- 3 pounds medium russet potatoes, scrubbed (about 6 or 7)
- ¾ cup all-purpose flour, plus more for surface
- 1 tablespoon kosher salt, plus more
Preheat oven to 350°. Prick potatoes all over with a fork, then bake directly on oven rack until very tender, about 1 hour. When cool enough to handle, scrape potato flesh into a medium bowl; discard skins.
Pass through a food mill or ricer onto a paper towel–lined baking sheet (to absorb excess moisture). Let cool completely.
Transfer potatoes to a large bowl, sprinkle with ¾ cup flour and 1 Tbsp. salt, and knead until a sticky dough forms. Lightly flour your hands and work surface. Divide dough into 6 portions. Roll each into a long, compact rope about ½” thick. Cut into 1” pieces.
Working in 4 batches, cook gnocchi in a large pot of boiling salted water until they float, about 3 minutes. Using a slotted spoon, transfer to a pan of tomato sauce as you go. Sprinkle with Parmesan and serve with pork shoulder.
Nutritional ContentCalories (kcal) 160 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 36 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 4 Sodium (mg) 730Reviews SectionAbsolutely delicious! Everyone loved it, even my picky brother. The sauce was rich and deep. I added butter in the pan to finish everything while mixing the gnocchis in. Added a ton of parm. Serves 5 people, not 8 (maybe my potatoes were too small). Amazing recipe.BeatriznoletQuébec 03/11/20
- 1 cup instant mashed potato flakes
- 1 cup all-purpose flour, plus more
- 1 large egg
- ¾ teaspoon salt
- 3 tablespoons butter, melted, or extra-virgin olive oil
- Freshly grated Parmesan, black pepper, and chopped parsley, for garnishing (optional)
- Place 1 cup instant mashed potato flakes in a medium bowl. Pour over them 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 large egg, ¾ teaspoon salt. Knead briefly until the mixture is smooth.
- Bring 4 inches of well-salted water to a simmer in a large pot. Have ready 3 tablespoons butter, melted, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.
- Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. *Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Note: Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.
- Spoon gnocchi into bowls and top as desired.
Excerpted from Joy of Cooking: 2019 Edition Fully Revised and Updated © 2019 by John Becker and Megan Scott. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.
To prepare potato gnocchi, start by boiling the potatoes. Arrange the potatoes in a large pot and cover with plenty of cold water 1 . From the moment the water starts boiling, count about 30-40 minutes, depending on their size. Try the fork test and if the tines enter without difficulty then you can drain the potatoes. While still hot, mash the potatoes on the flour that you have sifted on the pastry board in a fountain shape 2 there will be no need to peel the potatoes because the peel will remain inside the potato masher. Then add the lightly beaten egg together with a pinch of salt 3 .
Mix everything with your hands 4 until you get a soft but compact dough 5 . Remember that if you knead it too much, the gnocchi will become hard during cooking, so just knead the time necessary. Take a part of the dough and roll it out with your fingertips to get 0.8 inches (2 cm) thick loaves 6 to do this, help yourself by sprinkling some semolina flour on the work surface from time to time. Meanwhile, cover the remaining dough with a towel to prevent it from drying out.
Cut the loaves into chunks 7 and, by pressing lightly with your thumb, drag them onto the rigagnocchi board to obtain the classic shape 8 . If you don't have the one, you can use a fork and drag them on the tines. Use semolina flour to prevent them from sticking together. As you prepare the potato gnocchi, arrange them on a tray with a lightly floured cloth, well spaced from each other 9 . If you intend to cook them, you can pour them a few at a time into boiling salted water as soon as they come to the surface, the gnocchi are cooked and ready to be drained and seasoned.
Nonna’s Birthday Surprise
Making and Shaping the Gnocchi
1. Boil the potatoes in water and cover until tender when poked with a fork. Don’t let them overcook to the point that their skins split. Drain.
2. As soon as the potatoes are cool enough to handle, peel them and put them through the ricer or vegetable mill, using the medium disk and letting the shreds fall onto a large baking tray or board. Spread them out, sprinkle on the salt, and let them dry out and cool for at least 20 minutes.
3. Pour the beaten egg over the potatoes and then 1 cup of the flour. Gather the mass together and knead, adding a little more flour as necessary to make the dough hold together. But keep it light the more you work the dough, the more flour you’ll need, and you don’t want to incorporate too much or the gnocchi will be heavy and dry. A good criterion: Slice the mass in half and examine the texture. It should look like cookie dough peppered with small holes.
4. Cut the dough into 3 equal pieces. Roll out each portion into a broomstick about 18 inches long, then cut crosswise into 2/3-inch pieces and toss them lightly in flour. You should have about 72 gnocchi.
5. Take one piece of gnocchi and place it cut-side-down on the tines of a fork. Then with your lightly floured thumb, press into it, at the same time pushing it off the end of the fork and onto a floured board. The gnocchi should have an indentation where your thumb was and ridges from the fork tines on the other side. Repeat with all the remaining pieces and cover with a clean towel. At this point they should be cooked immediately or quickly frozen.
1. Bring a large pot of salted water to a boil.
2. Drop the gnocchi, 5 or 6 at a time, into a large pot of boiling, salted water—the larger the pot the less time they will take to return to the boil.
3. Once they have cooked for 2 to 3 minutes, they will plump up and float to the surface. Fish them out with a strainer or slotted spoon, and drop them gently from your strainer into the waiting sauce.
Help rice potatoes and knead, shape, and cut gnocchi dough.
Butter and Fresh Sage Sauce
Yield: For 1 Recipe of Gnocchi
12 tablespoons (1 1/2 sticks) unsalted butter, to taste
12 fresh whole sage leaves
1 cup hot water from the pasta cooking pot
1/4 teaspoon freshly ground black pepper or to taste
1 cup Grana Padano, grated
1. Melt the butter in the pan over medium heat, lay in the sage leaves, and heat until the butter is sizzling gently. Toast the leaves for 1 minute or so.
2. Ladle in 1 cup boiling pasta water stir the sauce and simmer for about 2 minutes.
3. Grind the black pepper directly into the sauce.
4. Keep the sauce hot over very low heat return to a simmer just before adding gnocchi.
5. Drain gnocchi and add to the sauce in the skillet. Toss gently until all gnocchi are coated with sauce. Off the heat, toss in the cheese just before serving.
Pumpkin Gnocchi with Pan-fried Mushrooms
Recipe / Grand Italian
- 1 x 500g Grand Italian Pumpkin Gnocchi
- 60g butter
- 130g Portobello mushrooms, cut into 1cm-thick slices
- 130g cup mushrooms, cut into thick slices
- 130g Swiss brown mushrooms, halved
- 100g baby spinach leaves
- 3-4 cloves garlic, crushed
- 1 chicken stock cube, crumbled
- Salt & freshly ground black pepper
- Shaved parmesan, for serving
- Boil the gnocchi as per the pack directions then drain well.
- Melt half the butter in a large frying pan over a medium-high heat and lightly fry the gnocchi just golden. Remove from the pan and keep warm.
- Melt the remaining butter in the frying pan, add the mushrooms and cook quickly for 3-4 mins or until browned.
- Add the spinach, garlic, stock cube, seasonings and return the gnocchi to the pan. Stir over the heat just until the spinach is wilted and gnocchi heated through.
- Divide the gnocchi and mushrooms between serving plates and serve with shaved parmesan.
- Serve immediately.
Ingredients US Metric
- 2 1/4 pounds potatoes, preferably russets, peeled and cut into 1 1/2-inch chunks
- 1 to 1 3/4 cups all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- Salt, to taste
- Butter, melted, or a store-bought or homemade simple tomato sauce
Set up a steamer over boiling water. Steam the potatoes until tender, about 25 minutes.
While the potatoes are still hot, mash them with a potato masher or press them through a potato ricer and return them to the empty pot, turn them into a large bowl, or plop them on a clean work surface.
For the love of all things good, don’t do the next step before reading this. When adding the flour, be aware of the texture of the dough, adding just enough flour as needed. If there’s too much flour, the gnocchi will be hard if there’s too much potato, the gnocchi will tend to fall apart while cooking. You just sorta gotta feel as you go. Now go.
Dump 1 cup flour, egg, and a pinch salt onto the potatoes. Knead the mixture until a soft, smooth, elastic dough forms, adding just enough of the remaining 3/4 cup flour to keep the dough from sticking. Taste a little dough to make sure there’s enough salt. If not, work in a little more salt with your hands.
Shape the dough into about 6 long ropes, each just over 2/3 inch in diameter. Cut each roll into 1/2- to 3/4-inch lengths. Using the floured thumb of 1 hand, press each length to make a dimple in the center and then, if desired, gently roll it against the face of a fine grater to imprint the pattern on the underside.
Alternatively, hold a fork at a 45° angle with the curved side facing you and the tips of the tines touching your work surface. Working with 1 length at a time, roll it down the back side of the tines, pressing gently with your thumb, to make ridges on 1 side. The gnocchi may curl slightly but that’s okay.
And rest assured, it takes practice to form perfect gnocchi. Let yourself be the beginner. Even the slightly misshapen ones will still taste terrific!
Line a baking sheet with wax or parchment paper. Place a clean dish towel on the paper and dust it with flour. Place the gnocchi in a single layer on the towel. (You can freeze the gnocchi in individual-serving-size plastic bags. There’s no need to thaw the gnocchi before cooking.)
When ready to cook the gnocchi, bring a large pot of slightly salted water to a boil. Add the gnocchi, a few at a time, and cook until they float to the surface. Keep a careful watch as the gnocchi will fall apart if they’re left in the water too long.
Use a slotted spoon to remove the gnocchi as soon as they rise to the surface, allowing any excess water to drip back into the pot, and then transfer the gnocchi to a warm dish or platter and add the butter or sauce. Devour immediately. Originally published May 1, 2019.
Recipe Testers' Reviews
My mom always told me that traditional potato gnocchi is the one Italian recipe she wished she would have acquired from her grandmother. I thought, what better place to get an authentic gnocchi recipe than The Silver Spoon?
The idea of making my own potato gnocchi was very intimidating. Wanting the lightest gnocchi possible, I steamed the potatoes. I added the flour, 1/2 cup at a time, until the dough seemed elastic although it was still a bit sticky. My first attempts to roll the small pieces of gnocchi on the back of a fork looked a little funny. As I continued cutting and rolling, each piece began to look a little more like real gnocchi. It was at that point that I realized good gnocchi probably take some practice. Once my water was boiling, I placed my first few gnocchi in the pot. I expected them to disintegrate immediately, so imagine my delight when they rose to the surface and began to float after about 2 minutes of cooking.
I drained the first batch and found the texture to be light as a feather, and the flavor to be slightly sweet but with enough depth to handle a light savory sauce. It was a wonderful experience to make my own gnocchi. I cannot wait to make them for my mom.
I decided to try this recipe as it seemed an easy and good way to involve my toddler in the kitchen. I actually made a couple batches, one with white flour and another with whole-wheat unprocessed flour, and even though I had to add more flour with the whole-wheat one, both came out very good and tasty.
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Can these be frozen? This would be a lot of gnocchi for us two of us.
Sorry – just saw the note aaa I’ve that these can, indeed, be frozen. Will get on this tomorrow. Too many potatoes in my CSA box.
JennyLu, sorry that we buried that info. We’re going to make it more prominent.
So I will be the first COVID19 “make what you have work” reviewer. On hand I had 1 huge sweet potato and 1 small russet, and one Yukon Gold totaling abount 2.3 pounds. I steamed and put through ricer together, added 1 cup of the flour, salt, and an egg yolk (after reading above reviews). The dough came together nicely so I did a “test boil” with one. It stayed together but the texture was off. I added 1/4 cup more flour and tried again…..still off. So I went for one more 1/4 cup and they were perfect!! I cannot emphasize enough to follow the recipe advice about not adding too much flour too fast. I have never made gnocchi but make a lot of bread so I had a rough idea of how the dough should feel. This is a great recipe and I followed with this brown butter preparation:
How to Make It
Place potatoes in a saucepan cover with water. Bring to a boil over medium-high heat. Cook 40 minutes drain. Cool peel. Press potato flesh through a ricer. Spread potatoes on a baking sheet sprinkle with salt. Cool.
Scoop potatoes into a large bowl. Weigh or lightly spoon flour into a dry measuring cup. Add flour, and toss. Form a well in center. Add 2 tablespoons chives, pepper, and eggs stir. Turn dough out onto a lightly floured surface. Gently knead just until dough comes together (about 1 minute).
Cut dough into 4 equal portions, and roll each into a 22-inch-long rope. Cut each rope into 22 pieces. Score gnocchi with a fork. Cook half of gnocchi 3 minutes in boiling water. Repeat with remaining gnocchi drain.
Melt 3 tbsp butter in a large skillet over medium heat. Add 1 clove crushed garlic cook for 2 minutes. Add 1/4 cup coarsely chopped walnuts cook 2 minutes or until butter browns. Discard garlic. Set aside half of butter mixture. Add half of gnocchi to pan toss. Cook 1 minute or until browned. Repeat with remaining butter and gnocchi. Divide gnocchi evenly among 4 shallow bowls. Sprinkle with 2 tablespoons chives and fresh Parmigiano-Reggiano or Grana Padano cheese.
Fresh Potato Gnocchi
- 1 1/2 pounds russet potato about 2 medium potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup all purpose flour plus more for dusting
- 1 large egg beaten
Tried this recipe? Mention @WPRecipeMaker or tag #wprecipemaker!
Photo Credit: Elizabeth Newman
I find that people are sometimes intimidated by making fresh gnocchi dough, but once you try it, you’ll be surprised by just how easy it is. Even Jade can do it! They turn out so soft and pillowy – you’ll never want to go back to store-bought gnocchi after you try it fresh!
While these are traditionally made using a gnocchi board, you can absolutely shape the gnocchi using the back of a fork – which is actually what we used to shoot the photos on this recipe. Regardless of the method, they’ll taste equally delicious! Creating ridges in the dough is essential, though – it helps the sauce stick better to the gnocchi once it’s cooked. (Fun fact: “rigate,” just means ridges!)
Once you’ve made your gnocchi, you can prepare it in a multitude of ways. Since the gnocchi itself is so delicious, I tend to like keeping the sauce simple – a butter sauce with fresh herbs is my personal favorite!
It helps to have a kitchen scale to weigh out the 1¼ pounds of cooked potatoes needed to make the gnochhi dough. To process the cooked potatoes, a ricer or food mill works best for obtaining the smooth texture needed for light, fine gnocchi. A potato masher works, too, but the gnocchi will be slightly denser (yet still delicious). The gnocchi can be cooked, cooled completely, covered with plastic wrap and refrigerated for up to a day. For longer storage, after covering with plastic, freeze the gnocchi until solid, about 2 hours, then transfer to a zip-close bag and freeze for up to a month. To thaw, spread the gnocchi in an even layer on a lightly oiled baking sheet and let stand at room temperature until soft to the touch, about 1 hour. Heat the chilled or thawed gnocchi by adding them to a skilletful of hot sauce, tossing with a silicone spatula until warmed.
- Calories (kcal) : 240
- Fat Calories (kcal): 10
- Fat (g): 1
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 0
- Cholesterol (mg): 35
- Sodium (mg): 210
- Carbohydrates (g): 52
- Fiber (g): 3
- Protein (g): 7
- Put the unpeeled potatoes in a large pot. Fill the pot with enough cold water to cover the potatoes by at least 2 inches and bring to a simmer over medium-high heat. Reduce the heat to medium, partially cover the pot, and simmer the potatoes until they are completely tender and easily pierced with a skewer, 30 to 35 minutes.
- Drain the potatoes, let them cool just enough that you can handle them, and then peel them. Cut them in half crosswise and pass them through a ricer into a large bowl. Let cool until almost at room temperature, at least 20 minutes.
- Lightly flour a work surface. In a small bowl, mix the flour with the salt. Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together the dough will still be a bit crumbly at this point. Gather the dough together and press it against the bottom of the bowl until you have a uniform mass. Transfer it to the floured surface and wash your hands.
- Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Don’t overmix it, or the gnocchi will be tough the dough should feel very delicate.) Move the dough to one side, making sure the surface underneath it is well floured. Cover it with a clean kitchen towel.
- Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour.
- Remove any lingering bits of dough from your work surface and lightly reflour the surface. Tear off a piece of dough about the size of a large lemon and put the towel back on the rest of the dough so it doesn’t dry out.
- With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.
- With a sharp knife or a bench knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. Arrange the gnocchi in a single layer on the parchment-covered baking sheets, making sure they don’t touch. Repeat until you run out of dough, reflouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour.
- If you’re going to use the gnocchi within 2 to 3 hours, they can sit out on the counter. For longer storage, see the make ahead tips below.
Make Ahead Tips
You can serve freshly made gnocchi right away or within a couple of hours, or you can freeze them for later use. Put the gnocchi in the freezer while they’re still on the baking sheets and freeze until they are hard to the touch, at least one hour. Transfer them to a large zip-top bag or several smaller bags and freeze for up to two months. Cook frozen gnocchi in boiling water in two batches. Frozen gnocchi cause the temperature of the cooking water to drop, so they’ll fall apart before the water returns to a boil if there are too many in the pot. Don’t refrigerate fresh gnocchi for more than two or three hours, as they tend to ooze water and become soggy.
To save time, skip the fork:
Classic Italian homemade gnocchi are pressed on a fork to curl them and impart the traditional ridges. To save time, I just cut them in small squares and leave them as cute little pillows. I think they look prettier, and they’re a lot less fussy to make.
How to Use Your Gnocchi
Pair with a lemony cream sauce. Crisp the gnocchi as directed above, then reduce the heat and add 3/4 cup heavy cream and the zest of 1 lemon, and gently simmer until the cream has thickened.
Make a brown-butter tomato sauce: Cook the gnocchi as directed above, then transfer to a plate. Melt 4 tablespoons butter in the same skillet. Once it starts to brown, add 1 pint cherry tomatoes, and cook until they’ve burst. Stir in the gnocchi and some basil leaves. You could also top with mozzarella and broil until the cheese is melted and golden for “pizza gnocchi.”
Add a quick, rough pesto. Before you cook the gnocchi, coarsely chop about 1/4 cup toasted nuts (like pine nuts, pistachios, walnuts or hazelnuts) and a clove of garlic. Add 2 cups soft herbs (like parsley, basil or mint) and salt, and chop until the mixture resembles wet, coarse sand. Mix with 1 cup finely grated Parmesan and olive oil, to taste, then cook the gnocchi as directed above and stir in the pesto. (You could, of course, use a more traditional pesto, but the crunch of the nuts is a nice surprise.)
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Riff on pierogies … Cook the gnocchi as directed, then transfer to a plate. In the same skillet, heat a little extra-virgin olive oil over medium-high, then add a few cups thinly sliced green cabbage and cook, stirring just once or twice, until charred and tender. Stir in the gnocchi, along with a good amount of butter (about 6 tablespoons per package) and dill to taste. Dollop sour cream and give just one stir. You want pockets of sour cream on your plate.
… Or on French fries: Nigella Lawson has called gnocchi “eight-minute roasted potatoes.” In her cookbook, “Nigella Kitchen” (Hyperion, 2010), she suggests salting crispy gnocchi and snacking on them with a beer. That’s a good idea — but so is showering them with finely grated Parmesan or Cheddar for frico-potato bites to dunk in tomato sauce, ketchup or mustard.
Potato Gnocchi, Four Ways
Sam Kaplan for The New York Times Food stylist: Karen Evans. Prop stylist: Randi Brookman Harris.
- 1 ½ pounds starchy potatoes
- Salt and pepper
- ½ to ¾ cup all-purpose flour, plus more as needed.
Nutritional analysis per serving (4 servings)
- Heat the oven to 400 degrees. Bake potatoes until tender, about an hour. Immediately split them open to let the steam escape. When you can handle the potatoes, scoop out their flesh.
- Bring a large pot of water to a boil and salt it. Pass potato flesh through a ricer or food mill, and season to taste. Sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just comes together. Pinch off a piece of the dough, and boil it to make sure it will hold its shape. If it does not, knead in a bit more flour (no more than necessary), and try again the gnocchi will float to the top and look a little raggedy when ready.
- Roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. Score each piece by rolling it along the tines of a fork as each piece is ready, put it on a baking sheet lined with parchment or wax paper do not allow the gnocchi to touch one another.
- Add the gnocchi to the boiling water a few at a time, and gently stir adjust the heat so the mixture doesn’t boil too vigorously. A few seconds after they rise to the surface, the gnocchi are done remove them with a slotted spoon or mesh strainer, and finish with any of the following sauces:
Tomato Sauce: Cook a small chopped onion in olive oil until soft. Add minced garlic, 3 to 4 cups of chopped tomatoes, canned or fresh, and salt and pepper. Cook at a steady bubble until ‘‘saucy.’’ If the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. Garnish with torn basil and/or grated Parmesan.
Brown Butter, Sage, and Parmesan: Put 4 tablespoons butter and a handful of fresh sage leaves (40 wouldn’t be too many) in a skillet over medium heat. Cook until the butter is light brown and the sage is sizzling, about 3 minutes. Toss with the gnocchi, some of their cooking water and loads of grated Parmesan.
Olive Oil and Garlic: Put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies. Cook until the garlic just turns golden (but no more than that). Toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
Watch the video: Συνταγή για χοιρινό λεμονάτο με νιόκι πατάτας από την Κατερίνα Λένη. Ευτυχείτε! 2622021. OPEN TV (November 2021).