5.0 from 24 votes
Homemade Gnocchi Recipe
This delicious homemade Italian gnocchi recipe is made from scratch using potatoes and pasta dough to make the perfect dumplings.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Servings: 8
Calories: 240 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 5 baked and peeled potatoes
- 3 large eggs whisked
- 2 cups all-purpose flour
- 1 teaspoon sea salt
Instructions
- Add the potatoes to a sheet tray lined with parchment paper and bake at 375° for 60 minutes.
- Let the potatoes cool at room temperature for 15 to 20 minutes before peeling them.
- Add the peeled potatoes to a food mill or ricer and mill them until they are pressed through and free of chunks.
- Transfer the potatoes to a large bowl with eggs, flour, and salt.
- Mix the ingredients until well combined.
- Knead the gnocchi dough for 1 to 2 minutes. You may need to sprinkle on an additional teaspoon or two of flour.
- Take a handful of the dough and roll it out until it is about a 1/2” diameter and resembles a rope.
- Using a bench knife, cut down the rope into ¾” pieces.
- Roll each piece on a gnocchi board by pressing down and rolling it. If you do not have a gnocchi board, you can press them down using the back of a fork.
- Let the gnocchi rest at room temperature for 15 to 20 minutes before cooking or storing.
- Add the gnocchi to a large pot of boiling salted water and cook them until they float, which can take anywhere from 2 to 4 minutes.
- While the gnocchi is boiling add 2 tablespoons of unsalted butter or olive oil to a large sauté pan over medium-high heat until smoking lightly.
- Once the gnocchi is floating, drain them and transfer them to the pan with butter or oil and sauté for 2 to 3 minutes or until lightly browned.
Cup of Yum
Notes
- Make-Ahead: You can make gnocchi up to 2 days ahead of time.
- How to Store: After the pasta has been rolled into little balls and dried for 10-15 minutes, cover it in plastic wrap and refrigerate for up to 3 days. You can also freeze-wrapped in plastic wrap for up to 2 months. If you are freezing, add it to a hot pan with butter or oil. Please do not add to boiling water, or it will clump together.
- How to Reheat: Add some olive oil or butter to a large frying pan over medium heat, and quickly sauté the un-sauced gnocchi until hot.
- Red potatoes or Yukon potatoes can be substituted.
- Gnocchi pronunciation is as follows: NYOH-kee
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
47g
(16%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
323mg
(13%)
Potassium
617mg
(18%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
92IU
(2%)
Vitamin C
26mg
(29%)
Calcium
30mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 240
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 323mg | 13% |
| Potassium | 617mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 26mg | 29% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.