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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.
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Why two versions?
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.
Ingredients
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)
- Salt
How to cook the potatoes
- Boil the potatoes for 20 minutes, or pierce with a knife to check that they are done
- Drain them
- Peel immediately
- Mash the potatoes while still warm
- Set aside and let them cool down COMPLETELY
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.
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
How to shape them
- 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 ( make small squared shapes for fluffy gnocchi or longer shapes for chunky one)
- Repeat until all the dough is shaped into gnocchi
How to indent them
- 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.
How to keep them before you cook them
This step is very important otherwise the gnocchi will stick to each other
- 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
Whether the gnocchi are homemade or bought already made, the cooking process is the same:
- 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 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 with
You can find more light gnocchi sauce recipes here:
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:
and to finish it …..
I add plenty of Parmesan cheese!
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
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 Gnocchi
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
Equipment
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
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
Elaine @ Dishes Delish
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!
Laura
Elaine, my dear friend. Thank you for reaching out. I really hope we can meet in NY for Christmas.
Beth Neels
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!
Laura
That would make me so happy Beth. I made it thinking of you, they are very easy to make.
Suzanne Gallardo
I used to make them years ago and this is how I exactly made them!!
Laura
I am glad to hear, they are delicious