The first time I had gnocchi I likened them to fluffy, little pillows of love. Delicate, yet hearty, the potato-based dumplings became an Italian favorite. But, devastatingly, no restaurant in my town served a rendition anything like what I had tasted in Italy…so I had to learn to make them myself. In the video below I show you how to make gnocchi from scratch. I also give you my gnocchi recipe below, but the video is to help follow along because I find they’re easier to make with a little visual instruction.
Potato Gnocchi Recipe
Ingredients
- 24 ounces Russet potatoes (about four potatoes)
- 1 cup Italian double zero flour (all-purpose flour works too)
- 1 large egg (beaten)
- 1 pinch salt
Directions
Microwave the potatoes until cooked throughout. Scoop out the flesh and put the potatoes through a ricer. Combine the riced potatoes with the flour and pinch of salt and gently mix together. Add beaten egg slowly and knead together. When kneading take care to use a light hand; you want the mixture to form a ball of dough, but you don’t want to overwork it. If after you add egg, the mixture is too wet then add a little more flour.
Sprinkle flour on the counter where you plan to roll out your dough. Divide the ball into four pieces. Take one piece and roll into a long cylinder about one inch in diameter. Cut the cylinder into one inch pieces.
Roll each piece over a gnocchi board (a fork will do if you don’t have one of these devices) to add grooves to your gnocchi. (A gnocchi board can be purchased online fairly easily; I paid about $5 for mine.)
Repeat the rolling-out steps with the three remaining pieces of dough.
Cook the gnocchi in salted, rapidly boiling water for a few minutes or until they rise to the top. Remove from the gnocchi immediately from the water when they’re finished cooking and place in the sauce of your choice. I like to serve these in a tomato sauce with Parmigiano-Reggiano or a browned butter and sage sauce.
Serves 4 generously.
I hope you enjoy this fairly easy gnocchi recipe. I know I certainly love eating the finished gnocchi! At first it seemed challenging, but now I can make gnocchi so quickly that I don’t hesitate to add it to a weeknight meal. No saving it for special occasions any more…gnocchi is for any day ending in “y” in the Roaming Historian household.
Buon appetito!
Check out our fabulous photographic prints on our Etsy shop for yourself or as a gift.
Are you looking for a fun small-group tour in Europe or the United States? Roaming Historian is an affiliate of The Tour Guy. They offer unique experiences, small groups, special access, and exceptional guides. Use our affiliate link, Tour Guy, or visit our page dedicated to them to learn more about the Tour Guy.
Disclosure: Roaming Historian may derive revenue from affiliate links and other sources, which helps offset the costs of bringing you the information we do. The blogs and reviews posted on this website are of our own opinion though.
Roaming Historian 