Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade potato gnocchi before cooking on a white plate.

Homemade Potato Gnocchi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I've been making this potato gnocchi recipe for decades, so trust me when I tell they are fantastic! You can make a large batch and freeze them too. With tomato, basil, and parmesan they are simple and delicious.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Units
  • 1 pound mashed potatoes, unseasoned and at room temperature
  • 2 egg yolks, at room temperature
  • 2 tablespoons melted butter or olive oil
  • 1 and 1/3 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

  1. Have sheet pans floured lightly.
  2. In a large bowl mix cold potatoes, yolk and butter or oil.
  3. Add flour, cheese, salt, pepper to taste, nutmeg.
  4. Mix well and dump onto a floured counter.
  5. Add a few tablespoons all purpose flour on the dough, and fold over itself a few times to mix.
  6. Gather into a long rectangle, and divide in 3-4 parts.
  7. 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.
  8. 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.
  9. 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. 
  10. Have salted water boiling in a large pot, they need space to cook.
  11. 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.
  12. Add the gnocchi (in batches if necessary) to the boiling water directly from the freezer.
  13. 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. 
  14. Cook over medium/high heat everything together for a minute or two and serve immediately with fresh basil and additional cheese.
  15. 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. 

Notes

  • Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier. 
  • 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.
  • Freezing the gnocchi before cooking helps prevent it from becoming gummy or sticking when boiling.
  • Author: Paula Montenegro
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Pasta
  • Method: Mixing + Cooking
  • Cuisine: Italian

Find it online: https://vintagekitchennotes.com/vintage-mondays-potato-gnocchi/