long ‘snakes’ about the thickness of a wine cork. Then cut the snake into little dough balls, the individual gnocco.
- Dimples and Ridges: Place a gnocco onto the tines of a fork. Press the gnocco gently onto the fork to create the dimple on one side and the ridges on the other, then gently roll the gnocco off of the fork. Repeat until all the gnocchi are finished
- Boil the Gnocchi: Bring a large pot of salted water to a boil, it should taste like the ocean. Drop the gnocchi into the boiling water, give it a gentle stir so they don’t stick to the bottom. When they float to the surface, they are finished, about 3-minutes. Fish them out with a strainer and add to the sauce.
Here is my recipe for Potato Gnocchi
Potato Gnocchi | Step by Step
Equipment
- Potato Ricer
Ingredients
Potato Gnocchi
- 2 Large Russet Potatoes Baked
- 1 Egg Beaten
- 1 1/4 Cups All-Purpose Flour
- 1/2 Teaspoon Salt
Marinara Sauce
- 1 15-Ounce Can Crushed Tomatoes San Marzano
- 1 Teaspoon Salt
- 1 Teaspoon Dried Oregano
- 1/2 Teaspoon Red Pepper Flakes
- 1 Tablespoon Olive Oil
Garnish
- Parmigiano-Reggiano Cheese Grated
- Fresh Basil Chopped
Instructions
Marinara Sauce
- Combine all ingredients in a saucepan over low heat, simmer covered
Potato Gnocchi
- Bake the Potatoes: Prick the skins of the potato and bake in a 350°F oven for approximately 45-50 minutes. Microwaved baked potatoes work well. It will pierce easily with a sharp knife when done. Technically, it should have an internal temperature of 210°F.
- Peel the Potatoes While Warm: When making gnocchi, you want as much moisture to escape from the potatoes as possible. Peel them while still warm and cut in half lengthwise.
- Rice the Potatoes While Warm: Use a potato ricer or press the potatoes backward through a cheese grater with a rubber spatula. Spread the hot potatoes out in a thin layer to cool.
- Add the Egg and 1/3 of the Flour: Once the potato is cool, beat the egg with a little salt. Add the egg and some of the flour and gently fold together using clean hands, add additional flour if needed. Work the dough as little as possible to keep the finished gnocchi as tender as possible. The dough should be firm but still moist enough to hold its shape and not crumble.
- Roll the Dough: Cut the dough into 4-pieces and roll each piece into long ‘snakes’ about the thickness of a wine cork. Then cut the snake into little dough balls, the individual gnocco.
- Dimples and Ridges: Place a gnocco onto the tines of a fork. Press the gnocco gently onto the fork to create the dimple on one side and the ridges on the other, then gently roll the gnocco off of the fork. Repeat until all the gnocchi are finished
- Boil the Gnocchi: Bring a large pot of salted water to aboil, it should taste like the ocean. Drop the gnocchi into the boiling water, give it a gentle stir so they don’t stick to the bottom. When the float to the surface, they are finished, about 3-minutes. Fish them out with a strainer and add to the sauce.
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