Is there anything more heavenly than biting down on a nice soft, fluffy, and slightly chewy gnocchi? Store bought gnocchi is delicious, but have you ever learned how to make gnocchi from scratch? The results are incredible. I promise store-bought gnocchi won’t even compare.
Gnocchi is a potato dumpling that is used in many great Italian dishes in lieu of pasta. The best gnocchi has a light and fluffy texture, and shouldn’t be described as dense. It is like eating the pillows of angels... That is if angels slept... And had pillows made from potatoes and flour... Hmm, anyways.
You can certainly buy gnocchi from the store if you are looking for a quick meal, but if you really want to impress there can be no substitute from homemade gnocchi. It is just that good.
Making gnocchi from scratch is a little time consuming, but not overly difficult. Just follow these tips and tricks to ensure success.
Tip 1: You want the potatoes to lose as much moisture as possible during cooking. Water will absorb more flour resulting in a heavier gnocchi. For this reason, do not boil the potatoes. The potatoes should be baked and pierced with a fork multiple times to allow additional moisture to escape during cooking.
Tip 2: Once the potato is baked start making the gnocchi as soon as the potato is cool enough to be handled. The hotter potato will require less flour, making a lighter gnocchi.
Tip 3: Adding some texture to the gnocchi will help sauce cling to it in your final dish. The best way to do this is to roll the gnocchi on an Italian Gnocchi Board. However, most people do not own one. If you fall into that category pressing the gnocchi with a fork is a fine substitute.
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Once you make your gnocchi from scratch you are going to need a recipe idea. Try making this delicious baked gnocchi with sausage recipe. It is dead simple, full of stretchy cheese, and it tastes like pizza! It is one of my favorite gnocchi dishes, and guaranteed to be a family favorite!
How to Make Gnocchi from Scratch
Ingredients
- 4 medium russet potatoes Just under 2 lbs
- 1 egg lightly beaten
- 2 teaspoon salt
- ~1 ¾ cups flour
Instructions
- Place unpeeled potatoes, pierced multiple times with a fork (allows moisture to escape and cook faster), in oven and bake at 350 degrees until done (boiling can absorb water which will result in a heavier gnocchi due to incorporating more flour).
- Once cooked, let cool long enough to handle.
- Peel potatoes then rice or finely grate. (Using potatoes while still warm will allow you to use less flour, resulting in a lighter gnocchi)
- Place potatoes in a bowl. Stir in egg and 2 teaspoon of salt (ensure potatoes are not hot enough to cook the egg).
- Slowly incorporate flour until dough is no longer tacky (will still be moist). Flour amounts will vary, though try to use as little as possible to create a lighter gnocchi.
- Turn onto lightly floured surface; knead lightly (~15x). Roll into ½” wide ropes, cutting into 1” pieces.
- Press lightly with floured fork to shape, or use a Gnocchi Board.
- Cook gnocchi in boiling water until it floats, about 2 minutes. It is then done.
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Don Augustine
Your ingredient list calls for 4 lbs medium russet potatoes . Just under 2.
Sould this be 4 medium russet potatoes, just under 2 lb. ????
Fox Valley Foodie
I really appreciate you catching that. I updated the program I use to display these recipes and it broke the formatting on a few. Luckily I had the original recipe saved to reference. You are correct, it should be 4 medium russet potatoes, Just under 2 lbs.
Ritika
Ahh! Just what I've been craving! Making these right now!
Lucy
What is the serving size?
Fox Valley Foodie
As a rule of thumb, use one medium sized potato per person.
Marielle
The recipe doesn't say how long to bake the potatoes for. It only says "until done". For someone who doesn't know much about baking potatoes is there a time frame?
Fox Valley Foodie
The time frame for baking potatoes will vary depending on the thickness of the potato. As a general rule, expect it to take around an hour. They are done when they can easily be pierced with a fork (after breaking the skin, the fork should slide in like butter).
Dan
I actually do not like 'light and fluffy' gnocchi's . growing up my moms were always dense and heavy.
Generous amount of sauce and definately 'Too, much" Grated regg. parmesano cheese. I guess I would sort of have to use your advice in reverse to make them the way I like them?
Fox Valley Foodie
Never too much grated cheese, regardless of how you like 'em!
Jaime
This looks great! How would I prepare a batch to have on hand for a quick meal? Do they freeze well?
Fox Valley Foodie
Prepare as normal and then freeze in freezer safe storage bags. They should freeze perfectly well. 🙂
Tina Jui | The Worktop
This is beautiful! You made them perfectly! I'd love to give this recipe a try.
Amanda @ The Chunky Chef
Those look so beautiful! I've never made gnocchi before, although I've been wanting to try it.... I think I'll give your recipe a go 😀
Tracy @ Served from Scratch
Ahhh I LOVE making gnocchi! Mine never come out as gorgeous as these though! Beautiful!!
Sumit
I love gnocchi. It is one of my favorite pasta.
Thalia @ butter and brioche
I've never made gnocchi from scratch before. Thanks for the inspiration!
Anna | ANNAdventure
Homemade gnocchi are my FAVORITE! I love making a bunch and then freezing them! These look awesome!