Gnocchi [pronunciation: nyoh-key] are Italian potato dumplings. With a wide range of serving suggestions and combinations, they are an incredibly versatile base. These homemade gnocchi are simple, delicious, and easier to make than you probably think.
Gnocchi Preparation
Let’s take a look at how to make pillowy, soft, and fluffy gnocchi. Here, you’ll find the traditional Italian version of gnocchi, and in my opinion, the best one. Scroll down for the recipe.
Cook your potatoes unpeeled in boiling water for about 30 minutes. To get a melt-in-your-mouth texture, it is essential to choose the right kind of potatoes. For the best gnocchi, use starchy russet potatoes.
When they are done, remove the pot from the heat and pour out the hot water. Then peel the potatoes while they are still hot. To avoid burning yourself, stick a fork deep into a potato so you don’t have to touch it. Hold the fork in one hand, take a small sharp knife in the other, and slice around the skin in a circular motion.
Sprinkle a small amount of flour and salt onto the kitchen counter. Use a potato masher or ricer to mash the potatoes, then place them on the counter.
Use your hands to gently bring the dough together.
Chef’s Tip: Knead the dough and gradually add small amounts of flour until it no longer sticks to your fingers, making sure it is not too soft. There is no need to get a completely smooth dough. Knead just until the dough forms a ball.
Shape small portions of the dough (2.2 lb of potatoes make about 8 small portions) into long “snakes” about 3/4 inch thick. Remember to handle the dough gently, and add plenty of flour to your kitchen counter.
Use a sharp knife to cut the dough into 1 inch or 2–3 cm pieces.
Italians use a traditional wooden gnocchi board or the back of a fork, as the picture below shows, to indent the gnocchi.
Chef’s Tip: Position a piece of dough on the back of a dinner fork. Then, with a firm motion, slowly roll it down the length of the fork tines while lightly pressing it with your thumb to form a shallow indentation on the back. You will quickly get a feel for how hard to press. These ridges help the sauce cling to the gnocchi, making the dish even more delicious.
Let the dough pieces rest for 15 minutes. Bring a pot of water to a rolling boil, then add salt. Put some gnocchi into the water and wait until they rise back to the surface. When they do, they’re ready.
Serving Ideas
In Italy, gnocchi is traditionally eaten as a first course (primo piatto), as an alternative to soup or pasta. You can also serve it as a main course, especially with a delicious sauce. As a main course, gnocchi can be quite filling because of the potato-based dough, so it is often best served with a lighter sauce to balance its richness.
You can serve gnocchi with melted butter or butter and sage. Serve them hot right away with your favorite Italian pasta sauces, as they pair perfectly with gnocchi. Since Italian cooking is often about simplicity, gnocchi can also be excellent with just a drizzle of olive oil and some Parmesan cheese. If you want something with a little more flair, you can add a simple tomato sauce. I chose a creamy mushroom sauce, as the picture below shows.
Homemade Gnocchi
Ingredients
- 2.2 lb russet potatoes 1 kg
- 2 ⅓ cups flour 300 g
- 1 egg
- salt
Instructions
- Cook your potatoes unpeeled in boiling water for 30 minutes. Once cooked, remove the pot from the heat and pour out the hot water. Then, take your hot potatoes and peel off their skins.
- Sprinkle a small amount of flour and salt onto the kitchen counter. Use a potato masher or ricer to mash the potatoes, then place them on the counter.
- Use your hands to gently bring the dough together. Knead it, gradually adding small amounts of flour until it is no longer sticking to your fingers, making sure it is not too soft. There is no need to get a completely smooth dough. Knead just until the dough forms a ball.
- Shape small portions of the dough (2.2 lb of potatoes makes about 8 small portions) into long “snakes” about 3/4 inch thick. Remember to handle the dough gently, and add plenty of flour to your kitchen counter.
- Use a sharp knife to cut the dough into pieces about 1 inch (2–3 cm) long.
- Use the back of a fork to indent the gnocchi.
- Let the gnocchi rest for 15 minutes. Bring a pot of water to a rolling boil, then add salt. Put some gnocchi into the water and wait until they rise back to the surface. When they do, they’re ready. Repeat until they are all cooked, then serve.
