Homemade Gnocchi

Name: Homemade Gnocchi
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Cuisine: Italy
Ingredients: 500 g of potatoes; 150 g of flour; 1 eggs; salt; pepper

5,01 review

Gnocchi are little dumplings of potato and flour dough poached in water. 🥔 They float to the surface when they are cooked. Serve with butter.

Total time: 50 min
Prep: 45 min
Cook: 5 min
Difficulty: Easy
Per person: €0.75

By the CookinBreak team

Ingredients 5

servings

Estimated cost €3.00

Equipment

Saucepan
Mixing bowl
Cutting board
Colander
Potato masher
Knife

Instructions

Tap a number to check off the step, and a time to start a timer.

Cook the potatoes in a pot of salted boiling water until tender.

Drain the cooked potatoes and mash them in a large bowl until smooth.
Add the flour, egg, salt and pepper to the mashed potatoes. Mix until the dough is smooth.
On a floured surface, roll the dough into ropes and cut them into small pieces to make the gnocchi.
In a large pot, bring salted water to a boil. Drop the gnocchi into the boiling water and remove them when they float to the surface.
Drain the gnocchi and serve hot. Enjoy!

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Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

For dessert

Christmas Pandoro

1 h 35Medium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

220kcal

Protein5 g10%
Carbs45 g86%
Fat1 g4%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🌰 For an even softer texture, you can add a pinch of nutmeg to the dough before shaping the gnocchi. It adds a delicious fragrant note! ✨

Freezing : Can you freeze this recipe?

Yes

Raw or cooked gnocchi: Works very well, up to 3 months. Raw: Freeze flat on a floured tray before transferring to a zip-top bag. Cooked: Let cool before freezing in a bag.

Storage : How long does it keep?

Cooked gnocchi: Keep up to 3 to 4 days in an airtight container in the fridge. Raw gnocchi: Keep up to 24 hours in the fridge on a covered floured tray.

Making ahead : Can you make it the day before?

Yes

Gnocchi dough: Keep wrapped in plastic in the fridge for 24 hours. Shaped gnocchi: Store on a floured tray, covered, in the fridge for 24 hours so they do not stick.

Reheating : How do you reheat it?

Pot: Drop into boiling salted water for 1-2 min. Skillet: Sauté over medium heat with fat for 5-7 min to brown. Microwave: 1-2 min at medium power, texture is less ideal.

Variations

Serve with melted butter, sage or tomato sauce.
Add grated Parmesan to the dough.
Press the gnocchi with the tines of a fork to hold the sauce better.

Mistakes to avoid

Using wet potatoes: drain them well before mashing.
Kneading too long: mix until the dough is smooth, no more.
Leaving the gnocchi in the water too long: remove them as soon as they float to the surface.

Frequently asked questions

How do you make homemade gnocchi?

Cook the potatoes in salted boiling water, mash them until smooth, then add the flour, egg, salt and pepper. Roll the dough into ropes on a floured surface, cut them into small pieces and poach them.

How do you know when gnocchi are cooked?

Drop the gnocchi into a large pot of salted boiling water: they are cooked when they float to the surface. Remove them then, drain them and serve hot, for example with butter.

Which potatoes should you use for gnocchi?

The recipe uses 500 g of potatoes cooked in salted boiling water until tender, then mashed until smooth before adding the flour and egg.

How much flour do you need for gnocchi dough?

Use 150 g of flour for 500 g of potatoes and one egg. Mix until the dough is smooth, then work it on a floured surface to form the ropes.