Homemade Gnocchi

photo of a bowl of gnocchi tossed with pesto

I love Italian food. A while back, I saw a post by Food Noveau, giving a step by step on making gnocchi. I had never thought to make my own gnocchi, but upon reading the post, it seemed like something I could do.

Gnocchi are traditionally made with potatoes. They are plump, light, and have a texture similar to dumpling skins.close-up photo of photo of a bowl of gnocchi tossed with pesto

I made sure to thoroughly study the step by step instructions and photos presented by Food Noveau before attempting to make my first gnocchi. One important thing is that you don’t want water getting into your potatoes.

The actual making of the gnocchi was simple. It was time-consuming though because I had to cook the potatoes for so long and mash them and I don’t have a masher.

To my delight, my first attempt was a success and tasted delicious. I loved them. They were soft, light, pillowy, yet still managed to also be thick with a slight chew. My family wasn’t as impressed. They didn’t know what gnocchi was and they didn’t seem to really care for it. After all my hard work and burning myself, I had hoped for a better reception. Next time, I’ll just make these babies for myself.

I served mine with pesto because that’s all I had. Next time I might try them with some marinara sauce.

close-up photo of a bowl of gnocchi

Food Noveau’s site is so thorough in describing how to make these, that I’m just going to refer you to her site. I followed her recipe exactly as well as her steps.

Here are a few photos of my steps:

My mashed potatoes. I used a fork, but next time I’m going to buy a potato ricer.

photo of the mashed potato

This is my dough rolled out into ropes:photo of the dough rolled into ropes

My dough was then cut into small cubes, making them look like little pillowsphoto of the dough ropes sliced into pieces

Each cube was then run down a fork to create the indents.photo of the raw gnocchi with indents

Now that I know how to make these, next time I’ll make more and freeze them.  I also plan on trying making purple potato ones.

photo of homemade gnocchi

Homemade Gnocchi

Prep Time: 40 minutes
Cook Time: 50 minutes
Course: Main Dishes
Cuisine: Italian
You only need a few simple ingredients to make homemade gnocchi. They are made with potatoes that are boiled, mashed, and turned into a dough with the addition of eggs, flour, and salt. They are soft, light and pillow-y with a slightly chewy texture. There are many sauces you can serve them with and I served mine in a simple pesto.

Ingredients:

  • 1 kg (2.2-lb) russet potatoes, about 5 large potatoes
  • 300 g (1 ½ cups) all-purpose flour
  • salt
  • 2 egg yolks
  • 1 tbsp extra virgin olive oil

Directions:

  1. Wash the potatoes and leave them with their peels on. Bring a large pot of water to a boil and cook the potatoes for approximately 35 to 45 minutes for large potatoes.
  2. Drain the potatoes and let them cool until they are cool enough to handle. Peel the potatoes and place them in a large bowl. Using a potato masher or potato rice, mash the potatoes until there are no lumps (or as few as possible). Cool the mashed potatoes to room temperature.
  3. In a small bowl, combine the flour and salt. Add the egg yolks and olive oil to the mashed potatoes and stir until combined. Sprinkle the flour over the top of the potatoes and carefully mix them together until the flour is moistened and the dough looks crumbly.
  4. Transfer the dough to a lightly floured work surface. Gently knead the dough for about one minutes. You don’t want to over-knead the dough otherwise your gnocchi will be tough. The dough should feel soft and smooth. If it’s sticky you can add a little more flour, but any extra flour you add may make your gnocchi heavy and dense. Transfer the dough to a bowl and cover it with a clean dish towel.
  5. Wipe off the work surface and let it dry. Lightly coat it with flour. Grab about a lemon-sized amount of the dough and roll it into a rope approximately ¾ of an inch in diameter. Cut the rope into bite-sized pieces. Make indentations on each piece of gnocchi by rolling them across the tines of a fork. Or leave them smooth. Refer to the link in the notes section to learn more when to leave them plain or to indent them.
  6. Place the gnocchi in a single layer on a baking sheet (they should not be touching). At this point they will keep at room temperature for two to three hours or you can freeze them in freezer bags for two months.
  7. To cook the gnocchi, bring a large pot of water to a boil. Boil the gnocchi, 12 to 15 at a time, until they rise to the surface of the water. This only takes a couple of minutes. Scoop them out of the water with a slotted spoon and place them in a bowl. Cover them with plastic wrap to keep them warm while you boil the rest. I served my gnocchi tossed in pesto sauce.

Notes:

Recipe source: Food Nouveau

All images and content are © Kirbie's Cravings.

9 comments on “Homemade Gnocchi”

  1. I would have loved it! I love gnocchi. I’m hesitant about ordering in restaurant sometimes because I have had so much bad gnocchi. Sigh. I really should try and make them for myself sometime. I already have a potato ricer that never gets used!

    • I was surprised at how simple they are to make. The only long part is cooking the potatoes. Everything else went so fast. I should have had you over, since no one else seemed to appreciate them!

  2. I am ok with gnocchi but can’t eat lots of them in each serving…seems to get me filled up very easily.

  3. They look delicious, Kirbie! Great job. A potato ricer is definitely makes things a bit easier. Make sure you get one that’s very sturdy. I’ve had one where the lever that pushes potato thru the holes bent. I don’t know if it was my idiot strength but I don’t think that was it. LIke Mary, we rarely order gnocchi at restaurants unless recommended. The best I’ve ever had was this restaurant in South Beach, FL that was melt in your mouth delicious! So of course my bar has been set pretty high.

  4. Ah, so that’s what went wrong the one time i made gnocchi; I boiled the potatoes without the skins and made them wet. Well now that I know better, I’m definitely ready to give it another try 😀

    • Oh yes. I read several sites and they all said the potato skins must remain on during boiling so too much water doesn’t get in. Hopefully your next try works out better!

  5. Hey, thats a great recipe you have. Please visit my blog and drop some comments too

    Regards,
    Michelle

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