Everything you need to know about Gnocchi recipe

An old, popular proverb says “Tuesday gnocchi, Friday fish and Saturday tripe” referring to what most people ate during the post-war period, when families needed to save and optimize food. Because of the low content of egg and flour in comparison to the large amount of potatoes, gnocchi were indeed considered a poor dish that could feed a crowd with very little money.

Nowadays things have of course changed but gnocchi are still an unmissable dish of the Italian tradition, loved by everyone and especially kids: because of their soft consistence and almost sweety flavor, it is definitely one of the tastiest Italian kid-friendly recipes!

Home-made Gnocchi are usually served on Saturday or Sunday lunch, when people have more time to spend in the kitchen: that’s why gnocchi recipe is a good idea during this quarantine as well! Homemade fresh pasta is a good way to relax, to have fun and to prepare a creamy and tasty meal.

Are home-made gnocchi better
or should i buy it prepackaged?

Home-made Gnocchi can be scary, but it is easier than it seems: there is minimal kneading and, once the potatoes are cooked, it will take only 15 minutes to get the gnocchi ready to be boiled.

The end result will have no comparison with the store bought: prepackaged gnocchi are much chewier and almost pasty compared to the light fluffy home-made gnocchi.

So… Let’s do this!

Home-made gnocchi from the scratch and end result

Gnocchi recipe for 4 people

Ingredients

For the Gnocchi

35.3 oz potatoes
10.6 oz wheat flour
1 egg
0.35 oz salt
A pinch of nutmeg (optional)

For the Parmesan Fondue

7 oz Parmesan cheese
10 fl oz milk
A knob of butter
Extra Virgin Olive Oil
Pepper

How to Make gnocchi step by step

Boil the potatoes in their skin in plenty of cold water. Cover and overcook until they are fork tender (about 30 minutes). Rinse quickly the potatoes under cold running water and peel them. Do not allow them to soak or they will lose their stark. Once ready, mush the potatoes with a fork or a potato masher, being careful that no lumps are formed.

Sprinkle the flour on a flat board or clean table and then incorporate in the middle the egg, the salt and the pinch of nutmeg. Slowly add the mashed potatoes until you have a homogeneous mixture. When all the mashed potatoes are added, create a ball with the dough, wrap in cling film and leave in fridge for around an hour.

In the meanwhile, prepare the fondue: heat up the milk, add the parmesan cheese and bring to boil on a medium heat, while stirring with a wooden spoon. When it starts to thicken, in around 10 minutes, add the butter and keep stirring until it will be completed melted. The fondue has to be smooth. In case you find it too lumpy, blend it with a food processor for 10 seconds. When it’s ready, allows it to settle in the pan.

When an hour has passed, go back to the gnocchi. Dust the table or flat board with some flour to avoid the dough and the gnocchi to stick. Divide the dough in four parts and with each part create a dough “worm” of about 1.5 cm of diameter. Then, with a knife cut the gnocchi of about 1.5 cm of length. Dust with a bit of flour to avoid them to stick.

To cook the gnocchi, bring a large pot of salted water to boil. Add the gnocchi when the water boils. When they come to the surface, after around two minutes, it means they are ready.

Strain and pour the gnocchi in a bowl with a little olive oil on the bottom. Serve in this way: pour two full spoonful of fondue on the dish, then add the gnocchi, then finish with another spoonful of fondue, a dust of pepper and a little extra virgin olive oil... Buon appetito!

Gnocchi recipe step by step: see the full video

Tips & Tricks to make perfect gnocchi at home

Choose the right potatoes: starchy and drier ones retain less water, so they are perfect for these recipe.

Put the potatoes in a pot, fill with cold water then bring the water to a boil. That’s how the skins will be easier to remove.

The less amount of flour used, the better the gnocchi. Never dump the entire amount of flour into the potatoes, but gradually add it in. Stop when you are just able to form the dough.

Tips & Tricks to help you making the Perfect Gnocchi

Choose the right potatoes, starchy potatoes that are drier and retain less water.

Put the potatoes in a pot, fill with cold water then bring the water to a boil. That’s how the skins will be easier to remove.

The less amount of flour used, the better the gnocchi. Never dump the entire amount of flour into the potatoes, but gradually add it in. Stop when you are just able to form the dough.

Other gnocchi recipes?

Gnocchi recipes are endless. It is a very versatile pasta that can match with lot of different sauces: meat-based sauce, asparagus or broccoli for veggie diets, tuna with tomato sauce, pesto, seafood or any kind of creamy cheeses! If you can't eat Gluten or want to avoid it, here's a gnocchi recipe with gluten free flour.

Different ways to cook Gnocchi