Homemade Potato Gnocchi: the Classic Italian Gnocchi Recipe
Potato Gnocchi are Italian soft dough dumplings that you can serve it with a big variety of gnocchi sauces: they are perfect with basil tomato sauce or with other creamy sauces like porcini mushroom sauce or truffles sauce.
This potato gnocchi recipe is simple and quite quick. If you're wondering how long it takes to make the gnocchi, you must know that the step that requires more time is boiling potatoes (30-40 minutes).
To make this gnocchi recipe use old potatoes, because they absorb less water. Usually you can read that the best potatoes to make homemade gnocchi are Majestic and Kennebec, white potatoes, but you can also use red potatoes.
How to make gnocchi
- Wash the potatoes.
- Bring water to a boil.
- Add the potatoes and cook for 35-40 minutes. To check if they are ready, pierce them with a toothpick: if it enters the potato without much effort it is ready.
- Peel and smash them with a fork or with a ricer.
- Add the salt and mix.
- Make a well into the flour and add the potato mix and the egg.
- Knead with your hands until getting a smooth dough.
- Divide the dough into slices and roll each piece by pushing with spread fingers.
- Cut the rolls into very small pieces as in the picture.
- Let them rest for 20 minutes before cooking.
How to cook gnocchi
Boil them in salted water, cook until they float. Wait a minute and drain the gnocchi using a slotted spoon.
Season your dish with a gnocchi sauce recipe: you can use the tomato and basil sauce, like in gnocchi alla sorrentina recipe, or a mushroom sauce, a four cheese sauce, or a gorgonzola sauce, or if you prefer, you can prepare a fresh sauce with cherry tomatoes, zucchini, basil and shrimps.
Our tip
How to make the traditional gnocchi stripes? Roll the gnocchi on the back of a fork.
