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    Home » Recipes » Gnocchi

    How To Make Authentic Homemade Italian Gnocchi

    Published: May 1, 2020 · Modified: Aug 24, 2023. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    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

    Gnocchi, a classic Italian potato dumpling and revered pasta dish, holds a special place in Italian cuisine. Originating in Northern Italy, these small and delightful dumplings have become synonymous with homemade comfort food. Traditionally made with a simple combination of boiled potatoes and flour, the absence of eggs truly allows one to appreciate the authentic taste and texture of the potato. With regional variations across Italy, homemade potato gnocchi is a versatile and satisfying dish.

    Gnocchi firm or fluffy
    Jump to:
    • Eggs, Yea or Nay
    • Ingredients
    • Instructions
    • How to serve them
    • Storing gnocchi
    • Equipment
    • Variations
    • History of Italian Gnocchi
    • FAQ
    • 📋 How To Make Italian Gnocchi

    Those soft and pillowy Italian dumplings can vary in taste and texture, depending on whether they're store-bought or freshly made at home.

    Store-bought gnocchi, while convenient, often have a denser, more rubbery consistency due to the stabilizers and preservatives used to prolong their shelf life.

    This can detract from the delicate, melt-in-your-mouth experience characteristic of gnocchi at its best.

    On the other hand, fresh gnocchi, made from simple ingredients like potatoes and flour, boasts an incomparable lightness and rich flavor that store-bought versions seldom match.

    The tactile joy of kneading the dough and shaping each piece adds a sense of accomplishment to the dining experience.

    By making gnocchi at home, you are ensuring a higher quality, more flavorful dish and embracing the tradition and love that goes into authentic Italian cooking.

    The difference is tangible, and, once tasted, there's no going back.

    This easy homemade gnocchi recipe presents various ways to achieve the desired consistency, from chunky to fluffy, with your choice of accompanying sauces, such as pesto or butter and sage.

    For added flavor and color, consider incorporating different types of potatoes or vegetables, such as purple or sweet potatoes, chestnuts, or sweet pumpkins.

    While potato-based gnocchi is the most common, variations like ricotta cheese gnocchi, breadcrumb gnocchi, and semolina gnocchi also have a rich history within the culinary landscape.

    For a complete view of all the gnocchi recipes, check the web story: 9 Gnocchi recipes made from scratch

    rainbow vegan gnocchi on a plate

    Eggs, Yea or Nay

    Gnocchi's authentic Italian recipe can raise some serious culinary controversy.

    There are two factions of gnocchi enthusiasts, and they're as passionate about their preferred recipes as they are about their favorite soccer teams.

    If gnocchi had political parties, these would be the Eggists and the Eggless.

    Italian gnocchi offers two authentic variations: one with eggs and one without.

    I am a strong eggless supporter as without the egg, they can cater to vegetarians and vegans alike, and I can tailor its texture to the specific dish I'm crafting.

    These delightful Italian eggless dumplings can be light and airy or robust and firm.

    The lighter gnocchi beautifully complemented light sauces, ideal for starters or sides, while the heftier version stands up well to rich sauces like ragù, making it a perfect main course.

    2 different types of gnocchi

    Ingredients

    To prepare a delicious gnocchi dish, you will need the following main ingredients:

    • Potatoes: Opt for old, Russet potatoes, which remain smooth and firm when boiled. Boil the potatoes unpeeled to prevent water absorption.
    • All-purpose flour: For a versatile choice that works well with the potatoes.
    • Semolina flour: Use this only for chunky gnocchi variations.
    • Salt: For seasoning the dough and boiling water.
    two different flours for gnocchi all purpose and semolina

    Instructions

    How to cook the potatoes

    1. Boil potatoes for 20 minutes or until you can easily pierce the center of the potatoes with a paring knife.
    2. Drain the potatoes and peel them immediately.
    3. Mash the potatoes while still warm, using a potato ricer or fork (but not a blender).
    4. Set aside the mashed potatoes to cool down completely.
    step by step how to make gnocchi dough base

    Extra tips for cooking the potatoes

    • Do not peel the potatoes before boiling, leading to soggy gnocchi.
    • Use a potato ricer or fork to mash the potatoes, but avoid using a blender, which causes waxy results.
    • I recommend using the kitchenaid vegetable strainer as it mashes and peels the potatoes at the same time.
    Homemade gnocchi kitchenaid

    How to make the gnocchi dough

    After the mashed potatoes have reached room temperature, mix them with the following ingredients for either fluffy or chunky gnocchi:

    Fluffy Gnocchi:

    • 4 large potatoes
    • ½ cup of all-purpose flour
    • 1 teaspoon of salt

    Chunky Gnocchi:

    • 4 large potatoes
    • ½ cup of semolina flour
    • ¼ cup of all-purpose flour
    • 1 teaspoon of salt

    Reminder: Using a minimal amount of flour makes the best gnocchi. Too much flour results in tougher gnocchi.

    ingredients for the different gnocchi in a bowl

    How to shape them

    1. Mix the dough by hand until smooth.
    2. Take a small piece of dough to fill your palm and roll it into a long rope on a clean work surface.
    3. Cut the gnocchi into desired shapes (small squares for fluffy gnocchi or longer shapes for chunky ones).
    4. Repeat until all the dough is shaped into gnocchi.
    How to shape gnocchi

    How to indent them

    1. Use a gnocchi board or the tines of a fork to indent chunky gnocchi.
    2. Apply slight pressure on the gnocchi against the fork while pushing them down.
    Applying a good pressure against the fork and pull down the gnocchi

    Before you cook them

    This step is very important: once the gnocchi are shaped, you need to keep them separated and dust them with flour otherwise, the gnocchi will stick to each other:

    1. Lay the shaped gnocchi on a floured tray, separating them to prevent sticking.
    2. Dust the gnocchi with more flour.

    Hint: Extra flour will wash away when cooking, but don't mix it into the dough.

    showing gnocchi indentation

    How to cook gnocchi

    1. Bring a large pot of salted water to a rolling boil (similar to cooking pasta).
    2. Drop small batches of gnocchi into the boiling water, just enough to cover the pot's bottom.
    3. Once the gnocchi start to float on top of the water, remove them with a slotted spoon and place them directly into the pan with your gnocchi sauce.
    4. Gently stir the gnocchi into the sauce.
    5. Continue cooking the remaining gnocchi in the same manner.
    Cooking Italian gnocchi

    How to serve them

    Light and Fluffy Gnocchi

    Light and fluffy gnocchi have less flour, making the potato flavor more prominent.

    Ideal as a starter or side dish, it's best to pair them with delicate sauces that enhance the potato taste without overpowering it.

    Some refreshing sauce options include:

    • Sage and butter: A simple combination of melted butter and fresh sage leaves.
    • Truffle Gnocchi Sauce: Infused with the bold flavor of truffles, this sauce complements the lighter texture of the gnocchi.
    • Fresh basil pesto: A blend of fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil adds a vibrant touch
    • Red pesto: fresh tomatoes, basil, garlic, and olive oil create a deeper, richer pesto option.
    Soft and fluffy gnocchi

    Chunky and Firm Gnocchi

    Chunky and firm gnocchi hold up well with more robust sauces, like those featuring mushrooms, seafood, or meat sauce.

    These heartier dishes can be served as a main course. Suggested pairings include:

    • Simple tomato sauce: A light base composed of tomatoes, garlic, and a touch of basil
    • Bolognese sauce: A rich, meaty sauce with ground beef, tomatoes, and herbs
    • Lamb ragu: Slow-cooked lamb with tomato sauce and a hint of rosemary for a lush, flavorful combination.
    • Wild mushrooms chanterelle: Earthy chanterelle mushrooms cooked with garlic, parsley, and cream.
    • Or seafood: A mix of shrimp, clams, and white fish for a satisfying oceanic twist.
    2 different Italian Gnocchi

    Complete the dish by generously topping the gnocchi with grated Parmigiano Reggiano for a perfect balance of flavors.

    Light and Fluffy Italian Homemade Gnocchi

    Storing gnocchi

    Storing gnocchi properly can help preserve its taste and texture. Ideally, it should be served fresh on the same day it is made. However, if it's necessary to store, you can freeze the uncooked gnocchi to maintain quality. Follow these steps to store gnocchi effectively:

    1. Freeze: Lay them out in a single layer on a tray to prevent sticking.
    2. Transfer: Once frozen, move them into a freezer bag.
    3. Thaw: When ready to cook, thaw gnocchi before boiling.
    4. Leftovers: Reheat baked gnocchi topped with sauce and Parmesan cheese.

    Remember, freshly made gnocchi is always the best option. Buying freshly-made gnocchi from a pasta shop is also a viable alternative.

    gnocchi on a wooden board

    Equipment

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

    Other useful tools include a potato ricer for creating smooth mashed potatoes without burning your hands. 

    A fork, gnocchi board, or gnocchi roller can be used to indent the gnocchi dough. 

    Lastly, baking sheets are essential for laying out the formed gnocchi before cooking.

    Homemade gnocchi with kitchenaid vegetable strainer

    Variations

    Gnocchi offers diverse flavors and colors when combined with other ingredients like spinach, chestnuts, pumpkins, or sweet potato gnocchi.

    Some popular variations include ricotta gnocchi, gnocchia alla Romana, Canederli bread gnocchi and Parisian gnocchi made with choux paste.

    rainbow vegan gnocchi recipes

    History of Italian Gnocchi

    The word gnocchi has historical roots, likely tracing back to the Lombard term "knohhil," signifying a knot in wood.

    This term might be connected to the South Tyrolean "knodel," which influenced Trentino dumplings made with breadcrumbs.

    As this culinary delight migrated south, the term evolved to "gnocco" or "gnocchi."

    By the second millennium, this term had become popular in regions like Veneto and the Po valley, referring to pasta morsels resembling wooden knots.

    Historically, gnocchi was a simple dish, not typically associated with upscale cuisine.

    Made primarily of flour and water, and occasionally some eggs, these small, cylinder-shaped dough pieces were often pressed against uneven surfaces, like the inside of a grater or a fork.

    Once prepared, they were boiled and then topped with sauce, butter, or cheese.

    This dish holds significance in Venetian, Emilian, and Piedmontese culinary traditions.

    There are other variations of "gnocco," such as the Roman style gnocchi (gnocchi alla Romana) made from semolina.

    A similar recipe is found in the Ancient Roman times in the book by Apicio " De Res Coquinaria".

    There is also the fried version of gnocco fritto from Reggio Emilia, prepared with soft wheat flour cut into thin diamond shapes, fried and served with Parma ham or culatello.

    Historically, these little dumplings started as little flour dough bits boiled in water.

    This soft wheat pasta can be likened to what the ancient Greeks termed "glue"

    We can look at an 18th-century cookbook from an anonymous author in Reggio Emilia to find detailed gnocchi recipes as we recognize them now.

    This book catered to the Cassoli counts in Reggio Emilia and features a recipe for Millet Gnocchi with garlic.

    Vincenzo Corrado (1734-1836) in his work, "Cuoco Galante," touches upon Cream Gnocchi and Lady's Gnocchi.

    Corrado, in 1801, introduced the earliest Italian potato gnocchi recipe.

    By the late 19th century, gnocchi transitioned from being a staple in everyday Italian meals to a dish fit for the bourgeois.

    Pellegrino Artusi documented this in his work "Science in the Kitchen and the Art of Eating Well" (latest edition 1910), where he mentioned, "The gnocchi family is vast."

    Artusi listed several variations, from those in broths to those made of potatoes, semolina, or even milk for desserts.

    Post-Artusi, gnocchi, including the potato variation, secured its place as a mainstay in Italian culinary arts, giving rise to various toppings from meaty to vegetarian sauces.

    different types of colorful gnocchi

    FAQ

    How long does gnocchi last

    Gnocchi can last up to 3 days stored in an airtight container in the fridge. However, the texture of the potatoes changes over time, so gnocchi are best eaten fresh

    How do Italians eat gnocchi?

    We eat gnocchi as a first dish after the starters and before the main course. For more information on how Italian structure their meals, you can read the article: Italian Sunday dinners: a 6 meal courses

    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 Italian Gnocchi

    This authentic Italian gnocchi recipe is made with only 2 ingredients: boiled potatoes and flour, no eggs. Gnocchi are classic Italian dumplings served as a pasta dish primo piatto. While you can buy them already made, try making them from scratch without eggs to really appreciate the taste of the potatoes.
    Prep Time 30 minutes minutes
    Cook Time 40 minutes minutes
    resting time 2 hours hours
    ⏲️Total Time 1 hour hour 10 minutes minutes
    Servings: 6 people
    Print Rate SaveSaved!
    Author: Laura Tobin

    Ingredients
     
     

    For the gnocchi

    • 4 old medium potatoes about 1 lb - 500 g
    • ½ cup semolina flour
    • ¼ cup all-purpose flour
    • 1 teaspoon salt
    • 1 tablespoon salt in water for boiling the gnocchi

    For the cherry tomato sauce

    • 3 cups cherry tomatoes
    • 3 leaves Chopped basil leaves
    • 2 cloves peeled garlic cloves
    • 2 tablespoon Olive oil
    • 1 teaspoon salt
    • 6 tablespoon freshly grated Parmesan
    Prevent your screen from going dark

    Equipment

    • KitchenAid Mixer
    • Vegetable Strainer
    • Pasta pan 8-Quart 3-Piece
    • Silicone Pastry Mat
    • Colander Strainer Spoon
    • All-Clad Fry Pan
    Discover your Italian cuisine IQ! Take a QUIZ HERE !

    Instructions

    Making the gnocchi dough

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

    Make the gnocchi sauce

    • Stir fry the garlic cloves
      2 cloves peeled garlic cloves, 2 tablespoon Olive oil
    • Remove the cloves from the pan
    • Add the chopped cherry tomatoes
      3 cups cherry tomatoes
    • Add the basil leaves and the salt
      3 leaves Chopped basil leaves, 1 teaspoon salt
    • 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
      ½ cup semolina flour, ¼ cup all-purpose flour, 1 teaspoon salt
    • Mix the dough by hand until smooth

    How to shape the gnocchi

    • 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
      1 tablespoon salt
    • 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 removed, add the next batch of gnocchi until they are all cooked

    How To Serve Gnocchi

    • Serve the gnocchi still warm adding plenty of Parmesan cheese
      6 tablespoon freshly grated Parmesan

    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
    • Do not add flour, as the best gnocchi are made with a minimal amount of flour. If you add too much flour you will have tough gnocchi
    • Once the gnocchi are shaped lay them on a tray full of flour.  Keep the gnocchi separate otherwise, they stick to each other.
    • You can dust more flour as it will wash away when the gnocchi are cooked, but do not mix it into the dough

    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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    important notes on ingredients

    More Gnocchi

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      Italian Homemade Vegan Chestnut Gnocchi With Butter
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      Authentic Italian Homemade Vegan Sweet Potato Gnocchi
    • purple potato gnocchi
      Italian Homemade Vegan Purple Potato Gnocchi
    • Gnocco Fritto Dough Recipe
      Gnocco Fritto Dough Recipe - Fried Italian Street Food
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    Reader Interactions

    Comments

    1. Elaine @ Dishes Delish

      October 29, 2018 at 4:46 pm

      5 stars
      I love that you have two different ways to make it. I love light and fluffy but sometimes I want a chunk! These look delicious Laura! And I'm happy you are back to blogging my friend!

      Reply
      • Laura

        October 29, 2018 at 4:49 pm

        Elaine, my dear friend. Thank you for reaching out. I really hope we can meet in NY for Christmas.

        Reply
    2. Beth Neels

      October 29, 2018 at 4:54 pm

      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
      • Laura

        November 01, 2018 at 8:43 am

        That would make me so happy Beth. I made it thinking of you, they are very easy to make.

        Reply
    3. Suzanne Gallardo

      January 05, 2020 at 9:36 pm

      I used to make them years ago and this is how I exactly made them!!

      Reply
      • Laura

        January 06, 2020 at 5:45 am

        I am glad to hear, they are delicious

        Reply

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