My mother would make delicious, quick recipes when I was growing up, and I shared them on this blog. However, this Homemade Gnocchi Recipe takes a little longer but is worth the wait. If you don't know how to pronounce it, it is pronounced nyow·kee.
Making homemade gnocchi is filling and affordable for any family on a budget. This recipe is easy to make and fun for the whole family. Let me show you how I made this recipe with my daughter.
Jump to:
- Key Takeaways
- What is the origin of gnocchi?
- Homemade Gnocchi Recipe Ingredients:
- Homemade Gnocchi Recipe Instructions:
- How to mix ingredients to make the gnocchi dough.
- How to roll out gnocchi dough
- How to score the gnocchi pieces with a fork?
- How to Cook Homemade Gnocchi?
- How to Freeze Homemade Gnocchi?
- Yummy Homemade Gnocchi Recipe Reveal
- Sauces to use with Homemade Gnocchi Recipe
- Needed Tools to make this Homemade Gnocchi Recipe
- 5 FAQs for your homemade gnocchi recipe
- Homemade Gnocchi Recipe Card
Key Takeaways
- This Homemade Gnocchi Recipe is affordable and easy for families, with simple ingredients and fun instructions.
- Gnocchi, originating from Italy, are dumplings perfect for pairing with sauces like tomato or pesto.
- Follow clear steps: cook potatoes, mix ingredients, roll and score dough, then cook in boiling salted water.
- You can freeze uncooked gnocchi for later use. Just freeze on a baking sheet (affiliate) without touching and then bag them up.
- Use tools (affiliate) like a ricer, knife, and fork to create delicious homemade gnocchi that your family will love.
What is the origin of gnocchi?
Gnocchi originated in Italy. They are dumplings you can mix with a sauce for a delicious family dinner. Visit this Wikipedia page for details on the history.
Homemade Gnocchi Recipe Ingredients:
This recipe has very simple ingredients.
3 lb russet potatoes
3 cups of all-purpose flour and a little extra flour
1 pinch of salt
One egg scrambled (uncooked)
1 cup of your favorite tomato sauce (affiliate) - here's my favorite 20-minute tomato sauce
Tools needed for this recipe
There are a few things you need to make gnocchi from scratch.
A ricer to break up the cooked potatoes
1 pairing knife to cut the dowels of dough to the right size.
A fork to make the ridges on the gnocchi
Tea Towel to hold the dough
A tablecloth laid on the counter or several tea towels with a little flour to hold the finished gnocchi
Large saucepan for cooking the potatoes
Now that you have all the ingredients together, here is how to make them.
Homemade Gnocchi Recipe Instructions:
Clean and peel potatoes. Cook potatoes in boiling water until fork-tender. Remove the potatoes and place them on a dish. Let them cook for a few minutes. Then, cut them into pieces to add them to the ricer. This will make them look like they are little pieces of rice. Let cool in a bowl. You can find a Riceron Amazon (affiliate) (affiliate).
How to mix ingredients to make the gnocchi dough.
Add 3 cups of all-purpose flour, a pinch of salt, and one egg (uncooked) to the riced potatoes in a bowl. Mix well with a fork until just combined into a ball.
Then knead for 3 minutes on a floured surface until it forms a smoother ball. Set under a tea towel for 15-20 minutes. It should look like the image below.
How to roll out gnocchi dough
Place the dough on a tablecloth (affiliate) and sprinkle extra flour on both sides. This will help prevent the gnocchi from sticking to the cloth.
Get a fork and a knife. Cut a piece of the dough and roll it into no more than ¾-inch-diameter strips.
How to score the gnocchi pieces with a fork?
Roll the piece of gnocchi with the back of the fork, pressing down gently toward the top. Then let it fall onto the floured tablecloth (affiliate).
Repeat these steps until all the gnocchi dough is finished. Let sit for an hour to dry.
Here is what it looks like when they are all scored.
How to Cook Homemade Gnocchi?
When you are ready to cook, boil salted water. Add a plateful of gnocchi at a time, and when they float to the top in the water, they are done. Transfer to a bowl with a little sauce on the bottom.
Using a holed spoon, scoop the remaining gnocchi you made to cook. Repeat until you cook all the gnocchi. Toss the gnocchi with the rest of the sauce to coat, and add parmesan cheese if you wish. Enjoy immediately.
How to Freeze Homemade Gnocchi?
After you let them dry for 1 hour, place them on a wax paper baking sheet (affiliate) and freeze until hard. DO NOT LET THEM TOUCH EACH OTHER. Then, remove them and add them to a gallon bag. Add the frozen gnocchi directly into the boiling water when ready to cook. When they rise to the top, they will be finished.
Yummy Homemade Gnocchi Recipe Reveal
This dish is so light and delicious that the entire family enjoys it every time I make it. I even have the kid's help.
Sauces to use with Homemade Gnocchi Recipe
There are several sauces you can use with this homemade gnocchi recipe. Below is a list of ones that work well.
- Cream sauce
- Tomato sauce
- Pesto
- Mint Pesto
- sausage ragu sauce
- Butter and Parmigiano Reggiano
It can also be added to a simple soup too!
Needed Tools to make this Homemade Gnocchi Recipe
You will need some unique tools (affiliate) for this recipe. A ricer is a must, as are dish towels, a cutting board (affiliate), a knife, and a fork. Below are some supplies you may need to make this gnocchi recipe. I found them on Amazon (affiliate)(affiliate).
5 FAQs for your homemade gnocchi recipe
Have more questions? Check out these FAQs for my homemade gnocchi recipe.
When the gnocchi float to the top of the boiling salted water, they're done! Use a slotted spoon to scoop them out and transfer them to your sauce right away.
Yes! After letting them dry for an hour, place them in a single layer on a wax paper-lined baking sheet, making sure they don't touch. Freeze until hard, then transfer to a gallon freezer bag. When ready to eat, drop them frozen directly into boiling water - no thawing needed.
It's pronounced nyow-kee - the "gn" makes a soft "ny" sound, not a hard "g."
Gnocchi is wonderfully versatile! It pairs beautifully with tomato sauce, cream sauce, pesto, mint pesto, sausage ragu, or simply butter and Parmigiano Reggiano. You can even add it to a simple soup.
A ricer is highly recommended for this recipe. It breaks the cooked potatoes into light, rice-like pieces that create the ideal fluffy texture for gnocchi dough. Using a masher can overwork the potatoes and make the dough dense and gummy.
Please note that the link above is an affiliate link through Amazon (affiliate), and at no additional cost to you, I will receive affiliate fees if you click through and decide to make a purchase.
Here's the printable gnocchi recipe to help you.
Print
Homemade Gnocchi Recipe Card
- Total Time: 1 hour 15 minutes
- Yield: 8
Description
I show how to make homemade gnocchi and use my mom's special sauce.
Ingredients
- 3 lb russet potatoes
- 3 cups of all-purpose flour
- 1 pinch of salt
- 1 egg scrambled (uncooked)
- 1 cup your favorite tomato sauce (affiliate) - here's my favorite 20-minute tomato sauce (affiliate)
Instructions
- Clean and peel potatoes. Cook potatoes in boiling water until fork tender. Remove the potatoes and place them on a dish. Let them cook for a few minutes. Then, cut them into pieces to add them to the ricer. This will make them look like they are little pieces of rice. Let cool in a bowl.
- Add 3 cups of all-purpose flour, a pinch of salt, and one egg (uncooked) to the riced potatoes in a bowl. Mix well with a fork until just combined into a ball.
- Then, knead for 3 minutes on a floured surface until it looks like a smoother ball. Set under a tea towel for 15-20 minutes.
- Place the dough on a tablecloth (affiliate) and sprinkle extra flour on both sides of the dough. This will help prevent the gnocchi from sticking to the cloth.
- Get a fork and a knife. Cut a piece of the dough and roll it into no more than ¾ inch diameter strips.
- Roll the piece of gnocchi with the back of the fork, pressing down gently toward the top. Then let it fall onto the floured tablecloth (affiliate).
- Repeat these steps until all the gnocchi dough is finished. Let sit for an hour to dry.
- When cooking the gnocchi:
- When you are ready to cook, boil salted water. Add a plateful of gnocchi at a time, and when they float to the top in the water, they are done. Transfer to a bowl with a little sauce on the bottom.
- Using a holed spoon, scoop the rest of the gnocchis you made to cook. Repeat until you cook all the gnocchi. Toss the gnocchi with the rest of the sauce to coat, and add parmesan cheese if you wish. Enjoy immediately.
Notes
When freezing gnocchi: After you let them dry for 1 hour, place them on a wax paper baking sheet (affiliate) and freeze until hard. DO NOT LET THEM TOUCH EACH OTHER. Then, remove them and add them to a gallon bag. Add the frozen gnocchi directly into the boiling water when ready to cook. When they rise to the top, they will be finished.
Nutrition
- Serving Size: bowl
- Calories: 320.04 kcal
- Sugar: 2.29 g
- Sodium: 180.66 mg
- Fat: 1.2 g
- Saturated Fat: 0.3 g
- Trans Fat: 0.0 g
- Carbohydrates: 68.17 g
- Fiber: 3.94 g
- Protein: 9.52 g
- Cholesterol: 20.0 mg
If you are looking for additional help, check out these other experts' recipes.
Janet Barclay says
This looks tasty. What is in your sauce (in the photo)?
Sabrina Quairoli says
Thanks, my 20-minute tomato sauce recipe. Here's the link.