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Easy Homemade Potato Gnocchi
Homemade potato gnocchi is an easy Italian pasta dish recipe. The soft, delicate Gnocchi is a delicious dinner idea when paired with a simple tomato sauce.
Potato Gnocchi can be cooked and served in a variety of ways, the most popular being a simple tomato sauce.
But you could also serve them with pesto, butter, and salvia, or even with a simple cream sauce.
These Homemade Potato Gnocchi are sure to become a family favorite no matter how you serve them!
The plump, pillowy texture of gnocchi makes them the perfect vehicle for rich, hearty sauces.
Meat sauces, in general, are a great match, but butter- and cream-based sauces also work well.
It is common in Italy to serve gnocchi instead of pasta as a first course (or primo piatto), after appetizers (antipasti). Then there followed by a meat and vegetable course. (secondo piatto and contour).
Italians tend to eat small portions of gnocchi when they eat it this way. Alternatively, gnocchi can just as easily be served as a main course, accompanied by a light green salad.
Recipe To Cook Easy Homemade Potato Gnocchi
Prep Time: 1 Hr
Cook Time: 5 Mins
Resting Time: 20 Mins
Total Time: 1 Hr 5 Mins
Course: Main Dish, Pasta
Cuisine: Italian
Servings: 4 Servings
Author: Ranjeeta Nath Ghai
Ingredients for Potato Gnocchi
For The Gnocchi
- 1 pound of potatoes (clean but not skinned & not new potatoes)
- 1 cup flour (130 grams)
- ½ tsp salt
- 1 medium egg
Tomato Sauce
- 2 tbsp olive oil (40 grams)
- ½ tsp salt
- 1-2 large cloves of garlic chopped
- 1 tsp oregano
- 5 leaves basil chopped
- 2 dashes of hot pepper flakes (optional)
- 1 can pelati tomatoes with sauce (1½ to 2 cups), nothing else added in the tomatoes
- ½ cup water (170 grams)
Instructions for Potato Gnocchi
For Gnocchi
- Bake or boil potatoes in their jackets, remove from heat, let cool, then remove the skins. Use a potato masher to smooth the potatoes.
- Combine the flour and salt on a flat surface.
- Make a hole/well in the center of the flour and add the potatoes and egg.
- Mix together with your fingers to make a soft dough.
- On a lightly floured surface, form ropes of dough and cut into 3/4 inch (2 cm) pieces.
- Next, let each piece rest on a fork for a moment and squeeze slightly (but not too much).
- Toss them with flour to prevent them from sticking together.
- Allow them to rest for 20 minutes before cooking.
Tomato Sauce
- Make the sauce while the gnocchi is resting.
- Add olive oil, tomatoes, salt, garlic, oregano, basil, hot pepper flakes, and water to a large pot, stir and simmer until thickened over medium heat.
- Stir occasionally until the sauce thickens.
Cooking Potato Gnocchi
- Cook the gnocchi in salted boiling water until they float to the top.
- Drain and add gnocchi to the cooked sauce, and add a little pasta water
- Cook for 30 seconds, gently tossing.
- If desired, top immediately with freshly grated parmesan cheese.
- Enjoy!
How to Store Gnocchi
- Potato gnocchi should not be left uncooked for longer than a few hours (covered).
- The cooking time for Gnocchi may be a little longer since they have dried out a bit in the air.
- You can also freeze Gnocchi by placing them on a cookie sheet in the freezer for approximately 20 minutes, and then placing them in an airtight freezer bag. They can be stored for about one month.
- They do not require to be defrosted before cooking; just add them to boiling salted water.
How To Make A Firmer Gnocchi
- Choose a red-skinned potato
- The potatoes will absorb less water if they are boiled with the peel on.
- Peel and mash the potato immediately, since the cooler the potato gets, the stickier it becomes.
- Potatoes can be peeled easily with a fork and knife.
- Adding the mashed potato to the flour should be done after it has cooled (or it may denaturize).
Which Potato Is Best For Making Them?
Old potatoes are the perfect potato, in other words, no new potatoes.
This is because new potatoes contain more water and absorb more flour. We recommend Yukon Golds or Russets.
Which Flour Is Best To Use?
It all depends on preference. I usually use all-purpose flour, but some people prefer lower-protein flour. Lower-protein flour makes them softer and more tender.
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Quick Overview
Recipe Name: Easy Homemade Potato Gnocchi
Author: Ranjeeta Nath ghai
Description: Homemade potato gnocchi is an easy Italian pasta dish recipe. The soft, delicate Gnocchi are a delicious dinner idea when paired with a simple tomato sauce.
Preperation time: 1H
Cook Time: 5M
Total Time: 1Hr5M
Type: Main Course
Recipe Yield: 4 Servings
Recipe Ingredients: For The Gnocchi, , 1 pound potatoes (clean but not skinned & not new potatoes), 1 cup flour (130 grams), ½ tsp salt, 1 medium egg, , Sauce, 2 tbsp olive oil (40 grams), ½ tsp salt, 1-2 large cloves of garlic chopped, 1 tsp oregano, 5 leaves basil chopped , 2 dashes of hot pepper flakes (optional), 1 can pelati tomatoes with sauce (1½ to 2 cups), nothing else added in the tomatoes, ½ cup water (170 grams),
Recipe Instructions: For GnocchiBake or boil potatoes in their jackets, remove from heat, let cool, then remove the skins. Use a potato masher to smooth the potatoes. Combine the flour and salt on a flat surface. Make a hole/well in the centerof the flour and add the potatoes and egg. Mix together with your fingers to make a soft dough. On a lightly floured surface, form ropes of dough and cut into 3/4 inch (2 cm) pieces. Next, let each piece rest on a fork for a moment and squeeze slightly (but not too much). Toss them with flour to prevent them from sticking together. Allow them to rest for 20 minutes before cooking. Tomato Sauce Make the sauce while the gnocchi are resting. Add olive oil, tomatoes, salt, garlic, oregano, basil, hot pepper flakes, and water to a large pot, stir and simmer until thickened over medium heat. Stir occasionally until the sauce thickens. Cooking Gnocchi Cook the gnocchi in salted boiling water until they float to the top. Drain and add gnocchi to the cooked sauce, add a little pasta water Cook for 30 seconds, gently tossing. If desired, top immediately with fresh grated parmesan cheese. Enjoy!
Recipe Cuisine: Italian
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