Potato Gnocchi: Classic Italian Dish
Potato Gnocchi is a classic Italian comfort food made with just four ingredients: potatoes, flour, egg, and seasoning. Soft, pillowy, and oh-so-satisfying, it’s perfectly paired with a creamy pesto sauce for a flavorful dish.
Potato Gnocchi
Potato gnocchi is just as fun to make as it is to eat. While it takes a little care — like boiling the potatoes just right and handling the dough gently — the process is part of the fun. The result? Tender, pillowy dumplings that are well worth the effort.
I love this recipe because it turns simple ingredients into something truly comforting. Whether you’re cooking for yourself or a crowd, gnocchi always hits the spot.
If you love comforting, homemade meals, be sure to check out my other cozy recipes — Lasagna Casserole, Ground Beef Stroganoff, Hamburger Potato Casserole, and Pork Stew.
Why You’ll Love This Recipe
- Easy to make: Just four simple ingredients and no fancy skills needed — anyone can make this!
- So comforting: Soft, pillowy gnocchi that melts in your mouth.
- Easy to customize: Use your favorite sauce — creamy pesto, marinara, or butter and sage — to make it your own.
- Feels special: It’s a dish that looks and tastes fancy but is actually simple to pull off. Perfect for any night!
How To Make Perfect Potato Gnocchi
Boil the Potatoes: Wash, peel, and chop Yukon gold potatoes into large pieces. Boil them in salted water until fork-tender, then drain thoroughly and mash. Let cool for 10 minutes.
Make the Dough: Season the mashed potatoes with salt and pepper, then mix in one egg and 1 cup of flour. Gradually add more flour until a stiff, manageable dough forms. Avoid adding too much flour to keep the gnocchi tender.
Shape the Gnocchi: On a lightly floured surface, knead the dough until smooth. Divide into four portions and roll each into a ½-inch thick rope. Cut into bite-sized pieces and, if desired, gently press each piece against a fork to create indentations. Dust with flour and place on a baking sheet.
Prepare the Pesto Sauce: Blend basil, garlic, walnuts, olive oil, heavy cream, Parmesan, salt, and pepper until smooth. Warm the sauce in a large skillet.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the top. Use a slotted spoon to transfer them directly to the sauce.
Serve: Toss the gnocchi in the creamy pesto until well-coated. Serve warm with freshly shredded Parmesan on top.
Pro Tips
- Cook Potatoes Just Right: Boil the potatoes until fork-tender but not mushy. Overcooked potatoes can make the dough too sticky and hard to handle.
- Handle the Dough Gently: Knead the dough just until it comes together. Overworking it can make the gnocchi tough instead of light and fluffy.
- Cook in Batches: Cook gnocchi in small batches to avoid overcrowding the pot. This keeps them from sticking and ensures they cook evenly.
Key Ingredients And Substitutions
Potatoes: Yukon Gold potatoes provide a creamy texture and mild flavor, perfect for soft, pillowy gnocchi. Russet potatoes can work, but Yukon Golds give a smoother result.
All-purpose flour: Helps form the dough and gives structure to the gnocchi. Use just enough to make the dough manageable without making it dense.
Fresh Basil: The star of the pesto, bringing bright, herby flavor. You can substitute with spinach or arugula.
Garlic: Adds bold, savory depth to the sauce. Adjust the amount for a milder or stronger garlic flavor.
Walnuts: Provide a rich, nutty base for the pesto. Swap with pine nuts, almonds, or cashews if preferred.
Olive Oil: Gives the pesto a smooth texture and rich flavor. Use good-quality olive oil for the best results.
Heavy Cream: Makes the sauce creamy and delicious. For a lighter version, substitute with half-and-half or whole milk.
Parmesan Cheese: Adds salty, umami goodness. Freshly grated Parmesan is best, but pre-grated works as well.
Frequently Asked Questions
How can I make gluten-free potato gnocchi?
Swap the all-purpose flour with a gluten-free flour blend. Start with less flour and add as needed since gluten-free flours absorb moisture differently.
What’s the difference in taste between potato gnocchi and regular pasta?
Potato gnocchi is softer and pillowy, while regular pasta has a firmer bite. The potatoes give gnocchi a subtle, earthy flavor that’s comforting and unique.
Is potato gnocchi considered pasta in Italian cuisine?
Yes, it’s classified as pasta in Italian cuisine but stands out with its potato base and soft texture.
Can I make the gnocchi dough ahead of time?
Yes! You can prepare the dough a few hours in advance. Wrap it tightly in plastic wrap and refrigerate until you’re ready to shape and cook.
How do I store and reheat leftover gnocchi?
Store cooked gnocchi in an airtight container in the fridge for up to 5 days. Reheat in a skillet with olive oil or butter until warmed through and lightly crispy.
Potato Gnocchi
Potato Gnocchi is a classic Italian comfort food made with just four ingredients: potatoes, flour, egg, and seasoning. Soft, pillowy, and oh-so-satisfying, it’s perfectly paired with a creamy pesto sauce for a flavorful dish.
Servings 6 Servings
Ingredients
- 2 lbs Yukon Gold Potatoes peeled
- 2½ cups All-Purpose Flour
- 1 Egg
- ½ tso Salt
- ¼ tsp Ground Black Pepper
Creamy Pesto Sauce
- ½ cup Fresh Basil
- 2 Garlic Cloves
- ⅓ cup Walnuts chopped
- ¼ cup Olive Oil
- 1 cup Heavy Cream
- ⅓ cup Parmesan Cheese shredded
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
Instructions
- Wash and peel the potatoes. Then, chop them into large pieces. Boil the potatoes in salted water until fork-tender. Drain thoroughly and mash them. Let the mashed potatoes cool for 10 minutes.
- Season with salt and pepper, add the egg and one cup of flour. Mix to incorporate. Gradually add the remaining flour, a little at a time, until the dough becomes stiff and manageable. You may not need all the flour.
- Transfer the dough to a lightly floured surface. Knead the dough for a few minutes until smooth, adding more flour as needed to prevent sticking. However, avoid over-flouring, as it can make the gnocchi tough.
- Divide the dough into four portions and make a ½ inch sausage with each. Using a knife, cut the rope into bite-sized gnocchi pieces. Tip: Gently press each gnocchi piece against the tines of a fork to create a slight indentation (optional). Generously dust the gnocchi with flour to prevent sticking and set them aside on a baking sheet. Continue with each “sausage” until you finish.
- Bring a large pot of salted water to a boil. In the meantime, prepare the creamy pesto. First, add all the ingredients for the sauce to a high-speed blender and pulse until smooth. Then, transfer it to a large skillet or pot to warm it up.
- Once the water is boiling, cook the gnocchi in batches to avoid overcrowding the pot (2-3 batches are recommended for this recipe). Note: The gnocchi are cooked when they float to the surface of the water. Use a slotted spoon to remove the cooked gnocchi directly from the boiling water and transfer them to the creamy pesto sauce.
- Serve your gnocchi warm with freshly shredded parmesan cheese on top.
Notes
- Boil the potatoes until they are fork-tender, but not mushy. Overcooked potatoes will release too much moisture, making the dough difficult to handle.
- Overworking the dough can make the gnocchi tough. Knead it just until it comes together and forms a smooth ball.
- Cook the gnocchi in batches to prevent overcrowding the pot. This ensures even cooking and prevents them from sticking together.
- If you have leftover cooked gnocchi, you can store them in the refrigerator for up to 5 days. Reheat them gently in a pan with a little olive oil or butter until warmed through.
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