In this recipe it’s really really important to use the right kind of potatoes…The best potatoes to use are old floury potatoes, as they contain less water compared to new potatoes and therefore mix well with flour without making a mess. You can also add an egg when you prepare the dough, because the egg helps keep the ingredients together when you cook the gnocchi….Keep in mind that the dough shouldn’t stick to your hands, so if you think the dough is too wet and the potatoes are not floury enough you can add an egg and a little more flour in order to get the right consistency.
I strongly recommend you use a good stainless steel potato masher, like the one with two handles that you can hold and press with both hands. We normally use this kind of potato masher because it makes a really fluffy mashed potato with no effort and you can also use it to make various fruit juices…Therefore, it not only works really well, but is also a versatile gadget to keep in the kitchen.
1,200 kg potatoes
300 g plain flour
1. Wash and then steam (or boil) the potatoes until tender.
2. Mash the potatoes with a potato masher.
3. Dust a working board, make a well with 300 g of flour and place the mashed potatoes in the centre with a pinch of salt. Mix everything and work the mixture until you get a smooth dough.
4. Dust the working board again and cut the dough into 8 small pieces. Roll out each piece to make 8 ropes (approximately 1,5 cm thick), then cut each rope into small equal pieces.
5. Fill a large pan with water and bring to the boil, then add the gnocchi with a tablespoon of sea salt. Cook the gnocchi until they all rise from the bottom of the pan, then drain and serve with the sauce of your choice.
See also the rocket (arugula) pesto and the traditional pesto recipe.
Gnocchi di patate
1.200 kg di patate farinose
300 g di farina 00
1. Lavate bene le patate e fatele cuocere a vapore (oppure fatele bollire) finché saranno tenere (ma non sfatte).
2. Schiacciate tutte le patate con lo schiacciapatate.
3. Infarinate bene il piano di lavoro e impastate delicatamente la farina con le patate, aggiungendo un pizzico di sale fino.
4. Infarinate nuovamente il piano di lavoro e tagliate la pasta in 8 pezzi. Fate rotolare la pasta con il palmo delle mani per create 8 cilindri lunghi e sottili (circa 1,5 cm di spessore). Tagliate ogni cilindro in piccoli pezzi uguali.
5. Cuocete gli gnocchi in acqua bollente con un cucchiaio di sale grosso. Scolare gli gnocchi non appena salgono in superficie e servite.
Vedi anche pesto di rucola e pesto alla genovese.
18 thoughts on “How To Make Gnocchi (The Easy Way)”
Thank you! …I just love gnocchi!!! 🙂
Yummy!!! Now I get it 😉
hehe! With mash potatoes you came quite close 🙂
Love, love gnocchi 🙂 They look wonderful!!
…One of my favourite dishes since I was a little girl! Thank you Marisa! 🙂 X
Love this! I always buy them in a store but I would love to make them on my own! 🙂
Thank you! Homemade gnocchi taste so much better than the ones you buy in the stores! Give it a try and you’ll see the difference…and they are quite easy to make 🙂
This looks lovely, and so yummy! Only thing is that this requires patience a bit 😀 I’m a bit more of a quick cook. But once I would like to try out homemade gnocchi. 🙂
I know Heidie, but believe me if I say that once you get a little bit of practice, they are very easy to make. But it is definitely a recipe to prepare for a special occasion, a special Sunday meal. Give it a try, the flavour of homemade gnocchi is just divine!
I will try one day!:)
What a great recipe! Fresh Gnocchi must taste so awesome. I have to make this, thanks for sharing!
Thank you Sandhya! Fresh gnocchi taste so much better than the gnocchi you buy in the stores! I hope you enjoy them! Let me know XX
I sure will!
This is exactly how I was tought to make them, now that I think about it it’s been ages since I made them. I always made a huge batch and freeze them for later.
Making gnocchi can be fun, if you like this kind of dishes… But I’m always afraid to freeze this kind of pasta, because they stick together easily…However with a little bit of practice I can make them quite quickly now.
Serena– I’ve tried to make gnocchi before, but they weren’t as pretty as yours! Should I try again?!!
I am sure your gnocchi were beautiful Rhonda! I know your cooking skills by now!! 🙂