I always say (or I always think to myself) you can judge a country by what they do with potatoes. Belgium- pomme frites (You get two thumbs up, Belgium!) America- hash browns (you're doing alright, America!). Spain- patatas bravas and tortilla espanola (Daaaaaayum, Spain!). Italy- gnocchi (Italy, you've got it going on!).
Gnocchi is one of my most favorite uses of potato. Sure you can buy it from the store, but it tastes so much better when you make it yourself. It's also remarkably simple to make. First, you bake the potatoes. Slice them open as soon as they come out of the oven. Bring a large pot of water to a boil.
Once they're cool enough to handle, peel their skins off.
If you have a ricer, you should most definitely put the baked potatoes through a ricer. If you do not own a ricer, you can do like I did and mash the hell out of the potatoes. Once you think they're completely mashed, mash them some more. Mix in olive oil, salt and pepper.
Add flour by the 1/2 cup full and use your hands to knead it into a dough. Once you have a not-too-dry but not-too-sticky ball of dough, you're good to go. To test it, tear a tiny piece of dough off and drop it in the boiling water. If it floats to the top without falling apart, it's perfect. If it falls apart, it needs more flour. If it is really gummy once it begins to float, add a little bit more olive oil to the dough.
Tear a chunk off the ball of dough and place it on a floured surface. Roll it into a rope.
Chop it into 1-inch segments.
Roll each segment off the tines of a fork. Repeat until all dough has been rolled into gnocchi.
In small batches, drop the gnocchi into the pot of boiling water. A couple of seconds after they begin to float, use a slotted spoon to remove them and set them on a baking sheet lined with parchment paper. Repeat until all gnocchi are cooked. Now they are ready to use in whatever recipe you'd like!
Ingredients
- 4 russet potatoes (other potatoes will work, but you may want to switch to bread flour if you use anything else)
- 1 - 1 1/2 cups whole wheat flour
- 1 tablespoon olive oil (optional)
- salt and pepper to taste
- water
Instructions
- Preheat the oven to 400. Place the russet potatoes on the baking sheet. Bake in the preheated oven for 1 hour or until easily pierced with a fork. Remove from oven and slice each of them in half lengthwise.
- Bring a large pot of water to a boil. I like to use an 8qt. pot and fill it most of the way with water. Add a bit of salt to the water.
- Once the potatoes are cool enough to touch (don't let them cool completely. You want them to be as warm as possible but still be able to handle them), peel the skins from the potato and place the insides in a large bowl.
- It is best to run the potatoes through a ricer, but you can mash them or even puree them in a food processor. I usually just opt to mash them and I mash for a long time. When I'm done, it's pretty smooth. Add olive oil (totally optional), salt and pepper to the potatoes according to your taste.
- Add flour to the mashed potato in 1/4 cup intervals, using your hands to work the flour in with each addition. You want to use as little flour as possible to achieve a perfect ball of dough. Once you think you have the right consistency, tear off a tiny piece, roll it into a ball and drop it into the boiling water. If it rises to the top without falling apart, that's good but you still want to taste it. If it tastes gummy, add flour to the dough by the tablespoon until you get a firmer dough.
- You can turn the boiling water down to low while you form the gnocchi because this will take a little while.
- Turn the dough out onto a floured surface. Tear a piece off and roll into a long rope about 3/4 inch in diameter. Cut the rope in half, then with the two ropes next to each other, slice them into 1/2 inch "pillows."
- Use a fork or a gnocchi board to shape the gnocchi. Use your thumb to roll it down to the end. You will get ridges on once side and a "dimple" on the other side which holds whatever sauce you cook it in. Repeat until the entire ball of dough has been rolled into gnocchi.
- Turn the water back up to a boil. Line two baking sheets with parchment paper.
- In batches, drop the gnocchi into the boiling water. They will dance around for awhile but once they rise to the top and stay there for a couple of seconds, they are done. Use a slotted spoon to remove (Don't let them hang at the top of the water for more than a few seconds). Place the gnocchi on the lined baking sheets, making sure that none are touching.
- You can now serve them in whatever gnocchi recipe you desire, or you can store them for later. Enjoy!
- Once the gnocchi have cooled, place the baking sheet(s) in the freezer. Once they are frozen, transfer them to an airtight container and freeze until ready to use. They will keep in the freezer for 1-2 months.
Notes
This makes A LOT of gnocchi. You can easily cut this recipe in half if needed. I like to make a lot so I can make 2-3 meals with them.
Congratulations to Hailey E. for winning the Diwali E-Book Giveaway from Vegan Richa! Thank you to all who participated!
Have you ever made gnocchi from scratch before?
Photography by Chris Miller
Emma
How could you leave out England and our classic roast potatoes with Sunday lunch?! 😀
I've never had any success with gnocchi but I'm sure that was because I didn't have your recipe and instructions. Thanks so much going through the process in such detail.
Beth
Have you tried to make these with gluten-free flour? I am trying eating gluten-free for a while to see if I have a gluten sensitivity. 🙁
CJ
I make homemade gnocchi a lot, and my recipe is just slightly different from above. I made GF gnocchi just once for some family members who are GF. You can't just swap out any GF flour mix for the reg flour--it will not work. You need at least some sweet rice flour. I googled lots of recipes to find one that looked good, and that was key. My family liked the gnocchi, but it was nowhere as good as with reg flour. I can't tell you the exact flour mix or recipe I used since I didn't keep it (decided GF gnocchi wasn't worth the trouble), but the recipe is out there.
keepinitkind
I have not tried making them with GF flour, but just as CJ suggested, it is not an even exchange. I've heard good things about Manifest Vegan's recipe, though: http://www.allysonkramer.com/2011/01/gluten-free-gnocchi/
ryan
I have had luck with potato flour you can find it at whole foods; this has been a great find for my gluten free guests
Emily - It Comes Naturally Blog
I made sweet potato gnocchi once which wasn't bad 🙂
erinwyso
I LOVE this tutorial, Kristy! The last time I made gnocchi, they turned out a little tough, so I am going to try your method the next time I attempt it -- they look beautiful!
p.s. although I can only see a little swatch of it, I love your apron in the pics!
Shira
Beauty! Love this and would you believe I never knew how simple gnocchi is to make! Love it. Definitely on the 'to try list', thanks Kristy!
Maria Tadic
I love making gnocchi at home! They are a lot better than store bought! And they freeze really great too!
Anna {Herbivore Triathletre}
Love the step by step tutorial! I never knew gnocchi was so easy to make at home. How do you usually serve them?
The Vegan Cookie Fairy
I've tried making gnocchi before as they are hands-down my favourite Italian meal EVER. With some green beans, heaps of peas and a good dollop of pesto, hmmm. That would be my last meal. (With some PB&J toasties on the side.) But anyway, my previous attempts were never that great - this looks like a much easier way to get the job done. I'll have to give it a go, especially since i'm getting a batch of potatoes in my organic delivery this week.
Kammie @ Sensual Appeal
Absolutely love gnocci but haven't had them in forevverrrr. This is a good reminder. I bet they were amazing and I love the step-by-step photos.
Richa
i have never made gnocchi before.. this is going to be my go to post when i do try some!
Gabby @ the veggie nook
I've never tried to make gnocchi before, but always wanted to. This tutorial was wonderful- may just be the boost of confidence I needed 😉
Val Lewis
Great! Would like to try these...traditional recipes include an egg and parmesan cheese. Have you tried yours with nutritional yeast? Why was an egg used in the original version, and wondering if adding say a tablespoon of ground soaked chia would achieve whatever it was the egg was meant to do?
keepinitkind
Egg was added to the original as a binder. It's also added to many fresh pastas for the same reason. YOu could try adding the chia, but I don't think it is necessary if you get the correct ratio of flour to potato. Thank you for the tip on making them with nutritional yeast! I'll have to try that next time! 🙂
luminousvegans
Ok, what the hell? I never realized that making gnocchi was this beautifully simple! Thanks for sharing the picture tutorial. I'm definitely going to have to try this.
Caitlin
I love gnocchi and I've always been a bit scared to make it from scratch (it sounds so time-intensive), but I guess I could always make a big batch and freeze it! I bet it would be worth it for the flavour.
Kylie @ FotV
I had no idea gnocchi was so easy to make! I always assumed it would be a grueling process. I love potato in any form so I can't wait to give these a try!
The Peace Patch
I used to help my grandmas make gnocchi when I was little but their recipes are long gone, and I've helped my uncle make it but I never remember to write down his recipe...so Thank You! Excellent step-by-step...it's so helpful to see visuals! 🙂
Bobbie {the vegan crew}
Beeeautiful!
I've wanted to make my own gnocchi for some time, and now I think I'm going to give it a shot. Thanks for sharing!
Robyn B | Modern Day Missus
Gnocchi from scratch was one of the first meals I ever cooked when I first moved out with my husband. I haven't cooked it in years! Might have to give it a crack again. Robyn xx
Tania B
In your visual instructions you say to add the olive oil but in your list of ingredients, there is no olive oil mentioned. So, is olive oil to be added or not?
keepinitkind
Yes, I just use 1 tablespoon but it is optional. Thank you so much for pointing that out to me- I'll fix it immediately!
Edith
Thank you for the wonderful recipe! I made it today and they turned out perfectly. 🙂
Felicia
I tried making gnocchi according to this recipe but when it was time to be placed in the boiling water my gnocchi just sank to the bottom and moved around, but never came to surface of the water. Any suggestions as to what I did wrong? Disheartened but would really like to try again!
keepinitkind
I'm so sorry to hear that, Felicia, but I'm perplexed. I've never heard of that happening! Several readers have made this recipe with success. Were the potatoes still warm/hot when you began to add flour (they should be)? How much flour did you end up using? How long did you knead it? The only thing I can think of is that you used more flour than necessary or kneaded it way too long. Even so, it should've floated to the top but would've just tasted very gummy.
Did you boil a tester piece as instructed, before continuing with the rest of the dough? If you try again, make sure to add the flour little by little- you want to use as little as possible to get a soft, pliable ball of dough. Tear off a little piece, roll it into a ball, and place it in the boiling water. If it falls apart, add more flour. If it's too gummy, add a tiny bit of olive oil. I can't think of anything else it might be. Good luck and let me know how it goes!
Dani
Hi! Great looking recipe, I'd really love to try it. Not sure if I missed it in the post, but if I freeze the gnocchi, what is the best way to warm it back up? Should I put it back in boiling water? The oven? (I do not have a microwave)
Thank you!
keepinitkind
I would just transfer them from the freezer to the refrigerator 24 hours prior to cooking. Then cook as desired. Enjoy!
Sue
Hi! I just got back from Italy and want to try this recipe as i had the best Gnocci of my life last week. Do you know what makes the difference in pasta being "heavy" versus being "light and fluffy" (gnocci / Ziti and Stragolli) ? I have made pasta before and it tends to be heavy. Some of the home- made pasta in italy was also heavy, but i had two dishes where it was so light and delicate that it was outstanding... not sure what makes the difference, and will try your recipe in the very near future. Please let me know if you have any words of wisdom on light and fluffy pasta! 🙂
keepinitkind
Thanks, Sue! I actually do not have any words of wisdom when it comes to making pasta. I've only made it a few times about 10 years ago with only mediocre results. When it comes to gnocchi, or potato dumplings, it really comes down to how well the potato is mashed/riced and only using as much flour as you need (not using too much). I hope that helps!
Janna
I want to make this gnocchi to use in a soup. Do I still need to boil them in water or can I just cook them in the soup?
keepinitkind
You should still boil them first. When you make the soup, put them in at the end, letting them cook just along enough to heat through.
TheCosmicKahuna
Hi! I've seen other recipes for making gnocchi asking to boil the potatoes instead of baking them. Is there a reason you recommend baking them instead?
Also, thanks for this recipe!
keepinitkind
It's just the way I was taught, but I'm sure boiling works fine as well.
tamar
thank you so much for the recipe and the clear directions!! It took me 2 hours making it but the family was very satisfied with the result:)
Kimberly
I made this 2 years ago for my husband when we were dating and we LOVED it. I just remembered it and am going to use this recipe with my vegan cooking class next month!