Complete Guide to making Gnocchi at Home
Gnocchi is loved by so many foodies, yet so many do not know how to pronounce it, make it and some don’t even know what it is. This post will give you all the fun facts to make an amazing Gnocchi that your friends and family will love.
Have you made, homemade pasta before? If not, don’t worry! In our article “The Definitive Guide to making Homemade Pasta”, we outline the key ways in which you can perfect your gnocchi-making skills!
So how do you go about making Gnocchi? Let us break it down for you as we ask Chef Michelangelo (our resident pasta expert), to share his passions and knowledge about this delicious pasta.
What is Gnocchi?
Did you know, ‘Gnocchi’ in Italian translates to ‘lumps’? These light, fluffy dumplings are made of potato, flour and egg and are loved for their unique texture. However, mastering the texture comes with experience, so we’ve asked Chef Michelangelo to show you how to get the gnocchi texture just right.
Traditionally, Gnocchi is best served with light sauces such as tomato and pesto. However, so versatile is this pasta that it can even be eaten as a dessert. Luckily, at Pasta Evangelists, we offer you both! Take a look at our menu (here) to find our selection of gnocchi dishes- from pesto-filled gnocchi to oozing chocolate gnocchi.
How to pronounce Gnocchi
Proper pronunciation: nyawk-kee
Now you know!
What do I need to make Gnocchi?
- Starchy Potatoes
- Gnocchi Board.
- Potato Ricer
Yes, that’s it! It is simple, but the preparation of the potatoes will determine the texture and how you achieve the best gnocchi (nyawk-kee) you have yet to try.
Don’t know where to find a gnocchi board? Look no further as your only a few clicks away from getting one delivered to your door with 10% OFF, if you choose to buy one of our pasta making kits. We’ve made things as easy as possible, including the flour and salt too! Sourcing our products from Italy ensures that you will have, a truly authentic cooking experience.
Use Discount Code: TK10 at checkout, for 10% OFF on your pasta tool kit.
Making Gnocchi at home | Recipe for everyone
- Potato Ricer
- Pasta Cutter or scrapper (not essential, a knife will do)
- Medium to a large pot
- We recommend trying one of our pasta kits, you can purchase here.
- 1kg Potatoes
- 250 – 300g “00” Flour | Maximum 300gr, 1 egg.
- If you use 0.5 kg potato then just use just the yoke of an egg.
- Remember not too much flour, so don’t get too carried away!
- Choosing your potatoes is very important- use starchy potatoes, with Desiree potatoes the best for Gnocchi.
Part 1: Cook the Potatoes:
- Place your potatoes in a pot of cold water and bring the pot to boiling point.
- Allow the potatoes to cook for 20-25 minutes in boiling water. To ensure that all potatoes cook at the same time, try and use potatoes of the same size
- Drain the pot from all the water, allowing the potatoes to cool down
Do’s always put potatoes in cold water first, and then bring the pot to boiling point.
Don’tcut the potato in pieces, and do not peel the skin. The skin helps to keep the nutrients in the potato as it softens with the hot water.
Part 2: Rice/Mash the Potatoes:
- Sprinkle your flour onto your work surface and create a well or some may call a volcano with the flour
- Prior to using a potato ricer, remove the skin from the potatoes with your hands.
- With the skin away, use a potato ricer to rice the potato, letting it fall into the well.
Part 3: Making the Potato Dough
- Create a well of flour and mashed potato
- Add the egg into the middle of the well
- Pour the remaining (half) of flour on top and around the well
- Now slowly work the flour, egg and potatoes together using your hands. Try using your scraper to do this!
- Once everything is incorporated, gently knead the dough, as you would for ordinary pasta
- If the formed dough remains too sticky, add more flour and knead again. However, ensure you don’t use too much flour as this will make it dense and tough.
How do you know when the dough is ready?
Usually, 10 minutes of kneading is needed to ensure your dough is ready (See video)
Do you cling film the dough?
Ideally, for best-practices, cling-film is not needed, however, you can if you’d like. However, if you are using cling film, you needn’t add flour prior to doing so.
How to make the gnocchi shape
- Divide your dough into workable pieces, i.e. make 4 pieces
- Flour your surface lightly
- Use 1/4 of your dough and roll it out until it’s around 3/4” in diameter, creating a snake or rope of dough
- Using a pastry knife, cut the rope into lengths of 3/4”, creating little squares.
- Shape the dough into a long roll
- Roll each piece of dough in your hand, you may find it useful to sprinkle flour over the dough squares first.
- Begin creating little cylinders with your hands, this should only take a couple of seconds for each and should be the size of your thumb.
- Using a gnocchi board or the back of a fork, shape your cylinders. Keep in mind, the pattern impacts how the sauce sticks to the gnocchi! Be careful not to squash the gnocchi.
- Roll the gnocchi down the gnocchi board
- Place each gnocchi on a floured oven tray/wooden board to avoid your workspace being cluttered.
- Repeat steps 3 – 10 with the remaining pieces of dough.
Best tip for gnocchi: use a wooden surface and dough cutter. No rolling pin is needed.
How to Cook Gnocchi
- Bring a pot of salted water to boiling point and place your gnocchi in the pot.
- Once risen to the top, your gnocchi is ready. Keep an eye out as this happens very quickly!
- Chef Tip: Don’t overcook the gnocchi as your pasta will resemble more ‘mashed potato’ than pasta!
How to store fresh Gnocchi?
Fresh gnocchi should be eaten on the day or the next day after making. If you have too great of a portion, it is best to freeze.
What can I serve with Gnocchi? Our Chef Recommendations
Do’s: Gnocchi is served with a myriad of ingredients depending on the region in question. It goes well with everything
Don’ts:Remember, under no circumstances add chicken to pasta! So sacrilegious is the addition of this meat, that it’s even said that every time it’s added to pasta, an Italian grandma dies…
Our Chef’s favourite Gnocchi Sauce?
We asked our Chef, Michelangelo to share his favourite Gnocchi recipe which is a –
- 1 kg lamb shoulder
- 2 x 250gr tin of peels tomatoes
- 1 red onion
- 1 carrot
- 1 celery stick
- Dice the onion, carrot and celery
- Add a dash of olive oil to a large pan and let the vegetables sweat (FOR HOW LONG?)
- Add the diced lamb shoulder and deglaze with red wine.
- Add the blended peeled tomatoes and let slowly simmer for 3 hours until the meat becomes tender.
Don’t: Overcook the gnocchi or you will end up with mash potatoes and lamb
Interested in Pasta Making Courses:
Always fancied yourself a sfoglina? Why not hone your skills at one of our pasta masterclasses? Led by experienced artisans with a passion for pasta, our classes provide everything you need to enable you to make an assortment of fresh pasta. Book you place here.
Have you tried Chocolate Gnocchi?
Fancy trying something new? Try out dessert gnocchi, each little pillow of gnocchi bursts with an oozing, molten chocolate filling. Visit our website to find out more, we regularly have chocolate gnocchi available once a month. You won’t regret it.
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