My nonna made gnocchi all the time. Whenever I went to her house for lunch there was a good chance we were having gnocchi – and there was absolutely nothing to complain about that.
But she made them so much that I had this false impression that they were really easy to make, just like any other pasta. Unfortunately, they aren’t so straight forward. But all it takes is some practice to build potato intuition and get perfect potato pillows that are just the right amount of soft and never mushy.
First off, you need a starchy potato like russet potatoes. These tend to be drier than the others. I’ve been told not to use potatoes with a waxy peel as those tend to hold the most water and will make for a sticky mess when putting the dough together. My research on Italian sources tell me to use “old potatoes”.
Next the flour. Depending on the potatoes you have used, and even on things like the humidity of your kitchen, you may need to add more flour. But try your best to keep it to a minimum because it compromises the overall flavour and texture of your gnocchi. You want the dough to just come together, without kneading it too much.
Promise they are worth it.
Here are five tips for making gnocchi:
- Choose the right potatoes: Russet potatoes are ideal for gnocchi due to their high starch content, which helps create a light and fluffy texture.
- Avoid overworking the dough: Be gentle when incorporating the flour into the mashed potatoes to prevent the gnocchi from becoming tough.
- Keep the dough slightly sticky: A slightly sticky dough will yield softer gnocchi, while adding too much flour can result in dense dumplings.
- Use a light touch: When shaping the gnocchi, handle the dough gently to avoid compacting it, which can lead to tough gnocchi.
- Freeze any leftovers: If you find yourself with leftover gnocchi, freeze them on a baking sheet until firm, then transfer them to a freezer bag for later use. They can be cooked directly from frozen for a quick and convenient meal.
Equipment you may need to make this recipe:
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Baking Sheets
- Wooden gnocchi board
- Potato ricer
- Pasta board
Gnocchi
Ingredients
- 500 g potatoes preferably old russet potatoes (no waxy potatoes)
- 200 g flour
- 1 eggs lightly beaten
Instructions
- Boil the potatoes in a large pot for about 30 minutes. They are ready when a fork can easily slide into them.
- Drain the potatoes. Peel and mash them as soon as possible with a potato ricer. Allow them to cool.
- On a lightly floured work surface make a well with the potatoes and mix in the beaten eggs.
- Knead in the flour until combined and no longer sticky. Add flour little by little if necessary.
- Cut a slice of the dough and roll into a rope about ½ inch thick. Cover the rest of the dough with a tea towel.
- Cut the rope into ½ inch chunks. With your thumb, drag the gnocchi on the pasta board, a gnocchi board or the back of a fork.
- Continue with the rest of the dough. Place the finished gnocchi on a tray lined with a tea towel or wax paper. Lightly flour them.
- They can be cooked right away or frozen for later. If freezing, place the entire tray in the freezer until they firm up and then they can all be stored in a freezer bag together. This prevents them from sticking.
- Bring a large pot of salted water to boil. Cook the gnocchi until they come up to the surface. Drain and add your favourite sauce.