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Homemade Potato Gnocchi

An easy Italian Pasta Dish recipe, Homemade Potato Gnocchi. A simple tomato sauce makes these soft, delicate Gnocchi a delicious Dinner idea.

Prep Time
1 hr
Cook Time
mins
Resting Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 290 kcal
Course: Main Course
Cuisine: Italian

Ingredients

FOR THE GNOCCHI
  • 1 pound potatoes (Yukon gold or russet are best) (clean but not skinned / not new potatoes)
  • 1 cup flour
  • ½ teaspoon salt
  • 1 medium egg (room temperature)
SAUCE
  • 2 tablespoons olive oil (40 grams)
  • 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)
  • 1 can pelati tomatoes with sauce (1½ to 2 cups / 400 grams), nothing else added in the tomatoes
  • ½ cup water

Instructions

GNOCCHI
    Cup of Yum
  1. 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)
  2. 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
  1. 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
  1. 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

  • For room temperature remove from the fridge about 60 minutes before using.
  • The perfect potato is an old potato, in other words no new potatoes. New potatoes contain more water which absorbs too much flour. Go for Yukon Gold or Russet Potatoes.
  • If you prefer instead of boiling the potatoes you can bake them in a 350F/180C oven until tender, let cool enough to handle. 
  • As far as flour goes, I always use all purpose, in Italy it’s called Manitoba but some people prefer 00 or a lower protein flour. A lower protein flour will make them softer and more tender, although you may need a little less flour to make the dough.
  • Potato gnocchi can be left uncooked for no more than a couple of hours (covered). Cooking may be a little longer because they will have dried out a bit in the air.
  • Any leftover cooked gnocchi should be stored in an airtight container and refrigerated. They will last up to three days in the fridge.
  • The Gnocchi can also be frozen, place the uncooked gnocchi on a cookie tray in the freezer, leave for approximately 20 minutes then place them in an airtight freezer bag. They will keep for about 1 month. No need to thaw, just cook from frozen.

Nutrition Information

Calories 290kcal (15%) Carbohydrates 38g (13%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 1g (5%) Cholesterol 40mg (13%) Sodium 610mg (25%) Potassium 516mg (15%) Fiber 3g (12%) Vitamin A 60IU (1%) Vitamin C 13.2mg (15%) Calcium 53mg (5%) Iron 5.6mg (31%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 290

% 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.