Recipe: Homemade Gnocchi

Homemade Gnocchi

I learned this homemade gnocchi recipe from a family friends Italian Grandmother.  Growing up in a very diverse neighborhood I had the chance to learn many recipes via diversity.  This recipe has been passed down to me and now I am sharing it with you all.  This gnocchi has a superb texture because its rich yet soft and pillowy.  Nothing beats fresh homemade pasta.  There is very few ingredients in the recipe and its simple to make. Once one gives this recipe a try it will be very hard to go back to store bought gnocchi.

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Homemade Gnocchi
A simple traditional gnocchi recipe that is very rich, yet soft and pillowy.
  1. Preheat oven to 400 degrees. Wash potato skins well. Poke holes around the potato with a fork. Place on directly on the center oven rack and bake for 40 minutes. The potatoes should be fork tender. Set potatoes aside and let cool to room temperature.
  2. Separate egg yolks from whites. Lightly beat the egg yolks and set aside. Cut potatoes down the center and scoop out the insides from the skins onto a cutting board. Using a fork, remove clumps from the potatoes and make the texture as fine as possible. Salt and pepper the potatoes.
  3. Make a little dent in the potato mass. Pour egg yolks over the potato and sprinkle with a dusting of flour.
  4. Using ones hands, start combining the yolk, potato and flour together. Add more flour gradually as one does not want lumps of flour in the gnocchi. Incorporate until smooth but do not over work. See the attached image.
  5. Separate dough mass into two equal halves. Roll out dough into two long 3/4 inch diameter strands. See the attached image.
  6. Using a dough cutter or knife, cut dough into 3/4 inch pieces. Press each piece down on a fork and lightly roll away from body to form its shape. An alternative and faster method is to make a finger impression in the center of each piece.
  7. Bring a lightly salted pot of water to bowl. Add each piece in a few at time and continue to slowly stir. Do not allow gnocchi to stick together. The gnocchi will be cooked through once it has floated to the top.
Recipe Notes

Tip: One can pan sear the gnocchi after it has cooked.  In a large skillet on medium heat, melt 2 tbsps of butter.  Once butter has melted, add gnocchi and pan sear each side until golden brown.  I prefer to finish off gnocchi with a nice pan sear.  Enjoy!

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