How to Make Potato Gnocchi
Potato Gnocchi, undisputed rulers of Thursday lunches, a pillar of our Italian cuisine. Warm, soft and tasty, they are a delightful and simple to prepare first course that brings adults and children together. Gnocchi are simple yet insidious to get the right consistency, and my Nonna is the absolute master, so follow her recipe and our tips to surely have the best Potato Gnocchi you’ve ever eaten! Trust me!
Watch How to Make Potato Gnocchi video recipe:
How to Make Potato Gnocchi from scratch:
Vincenzo’s Top Tips To Make Potato Gnocchi
The most important step in the recipe!
Don’t over boil the potatoes or they won’t be the right consistency for gnocchi.
The BEST temperature
It is very important to make gnocchi when the potatoes are at room temperature, don’t make the mistake to make them when they’re still hot.
Another EXTRA
Add extra flour if you feel that the dough is too soft – just not too much at a time!
Nonna Igea’s Top Tips To Make Potato Gnocchi
Making a LARGE batch
If you are making a large batch, when they have all risen up, turn off the stove and add a glass (or two) of cold water, so that the gnocchi don’t become too soft before being strained!
Potato Gnocchi
Equipment
- Wooden board
- knife
- Potato masher
- large pot
- Saucepan
- Hand strainer
- fork
Ingredients
- 1 kg Potatoes 35.2oz
- 300 grams Plain flour 10.5oz
- 1 Egg
- EVOO
- Carrot chopped into small cubes
- Onion chopped into small cubes
- Celery
- Basil
- Sea salt
- Tomato
Instructions
- To start making Gnocchi peel the potatoes and boil them for about 10 minutes, until they are nice and soft
- Once boiled, strain them and squash them through the potato masher.
- Then spread the potatoes out slightly on the wooden board using a fork, so they can cool down.
- While the potatoes cool down it’s time to start making the sauce by putting a saucepan on the stove filled with a nice amount of EVOO.
- Then put the carrot and onion previously cut into the pan too.
- Once the carrot and onion are cooked, add the tomato with a couple of basil leaves, celery and sea salt and let it cook for about 30 minutes.
- Now, while the tomato sauce is cooking, go back to the potatoes which have now cooled down, and make a well in the middle of them, before cracking an egg into it.
- Start mixing the egg with the potatoes first, (using a fork or your hands) and then add the flour, just a small amount at a time, and mix it through by beginning to knead the dough.
- Massage it as much as possible until you get the right consistency.
- Once you’re happy with the consistency, you should have been able to create the form of what looks like a large single gnocchi!
- Cut a small portion of the potato gnocchi dough and, using the palms of your hands, roll it out, back and forth into a long coil.
- Using a knife, start cutting the coil in small pieces, on a diagonal – this will give you Nonna’s shape!
- As you roll out and cut your gnocchi, always leave the dough covered underneath a large bowl, so it doesn’t dry out.
- The potato gnocchi should be put into a flat tray, covered with flour at the bottom so they don’t stick.
- Add a sprinkle of flour to the top of the gnocchi once they are added into the tray.
- Repeat steps 11- 15 until you finish using all of your dough.
- Now it’s time to cook them! Bring about 5L of water to boil in a large pot and add a sprinkle of rock salt.
- Gently drop the gnocchi in making sure not to stir them or you might squash them!
- Once gnocchi have risen to the top, wait about 1 1/2 minutes and then strain them using a large colander.
Video
How to serve Potato Gnocchi
- Before straining the potato gnocchi, get a nice big bowl, put a large spoonful of tomato sauce at the bottom, along with a generous sprinkle of grated Parmesan (or pecorino!) cheese on top, and gently put the gnocchi in there.
- When all your gnocchi are inside the bowl, sprinkle them with (MORE) grated Parmesan cheese first before adding a nice amount of tomato sauce.
- Mix very well using a wooden spoon and you’re ready to taste these delicious gnocchi!
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Hi Vincenzo.
I’m Santiago from Mendoza, Argentina.
Great recipe. We made gnocchi the same way! That was a pleasure to know. My bisnonno was Italian too, from Loano, a small fishers’ town back in the day, close to Genova.
Sometimes, if I have the time, I found better to bake potatoes without peeling them on the oven at low heat. That way they don’t take too much water and you can add less flour to get the same consistency on the dough, making the gnocchi lighter.
Another small difference on our family tradition is on the tomato sauce. I just found out thanks to you that the Italian traditional sauce uses celery. In my family, the initial soffrito is made the same way, chopped in small cubes, but replaces celery with red and green capsicum, I don’t know why. Celery is easily found here in Argentina, so I guess it doesn’t have to do with my nonnas replacing it because she didn’t found celery.
Well, I’m a big fan of your videos. I grew up with plenty of stories which are closely related to what you show there. My bisnonno, nonno and later my father ran a pastificio for many years, called “El Genovés” (I genovesi) here in Mendoza. Your videos bring beautiful memories of my childhood when nonnos were still alive, and I can’t thank you enough for that.