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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.
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.
You only need 3/4 ingredients:
- Old potatoes, like the one you would use for french fries
- All-purpose flour
- Semolina flour (only for the chunky gnocchi)