Homemade Italian Gnocchi: A Step-by-Step Guide

Ingredients

1 kilogram of Russet potatoes
2-2.5 cups of all-purpose flour, plus more for dusting
1 large egg
1 teaspoon of salt
Freshly ground black pepper to taste
4 tablespoons of unsalted butter
1-2 cloves of garlic, minced
1 handful of fresh sage leaves
Freshly grated Parmesan cheese for topping

Steps and instructions

Fill a large pot with cold water. Scrub the potatoes and place them in the pot. Bring the water to a boil and cook until potatoes are tender, about 45 minutes.
Once the potatoes are cooked, drain them and let them cool slightly. When they are cool enough to handle, peel the potatoes.
Pass the peeled potatoes through a potato ricer, or mash them until smooth. Let the potatoes cool completely.
Spread the cooled potatoes into a thin, even layer on your working surface. Sprinkle the potatoes with the salt and some freshly ground black pepper.
Beat the egg in a small bowl, then pour it over the potatoes. Sprinkle 2 cups of the flour over the potatoes.
Using your hands, mix the ingredients together until a dough forms. If the dough is too sticky, add additional flour, a little at a time, until it is manageable. Be careful not to overwork the dough.
Once the dough is formed, cut it into 4 equal pieces. Roll each piece into a long, snake-like shape, about 1/2 an inch in diameter.
Cut each roll into 1-inch pieces to form the gnocchi. To give the gnocchi their distinctive ridges, roll each piece off the back of a fork. Set the gnocchi aside on a floured surface.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Once they float, cook for another minute, then remove with a slotted spoon.
Melt the butter in a large pan over medium heat. Add the garlic and sage, cooking until the butter is lightly browned and the sage is crisp.
Add the cooked gnocchi to the pan and stir to coat in the butter. Cook for a few minutes until the gnocchi are heated through.
Serve the gnocchi with a sprinkle of freshly grated Parmesan cheese on top. Enjoy!

Tools for making

Potato ricer - Used to mash the cooked potatoes into a smooth texture.
Large pot - Used to boil the potatoes.
Knife - Used to cut the dough into gnocchi shapes.
Fork - Used to create ridges on the gnocchi.
Slotted spoon - Used to remove the cooked gnocchi from boiling water.
Large pan - Used to melt the butter and cook the gnocchi.

Recipe variations

Sweet Potato Gnocchi: Substitute the Russet potatoes with an equal amount of cooked and mashed sweet potatoes for a slightly sweeter variation.
Spinach Gnocchi: Add 1 cup of cooked and finely chopped spinach to the potato mixture before adding the flour. This will give the gnocchi a vibrant green color.
Whole Wheat Gnocchi: Replace half or all of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutritional value.
Gluten-Free Gnocchi: Use a gluten-free flour blend in place of the all-purpose flour to make the recipe gluten-free.
Pesto Gnocchi: Toss the cooked gnocchi with homemade or store-bought pesto sauce for a flavorful twist.
Gnocchi with Tomato Sauce: Serve the cooked gnocchi with your favorite tomato sauce and garnish with fresh basil and grated Parmesan.
Mushroom Cream Sauce: Prepare a creamy mushroom sauce by sautéing sliced mushrooms with garlic, then adding heavy cream and simmering until thickened. Serve the gnocchi with this rich sauce.
Herb Butter Gnocchi: Instead of garlic and sage, melt the butter with your favorite herbs such as thyme, rosemary, or parsley for a fragrant and tasty variation.
Vegan Gnocchi: Replace the egg with a flax or chia egg substitute and use vegan butter in the sauce.
Gnocchi with Roasted Vegetables: Roast a variety of your favorite vegetables, such as zucchini, bell peppers, and cherry tomatoes, and toss them with the cooked gnocchi for a colorful and satisfying meal.

Recipe overview

Welcome to our recipe for classic Italian Gnocchi. This dish, which consists of soft dumplings, is traditionally made from potatoes and flour, then boiled and topped with a savory butter sage sauce. Our recipe is simple and straightforward, perfect for beginners and seasoned chefs alike. You'll start by boiling potatoes until tender, then mashing them and combining with flour and egg to create a soft, pliable dough. The dough is then rolled into logs, cut into bite-size pieces, and boiled to create the gnocchi. The finished gnocchi are then tossed in a buttery, garlicky, sage-infused sauce and served piping hot with a sprinkle of freshly grated Parmesan cheese. Expect a deliciously comforting dish that's beautifully rich in flavor and satisfyingly filling. Perfect for a cozy dinner at home, it's a taste of Italy that you can easily recreate in your own kitchen.

Common questions

How long does it take to cook the potatoes? Cook the potatoes until they are tender, which typically takes about 45 minutes.
Can I use a different type of potato? It is recommended to use Russet potatoes for this recipe as they have a high starch content, resulting in fluffy gnocchi. However, you can use other starchy potatoes if Russet potatoes are not available.
What if I don't have a potato ricer? If you don't have a potato ricer, you can mash the cooked potatoes with a fork or a potato masher until smooth.
How can I tell if the dough has enough flour? The dough should be soft and slightly sticky, but not overly wet. If it's too sticky, add a little more flour at a time until it reaches the desired consistency.
Can I freeze the gnocchi? Yes, you can freeze the uncooked gnocchi. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. Cook the frozen gnocchi directly from frozen, adding a minute or two to the cooking time.
How do I serve the gnocchi? Serve the cooked gnocchi with the butter, garlic, and sage sauce. You can also add grated Parmesan cheese on top for extra flavor.

Serving dishes and utensils

Potato Ricer - A tool used to mash the potatoes into a smooth consistency for the gnocchi dough.
Large Pot - Needed to boil the potatoes.
Knife - Used to cut the dough into gnocchi pieces.
Fork - Used to create ridges on the gnocchi.
Slotted Spoon - Helps to remove the cooked gnocchi from boiling water.
Large Pan - Used to melt the butter and cook the gnocchi.
Grater - Used to grate fresh Parmesan cheese for topping.

Origin stories

Gnocchi, those delightful little Italian dumplings made of potato and flour, trace their roots back to the time of the Roman Empire. Yes, dear friend, you heard it right. These seemingly humble morsels have a history as rich and grand as Rome itself. The Romans carried the recipe for gnocchi, made with semolina porridge-like dough, during their many conquests across Europe. As the centuries passed, the recipe was tweaked and twisted, reflecting the culinary traditions of each region. But it wasn't until the 16th century, when the beloved potato finally made its voyage from the New World to Europe, that gnocchi began to take on its most familiar form. In the fertile hills and valleys of Northern Italy, where potatoes thrived, the humble gnocchi was reborn. Today, whether it's smothered in sage butter, or served with a robust tomato sauce, gnocchi continues to bring comfort to tables around the world, just as it did in the Roman times.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.