How To Make Italian Gnocchi

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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.

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.

Ingredients to make gnocchi dough

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

How To Make Gnocchi

• 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

I find it very useful to use the KitchenAid vegetables 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.

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 rice, use a fork but do not use a blender as it will make them waxy.

How to make gnocchi dough

For the fluffy gnocchi

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

For the chunky gnocchi

• 4 large potatoes
• 1/2 cup of semolina flour
• 1/4 of all-purpose flour
• 1 tsp of 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 ( make small squared shapes for fluffy gnocchi or longer shapes for chunky one)
• 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

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 Gnocchi

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:

Sage and Butter, Truffle cream or a fresh pesto.

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, lamb ragu, wild mushrooms or seafood.

and to finish it …..

I add plenty of Parmesan cheese!

What would you add?

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5 from 2 votes

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 Time30 mins

Cook Time40 mins

resting time2 hrs

Total Time1 hr 10 mins

Course: Main Course

Cuisine: Italian

Keyword: gnocchi, Italian dumpling, potato

Servings: 6 people

Calories: 227kcal

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 Chopped Cherry tomatoes
• 3 leaves Chopped basil leaves
• 2 cloves garlic
• 2 tbsp Olive oil
• 1 tsp Salt
• 6 tbsp Freshly grated Parmesan cheese

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 rice, 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

Nutrition

Nutrition Facts

How To Make Gnocchi

Amount Per Serving

Calories 227 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 3mg 1%

Sodium 878mg 37%

Potassium 774mg 22%

Total Carbohydrates 35g 12%

Dietary Fiber 4g 16%

Sugars 1g

Protein 8g 16%

Vitamin A 8.3%

Vitamin C 40.6%

Calcium 11.4%

Iron 33.3%

* Percent Daily Values are based on a 2000 calorie diet.

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