Potato gnocchi is a classic Italian dish that has been enjoyed for generations. This simple yet flavorful recipe was created as a way to use up leftover mashed potatoes, and has since become a staple in Italian cuisine.
The key to making perfect potato gnocchi lies in the quality of the potatoes and the technique used to make the dough. For this recipe, we recommend using russet potatoes, as they have a high starch content that gives the gnocchi a light and fluffy texture.
Once the potatoes are baked and peeled, they are mashed or passed through a ricer to create a smooth base for the dough. The addition of all-purpose flour, egg, and seasonings brings all the flavors together and creates a dough that is easy to handle and shape.
Rolling the dough into ropes and cutting them into small pieces is a fun and interactive way to involve the whole family in the cooking process. And using a fork or gnocchi board to create those signature ridges not only adds texture but also helps the sauce adhere better to the gnocchi.
Whether you’re enjoying them as a main dish or a side, these homemade potato gnocchi are sure to impress your family and friends. And with just a few simple ingredients and some patience, you too can make restaurant-worthy gnocchi in the comfort of your own home.
Ask the Chef: Pro Tips for making Homemade Potato Gnocchi
The Right Potato Is Key
For perfect gnocchi, you’ll want to use starchy potatoes like Russets or Yukon Golds. Avoid using waxy potatoes like red potatoes, as they contain too much moisture, resulting in a gluey texture.
Don’t Overwork The Dough
When mixing the dough, take care not to overwork it, as this can result in dense, chewy gnocchi. Once the dough comes together, stop kneading and shaping it, or you risk developing too much gluten in the dough, making it tough.
Maintain A Light Touch
Be gentle when shaping your gnocchi, as pushing too hard can result in gnocchi that are too dense and chewy. The goal is to create a light and fluffy texture.
Test the Water Temperature
Make sure the water is at a rolling boil before adding the gnocchi. Gnocchi that are added to lukewarm water will fall apart and won’t cook evenly.
Don’t Crowd the Pot
Cook gnocchi in batches, as overcrowding the pot can cause them to stick together and cook unevenly, resulting in some pieces being overcooked while others are undercooked.
Try Different Sauces
Once cooked, you can dress your gnocchi with a variety of sauces, from simple tomato sauce to pesto or Alfredo sauce. Don’t be afraid to experiment and find a flavor that works for you.
Storage and Reheating Tips
Leftover gnocchi can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, simply boil them for a minute or two until they’re heated through, and then toss them with your sauce of choice.