Gnocchi is one of the best comfort dishes. Soft, fluffy pasta made with potatoes and you can make an endless variety of dishes with it. Learn how to make this great classic dish at home and how to freeze extras for later.
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Italy really knows how to make you feel good with food. Some day, I want to take a trip and eat my way through Italy. It would be amazing to try all the famous regional dishes and the authentic versions of what we know Italian food to be here, in US. Pizza would have to be the very first thing I try, followed by pastas, breads, and gnocchi.
Gnocchi is something very special. It is the best combination of both worlds because it’s made with potatoes, egg, and flour. So it’s part pasta and part potatoes. How do you not love that?!
Gnocchi is one of my favorite classic Italian dishes. It is so soft and light in texture with rich, yet delicate, flavor that is very filling at the same time. Gnocchi is extremely versatile because it goes with a wide variety of sauces, perfect in soups, and baked dishes. It’s also great in appetizers and as a side dish. Gnocchi is a great thing to have in a freezer for a quick weeknight dinner.
Ingredients Notes and Tips
Idaho Potatoes – use Idaho (aka Russet) potatoes for the gnocchi. Some stores may label them as “baking potatoes” as well. Don’t substitute them with any other potatoes! Russet potatoes are the best choice here because they are soft and fluffy and fall apart easy.
Flour – all purpose flour will word just fine here. If you need to make your gnocchi gluten free, use gluten free all purpose flour. Use your favorite 1:1 gluten free flour blend, you can use it as an equal substitute for the all-purpose flour in this recipe. (Don’t use almond or coconut flour.)
Seasoning – seasoning it simply, just use salt and pepper. This way, you will be able to use it in any recipe and it will be able to take on the flavors of the dish.
Tips For The Best Results
Boil potatoes – I’ve tried other cooking methods, like baking potatoes and making them in Instant Pot, but boiling results in the smoothest dough and the best gnocchi texture.
Use freshly cooked potatoes not pre-made – don’t use cold potatoes and those that have been make ahead of time because the don’t mash as well or as smooth and you will be likely to end up with lumps in the gnocchi dough.
Have a lot of clean working surface area – make sure to clear out a large work surface area, you will need it to work the dough.
Don’t use too much flour – don’t add too much flour, the dough should be moist but not sticky. So add a couple of tablespoons of extra flour at a time to the work surface while kneading the dough. I don’t usually use more than 1/4 cup of additional flour besides what goes into potatoes.
Rolling gnocchi is optional – why do I say that? Because you will be cursing me out after rolling like your 50th piece. It’s just such a pain to roll them all, I tend to give up half way through and call them “rustic.” Save yourself the sanity and and a lot of time, and simply cut the gnocchi either into little pillows or even on a bias.
Cook gnocchi right away or freeze – don’t try to refrigerate uncooked homemade gnocchi, that will only end in disaster. You will want to cook them right away or freeze them in batches. Uncooked gnocchi freezes very well. (see instructions below)
How To Make Homemade Gnocchi
Peel potatoes and cut out all the dark spots and eyes. Boil potatoes until fork-tender but not overdone to where it’s all falling apart. Drain off all the water and transfer potatoes into a bowl. Mash each potato with a fork until it looks like small coarse crumbs. (Don’t over-mash it.)
When potatoes are cooled enough to be handled, place them in a mount on your work surface. Add flour, salt, and pepper over the top. Make a well in the potato/flour mount and crack the egg in the middle.
Use a pastry scraper (or even a metal spatula) to work flour, potatoes, and egg together, until incorporated enough to knead. Knead the dough, adding a little more flour if the dough is too tacky, until smooth. Don’t add too much flour, the dough should be moist but not sticky.
Split the dough into several, workable pieces and roll each into about 1/2 inch – thick, long rope-like logs. Cut each into about 3/4 – inch pieces.
You can use a form to roll each piece of gnocchi with a design or leave it in a shape of a little pillows as they are cut. If you choose to roll the gnocchi, don’t push too hard, they are very soft and delicate.
Cook gnocchi right away or freeze it.
When Is Gnocchi Ready?
Boiling: bring a pot of salted water to boil. Drop desired amount of gnocchi in it, a few at a time so they don’t stick. Once they float to the top, cook for about 1 more minute and take them out wit a slotted spoon.
Sauté: after boiling gnocchi, you can sauté it in butter if you wish. To sauté cooked gnocchi, preheat the pan over medium-high heat and melt butter in it. You can add aromatics like garlic and fresh herbs. Toss in gnocchi and sauté until you see some browning.
Freezing Homemade Gnocchi
Uncooked gnocchi freezes very well. Line large cutting boards with parchment paper and spread a little bit of flour all over the bottom. Spread out uncooked gnocchi in one even layer (don’t crowd them) and freeze for about an hour or two. (Set a time so you don’t forget.) Once completely frozen, portion them into a freezer friendly, zip-lock bag.
Cooking Frozen Gnocchi: don’t thaw gnocchi before cooking, add them to the boiling water frozen. Cook the same way as fresh.
Frequently Asked Questions
Yes and the difference is barely noticeable! If you need to make your gnocchi gluten free, use gluten free all purpose flour. Use your favorite 1:1 gluten free flour blend, you can use it as an equal substitute for the all-purpose flour in this recipe.
(Don’t use almond or coconut flour.)
Use Idaho (aka Russet) potatoes for the gnocchi. Some stores may label them as “baking potatoes” as well.
Don’t substitute these potatoes with any other potatoes! Russet potatoes are the best choice here because they are soft, fluffy, crumbly, and fall apart easy.
Other types of potatoes are too waxy and contain less starch to achieve the best gnocchi flavor.
You can use sweet potatoes to make sweet potato gnocchi, just make sure to check out my recipe and tips for it first. (You can even use cauliflower to make gnocchi, don’t miss that recipe!)
In soups
Mixed with sauce
Sauteed with butter, vegetables, herbs, and spices
Baked with sauce, meat, and cheese
More Easy Gnocchi Recipes
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Homemade Gnocchi Recipe
Ingredients
- 2 lbs Idaho potatoes
- 2 cups all purpose flour* plus about 1/3 cup more for kneading and surface
- 1 egg
- salt
- pepper
Instructions
- NOTE: You will need plenty of work surface so clear out a counter.
Prepare Gnocchi:
- Peel potatoes and cut out all the dark spots and eyes. Cut them in half and add them to the pot of cold water with salt, pepper, and a bay leaf. Cook potatoes until fork-tender but not overdone to where it’s falling apart.
- Drain off all the water and transfer potatoes into a bowl. Mash each potato with a fork until it looks like small coarse crumbs. (Don’t over-mash it.)
- When potatoes are cooled enough to be handled, place them in a mount on your work surface.
- Add flour, salt, and pepper over the top. Make a well in the potato/flour mount and crack the egg in the middle.
- Use a pastry scraper (or even a metal spatula) to work flour, potatoes, and egg together, until incorporated enough to knead.
- Knead the dough, adding a little more flour if the dough is too tacky, until smooth. Don’t add too much flour, the dough should be moist but not sticky.
- Split the dough into several, workable pieces and roll each into about 1/2 inch – thick, long rope-like logs. Cut each into about 3/4 – inch pieces.
- You can use a fork to roll each piece of gnocchi with a design or leave it in a shape of little pillows as they are cut. (If you choose to roll the gnocchi, don’t push too hard, they are very soft and delicate.)
- Cook gnocchi right away or freeze it.
Cooking Gnocchi:
- Bring a pot of salted water to boil. Drop desired amount of gnocchi in it, a few at a time so they don’t stick. Once they float to the top, cook for about 1 more minute and take them out with a slotted spoon.
- Mix gnocchi with sauce of choice or saute.
- Saute: after boiling gnocchi, you can saute it in butter if you wish. To saute cooked gnocchi, preheat the pan over medium-high heat and melt butter in it. You can add aromatics like garlic and fresh herbs. Toss in gnocchi and saute until you see some browning.
Freezing Gnocchi:
- Line large cutting boards with parchment paper and spread a little bit of flour all over the bottom. Spread out uncooked gnocchi in one even layer (don’t crowd them) and freeze for about an hour or two. (Set a time so you don’t forget.)
- Once completely frozen, portion them into a freezer friendly, zip-lock bag.
- Cooking Frozen Gnocchi: don’t thaw gnocchi before cooking, add them to the boiling water frozen. Cook the same way as fresh.
Notes
(Don’t use almond or coconut flour.)
Nutrition
Originally published on Will Cook For Smiles on August 17, 2014.
Kelsey says
I love this recipe. I used a bit more potato and a lot more flour than listed in the recipe but it turned out sooo good. My first time making Gnocchi and next time I’ll work on my shaping. I placed these in an ice bath immediately after boiling and then cooked them in a few tablespoons of butter before topping them with a homemade vodka sauce.
LyubaB says
I’m so glad you loved the recipe! 😊 It sounds like you made some perfect adjustments, and cooking them in butter before adding your homemade vodka sauce must have added amazing flavor! I’m sure they were delicious, and you’ll have that shaping perfected in no time. Thank you for sharing your experience!
Makenna says
Do you have to boil the gnocchi before using it in soup?
LyubaB says
Hi Makenna,
Yes, you want to boil it before adding it into soup.
Shelly says
How many does this recipe feed?
LyubaB says
Hi, Shelly it makes around 8-10 portions depending on how big you make them.
Marcia Stepp says
Can you use a KitchAid mixer to combine ingredients and knead? I have serious arthritis and use my mixer for the kneading.
LyubaB says
No, you don’t want to over-mix it. You mix gnocchi very little and you have to be able to feel the dough. If you overwork it or blend it then you won’t get that soft pillowy texture. You want to mix it till just combined.
Brenda says
Can you use gf flour?
LyubaB says
Yes, you can use gluten-free but for some gf flours, you have to add a little more flour than you would regular flour so just a little at a time till it’s not to sticky anymore and you are able to roll it up.
Abby says
My gnocchi turned out super mushy and didn’t turn out at all. I’m devastated, I spent an entire afternoon making it. After reading up on what I did wrong it seems as though you’re supposed to bake the potatoes to make them soft, not boil them. Never going to try making gnocchi again, at least for a while. This recipe was an incredible let down.
Hannah says
Also the same with my gnocchi. It wasn’t suuuuuper mushy but more so sticky before and after cooking. I added a lot more flour than recipe called for to make it not stick to my hands. After cooking the gnocchi was beyond sticky and only way to get it good was to mix it with a sauce. Once with a sauce it tasted good but hard to store it after cooking for the next days lunch.