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How To Make Italian Gnocchi

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How to make Italian gnocchi from scratch with a step by step video showing how to make two different versions of gnocchi: fluffy and small gnocchi and firm and larger gnocchi. Watch the video below and you will see how easy it is.

Gnocchi firm or fluffy

Why two versions of gnocchi?

Depend on how you want to serve them and this is my personal preference.

The light and fluffy gnocchi are better served with a light sauce and can be more suitable as a starter or side dish.

While the chunky and firm gnocchi can be mixed with a stronger sauce like a ragu and served as a main dish.

There are no eggs in neither recipe, so they are a perfect option for a vegetarian or vegan dinner.

2 different types of gnocchi

Ingredients

You only need 3/4 ingredients:

  1. Old potatoes, like the one you would use for french fries
  2. All-purpose flour
  3. Semolina flour (only for the chunky gnocchi)
  4. Salt
two different flours for gnocchi all purpose and semolina

How To cook the potatoes

  1. Boil the potatoes for 20 minutes, or pierce with a knife to check that they are done
  2. Drain them
  3. Peel immediately
  4. Mash the potatoes while still warm
  5. Set aside and let them cool down COMPLETELY
step by step how to make gnocchi dough base

Extra Tips For cooking the potatoes

  • DON’T peel the potatoes before boiling them or your gnocchi will be soggy.
  • If you don’t have a ricer, use a fork but do not use a blender as it will make them waxy.

My favourite tool

I find it very useful to use the KitchenAid vegetable strainer. It separates the skin directly so I don’t have to peel them. It is perfect when you make gnocchi, they are mashed in a flash and you don t have to burn your hands to peel hot potatoes.

Here you will find other recipes I make with the KitchenAid vegetables strainer, here you will find more of my favourite kitchen tools.

Homemade gnocchi kitchenaid

How to make the dough

For the fluffy gnocchi use only:

  • 4 large potatoes
  • 1/2 cup of all-purpose flour
  • 1 tsp of salt

For the chunky gnocchi use:

  • 4 large potatoes
  • 1/2 cup of semolina flour
  • 1/4 of all-purpose flour
  • 1 tsp of salt

ingredients for the different gnocchi in a bowl

How to shape them

  1. Mix the dough by hand until smooth
  2. Take a small amount of dough, enough to fill your palm
  3. Roll it and make a long thick string
  4. Cut the gnocchi into shape ( make small squared shapes for fluffy gnocchi or longer shapes for chunky one)
  5. Repeat until all the dough is shaped into gnocchi

How to shape Italian gnocchi

How to indent them

  1. To indent the chunky gnocchi you can use a gnocchi board or the back of a fork.
  2. Apply a small pressure on the gnocchi against the fork while pushing them down.

Applying a good pressure against the fork and pull down the gnocchi

How to keep them before you cook them

This step is very important otherwise the gnocchi will stick to each other

    1. Lay the gnocchi on a floured tray
    2. Keep the gnocchi separate otherwise they stick to each other
    3. Dust with more flour

    How to cook gnocchi

    Whether the gnocchi are homemade or bought already made, the cooking process is the same:

  2. Bring a pot of salted water to boil, same as for cooking pasta
  3. Drop some gnocchi into the boiling water, not too many. Just enough to cover the bottom of the pan.
  4. Once the gnocchi start to float, remove them with a skimmer and place them directly in the pan where you have your gnocchi sauce.
  5. Stir gently into the sauce
  6. Once they are all floating, add more gnocchi until they are all cooked

Cooking Italian homemade gnocchi

How To Serve them

Light and Fluffy Gnocchi

These gnocchi have very little flour, as a consequence, the delicate flavour of the potatoes is more prominent.

They are perfect as a starter or side dish, served with a delicate sauce that doesn’t overpower the potatoes but actually enhances their flavour.

You can find the recipe with step by step picture and instruction in this article:

Light and Fluffy Italian Homemade Gnocchi

You can find light gnocchi sauce recipes here:

Light and Fluffy Italian Homemade Gnocchi
The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. No eggs, they are vegan ! #yourguardianchef #italianrecipe #vegan
Check out this recipe
Light and Fluffy Italian Homemade Gnocchi

Sage and Butter,

Truffle Gnocchi Sauce
A gnocchi sauce for a special occasion doesn't have to be complicated or expensive. Among my favourite, truffle cream, it makes a meal classy and it does not have to break the bank. #yourguardianchef #gnocchi #truffles #vegan
Check out this recipe
Gnocchi sauce with truffle

Truffle cream or a fresh pesto.

The Classic Pesto Recipe Pasta Trofie
Traditionally, the Genovese pesto recipe is served with fresh Trofie pasta, green beans, and potatoes. They are all cooked together as the starch from the potatoes makes the sauce creamier. #yourguardianchef #pasta #italianfood
Check out this recipe
trofie with pesto Genovese on a serving plate with potatoes and green beans
Soft and fluffy gnocchi

Chunky and Firm Gnocchi

Chunky and firm Gnocchi are best served with stronger sauces like meat ragu, mushrooms and seafood.

I like the contrast and the texture they give to a sauce full of flavour. They are very filling and can be served as a main dish.

You can find light gnocchi sauce recipes here:

Bolognese sauce,

Easy Bolognese Pasta
To make an easy "whatever" Bolognese pasta I make my sauce in the pressure cooker for speed and deeper flavour. Before adding the stock deglaze with Marsala
Check out this recipe
Healthy dinners for kids Tagliatelle alla bolognese

lamb ragu,

Braised Chunky Lamb Ragu
I make the lamb ragu with the meat remaining on the bone of the leg of lamb, nothing goes to waste and the bone gives the ragu a creamy consistency and a deep flavour.  #yourguardianchef #lambrecipes #pastasauce
Check out this recipe
Braised Chunky Lamb Ragu serving

wild mushrooms chanterelle

Easy Chanterelle Recipe With Potato
Once the chanterelle are clean and cut, they can be served in many ways. Stir-frying is the most versatile. Add to a risotto, mix with pasta or serve as a side dish for beef or pork. Here I serve them with roasted potatoes. #yourguardianchef #mushroom #Italianrecipes #vegan
Check out this recipe
Easy Chanterelle Recipe With Potato

or seafood.

Shrimp tomato pasta
Light and fresh, this Shrimps tomato pasta is a perfect one-dish meal, full of sweetness from the shrimps and the cherry tomatoes.
Check out this recipe
Shrimp tomato pasta

How to make Italian Gnocchi

and to finish it …..

I add plenty of Parmesan cheese!

Light and Fluffy Italian Homemade Gnocchi

Making different types by mixing other ingredients

You can make an infinity of different gnocchi if you mix other ingredients to the potatoes: chestnuts, spinach or pumpkins, I will add up to the list, so mark up this place and follow me.

Pumpkin Gnocchi With Cinnamon And Brown Butter
The typical pumpkins gnocchi are served with a butter and sage sauce, but as Thanksgiving is next week I would like to suggest a festive sauce made with brown butter, cinnamon and walnuts. Vegan and no sugar! #yourguardianchef #pumkin #thanksgivingrecipes #veganrecipes
Check out this recipe
Pumpkin Gnocchi With Cinnamon

Looking forward to hearing your Italian homemade gnocchi experience in the comments below. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

How to make Italian Gnocchi

How To Make Gnocchi

Making Italian gnocchi from scratch is not difficult, in this step by step video I show how to make two different versions of gnocchi: fluffy and small gnocchi and firm and larger gnocchi. Watch the video below and you will see how easy it is. #yourguardianchef #italianrecipe #gnocchi
Prep Time 30 minutes
Cook Time 40 minutes
resting time 2 hours
Total Time 1 hour 10 minutes
Servings: 6 people
Print Pin Rate
Author: Laura Tobin

Ingredients

For the gnocchi

  • 4 old medium potatoes
  • 1/2 cup semolina flour
  • 1/4 cup all-purpose flour
  • 1 tsp salt

For the cherry tomato sauce

  • 3 cups cherry tomatoes
  • 3 leaves Chopped basil leaves
  • 2 cloves peeled garlic cloves
  • 2 tbsp Olive oil
  • 1 tsp salt
  • 6 tbsp freshly grated Parmesan
US Customary - Metric
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Instructions

Making the gnocchi dough

  • Boil the potatoes for 20 minutes
  • Pierce with a knife to check that they are done
  • Peel immediately and mash the potatoes while still warm
  • Set aside and let them cool down COMPLETELY

Extra Tips For Making Gnocchi

  • DON'T peel the potatoes before boiling them or your gnocchi will be soggy.
  • If you don't have a ricer, use a fork but do not use a blender as it will make them waxy.

Make the gnocchi sauce

  • Stir fry the garlic cloves
  • Remove the cloves from the pan
  • Add the chopped cherry tomatoes
  • Add the basil leaves
  • Let it simmer covered, turning from times to times

How to make gnocchi dough

  • Once the potatoes are cold, mix them with the flours and the salt
  • Mix the dough by hand until smooth
  • Take a small amount of dough, enough to fill your palm
  • Roll it and make a long thick string
  • Cut the gnocchi into shape
  • Repeat until all the dough is shaped into gnocchi
  • To indent the chunky gnocchi you can use a gnocchi board or the back of a fork.
  • Apply a small pressure on the gnocchi against the fork while pushing them down.
  • Lay the gnocchi on a floured tray
  • Keep the gnocchi separate otherwise they stick to each other
  • Dust with more flour

How To Cook Gnocchi

  • Bring a pot of salted water to boil, same as for cooking pasta
  • Drop some gnocchi into the boiling water, not too many. Just enough to cover the bottom of the pan.
  • Once the gnocchi start to float, remove them with a skimmer and place them directly in the pan where you have your gnocchi sauce.
  • Stir gently into the sauce
  • Once they are all floating, add more gnocchi until they are all cooked

How To Serve Gnocchi

  • Serve the gnocchi still warm adding plenty of Parmesan cheese

Video

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Notes

  • Peel and strain the potatoes while still warm
  • DON'T peel the potatoes before boiling them or your gnocchi will be soggy.
  • If you don't have a ricer, use a fork but do not use a blender as it will make them waxy.
  • Wait until they are completely cold/room temperature before mixing them with the flour
  • Once the gnocchi are shaped lay them on a tray full of flour.  Keep the gnocchi separate otherwise they stick to each other. Dust with more flour

Nutrition

Calories: 227kcal | Carbohydrates: 35g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 878mg | Potassium: 774mg | Fiber: 4g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 33.5mg | Calcium: 114mg | Iron: 6mg
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Comments

  2. Beth Neels

    5 stars
    I think you have finally talked me into trying gnocchi! I have been chicken! Which would you say is easier, Laura, the light and fluffy or firm and chunky? So glad to see you back!

    Reply

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