Light and Fluffy Italian Homemade Gnocchi

This post may contain affiliate links. Please read my disclosure policy.

Sharing is caring!

The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. If you want to make chunkier ones you can watch the video below to see the difference.

What are fluffy gnocchi

Homemade fluffy gnocchi are very different from the ones already made which tend to have too much flour because they have to last longer on the shelf. My husband calls them lead balls.

Also, some recipes use eggs, I don’t. My homemade gnocchi are suitable for vegans. They still have that firm consistency, but without the egg, the taste of the potato prevail.

They are not difficult to make, you just need to follow some simple rules and you will have the most delicious and versatile base dish you can serve with a multitude of sauces.

Here I make the simple and most commonly used gnocchi sauce, which are seasoned with sage and butter, you can use any other sauce depending on how you plan to eat your gnocchi.

Sauces you can use

You can serve gnocchi in 3 different ways:

1. As a main dish: use sauces with meat like Ragu for example. My favourite ragu to serve with gnocchi is Lamb ragu. For main dish gnocchi I rather use chunkier gnocchi and you can find the recipe here
2. As a side dish: like potatoes served as a side dish for meat or fish. You can simply flavour the gnocchi with some herbs and butter.
3. As a starter: in Italy this is what we would call Primo Piatto, like pasta or risotto. You can use any pasta sauce you like. For a special meal I use truffles. We usually have it as a starter for our Christmas lunch.

My Secret

To make fluffy and light homemade gnocchi I have 1 special secret, keep the flour in the dough to a minimum.

For 1 kilo of potatoes, I use around 100 / 120 gr ( 1 cup) of flour not more (plus 3 tsp of salt).

Once the potatoes are mashed and completely cold I add only 100 gr (3/4 cup) of flour and I add more only if necessary.

Tricks for making them fluffy

Unfortunately, there is an undesirable consequence for not adding too much flour to the dough, humidity.

Once the gnocchi are ready on the tray and you try to pour them in the boiling water, they will be stuck to the tray and mash as soon as you touch them.

Any humidity in your kitchen will soften the gnocchi, they will soak the vapour from your boiling pot of water while they are laying on the table before they reach the pot.

To avoid this problem I make sure that:

1. Once I shape the gnocchi I put them on a well-floured tray and add more flour on top.
2. I make sure the kitchen is well aired and does not have too much humidity.
3. I don’t let them rest for too long, usually, I make them only 1-hour max 2 hours ahead, no more.

Time-saving tricks

Have you noticed that my gnocchi do not have an indentation? They do not need it.

The indentation helps the sauce stick to the gnocchi, but because my gnocchi do not have a lot of flour they absorb the sauce anyway. They are smaller and soft and will melt in your mouth.

But if you like the shape and have time on your hands, use a fork and add the indentation.

Cooking them

The gnocchi are cooked in hot salted boiling water, but they do not get drained like pasta or vegetables.

Once cooked they float in the boiling water, you can then remove them with a strainer ladle.

That is why it does not matter how much flour you are pouring over the shaped gnocchi to keep them loose on the tray.

The four will drop to the bottom of the boiling water, and when you drain the gnocchi with the ladle the flour will remain at the bottom of the pot.

Choosing the Potatoes

Use old big potatoes with thick skin that are rich in starch and don’t have too much water. Choose potatoes for mash like Russets, Yukon golds, Desiree in France Amandine, Chérie or Pompadour.

Top tips

Follow the recipe below and remember:

Dos:

• Boil the potatoes with their skin for max 20 minutes
• When making the dough add just enough flour until the dough is smooth
• Once the gnocchi are ready, cover the prepared gnocchi with a lot of flour so they will not stick to the tray

Don’ts:

• Don’t peel the potatoes before boiling them
• Don’t use a blender to mash them otherwise they will become waxy
• Wait until the mashed potatoes are completely cold before adding the flour to make the dough

Making them chunkier

If you want to use a rich sauce, you can make chunkier gnocchi by adding some semolina flour in the mix.

Here you can find the recipe for chunkier homemade Italian gnocchi with cherry tomatoes sauce.

You will find it also in the video below.

Fancy type of gnocchi

If you want to make something very special, you can mix other vegetables to the potatoes and change the colour and flavour.

Here I mixed some cooked chestnuts.

Other vegetables often used are with sweet potatoes, squash, and why not trying with pumpkin.

You can experiment what you fancy, on 1 kilo of potatoes substitute 100 gr with your favourite vegetable. Though make sure it is a dry vegetable otherwise you will have to add too much flour.

Here you can find the recipe here: Pumpkin Gnocchi With Cinnamon and Brown Butter

Check out my Gnocchi category for more updates

Happy homemade gnocchi making !

Looking forward to hearing your fluffy 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.

📋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

Prep Time 1 hour

Cook Time 30 minutes

⏲️Total Time 1 hour 30 minutes

Servings: 6 people

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

• 4 large potatoes
• 1 cup flour
• salt & pepper

For a simple sauce

• 1/2 cup butter
• 10 sage leaves

Equipment

• KitchenAid Mixer
• Vegetable Strainer
• All-Clad Pasta 12-Quart 3-Piece
• Silicone Pastry Mat
• Colander Strainer Spoon
• All-Clad Fry Pan

Love this recipe?Follow @YGuardianChef on Pinterest

Instructions

• Clean the potatoes making sure all earth is removed
• Boil 1 kilo of potatoes in salted water for 20 minutes
• Strain off the water and while the potatoes are still hot pass through the strainer, I use kitchenaid vegetables strainer
• If you don’t have a vegetable strainer, peel the potatoes while still hot and mash them with a fork or a potato masher
• Let the mashed potatoes cool down completely
• Add only 100 gr of flour and the salt, mix and add more flour only if necessary
• Once the dough has a nice consistency, roll it and cut the gnocchi into shape
• Spread them on well floured tray and cover with flour so they do not stick to the tray and to each others
• Boil them in salted water and when they start floating remove them from the water with a strainer ladle
• Pour the cooked gnocchi in a pan and mix them with the sauce of your choice. Here I mix it with butter and sage

Video

Liked this video?Check out My YouTube Channel!

Notes

• Keep the flour in the dough to a minimum, add more only if necessary.
• Once I shape the gnocchi I put them on a well-floured tray and add more flour on top.
• I make sure the kitchen is well aired and does not have too much humidity.
• I don’t let them rest for too long, usually, I make them only 1-hour max 2 hours ahead, no more.
• Use old big potatoes with thick skin that are rich in starch and don’t have too much water. 
• Don’ts:
  • Don’t peel the potatoes before boiling them
  • Don’t use a blender to mash them otherwise they will become waxy
  • Wait until the mashed potatoes are completely cold before adding the flour to make the dough

Nutrition

Calories: 277kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 146mg | Potassium: 490mg | Fiber: 3g | Vitamin A: 475IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 4.6mg

GET NEW RECIPES SENT TO YOUR INBOXCheck out Your Guardian Chef!