A Classic Italian Gnocchi Recipe
To make the best gnocchi, we’ve experimented with various ratios of potato to flour. It took several attempts to achieve what we’ve found to be the perfect ratio: What you want is a minimal amount of flour; too much and the gnocchi will be too dense.
The Trick to Making the Best Potato Gnocchi
The other trick to gnocchi, we’ve learned, is to use older potatoes, and to bake them, not boil or steam them, so that they get pretty dried out. Also, it helps to put them through a potato ricer for a smoother consistency. Gnocchi goes well with practically any good pasta sauce. Many varieties now exist, including pumpkin ricotta, spinach ricotta, and semolina gnocchi. Note that sometimes when there is no potato in a gnocchi recipe (such as the ricotta versions), you may see the term gnudi used instead of gnocchi.
Why Use Egg Yolks, Not the Whole Egg?
You can make gnocchi with a whole egg, but using just the yolks from two eggs make them more tender and a little richer.
Troubleshooting Tips for Potato Gnocchi
Use a potato ricer; otherwise, you’ll have gluey potatoes.Don’t overwork the dough.Don’t have the water at a rolling boil. Have it at a hard simmer (medium bubbles, not huge busy ones). A simmer will keep the delicate gnocchi more intact and keep them from being mushy.Use russet potatoes, which have more starch.
How to Make Gluten-Free Gnocchi
Potatoes have no gluten, but this recipe includes flour, so it does have gluten. For gluten-free gnocchi give our Cauliflower Gnocchi a try.
How to Freeze Gnocchi
Freeze gnocchi uncooked. Place the uncooked gnocchi on a lightly floured cookie sheet in a single layer and put in the freezer until the dumplings freeze. Remove from the freezer and place the gnocchi in a freezer-safe zipper bag with the air squeezed out or a freezer-safe tightly sealed container for up to three months. Do not defrost frozen gnocchi before cooking. They can go straight from the freezer into the simmering water, following the directions in Step 6.
The Best Sauces to Serve With Gnocchi
Basic Tomato Sauce Easy Make-Ahead Alfredo Sauce Roasted Red Pepper Pasta Sauce Butternut Squash Parmesan Sauce Sun-Dried Tomato Pesto
More Classic Italian Recipes to Make
Italian Pot Roast Italian Wedding Soup Classic Bolognese Sauce Tiramisu Baked Ziti
Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape. (It works great to pass the potatoes through a potato ricer if you have one.) It is very important to keep a light touch while you are rolling the dough! Gently roll the dough with your fingertips while exerting the lightest pressure outwards, not down, to draw the dough out. As you make the gnocchi, place them on a flat baking pan that has been lightly dusted with flour or lined with waxed paper. Gently place the gnocchi, a few at a time, into the water. As soon as the gnocchi rise to the surface, remove them with a slotted spoon or spider strainer, shaking off excess water. Place the gnocchi on a warm serving dish. Cook the remaining gnocchi the same way.
