How To Make Gnocchi From Scratch

Learn how to make gnocchi with potatoes, flour, eggs, and salt. They are an Italian classic usually cooked in oil until crispy and eaten with sauce. The first time I had gnocchi I was surprised at how wonderful these little dumplings were. I have since had them rubbery, dense, and mushy, which wasn't so wonderful. There are just a couple of key tips you need to know to get them light and fluffy.

Make sure to use the tines of a fork to roll the gnocchi and create little ridges that can hold onto the saucy goodness. I also recommend sautéing them before combining them with the sauce. I skipped this step the first time I made them. They were good, but the texture is just so much better when you cook them in a little oil and get them nice and crispy first.

Gnocchi were first made in northern Italy where the soil was perfect for planting potatoes. This was an easy and filling way for people to get the nutrients they needed. The word gnocchi (Ne-YAW-key) comes from the Italian word "nocca" which means "knuckle" because of their shape. They are made in all regions of Italy today and each has their own variation on making them.

There are only 4 ingredients in this easy gnocchi recipe.

• Potatoes: This is the main ingredient and should be "fluffed" rather than "mashed" so the gnocchi are light rather than dense.
• Salt: Salt is used in two different ways here. You will pour some on the baking sheet under the potatoes when they bake and add a little to the actual dough.
• Eggs: Eggs help keep the dough together and make it light and chewy.
• Flour: Flour also helps keep the dough together and gives it substance.

There are a few steps to getting these "little knuckles" perfect.

1. Preheat the oven to 400°, cover the baking sheet with salt, and place the potatoes on top. Pierce them all over with a fork. Put this in the oven to bake for 1 hour and 10 minutes.
2. Remove the potatoes from the oven and split them open so they can cool. When they are cool enough to handle, use a fork to scrape out the insides into a bowl. You should have strands of potato. If you happen to have a potato ricer, you can scoop out the insides of the potatoes and push them through the ricer. I don't have one and using a fork works just as well.
3. Turn the potatoes out onto a surface and create a well in the middle. Crack the eggs into the well and mix with the potatoes. Sprinkle the flour and salt on top and knead the dough until it just comes together.
4. Push the dough flat and cut it into 4 equal portions. Roll out one section of the dough into a 3/4-inch thick rope and use a sharp knife to cut it into 1-inch pieces.
5. Do this with the rest of the dough. When all the dough is cut, use the tines of a fork to gently, but firmly roll each piece to create ridges.
6. Allow the gnocchi to rest and slightly dry out so they hold their shape better when cooked.

Cooking gnocchi is a two step process.

1. Bring a pot of water to boil on the stove and add the gnocchi with a slotted spoon or spider. They are done cooking when they bob to the surface, around 1-2 minutes. Remove them with the spoon or spider.
2. Heat a sauté pan with olive oil or butter on medium heat. Cook the gnocchi until each side is a nice golden brown. You may need to do this in two batches.
3. Toss the gnocchi with the sauce.
4. Enjoy!

Here are some amazing sauce pairings to go with your meal.

• Amazing 5 Minute Green Sauce
• The Perfect Pesto
• The Best Marinara Sauce Recipe
• Pomodoro Sauce
• Parmesan Spinach Sauce
• Creamy Mushroom Sauce

There are so many other ingredients you can add to make gnocchi. Here are some of my favorite ideas:

• Spinach
• Roasted red peppers
• Parmesan
• Ricotta
• Pumpkin
• Sweet potatoes

If you have leftover gnocchi, you can store it in an air-tight container in the fridge for up to 3 days.

If you'd like to freeze them, I recommend doing this before they are cooked. Spread them out on a baking sheet and freeze for a few hours. Then move them all to a large zip-top bag. This will keep them separated rather than freezing into a big lump.

Have questions about making gnocchi? I have answers!

• Are you supposed to boil gnocchi? You will need to boil them for 1-2 minutes until they are cooked through. Then, heat a sauté pan up and toast them on each side for even more flavor.
• Is gnocchi made from potato? Yes! Gnocchi is made from russet potatoes or even sweet potatoes.
• Is gnocchi pasta or potato? Gnocchi is made from potatoes but is in the pasta family and is often referred to as a pasta.
• Do you let gnocchi dough rest? I recommend letting the dough rest after cutting into "knuckles" to allow them to dry out a bit. This helps them stay together when cooked.

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If you try it out, let me know how it goes in the comments or on Instagram, Facebook, or Pinterest.