If you really want to know me, ask what I make on rainy Sundays when my kitchen windows fog up and the radio’s mumbling away in the background—it’s almost always a batch of homemade gnocchi. They say you should never trust a cook who doesn’t make a mess; I live by that. This recipe is the honest kind, the one where you get flour up your arms and maybe drop a dough bit on the floor (five-second rule applies). First time I made these, I ended up with dough in my hair—still have no idea how.
Why you’re actually gonna love this (no, for real)
I reach for this recipe when I want dinner to feel like a real hug on the inside. My family goes wild for it, even my picky cousin who thinks every meal should be pizza. (Sorry, Tony.) These gnocchi are pillowy, not gum-like hockey pucks, and they soak up sauce like little edible sponges—trust me, it’s the good kind. It’s not exactly speedy—unless you’re a wizard with a potato ricer, which I’m definitely not—but it’s worth every speck of flour on your shirt. And if you’ve ever tried store-bought gnocchi, just… don’t. This blows them out of the water. Sometimes I get annoyed when mine stick together a bit. But then I remember, more for me when everyone else gives up unraveling them!
What you’ll need (plus a few swaps if you must)
- About 1 kilo (2.2 pounds) floury potatoes—Russets are classic, but Yukon Gold works too. (I’ve even seen Italians use leftover baked potatoes on lazy days.)
- 1 to 1 1/4 cups (130-160g) plain flour—My grandmother was fussy about 00 flour from the Italian store, but honestly any unbleached flour works, just not self-raising!
- 1 egg (I once forgot it! They still held together, mostly)
- Generous pinch of sea salt
- A dusting of semolina flour or cornmeal for the tray (when I remember… sometimes I just use extra plain flour)
Optional bits (if you’re feeling extra):
- Nutmeg—just a whisper, if you like (I mostly forget this, then regret it…)
- Fresh herbs like chives or parsley—completely not traditional, but good when the garden’s bursting
How to actually make them (don’t panic, it’s okay…)
- Bake or boil your potatoes (skins on). If I’m feeling ambitious, I bake them, which makes gnocchi fluffier—takes about 1 hour at 400F/200C. Otherwise, I just chunk them and boil for about 30 minutes till fork-tender. Let them cool slightly till you can actually handle them.
- Peel those skins off—should come away easy if you baked them. You might burn your fingerprints off but, well, who needs fingerprints anyway?
- Rice or mash the potatoes onto a big clean work surface. If you don’t have a potato ricer, use a fine masher or even a grater in a pinch—just don’t smash them to glue. (This is where I inevitably spill a little onto the dog. He’s thrilled.)
- Let them steam out and cool—five or ten minutes. This helps get rid of extra moisture. Don’t skip, or you’ll have gummy gnocchi. Ask me how I know.
- Sprinkle on half the flour and the salt. Add the egg, gently beaten. Start mixing with your hands (might as well, you’ll get messy anyway). Gradually work in as much extra flour as you need just until the dough comes together and feels soft but not sticky. Don’t knead it like bread; quick and gentle is best. And if it feels wet, add a bit more flour. No shame.
- Cut the dough into four lumpy bits. Roll each one into a rope about as thick as your finger (or your thumb, doesn’t matter much; it always seems to expand anyway). If it falls apart, sigh dramatically, squish it back together, add a sprinkle more flour, and keep rolling.
- With a knife or dough scraper, chop each rope into little pillows. About 2cm, though mine are rarely that precise and somehow the end ones are always double the size.
- If you’re feeling fancy, roll each piece over the back of a fork or gnocchi board. Or skip it—sometimes I do. But those little ridges do cling to sauce beautifully.
- Spread them on a floured baking tray, keeping them spaced out (ish). If they stick together, toss a bit more flour in there—no judgment.
- To cook, bring a big pot of salted water to a gentle boil. Tip in the gnocchi (probably in two batches if your pot’s not massive). When they float, give ’em another 30 seconds, then fish out gently with a slotted spoon.
- Sling them immediately into whatever warmed sauce you’ve set aside (or melted butter with sage, which is my actual favorite—I could drink it, but don’t tell anyone).
Notes I’ve learned the slow (and messy) way
- Don’t overwork the dough—seriously, it turns gummy fast. I did this once and ended up with something closer to school erasers.
- If potatoes are too wet, drain longer or return to the pot to dry them out. Either way, too-wet dough is a nightmare. Just trust me.
- I used to obsess over perfect little gnocchi shapes. Now I just make sure they’re not too huge.
Stuff I’ve tried (and… one flop)
- Adding a bit of ricotta for creamy gnocchi. Works, but you need a drier dough—otherwise, sticky city.
- Using sweet potatoes was actually a surprise hit. Just go easy on flour, they’re wetter.
- Tried whole wheat flour once. Regret. It made everything slightly… earthy. Not in a good way.
- Brown butter and sage is my go-to, but once I tossed them in a chunky tomato sauce; throw in some roasted veggies and you’ve basically made dinner in a pan.
The kit—what you need (or what you can fake)
- Potato ricer: nice, but a regular masher and some elbow grease work fine. My neighbor uses a cheese grater and somehow it works—go figure.
- Large pot for boiling
- Slotted spoon (otherwise drain gently, maybe with a spider if you have one)
- Clean work surface (my kitchen table’s seen more flour than actual food)
Don’t sweat it if your kitchen is ill-equipped. Improvisation makes it more fun (and you remember your mistakes). For product recommendations, I did find Serious Eats’ ricer roundup useful for choosing one—not an ad, just helpful.
How to store this (if you manage to…)
Technically, you can spread uncooked gnocchi on a tray & freeze them till solid, then bag for up to a month or so. Cook straight from frozen (just give them an extra minute or two). Cooked gnocchi keep in the fridge 2 days, but honestly, in my house, they’re a distant memory by the next morning. Cold, straight from the fridge, isn’t too bad either… I may have done this once or twice.
How I like to serve it (and how my mom does, too)
So, at my table, it’s always brown butter & sage, with a scattering of fresh parmesan. Nothing fancy. Occasionally, my mom sneaks in a handful of toasted walnuts—that crunch is perfect. Some folks swear by tomato sauce or even creamy Gorgonzola (honestly, I’m not there yet, but maybe you are). Oh—and a glass of red. To me, gnocchi just asks for a little tipple. For a great brown butter how-to, I love the guide at Bon Appétit.
My pro tips—learned the bumpy way
- I once tried to rush the boiling step. Ended up with sad, dense blobs. Don’t do it. Let them float; then grab them right away.
- Actually, I find it works better if you cut all the gnocchi before you start boiling, not halfway through. (Guess who learned that the chaotic way.)
- Don’t dump them all in at once unless you want gnocchi-at-the-bottom soup. Two or three batches is worth the patience.
Frequently asked questions from real people (promise!)
- Can I make these ahead? You bet. Shape your gnocchi, then freeze them on a tray. After they’re solid, bag them up. Boil straight from frozen. (But honestly, making them fresh just tastes better.)
- Why’s my dough so sticky? Probably your potatoes held onto too much water (or maybe the weather is humid? Drives me mad in July). Next time, try to dry potatoes more after mashing. Or add a bit more flour until it behaves—no shame.
- My gnocchi fell apart when boiling, help… Ugh, I feel your pain. Too little flour or too much moisture is the usual culprit. It happens. Next batch will be better. And hey, as broken gnocchi, they still taste grand.
- Do I need the egg? Traditionalists debate this. I use it because it’s less fussy. But you can go without—it’ll just be a smidge more delicate.
- What sauces work best? Almost anything. Butter and sage is king for me, but try roasted veg with olive oil or a garlicky tomato sauce. Never tried pesto, but maybe that’s your cue?
- Why are mine tough? Overworked dough or too much flour. Next time, just barely bring together and you’ll have the lightest pillows.
One last (sort of unrelated) thing: if you’ve never listened to an Italian radio station while making gnocchi, highly recommend it. Something about the old pop songs makes the process fly—plus, your kitchen gets a little more Italian, even if you’re making these in Yorkshire like I do. Anyway, enjoy your gnocchi; mess and all.
Ingredients
- 2 lbs russet potatoes
- 1 1/2 cups all-purpose flour, plus extra for dusting
- 1 large egg
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp olive oil
- Semolina flour for dusting (optional)
Instructions
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1Boil the unpeeled potatoes in salted water for about 20 minutes, or until fork-tender. Drain and allow to cool slightly.
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2Peel the potatoes while still warm and mash them until smooth. Spread out to release excess steam and cool.
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3On a clean surface, combine mashed potatoes, flour, salt, pepper, and Parmesan (if using). Make a well in the center, add the egg, and knead gently until a soft dough forms.
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4Divide dough into 4 portions. Roll each into 3/4-inch thick ropes, dusting with flour as needed. Cut into 1-inch pieces and roll over a gnocchi board or fork to create ridges.
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5Dust gnocchi with semolina (optional) and rest for 10 minutes. Bring a large pot of salted water to a boil. Cook gnocchi in batches; when they float to the surface, scoop out and serve with your favorite sauce.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
290cal
Protein:
8 gg
Fat:
3 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
58 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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