Gnocchi is one of the most comforting and delicious foods out there. And while you may think making gnocchi from scratch is a time-consuming and difficult process, it can actually be pretty easy. Especially if you have leftover mashed potatoes on hand. Plus, gnocchi freezes really well, so it’s a perfect make-ahead food. Here’s the lowdown on How to Make Gnocchi.
Gnocchi ingredients
Gnocchi uses very few ingredients, and everything is probably on hand in your pantry already. The simplest things are often the best! Here’s what you’ll need to make gnocchi at home:
- Potatoes: You can use russet or Yukon gold potatoes for gnocchi. These varieties have a low water content and a high starch content, which is great for creating light and fluffy gnocchi. You can also use other vegetables as a base for gnocchi—like sweet potatoes, squash, cauliflower, or parsnips—but those will require more flour as they have a much higher water content than regular ol’ potatoes.
- Flour: You’ll need all-purpose flour to bind the potato mixture together and create the dough. Stay away from high-protein bread flour as it might make your gnocchi rubbery.
- Egg: Adding an egg to the dough is somewhat optional, but it helps bind the ingredients together and create a more cohesive texture. Plus, the egg yolk adds a really nice richness to the gnocchi.
How to make gnocchi
Classic potato gnocchi is super easy to make at home, and you don’t need any fancy equipment. Here are the steps:
1. Add an egg and some flour to cooled mashed potatoes. Mix it together to form a dough (be careful not to over mix), and then cut the dough into little pillow shapes. The easiest way to do this is by rolling the dough into a thin log and cutting the log into little sections. You can roll the dough out to about 1/2 inch thickness and cut it into squares if you prefer.
2. If you want your gnocchi to have little ridges, you can take the optional step of rolling each pillow over the back of a fork or on a gnocchi board to create a ridged texture. I like adding the ridges (when I have the energy) because the ridges add a bit more surface area which helps the sauce cling to the gnocchi. A third way to add a bit of interest to the shape of your gnocchi is to make a little indentation with your thumb. This creates a little place for sauce to get trapped, and it only takes a few seconds to dent the whole batch!
3. Once the gnocchi is shaped into little pillows (ridged or not), they just need to be cooked in boiling water until they float to the top, which takes about 2-3 minutes.
4. Serve the finished gnocchi with your favourite sauce. (I list a few good options further down. 👇)
One of the best things about making gnocchi with leftover mashed potatoes is that it is a great way to use up leftovers and reduce food waste. Plus, making your own gnocchi means you can customize the flavours and experiment with different sauces and toppings.
Can you freeze gnocchi?
Yes, you can freeze gnocchi! Freezing gnocchi is a great way to preserve leftovers, so it’s a good idea to make a big batch in advance for future dinners. Here’s how to freeze gnocchi:
- Shape the gnocchi: Roll the gnocchi as usual, adding ridges if you prefer.
- Spread the gnocchi out: Spread the gnocchi out in a single layer on a baking sheet or tray. Make sure the gnocchi aren’t touching each other, otherwise they will stick together.
- Freeze the gnocchi: Place the baking sheet or tray of gnocchi in the freezer and allow them to freeze completely. This should take around 1-2 hours.
- Transfer the gnocchi to a freezer bag: Once the gnocchi are frozen, transfer them to a freezer-safe bag or container. Make sure to label the bag with the date and type of gnocchi.
- Store the gnocchi in the freezer: Store the gnocchi in the freezer for up to 3 months.
To cook frozen gnocchi, simply add them directly to boiling water and cook for 2-3 minutes until they float to the top. Drain the gnocchi and serve with your desired sauce or toppings. It’s important not to thaw the gnocchi before cooking them, as this can cause them to become mushy.
Tips for making really good gnocchi
- Use the right type of potatoes: The best potatoes for making gnocchi are starchy potatoes, such as russet or Yukon gold potatoes. These potatoes have a lower water content and a higher starch content, which helps to create a lighter and fluffier texture.
- Don’t overwork the dough: When making gnocchi dough, it’s important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You’re not kneading bread here.
- Be gentle: When shaping the gnocchi, use a light hand and don’t press too hard. The goal is to create a light and fluffy texture, so you want to be gentle with the dough.
- Ridges help: Using a fork or gnocchi board to create ridges on the surface of the gnocchi helps the sauce cling to the pasta.
- Don’t overcrowd the pot: When cooking the gnocchi, don’t overcrowd the pot. Cook the gnocchi in small batches to prevent them from sticking together.
- Season the water: Add salt to the water when boiling the gnocchi. This will help to flavour the pasta and make it taste infinitely better.
- Serve immediately: Gnocchi is best served immediately after cooking. If you need to hold it for a short period of time, toss it in a bit of olive oil to prevent it from sticking together.
What goes well with gnocchi?
Gnocchi is super versatile and pairs well with a plethora of sauces and ingredients. Here are some ideas:
- Tomato sauce: A classic tomato sauce is a simple and delicious pairing. You can use a homemade tomato sauce or a store-bought version.
- Pesto: A basil pesto or a pesto made with other herbs, such as parsley or cilantro, is a flavorful option to serve with gnocchi. Try this Red Pesto Gnocchi With Mushrooms and Ground Pork for a quick (15 min) dinner!
- Brown butter and sage: The nutty flavour of brown butter is such a nice addition, and the earthy flavour of sage is so cozy.
- Cream sauce: A cream sauce made with heavy cream, parmesan cheese, and garlic makes this extra rich and indulgent. Alternatively, you can use a creamy vegan sauce like this one from A Virtual Vegan.
- Roasted vegetables: Roasted vegetables, like cherry tomatoes, zucchini, and bell peppers add a pop of color and fresh flavor.
- Meat sauce: If you prefer a heartier sauce, a meat sauce made with ground beef or Italian sausage is a tasty option.
- Salad: A simple salad with mixed greens, cherry tomatoes, and a vinaigrette dressing is a refreshing complement.
Frequently asked questions
The best potatoes for making gnocchi are starchy potatoes, such as russet or Yukon gold potatoes. These varieties have a lower water content and a higher starch content than waxy potato varieties, which helps create a light and fluffy texture.
Yes, you can make gnocchi without eggs. Some traditional recipes do not use eggs and rely solely on potatoes and flour. However, adding an egg can help bind the ingredients and create a more cohesive texture.
To prevent gnocchi from becoming mushy, make sure to use starchy potatoes, avoid overworking the dough, and cook the gnocchi in small batches in boiling water. Additionally, do not thaw frozen gnocchi before cooking them. Add them to the boiling water directly from frozen.
Yes, you can freeze homemade gnocchi. After shaping the gnocchi, spread them out on a baking sheet and freeze them until solid. Then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
Gnocchi pairs well with a variety of sauces, like tomato sauce, pesto, brown butter and sage, cream sauce, and meat sauce. Roasted vegetables and simple salads also make great accompaniments.
To cook frozen gnocchi, add them directly to boiling water and cook for 2-3 minutes until they float to the top. Do not thaw the gnocchi before cooking, as this can cause them to become mushy.
Tough and chewy gnocchi can result from overworking the dough, adding too much flour, or using a high protein flour like bread flour instead of all-purpose flour. Mix the ingredients just until the dough comes together and use a light hand when shaping the gnocchi to maintain a light and fluffy texture.
These are just a few ideas for what to serve with gnocchi. Get creative and experiment with different sauces and ingredients to find your favourite combination!
Still hungry? Try these recipes next:
- Simple Summer Spaghetti
- Creamy Sausage and Leek Pasta
- Summer Zucchini Pasta With Greek Yogurt
- The Ultimate Turkey Lasagna
Basic Potato Gnocchi
Equipment
- large pot
- 1 mixing bowl
- 1 fork or gnocchi board optional
Ingredients
- 500 grams cooled, mashed potatoes
- 120 grams all-purpose flour plus more for rolling
- 1 egg
Instructions
- Add the cooled mashed potatoes to a mixing bowl.
- Add the egg to the mashed potatoes and mix well.
- Add the flour to the egg and mashed potatoes and mix until a dough forms.
- Dump the dough onto a floured countertop and knead only enough to form a smooth dough. Do not overmix!
- Roll the dough into a log about 1/2 inch in diameter, or roll the dough out into a large circle of the same thickness.
- Cut the dough into little pillows. Optionally: Roll the pillows over the back of a fork or a gnocchi board to add ridges to the gnocchi.
- Boil the gnocchi in boiling salted water for 2-3 minutes or until they float to the top. OR, freeze the gnocchi using the instructions below.
To freeze gnocchi for later:
- After shaping the gnocchi, spread them out evenly on a baking sheet and place in the freezer until they are fully frozen—about 1-2 hours.
- When the gnocchi is firmly frozen, transfer them to a freezer bag or container to store until you are ready to eat.
- To prepare frozen gnocchi, simply remove them from the freezer and cook, from frozen, by boiling them in boiling salted water for 2-3 minutes or until they float to the top. Serve however you'd like!
