Homemade potato gnocchi are a traditional Italian first course, soft and irresistible, perfect with any sauce, from classic butter and sage to tomato sauce. Making them is easier than you think, but there are some key tips for getting soft and light gnocchi, without them becoming hard or sticky.
The choice of potatoes, the right balance of flour, and the kneading method are essential elements for success. Follow this step-by-step guide to discover all the secrets and prepare perfect gnocchi every time!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs Potatoes (preferably old and rich in starch)
- 2 1/2 cups All-purpose flour
- 1 Egg
- to taste Fine salt
- to taste Semolina flour (For dusting)
Tools
- 1 Gnocchi board
- 1 Potato ricer
Step-by-step Preparation
Traditional method: place the potatoes with their skins in a pot with cold water and bring to a boil. Cook for about 30-40 minutes (depending on size), until a fork easily pierces them.
Quick method: you can boil them in the microwave by wrapping them in damp paper towels and cooking for 8-10 minutes at 800W, turning them halfway through.
👉 Important: Boil the potatoes with their skins on to prevent them from absorbing too much water, which would make the dough too soft.
Peel the potatoes while still hot and press them with a potato ricer directly into a bowl.
Add the flour and a pinch of salt.
Add the egg and begin gently kneading until you obtain a soft and homogeneous dough.
👉 Tip: knead as little as possible! If you overwork the dough, the gnocchi will become hard when cooked.Divide the dough into several parts, covering the rest with a cloth to prevent it from drying out.
Lightly dust a work surface with semolina flour.
Shape the dough into cylinders about 3/4 inch thick, then cut into regular pieces.
To give them the classic ridges, roll each piece gently over the tines of a fork or a gnocchi board with your thumb.
👉 Why add ridges? The rough surface helps to hold the sauce better.
Bring a large pot of salted water to a boil and drop in the gnocchi a few at a time.
As soon as they float to the surface (about 1-2 minutes), scoop them out with a slotted spoon and sauce them immediately.
Helpful Tips
For even lighter gnocchi: try reducing the flour to 2 cups if the potatoes are very dry.
If the dough is too sticky: add very little flour at a time to avoid making the gnocchi hard.
Do not use a mixer! The potatoes would become gummy and sticky.
How to Store the Gnocchi
In the fridge: better to cook them immediately, but you can store them for up to 24 hours covered with a cloth. In the freezer: place them on a floured tray and freeze for 30 minutes, then transfer to a bag. Cook them directly from frozen.
FAQ – Potato Gnocchi
Can I make gnocchi without eggs?
Yes! Just slightly increase the amount of flour to compensate for the absence of eggs.
Why do my gnocchi turn out hard?
Probably you kneaded too much or used too many moist potatoes.
Homemade gnocchi fall apart during cooking, how to prevent it?
If they fall apart, they might have too little flour or were kneaded with potatoes that are too watery.
Homemade potato gnocchi bring the taste of tradition to your table, with just a few ingredients and a simple preparation that requires some attention to achieve a perfect result. Now that you know all the secrets to making them at their best, you can have fun trying them with your favorite sauces, from classic tomato sauces and ragù to more creative variants with cheese or vegetables. Making them at home is always worth the experience: the aroma of potatoes, the softness of the dough, and the satisfaction of enjoying them freshly made will make your meal truly special. Enjoy your meal!
