Homemade Potato Gnocchi
User Reviews
5
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Prep Time
1 hr
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Cook Time
5 mins
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Resting Time
20 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
290 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Potato Gnocchi
Description
This Homemade Potato Gnocchi recipe starts by boiling unpeeled Yukon Gold or Russet potatoes until tender and mashing them through a ricer for a light texture. Combined with flour, salt, and egg, the dough is mixed gently to form a soft and smooth consistency that does not stick to the fingers. The dough is rolled into ropes, cut into bite-sized pieces, and shaped on a fork to create ridges that help the gnocchi cling to sauce.
The accompanying tomato sauce is made by sautéing garlic and herbs in olive oil before adding canned pelati tomatoes, oregano, basil, hot pepper flakes for heat, and water to adjust consistency. This sauce is simmered to blend flavors and serve with the gnocchi, balancing the dumplings’ mild potato flavor with a bright tomato base.
Gnocchi should rest for 20 minutes before cooking to firm up. Leftover uncooked gnocchi can be refrigerated briefly or frozen for longer storage. Cooked gnocchi should be refrigerated and consumed within three days. The recipe suggests avoiding new potatoes due to their higher water content, which affects dough consistency.
Ingredients
FOR THE GNOCCHI
- 1 pound potatoes clean but not skinned / not new potatoes, Yukon gold or russet are best
- 1 cup flour
- ½ teaspoon salt
- 1 medium egg room temperature
SAUCE
- 2 tablespoons olive oil (40 grams)
- ½ teaspoon salt
- 1-2 cloves garlic large, chopped
- 1 teaspoons oregano
- 5 leaves basil chopped or 1 teaspoon dried
- 2 hot pepper flakes dashes, if desired
- 1 pelati tomatoes with sauce in can, 1½ to 2 cups / 400 grams, nothing else added
- ½ cup water
Instructions
GNOCCHI
- In a large pot boil the unpeeled potatoes until tender, remove from the pot and let cool remove the skin. Then pass through a potato ricer. Yukon gold or russet are best. 1 pound potatoes (Yukon gold or russet are best) (½ kilo)
- Mix together the flour and salt, place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers. On a lightly floured surface, cut small amounts of dough to form ropes and cut into ¾ inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking. 1 cup flour (125 grams), ½ teaspoon salt, 1 medium egg (room temperature),
TOMATO SAUCE
- While the gnocchi are resting make the sauce. In a large saucepan add olive oil, tomatoes, salt, garlic, oregano, basil, hot pepper flakes and water, stir to combine, half cover and let simmer over medium heat until thickened. Remove cover for the last few minutes to thicken. 2 tablespoons olive oil, 1 can pelati tomatoes with sauce (1½ to 2 cups / 400 grams), nothing else added in the tomatoes, ½ teaspoon salt, 1-2 cloves large of garlic chopped, 1 teaspoons oregano, 5 leaves basil chopped (or 1 teaspoon dried), 2 dashes of hot pepper flakes (if desired), ½ cup water
COOKING GNOCCHI
- In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top. Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese if desired. Enjoy!
Notes
- Use older Yukon Gold or Russet potatoes for best texture; avoid new potatoes as they contain more water.
- Potatoes can be boiled unpeeled or baked until tender; baking may improve texture.
- All-purpose flour is recommended, though lower protein flour can be used for softer gnocchi with slight flour adjustments.
- Gnocchi can be rested uncovered for up to two hours before cooking without drying out excessively.
- Leftover cooked gnocchi keep refrigerated up to three days; uncooked gnocchi can be frozen on a tray before storing in a sealed bag for about one month. Cook from frozen without thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 610mg | 25% |
| Potassium | 516mg | 11% |
| Fiber | 3g | 12% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 53mg | 5% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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