This is a fantastic homemade potato gnocchi recipe that never fails! I've been perfecting this potato gnocchi for decades, so trust me when I tell you it is delicious! You can even make a large batch and freeze them for later. Served with tomato, basil, and parmesan, they are simple and delicious dinner the whole family will love.
Here in Argentina, it's a respected tradition to eat gnocchi on the 29th of each month.
It's said that if you put a few bills or coins underneath your plate of gnocchi, it'll bring you economic abundance.
I’m not sure how true that is, but at least you get a big dish of delicious homemade pasta out of the deal. Use this recipe, the pumpkin ricotta gnocchi or a store-bought one.
I was taught how to make this simple gnocchi recipe decades ago, but it took me a long while to perfect it. My first attempt was not good, let me tell you that. I used too much flour and the gnocchi were so hard they were almost inedible.
This is a fairly simple recipe and the results are soft, pillowy potato pieces that pack a big, big flavor you and your whole family are sure to love.
Why make this recipe
- It’s a fantastic, decades-tested recipe that will have everyone asking for seconds. The whole family raves about it when I make it. Yours will too!
- Make a big batch, cook what you need, and freeze the rest for later.
- Versatile: potato gnocchi are very plain so you can dress them up with different tomato or romesco sauce, pesto sauce, cream-based sauces, or just olive oil and parmesan cheese.
- Eat it on the 29th of the month, and it might bring you a little money 😉
Ingredient list
- Unseasoned mashed potatoes at room temperature: If you’re making the potatoes the same day as the gnocchi, make sure they have enough time to cool fully before beginning.
- Egg yolk.
- Melted butter or olive oil.
- All-purpose flour.
- Parmesan cheese: I recommend you use the fresh, not the packaged stuff. It has a better flavor.
- Salt.
- Black pepper: freshly ground is my first option.
- Ground nutmeg: it's optional but goes great with the gnocchi.
- Cherry tomatoes.
- Spring onions: these are also known as scallions or green onions.
- Fresh basil.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
Should I freeze gnocchi before cooking?
Frozen gnocchi pieces are more easily manageable and don’t get overly gummy or sticky when cooked.
Why do I need to use room temperature potatoes?
The cold potatoes handle the combined ingredients and make for a better dough-like consistency.
How long do I boil gnocchi?
It only takes 2-3 minutes for gnocchi to cook when boiled. The gnocchi will let you know it’s done when the pieces start floating to the surface of the water.
Steps to make potato gnocchi
This recipe was taught to me decades ago, but I didn't master it until much later.
One thing to know about homemade gnocchi, it is a matter of practice. It's cliche but so true! It took me a while to perfect the method and make soft, pillowy bites.
You have to learn to feel the dough.
If you use too much flour, you will have cute little rocks, and if you add too little you risk having a big bowl of lumpy mashed potatoes with flour.
Follow the simple instructions in the recipe card, practice, and you'll be making potato gnocchi from scratch that everyone will love in no time.
Start with room temperature unseasoned potato puree. That way, the gnocchi dough won't absorb unnecessary flour.
Form the shaggy mass into a log, but don't knead or overwork it. It will not be completely smooth, and that is fine.
You have to form strips with the dough, so cut pieces and roll them like you would to make breadsticks. They will be uneven. Again, don't overwork it.
It has to be soft but hold when you make ropes and cut them. If in doubt, use less flour when forming the log and then roll out the ropes on a lightly floured surface.
Next comes the fun part, where you cut small pieces and roll or slide them on a fork (or wooden gnocchi board) to create the traditional ridges. You can omit this step, but the sauce clings better!
And it serves as a trial since you have to be able to roll the gnocchi down the fork's tines. If you can't at all, you need more flour. But don't overdo it.
Cooking homemade gnocchi
- Striations: this is the classic look of gnocchi, but you don't even have to slide them down a fork to get the striation when you make them the first few times. You can cook them like tiny dumplings, and what are they anyway, right?
- Large pot of abundant salted water: it's essential that they have space to cook and float comfortably.
- When are they done? They will float to the surface. Nothing will happen for several minutes and suddenly, tiny gnocchi will start resurfacing. Use a skimmer to remove them as they come up. Don't rush them, but do stir the water regularly and very gently.
Storage
- In the refrigerator: leftover cooked gnocchi should be placed in a well-sealed, airtight container. Stored properly, it will be good for 2-3 days
- In the freezer: uncooked potato gnocchi freezes beautifully. Freeze the formed gnocchi pieces on a sheet pan or tray until they are solid, and transfer the frozen pieces to a freezer-safe bag or container to gain space an recover the sheet for other uses. Stored properly, frozen gnocchi will be good for up to 3 months.
- Thawing options: gnocchi is best cooked directly from the freezer. Thawing the gnocchi is not necessary.
- Reheating: reheat already cooked gnocchi in a saute pan. Heat a little oil over medium-high heat, add the cooked gnocchi, and reheat for about 3-5 minutes or until warmed through. You can also reheat in the microwave on high for 2 minutes or until warmed through completely.
Kitchen notes
- Organization: read the recipe first and ensure you have the correct ingredients, proper equipment, and enough workspace. This will make the process so much easier.
- Dry ingredients: sift dry ingredients like flour before adding them as they can be clumpy and not blend as well with the other ingredients.
- One thing to know about homemade gnocchi, it really is a matter of practice. You have to learn to feel the dough. If you put too much flour you will have cute little rocks, but if you put too little you risk having a big bowl of lumpy mashed potatoes with flour.
- Freezing the gnocchi before cooking helps prevent it from becoming gummy or sticking when boiling.
- Cook what you need to order: uncooked frozen gnocchi lasts longer than cooked frozen or refrigerated gnocchi.
- Serve this gnocchi fresh from the saute pan for maximum freshness and flavor. And put a coin or bill under the plate…just in case.
Related recipes you might like:
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Homemade Potato Gnocchi
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Ingredients
- 1 pound mashed potatoes, unseasoned and at room temperature
- 2 egg yolks, at room temperature
- 2 tablespoons melted butter or olive oil
- 1 and ⅓ cups all-purpose flour
- 4 tablespoons parmesan cheese, grated
- 1 teaspoon salt
- Black pepper, to taste
- Nutmeg, a few gratings or a pinch if ground
- 2 cups cherry tomatoes, cut in half
- 2 spring onions, minced
- Additional grated parmesan cheese, to serve
- Chopped fresh basil, to serve
Instructions
- Have sheet pans floured lightly.
- In a large bowl mix cold potatoes, yolk and butter or oil.
- Add flour, cheese, salt, pepper to taste, nutmeg.
- Mix well and dump onto a floured counter.
- Add a few tablespoons all purpose flour on the dough, and fold over itself a few times to mix.
- Gather into a long rectangle, and divide in 3-4 parts.
- Take each portion and make long, thin ropes, about the width of a finger. Try to add as little as extra flour as possible, since that will make them tough after cooking. But do add by Tbs if the dough doesn’t come together; you need to be able to cut it into pieces.
- Cut small pieces, the size of lima beans. It grows a lot when you boil it. You can slide them down a fork to create the ribbed surface.
- Put the individual morsels on the prepared sheets. I like to freeze them for an hour before boiling them as it helps prevent it from becoming gummy or sticking when boiling.
- Have salted water boiling in a large pot, they need space to cook.
- Meanwhile, put some olive oil in a skillet and add the onion. Cook 1 minute at medium heat and add the tomatoes, sal, pepper and let them soften a bit.
- Add the gnocchi (in batches if necessary) to the boiling water directly from the freezer.
- When they rise to the top, they are done. Take them out with a skimmer and add them to the skillet. You will do this in batches as they won't all pop to the surface at the same time.
- Cook over medium/high heat everything together for a minute or two and serve immediately with fresh basil and additional cheese.
- Alternatively, you can have the sauce ready and plate the gnocchi as you take them out from the boiling water and add the sauce, no need to cook them in the skillet. Whatever feels easier.
Katie says
I love a plate of tender gnocchi. Maybe I'll try your recipe on the 29th!
Cocoa and Lavender says
Homemade gnocchi are one of my favorite things and, like you, eventually got it down. My first attempt produced doorstops, my second potato soup. By the third try I actually had gnocchi! Yur tips are really good, so now I need to try your recipe! Thanks, as ever ~ David
Tora Estep says
These look so tasty. I am definitely going to have to try making gnocchi using your recipe.
ohmyomiyage says
Hi! I'm new to your blog (just spotted it from yummychunklet), but I'm kicking myself for not finding you earlier! Your recipes are gorgeous and so beautifully photographed. I'm lovin' it and looking forward to your future posts 🙂
Savory Simple says
This is some comfort food right here! Yum!
Deb says
Your gnocchi is dazzling, light and tender! Just wondrous! Like so many other recipes, practice begets mastery, well done.
Marissa | Pinch and Swirl says
I love the 29th tradition, I must try that! 🙂 Your gnocchi look gorgeous.
Zeeona @ Basil and Strawberry says
Even if I am very much into Italian cooking, somehow I have never done real gnocchi before (only a spinach version oce, which turned out quite differently than it should have.) This recipe looks very good, I will save this for later!
thelittleloaf says
Your gnocci look picture perfect. I love to make my own but only if it's just the two of us - I get scared if we have guests that they'll turn to slush in the pan (although they never do!)
Medeja says
I think such food i would enjoy for hot weather.. 🙂
e / dig in says
it is just starting to be "pre-summer" here, too! i'm starting to open windows during the day to let warm air in the house, and i can work in my garden after work, and wear a few less layers. it's magical, isn't it? your gnocchi looks perfect for this time of the year.
thegardendeli says
First (and last) time I tried making gnocchi I got a pan full of potato mush when they all fell apart. When I get brave enough to try again I'll be using your recipe!
yummychunklet says
I'm so jealous of anyone who can make gnocchi. Your dish looks delicious!
Guru Uru says
I love your gnocchi my friend and with delicious tomatoes no less 🙂
Cheers
Choc Chip Uru
Matt mmWine Horbund says
I have never tried to make gnocchi. I may have to. And the cherry tomatoes are my favorite!!
Renee Dobbs says
Your gnocchi looks so wonderful. I have always wanted to make it but have understood it is tricky as you described. You have inspired me to give it a try soon and I'll be using this recipe.
Enjoy the summer coming there, as winter is starting for my area. A chilly wind is blowing today and it is time to pull out the coats and boots.