Homemade potato gnocchi: a step-by-step guide

Homemade potato gnocchi is a beloved Italian dish that combines tradition, flavor, and a love for cooking. Though the process requires patience and dedication, the final result is a satisfying first course that will leave you craving more.

The gnocchi-making tradition

In many Italian regions, gathering around a table to prepare gnocchi is a cherished tradition. Although each region has its own unique approach to making gnocchi, both in terms of techniques and ingredients, some fundamental steps remain consistent.

Preparing the dough

• Basic Ingredients: The dough is typically made with boiled, mashed potatoes, and semolina flour.
• Combining Ingredients: Gradually add semolina to the warm mashed potatoes, kneading the dough until it becomes smooth and elastic.
• Adding Flour: Continue adding flour until the dough no longer sticks to your hands.

Shaping the gnocchi

• Dividing the Dough: Divide the dough into small balls.
• Rolling the Dough: Roll each ball into a long, thin rope.
• Cutting the Gnocchi: Cut the ropes into small, bite-sized pieces. You can also create a small indentation in the center of each gnocchi.

Adding color and flavor

• Green Gnocchi: To make green gnocchi, add a basil pesto made with basil, milk, and salt to the potato dough. Knead the dough until the color is evenly distributed.

Cooking the gnocchi

• Boiling Water: Bring a large pot of salted water to a boil.
• Adding Gnocchi: Gently add the gnocchi to the boiling water.
• Checking for Doneness: Cook the gnocchi until they float to the surface. This usually takes about 3-5 minutes.

Sauce Options

• Classic Tomato Sauce: A simple tomato sauce is a popular choice for gnocchi.
• Butter and Sage: For a lighter option, toss the gnocchi in melted butter with a sprinkle of sage.
• Gorgonzola and Walnut Sauce: A creamy gorgonzola and walnut sauce pairs beautifully with gnocchi.

Freezing Gnocchi

• Freezing Method: To freeze gnocchi, arrange them on a baking sheet and place them in the freezer until firm. Then, transfer them to a freezer-safe container or bag.
• Cooking Frozen Gnocchi: Cook stored frozen gnocchi directly from the freezer in boiling water.

Whether you’re a seasoned cook or a beginner, making homemade potato gnocchi is a rewarding experience that will allow you to savor the flavors of traditional Italian cuisine.

How to make potato gnocchi from scratch: the recipe

Ingredients:

• 1 kg potatoes
• 300 g flour
• 1 egg
• salt
• a pinch of nutmeg (optional)

Traditionally, white-fleshed potatoes are used, preferably old ones: the more they lose their turgor, and therefore water, the more floury they will be. But red potatoes are also widely used. They should be boiled with their skin on and crushed while still warm. The amount of flour always varies slightly depending on the humidity of the potatoes. Avoid adding too 

Once the dough is made, potato gnocchi should be cooked within a few hours for the best result. Preparing potato gnocchi is simple.
First, rinse the potatoes and boil them for about 30 minutes or until they are very soft. Drain them, let them cool slightly, then peel them and pass them through a potato ricer while still hot. Gather the puree on a work surface, preferably a wooden cutting board, and add flour and salt (and nutmeg, if desired). Crack in the egg and mix the ingredients, starting first with a fork and then with your hands, working the mixture until you obtain a soft and non-sticky dough. Avoid over kneading. Depending on the type of potato and its moisture content, it may be necessary to add a little more flour. Again, avoid overdoing it, adding an excessive amount of flour makes the gnocchi tough and rubbery. When the dough is ready, divide it into 4-5 portions on a floured work surface. Take each portion and roll it into long sausages that are slightly thicker than a finger. Cut each rope-shaped dough into smaller pieces about two centimeters long.

Now take the small pieces, round them on the palm of your hand and pass them one by one over a special tool. A gnocchi board, also known as a rigagnocchi, is the traditional tool for this. The tongs of a fork work too. Press lightly with your finger to get the classic ribbed shape. Transfer them one by one to a flat, well-floured container. Be sure to arrange them without overlapping each other. The potato gnocchi is now ready to be boiled and seasoned according to your recipe.

How to make pumpkin gnocchi

Ingredients:

• 500g cooked delica pumpkin flesh (about 1 kg pumpkin)
• 350g red potatoes
• 150g flour
• 1 egg
• butter
• sage
• Parmesan cheese
• salt

To make firm pumpkin gnocchi that is still soft to bite, it’s important to roast the pumpkin in the oven to make the flesh drier and improve the dough’s characteristics. Adding a pumpkin puree allows the dough to bind better and makes it easier to shape, thanks to the starchiness. In terms of pumpkin varieties for gnocchi, we recommend Delica or Chioggia marina.

To prepare the pumpkin gnocchi, wash the pumpkin well, then cut it in half and remove the seeds and filaments. Cut it into slices and bake it in a fan oven for about 45 minutes at 200°C/400ºF. In the meantime, rinse the potatoes well and boil with the skin on. Depending on the size it will take 30-40 minutes, you want a completely soft potato. When they are ready, drain the water, let the potatoes cool slightly, then pass them through a potato ricer while still warm. 

Once finished roasting in the oven, scoop the pumpkin flesh out of the skin and pass it through a potato ricer as well. Gather the potato and pumpkin puree on the work surface into a mound. Crack the egg inside, add a pinch of salt, and start mixing with a fork. Then, gradually add the sifted flour and nutmeg. Work the dough with a dough scraper and your hands until it is smooth, avoid overmixing. Lightly flour the dough, cover it with a clean cloth and let it rest for 10 minutes. Once 10 minutes is up, dust the work surface with flour and divide the ball into 4-5 sections. Take a section and work it into the shape of a stick, then cut it into small pieces about 2 cm in size. Repeat this step with each section of dough, placing the gnocchi obtained on a floured cloth, or a sheet of floured baking paper. Then cook the gnocchi, about two portions at a time, in a pot of boiling water. Collect each gnocchi with a skimmer as they rise to the surface, this means they are done cooking. Transfer them to serving dishes and season them with flavoured butter; stovetop basted butter with a few sage leaves.
Complete with freshly grated Parmesan cheese to taste and serve immediately.

Don’t make these mistakes when making potato gnocchi at home!

Here are 8 common mistakes to avoid when making potato gnocchi at home:

1. Choosing the wrong potatoes: Use yellow-fleshed ones, not new or white potatoes.
2. Removing the skin too early: Boil potatoes with skin on, to avoid excess water.
3. Not letting potatoes cool: Warm puree absorbs more flour.
4. Misbalancing ingredients: Stick to proper proportions.
5. Using too many eggs: One egg per kilogram of potatoes suffices.
6. Over-kneading: Less handling keeps gnocchi soft.
7. Letting them rest too long: Cook within 30 minutes.
8. Not freezing extra: Freeze them to prevent sticking.

How much should a portion of gnocchi be?

Let’s start with a comparison to dried pasta. Since dried pasta doesn’t contain water, a typical portion is about 70–80 grams. Gnocchi, however, are fresh and don’t absorb as much water when cooking. This is why, instead of 80 grams like pasta, a standard portion of gnocchi is around 200 grams. Of course, this amount can vary based on the sauce—heavier sauces may call for a smaller portion, while lighter sauces can allow for a bit more.

It’s not always easy to prepare the perfect quantity of gnocchi, but we’ve made it simple by packaging our gnocchi in the ideal portion size. All of our gnocchi, made with only potatoes and water (except the whole grain ones), come in just the right amount, ensuring no waste!

How many gnocchi per person?

For potato gnocchi, the recommended serving size is 100-110 grams per person. Gnocchi are often considered a hearty and flavorful dish, known for their soft texture and ability to complement a variety of sauces.

Do you wanna learn how to make gnocchi like a pro? Join one of our cooking classes!