One of my favorite dishes, this potato gnocchi recipe is easy to make and so so versatile. This is in fact one of those recipes you learn once and then you just need to change the sauce to make a completely different dish.

The classic potato gnocchi are with tomato sauce or ragù, but there are so many other options out there that you can really come up with a new taste every week: gorgonzola and walnuts , basil pesto, butter and sage with smoked ricotta, tomato sauce and mozzarella etc.

Potato gnocchi recipe ingredients

There are 3 main ingredients to make great potato gnocchi:

Potatoes: This means that you should avoid potatoes like Jersey Royal (patate novelle) because they are richer in water. Ideally you would use “old” potatoes, which are rich in starch and contain less water. What about all of this water issue? Because after boiling your potatoes you need to add eggs and flour, but if your potatoes are too wet, you need to add more and more flour to stick the dough together. When you add too much flour you loose the potatoes’ taste, and that’s a real pity, so try to avoid that!
Flour: I use all purpose flour, as I’ve mentioned before, the quantity will vary based on the potatoes and how much water they have after being boiled, so you really need to feel the dough in your hands.
Eggs: Help to keep the dough together

Potato Gnocchi Recipe

Recipe by GiadaCourse: Pasta & MoreCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

800g Potatoes (not peeled)
300gr Flour – this can vary
1 Egg
Pinch of salt

Directions

Boil the potatoes in a medium saucepan until tender, this will take about 30 minutes from the moment the water starts boiling. To make sure all the potatoes are cooked and ready to be drained: check the largest potatoes, if you are able to insert a fork easily inside, they are ready.
Drain the potatoes and let them cool for 10 minutes. Peel them trying not to burn your fingers 🙂 Wait 10 minutes until they will get to room temperature.⁣
Mash the potatoes with a ricer to avoid lumps. It’s better to do this over a floured surface. After mashing the potatoes make a mound with them and create a sort of nest in the middle of it: the well (fontana in Italian). Add flour forming a circle around the well and 1 egg inside the nest. Add salt.⁣
Mix. With the help of a fork the egg and start incorporating the potatoes and the flour. Knead gently for 1 min – until smooth at your touch. If it’s too sticky add some more flour.⁣
Make the pillows. Cut a piece of the dough and roll it out into a long rope. Use a knife to cut the rope into small pillows. Now you can decide if to leave the pillows like this or to lightly press them on the back of a cheese grater.
Cook. In a big saucepan boil salted water with a spoon of oil (this will help the gnocchi not to stick one to another). Drop in some of the gnocchi and mix them. They are ready when they will rise to the top. Drain them with a draining spoon and add sauce and serve.⁣

Recipe Video – mY GRANny showing you how to press gnocchi pillows to the back of a grater

Notes

Never ever stir-fry gnocchi after boiling them. This will make them crisp on the surface, ruining their texture.

How to Store Potato Gnocchi

Potato gnocchi can be easily frozen and kept in the freezer for a few months. To freeze potato gnocchi properly cover a baking dish with parchment paper and spread them out with a little bit of distance among them. Place the tray into the freezer and when they are completely frozen you can move them into a freezer bag.

Why Gnocchi dough is too sticky?

If your dough is too sticky it means that the potatoes absorbed too much water. In this case you need to add as much flour as needed for the dough to become more solid.