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📋 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.
Course Main Course
Cuisine Italian
Keyword gnocchi, Italian dumpling, potato
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
Calories 227 kcal
For the cherry tomato sauce
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
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
Calories: 227 kcal | Carbohydrates: 35 g | Protein: 8 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 878 mg | Potassium: 774 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 415 IU | Vitamin C: 33.5 mg | Calcium: 114 mg | Iron: 6 mg