Homemade Gnocchi

Nicole Hopper, a recipe tester from Dinogo, describes this gnocchi as "incredibly soft and fluffy." She adds, "The texture of homemade gnocchi far exceeds anything you can buy in stores."

What Are Gnocchi?

Gnocchi (the singular form is gnocco) are traditional Italian dumplings made from a mixture of flour, eggs, and potatoes. They can be enjoyed with a variety of sauces, such as tomato sauce, pesto, or simply sautéed in butter with fresh herbs.

How to Pronounce Gnocchi

The word "gnocchi" can be tricky for English speakers. To pronounce it correctly, say NYOW-kee.

Steps to Prepare Gnocchi

For a complete list of ingredients and detailed instructions, check out the full recipe below. But here's a quick overview of the essentials:

What Are the Ingredients in Gnocchi?

To make gnocchi from scratch, you'll need these three basic ingredients:

• Potatoes: Use starchy potatoes, such as russets.
• Flour: All-purpose flour absorbs moisture and helps create gluten.
• Egg: An egg lends moisture and acts as a binder, which means it helps hold the dumplings together.
• Salt: Kosher salt enhances the overall flavor.

How to Prepare Gnocchi from Scratch

Here's a concise preview of the process you'll follow to make homemade gnocchi:

1. Boil the potatoes, drain them, and then mash or pass through a ricer.
2. Mix the ingredients together, then knead until it forms a dough ball.
3. Separate the dough into four equal pieces and roll into "snakes."
4. Cut the dough into small pieces.
5. Boil the gnocchi, then drain them.

Expert Advice from the Test Kitchen

Serving Suggestions for Gnocchi

Looking for ideas on how to enjoy your homemade gnocchi? We've got plenty of delicious suggestions for you! Here are some of our favorite ways to serve gnocchi:

• Chicken and Gnocchi Soup
• Gnocchi with Tomato Sauce and Mozzarella
• Gnocchi alla Sorrentina
• Gnocchi with Sage-Butter Sauce
• Italian Sausage and Gnocchi Skillet

Browse our selection of Quick Dinners Featuring Gnocchi.

Can You Prepare Gnocchi in Advance?

You can prepare and cook gnocchi up to two days in advance. After boiling the gnocchi, drain and place the dumplings in an ice bath. Once cooled, drain them again, toss with olive oil, and store in an airtight container in the fridge until you're ready to enjoy them.

For longer storage, you can freeze the gnocchi for up to six weeks. Simply thaw it in the fridge when you're ready to use it.

Tips and Praise from the Dinogo Community

"The balance of potato, flour, and egg is essential," says loveyourlife. "These gnocchi turned out light and fluffy."

"This recipe is super easy, and I made it vegan by using an egg substitute," shares Barry D. "I topped it with a cashew sauce. It was delicious!"

"These turned out fantastic," says ginabina. "I used leftover mashed potatoes, reheated them, and added enough flour to make a dough with an egg."

Editorial contributions by Corey Williams

Ingredients List

• 3 medium russet potatoes, scrubbed

• 1 ½ cups all-purpose flour, plus more for dusting

• 1 large egg

• 1 teaspoon kosher salt

Instructions

First, gather all the necessary ingredients.

Place the potatoes in a large saucepan and cover them with 2 inches of salted water. Bring to a boil over high heat, then reduce the heat to medium-high and simmer, undisturbed, for 25 to 30 minutes, until the potatoes are tender but firm. Drain the potatoes, return them to the pot to dry, and let them cool slightly for 5 to 10 minutes.

Once the potatoes are cool enough to touch, peel them by gently rubbing off the skins with your hands. Then, pass the peeled potatoes through a potato ricer into a large bowl (or mash them until completely smooth). Allow them to cool slightly, about 10 minutes.

Stir in the flour, egg, and salt until the flour is fully incorporated and the dough begins to come together. Transfer the dough to a lightly floured surface and gently knead it once or twice until it's mostly smooth (be careful not to overwork the dough).

Divide the dough into four equal portions. Roll each portion into long "snakes," about ¾-inch thick in diameter.

Cut the dough into ½-inch pieces. (Optional: Roll each piece on the tines of a fork or a gnocchi board to create small ridges.) Arrange the shaped gnocchi in a single layer on a parchment-lined baking sheet dusted with flour.

Bring a large pot of lightly salted water to a boil over high heat. Working in batches, drop the gnocchi into the water and cook for 3 to 4 minutes, or until they float to the top. Use a slotted spoon or spider to transfer the cooked gnocchi to your chosen sauce.

Serve and enjoy your delicious creation!

Editor's Note

Nutrition Information (per serving)