How to Make Gnocchi

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If you're tired of paying top-dollar for gnocchi in restaurants, make your own at home! Boil potatoes until they're tender and grate them to make the base of the dough. Mix in flour and an egg to form a soft dough. Then shape the dough and cut it into individual pieces. Boil the gnocchi for a few minutes and then cook them briefly in your favorite sauce.

Ingredients

  • 2 1 ⁄ 2 pounds (1.1 kg) of potatoes (such as Russets or Yukon Gold)
  • 2 1/2 cups (300 g) of all-purpose or 00 flour for the dough plus 1/2 cup (60 g) for rolling
  • 1/2 teaspoon (2.5 g) of salt
  • 1 egg
  • 1/2 cup (123 g) of ricotta (optional)
  • 1/4 cup (25 g) of grated Parmigiano Reggiano cheese, optional

Makes 2 to 4 servings

Part 1
Part 1 of 4:

Cooking and Ricing the Potatoes

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  1. Rinse 2 1 ⁄ 2 pounds (1.1 kg) of potatoes and put them into a large pot without peeling them. Pour in enough cold water to completely cover the potatoes. [1]
    • Use Russet potatoes for the best texture.
    • You'll need about 4 large potatoes or 6 small potatoes.
  2. Turn the burner to medium-high and bring the water to a vigorous boil. Keep the lid off of the pot and boil the potatoes until they're tender when you poke them with a fork. [2]
    • Avoid boiling the potatoes until they become mushy. This would make them difficult to peel.
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  3. Turn off the burner once the potatoes are tender. Set a colander in the sink and pour the potatoes into it so the water drains out. Place paper towels on a plate and transfer the potatoes to the paper towel so they dry. [3]
    • It's important to remove moisture from the potatoes so they don't make the dough soggy.
  4. Watermark wikiHow to Make Gnocchi
    Once the potatoes are cool enough to handle, get out a small paring knife and use to peel away the potato skins. Discard the potato peels. [4]
    • If you notice any brown spots in the potato, cut away and discard them.
    • To protect your hands, use a tea towel to hold the potatoes as you peel the potatoes.
  5. Put a peeled potato into a potato ricer and press down to push it through the ricer and into a bowl. Repeat this for all of the potatoes. [5]
    • If you don't have a potato ricer, grate the potatoes against the fine side of a box grater.
    • If the riced or grated potatoes look watery, set them on a paper towel-lined plate for 1 to 2 minutes.
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Part 2
Part 2 of 4:

Making the Dough

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  1. Watermark wikiHow to Make Gnocchi
    Transfer the riced or grated potato onto a clean counter or cutting board. Scoop it together so it's in a mound. Then put 2 1/2 cups (300 g) of the flour and 1/2 teaspoon (2.5 g) of salt directly onto the potatoes. [6]
    • You can use all-purpose or 00 flour. You can find 00 flour in specialty shops and it will make a finer, softer dough.
  2. Watermark wikiHow to Make Gnocchi
    Use your fingers like a scoop and sweep them around the center of the potato and flour mixture. This will make a deep well where you can add the remaining ingredients. [7]
    • Make the well large enough to hold the eggs and cheese, if you're using them.
  3. Watermark wikiHow to Make Gnocchi
    Add the egg to the center of the well. If you'd like to make creamier pasta, add 1/2 cup (123 g) of ricotta and 1/4 cup (25 g) of grated Parmigiano Reggiano cheese along with the egg. [8]
    • Ensure there are no egg shells in the well or your dough will have hard bits.
  4. Watermark wikiHow to Make Gnocchi
    Take a fork and beat the egg with the cheeses, if you're using them. Once the egg is beaten, use the fork to start mixing in the flour and potatoes from the sides of the well. [9]
    • While you can use a spoon to mix the dough, it will combine better if you use a fork.
    EXPERT TIP

    Vanna Tran

    Experienced Cook
    Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.
    Vanna Tran
    Experienced Cook

    Vanna Tran, experienced cook, advises: "Be patient when incorporating the egg with your flour or you'll end up with a runny mess on your counter. Gently whisk the egg in the center of your well with a fork, slowly incorporating just a little bit of the flour mixture from the interior walls of the well at a time."

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Part 3
Part 3 of 4:

Shaping the Gnocchi

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  1. Watermark wikiHow to Make Gnocchi
    Use your hands to combine the crumbly mixture. Keep mixing until you have a dough that's smooth and doesn't fall apart. Avoid kneading it too much once it's formed or the gnocchi will be tough. [10]
    • You shouldn't need to add flour to your work surface at this point because the dough is already crumbly.
  2. Watermark wikiHow to Make Gnocchi
    Keep the dough on your work surface and use your hands to shape it into a rectangle that's about 12 inches (30 cm) long and 4 inches (10 cm) wide. [11]
    • If the dough sticks, use a sprinkling of flour to loosen it.
  3. Watermark wikiHow to Make Gnocchi
    Use a sharp knife or bench scraper to cut across the rectangle. Avoid using a serrated knife which could tear the dough. Make 8 to 10 strips that are about 4 inches (10 cm) long. [12]
    • The dough should feel light and airy if you haven't over-mixed it.
  4. Watermark wikiHow to Make Gnocchi
    Move 1 of the strips to the center of your work surface and use the palms of both hands to roll it into a long rope. If you want to make thin gnocchi, roll the dough into a rope that's about 12 inches (30 cm) long. Roll out each of the strips into ropes. [13]
    • If you want thicker gnocchi, roll the rope about 8 inches (20 cm) long.
  5. Watermark wikiHow to Make Gnocchi
    Take your knife or bench scraper and cut across each of the ropes. Make 1 in (2.5 cm) pieces that will become the gnocchi. If the dough begins to stick, sprinkle more flour onto your work surface. [14]
  6. Sprinkle flour evenly across a rimmed baking sheet. Place the gnocchi on the sheet and sprinkle more flour over them. Keep them on the sheet until you're ready to boil them. [15]
    • Boil the gnocchi within 45 minutes of cutting and putting them on the sheet.
  7. Watermark wikiHow to Make Gnocchi
    To add texture, press a piece of the dough onto the tines of a fork and roll the dough off as you press gently. For an easier shape, press your thumb into the middle of each piece of dough. [16]
    • If you don't want to add texture to your gnocchi, you can skip this step and begin boiling the pasta.
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Part 4
Part 4 of 4:

Boiling the Gnocchi

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  1. Watermark wikiHow to Make Gnocchi
    Fill a stockpot three-quarters full of water and turn the burner to high. When the water boils, stir in salt and the gnocchi. The gnocchi will sink towards the bottom after you add them. [17]
    • Shake off the excess flour from the gnocchi before you add them to the boiling water.
    EXPERT TIP

    Vanna Tran

    Experienced Cook
    Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.
    Vanna Tran
    Experienced Cook

    Vanna Tran, experienced cook, advises: "When boiling the pasta, you want to make sure that your water is as salty as the sea. Most of the salt will end up going down your drain but a small bit of it will find its way into your pasta, giving you a much more flavorful final product."

  2. Continue to boil the gnocchi until they're cooked throughout and they float to the top of the water. Stir them occasionally as they boil to prevent them from clumping together. [18]
    • Avoid adding oil to the water while the gnocchi is boiling. It's better to stir the pasta to prevent it from sticking together.
  3. Turn off the burner and carefully scoop the gnocchi out of the water using a slotted spoon. Transfer the gnocchi to a saucepan. [19]
    • It's important to drain off all of the water or the gnocchi will become mushy.
  4. Add your favorite sauce to the saucepan with the gnocchi. Turn the burner to medium and cook the pasta in the sauce for about 2 minutes. [20] The gnocchi is now ready to be served.
    • Cooking the gnocchi with the sauce will make the gnocchi tender and will help the sauce stick to the pasta.
    • Refrigerate leftover cooked gnocchi in an airtight container for up to 3 to 5 days.
    EXPERT TIP

    Vanna Tran

    Experienced Cook
    Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.
    Vanna Tran
    Experienced Cook

    Vanna Tran, experienced cook, advises: "I like to serve my gnocchi with a nice sage brown butter sauce. To make the sauce, melt some butter in a pan over medium heat. Once the butter has melted and turned to a golden-brown color, stir in your sage. Then, toss in your gnocchi and fry until it's a nice golden brown."

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  • Question
    Can I cook gnocchi several hours before serving it?
    wikiHow Staff Editor
    Staff Answer
    This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
    wikiHow Staff Editor
    Staff Answer
    No, this is not appropriate for gnocchi; it will turn soggy and it will not be possible to return it to its firmer state. If you want to make gnocchi ahead of time, make the dough mixture ahead instead; it can be made the day before if it helps your dinner plans. Roll the dough out after making it and cut into pieces, then place into a storage container. Cover the container and place in the refrigerator until you're ready to cook the gnocchi pieces. Then, cook just before serving to keep the best light texture.
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  • Question
    What makes gnocchi rise up during cooking?
    wikiHow Staff Editor
    Staff Answer
    This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
    wikiHow Staff Editor
    Staff Answer
    This happens because the gnocchi becomes lighter during boiling than when it was uncooked dough. Since it weighs more when first added, it sinks to the bottom. However, as it cooks, it sheds its water weight from inside but the air remains trapped in the middle, allowing the gnocchi to become light and fluffy (which is why we like it so much). Once this has happened, each piece then rises to the top of the boiling water, indicating that your gnocchi is ready for scooping out.
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  • Question
    Do I use ingredients from a certain type of store?
    wikiHow Staff Editor
    Staff Answer
    This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
    wikiHow Staff Editor
    Staff Answer
    You don't have to, you should be able to buy the flour, potatoes, eggs and seasonings from your usual grocery store. However, if you want to use 00 Italian flour, you might need to visit a specialist grocery store or ask your local bakery to sell you some. Such flour can also be purchased online in many countries. As for the potatoes, if you're not sure if they're Russets, Yukon Gold or any other suitable potato varieties (all-purpose or floury potatoes tend to be best), either ask the supermarket attendants or visit a specialized fruit and vegetable seller/farmers market stall.
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      Tips

      • If you'd like to make the gnocchi and freeze it, place the floured gnocchi on a baking sheet and freeze them for 2 hours. Then transfer them to an airtight container and freeze them for up to 2 months. When you're ready to cook them, boil them without thawing them first.
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      • Pressing the gnocchi against the tines of the fork creates ridges that make it easier for the gnocchi to hold sauce.
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      • Instead of boiling the potatoes, you can bake them in the oven until they're soft. This will make a drier dough that's a little harder to roll out.
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      Things You'll Need

      • Measuring cups and spoons
      • Large pot
      • Colander
      • Plate
      • Paper towels
      • Paring knife
      • Potato ricer or box grater
      • Bowl
      • Slotted spoon
      • Saucepan
      • Cutting board, optional

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      References

      1. ↑ https://www.delallo.com/blog/making-homemade-gnocchi-step-step-guide/#
      2. ↑ https://youtu.be/uRVbUGjg234?t=4
      3. ↑ https://www.delallo.com/blog/making-homemade-gnocchi-step-step-guide/#
      4. ↑ https://youtu.be/uRVbUGjg234?t=6
      5. ↑ https://youtu.be/uRVbUGjg234?t=7
      6. ↑ https://youtu.be/uRVbUGjg234?t=10
      7. ↑ https://youtu.be/uRVbUGjg234?t=13
      8. ↑ https://youtu.be/uRVbUGjg234?t=17
      9. ↑ https://youtu.be/uRVbUGjg234?t=21
      1. ↑ https://youtu.be/uRVbUGjg234?t=26
      2. ↑ https://pinchofyum.com/how-to-make-homemade-gnocchi
      3. ↑ https://youtu.be/uRVbUGjg234?t=30
      4. ↑ https://youtu.be/uRVbUGjg234?t=37
      5. ↑ https://youtu.be/uRVbUGjg234?t=39
      6. ↑ https://pinchofyum.com/how-to-make-homemade-gnocchi
      7. ↑ https://youtu.be/uRVbUGjg234?t=42
      8. ↑ https://youtu.be/uRVbUGjg234?t=51
      9. ↑ https://www.delallo.com/blog/making-homemade-gnocchi-step-step-guide/#
      10. ↑ https://www.delallo.com/blog/making-homemade-gnocchi-step-step-guide/#
      11. ↑ https://www.delallo.com/blog/making-homemade-gnocchi-step-step-guide/#

      About This Article

      Article Summary X

      To make your own gnocchi, start by cooking and grating 2.5 pounds of potatoes. Mix the grated potatoes with 2.5 cups of flour and half of a teaspoon of salt, and use your hand to make a small hole in the middle of the mixture. Then, crack an egg into the hole and use a fork to mix all of the ingredients together before kneading the dough until it's soft. Once a dough forms, roll portions of dough into long strips, and use a knife to cut the strips into small, rounded rectangles. Cook the gnocchi in boiling water for 2-4 minutes before serving! If you want to add cheese to your gnocchi, scroll down for tips!

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      • Brenda Raisley

        Aug 25, 2016

        "I liked them all, I've never made it before so all the tips are great! Can't wait to make them. Thank ..." more
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