Italian Gnocchi Recipe

Jump to Recipe

This Italian Gnocchi recipe shows you how to prepare perfect light and fluffy gnocchi, ready to prepare with your favorite sauce. There are tips for boiling, frying and getting the perfect finished dish. Get the family involved and make a large batch, perfect for freezing and cooking straight from frozen, it's all covered here.

About this Italian Gnocchi Recipe

Gnocchi are soft, fluffy and small dumplings made with a mixture of potato, flour and egg. Traditionally, gnocchi is served as comfort food in Italy and known for their pillowy texture and versatility. This recipe shows you how to prepare the perfect fluffy gnocchi and provides you with step by step tips for success, suggestions for serving and how to store both in the refrigerator and freezer for best results.

Traditionally, gnocchi is made without egg. Online you will find it to be 50/50 whether a recipe uses egg or not. In this recipe I use egg, simply for extra security when binding the dough as the dough relies heavily on your potatoes being starchy enough. Check out my top tip below if you're choosing to make more gnocchi as you don't want to increase the quantity of egg as you would with the other ingredients.

Ingredients

Delicious fluffy gnocchi only takes few ingredients you will likely already have in your home. Here is what you will need...

Russet (idaho) potatoes or Maris Piper potatoes (UK)
00 flour
egg
salt

See recipe card for quantities.

Step by step photographs...

Follow these step by step photographs to make the perfect gnocchi. I show you how to get the authentic gnocchi shape for amazing results every time.

Step 1: Wash your potatoes under cold water to remove any dirt and grit.

Step 2: Boil a pan of water and add your potatoes. Boil for 40-50 minutes until a knife can easily poke into one.

Step 3: Drain the water and potatoes into a colander.

Peeling skin of the potatoes for this Italian gnocchi recipe

Step 4: Allow your potatoes to cool slightly, and when you are able to handle them, carefully peel the skins off.

Step 5: Using a potato ricer, mash your potatoes into a mixing bowl.

Step 6: Add your flour to a flat surface and create a well, add your riced potatoes on-top and again create a well. Finally, crack an egg in the middle and add a pinch of salt.

Step 7: Whisk the egg with a fork and carefully bring the dough together.

Step 8: Split the dough into four sections and roll each piece into a thin log (about ¾ of an inch thick). Cut into one inch pieces. To shape, press your piece of gnocchi into a fork and roll along the prongs.

Step 7: To cook, bring a pan of water to the boil and as each piece rises to the top, remove them as and when with a slotted spoon. Add extra salt and pepper to taste and stir in some good quality olive oil.

Step 8: Prepare you gnocchi however you like. Try this Gnocchi with butter and sage recipe (also below) or skip the frying and stir in this fresh basil pesto. The options are endless! Preparing it as a side dish? simply stir in some garlic butter.

Hint: Some gnocchi recipes don't call for egg, this one does as it gives extra security when binding the dough as you're relying on your potatoes being starchy enough. If you are planning on doubling or tripling the recipe, I suggest not increasing the quantity of egg as you would the rest of the ingredients. For example, if tripling the recipe, us 2-3 eggs, starting with less and add more if the dough feels too crumbly.

Variations

Gnocchi are known for being incredibly versatile. You could fry them after the boiling process and prepare this Gnocchi with brown butter and sage recipe (also see below). You could also skip the frying and stir into a fresh basil pesto.Serving as a side dish? stir in some garlic butter. Delicious!

Gnocchi with brown butter and sage

Serves 4

1 ½ lbs (650g) Gnocchi
5 tbs (75g) unsalted butter
20 fresh sage leaves
3 cloves garlic (thinly sliced)
3 tablespoon olive oil
salt and pepper to taste
parmesan for serving

Instructions

Bring a pan of water to the boil, add the gnocchi until it rises to the top, use a slotted spoon remove.
In a pan, over a medium heat, add your olive oil. When the oil is hot, toast the gnocchi on both sides until golden. Set aside in a bowl and season with salt and pepper.
Add the butter to the pan and allow to melt over a medium heat. Continue heating until it turns light brown in colour and has a nutty fragrance.
Next add the sage leaves for five minutes until crisp,
Then add the garlic slices and cook for 5 extra minutes, make sure your pan isn't too hot to avoid burning.
Stir in the gnocchi, serve hot with a sprinkle of parmesan. Enjoy!

Equipment

You will need a large saucepan to fit 2lb (1kg) of potatoes. You will be boiling these whole so you need enough room. You will also need a potato ricer to make the perfect gnocchi. However, i've made it before by spooning the potato through a sieve, it works but it takes a long time so I do not recommend this option.

Storage

You're best storing gnocchi so that each piece is separate.. If you don't have enough space in your fridge, freezer, consider preparing the gnocchi on the day you are going to cook it all.

uncooked gnocchi will last up to 5 days in the refrigerator, simply cook on demand by bringing a pan of water to the boil and as each piece rises to the top, remove using a slotted spoon.

Cooked gnocchi will last in the refrigerator for up to 3 days depending on your sauce ingredients, if using.

To freeze

This Italian Gnocchi recipe freezes perfectly uncooked., however it is important that each piece is frozen separately before portioning into bags. This stops each piece sticking together and makes the cooking process super easy. See how I do this in the photographs below.

To cook gnocchi from frozen, bring a pan of water to the boil, add the gnocchi and as an when each piece rises to the top of the water, remove with a slotted spoon and set aside.

Top Tip

This Italian gnocchi recipe is perfect for a date night or an evening of family fun. Get as many hands involved as you can, especially if you're choosing to double the recipe. See how well it freezes below.

Get the family involved!

FAQ

What is the best type of potato to use for this Italian Gnocchi recipe?

Use a starchy potato like Russet/Idaho (US) or Maris Piper (UK. They are dry and fluffy, which helps the gnocchi hold together with less flour, making them lighter and more delicate.

Why is my gnocchi dough too sticky or wet?

This happens if during the boiling process, the potatoes absorbed too much water, which is also why it is important to boil them whole. Simply add a little extra flour at a time until the dough is soft but not sticking to your hands.

More Italian Recipes

Looking for other recipes like this? Try these:

See more Italian →

Pairing

Gnocchi pairs perfectly with salad, try these:

See more Salads →

Recipe