Master the Art of Homemade Gnocchi with Our Classic Potato Gnocchi Recipe
Learn how to make homemade potato gnocchi from scratch with this Classic Potato Gnocchi Recipe. This traditional Italian dish is surprisingly simple to prepare but with a few tips, you’ll have the perfect fluffy gnocchi every time! Want to know the secret to achieving the lightest, most pillowy gnocchi? Keep reading to find out.
Table of Contents
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.
How Many Calories are in Homemade Potato Gnocchi?
Nutrition Facts
6 Servings per Recipe
Calories: 480
- Total Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 415mg
- Total Carbohydrates: 102g
- Dietary Fiber: 5g
- Total Sugars: 2g
- Added Sugars: 0g
- Protein: 15g
What Drinks Pair Best with Homemade Classic Potato Gnocchi?
Wine pairing: A good wine pairing for this Classic Potato Gnocchi Recipe would be a light-bodied red wine like Pinot Noir or a dry, unoaked white wine like Sauvignon Blanc. The acidity in these wines will complement the richness of the dish, while their lightness will balance the weight of the gnocchi.
Beer pairing: A Belgian golden strong ale would be a great pairing for this classic potato gnocchi recipe. The beer’s effervescence and crisp finish cuts through the richness of the gnocchi while its fruity and spicy notes complement the nutmeg and black pepper in the dish.
Cocktail pairing: A classic Italian cocktail pairing for this gnocchi dish would be a Negroni. The bitterness from the Campari and sweetness from the vermouth complement the starchy and subtly nutty flavors of the gnocchi.
How to Make Homemade Potato Gnocchi
Ingredients
- 2 lbs Potatoes
- 2 cups All-purpose Flour
- 1 Egg
- 1 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1/4 tsp Ground Nutmeg
Instructions
- Preheat your oven to 375°F.
- Rinse and scrub the potatoes, then place them on a baking sheet and bake them for 45 minutes to 1 hour or until tender.
- When potatoes are done, remove them from the oven and let them cool briefly.
- Once cooled, peel the potatoes and discard the skins.
- Pass the peeled potatoes through a potato ricer or grate them using a box grater.
- Add the all-purpose flour, egg, salt, black pepper, and nutmeg to the potatoes and mix well with your hands or a fork until you have a smooth dough.
- Divide the dough into 6 sections.
- On a floured surface, roll each section into a rope shape that is about 1 inch thick.
- Cut the rope into small pieces about 1/2-inch wide.
- With a fork or gnocchi board, press each small piece lightly along the prongs or lines to create ridges.
- Boil a large pot of salted water over high heat.
- Drop the gnocchi into the boiling water in batches, and cook for 2-3 minutes or until the gnocchi float to the surface of the water.
- Use a slotted spoon or spider strainer to transfer the cooked gnocchi to a serving dish.
- Drizzle with olive oil or melted butter and sprinkle with Parmesan cheese, if desired.
- Serve hot and enjoy your homemade gnocchi!