How to Make Gnocchi

If you're tired of paying top-dollar for gnocchi in restaurants, make your own at home! Boil potatoes until they're tender and grate them to make the base of the dough. Mix in flour and an egg to form a soft dough. Then shape the dough and cut it into individual pieces. Boil the gnocchi for a few minutes and then cook them briefly in your favorite sauce.

Ingredients

2 ¹⁄₂ pounds (1.1 kg) of potatoes (such as Russets or Yukon Gold)
2 1/2 cups (300 g) of all-purpose or 00 flour for the dough plus 1/2 cup (60 g) for rolling
1/2 teaspoon (2.5 g) of salt
1 egg
1/2 cup (123 g) of ricotta (optional)
1/4 cup (25 g) of grated Parmigiano Reggiano cheese, optional

Makes 2 to 4 servings

Part 1

Part 1 of 4:

Cooking and Ricing the Potatoes

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1
Put the potatoes in a large pot and pour in enough water to cover them. Rinse 2 ¹⁄₂ pounds (1.1 kg) of potatoes and put them into a large pot without peeling them. Pour in enough cold water to completely cover the potatoes.^{[1]XResearch source}
- Use Russet potatoes for the best texture.
- You'll need about 4 large potatoes or 6 small potatoes.
2
Boil the potatoes for 20 minutes over medium-high heat. Turn the burner to medium-high and bring the water to a vigorous boil. Keep the lid off of the pot and boil the potatoes until they're tender when you poke them with a fork.^{[2]XResearch source}
- Avoid boiling the potatoes until they become mushy. This would make them difficult to peel.
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3
Drain the potatoes and place them on paper towels. Turn off the burner once the potatoes are tender. Set a colander in the sink and pour the potatoes into it so the water drains out. Place paper towels on a plate and transfer the potatoes to the paper towel so they dry.^{[3]XResearch source}
- It's important to remove moisture from the potatoes so they don't make the dough soggy.
4
Peel the potatoes. Once the potatoes are cool enough to handle, get out a small paring knife and use to peel away the potato skins. Discard the potato peels.^{[4]XResearch source}
- If you notice any brown spots in the potato, cut away and discard them.
- To protect your hands, use a tea towel to hold the potatoes as you peel the potatoes.
5
Push the potatoes through a potato ricer. Put a peeled potato into a potato ricer and press down to push it through the ricer and into a bowl. Repeat this for all of the potatoes.^{[5]XResearch source}
- If you don't have a potato ricer, grate the potatoes against the fine side of a box grater.
- If the riced or grated potatoes look watery, set them on a paper towel-lined plate for 1 to 2 minutes.

Part 2

Part 2 of 4:

Making the Dough

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1
Scoop the potato onto your work surface and put flour and salt on it. Transfer the riced or grated potato onto a clean counter or cutting board. Scoop it together so it's in a mound. Then put 2 1/2 cups (300 g) of the flour and 1/2 teaspoon (2.5 g) of salt directly onto the potatoes.^{[6]XResearch source}
- You can use all-purpose or 00 flour. You can find 00 flour in specialty shops and it will make a finer, softer dough.
2
Use your hands to make a well in the middle of the potato mixture. Use your fingers like a scoop and sweep them around the center of the potato and flour mixture. This will make a deep well where you can add the remaining ingredients.^{[7]XResearch source}
- Make the well large enough to hold the eggs and cheese, if you're using them.
3
Crack 1 egg into the well and add the optional cheeses. Add the egg to the center of the well. If you'd like to make creamier pasta, add 1/2 cup (123 g) of ricotta and 1/4 cup (25 g) of grated Parmigiano Reggiano cheese along with the egg.^{[8]XResearch source}
- Ensure there are no egg shells in the well or your dough will have hard bits.
4
Use a fork to mix the egg with the flour and potatoes. Take a fork and beat the egg with the cheeses, if you're using them. Once the egg is beaten, use the fork to start mixing in the flour and potatoes from the sides of the well.^{[9]XResearch source}
- While you can use a spoon to mix the dough, it will combine better if you use a fork.
EXPERT TIP
Vanna Tran
Experienced Cook
Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.
Vanna Tran
Experienced Cook
Vanna Tran, experienced cook, advises: "Be patient when incorporating the egg with your flour or you'll end up with a runny mess on your counter. Gently whisk the egg in the center of your well with a fork, slowly incorporating just a little bit of the flour mixture from the interior walls of the well at a time."

Part 3

Part 3 of 4:

Shaping the Gnocchi

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1
Knead the mixture into a soft dough. Use your hands to combine the crumbly mixture. Keep mixing until you have a dough that's smooth and doesn't fall apart. Avoid kneading it too much once it's formed or the gnocchi will be tough.^{[10]XResearch source}
- You shouldn't need to add flour to your work surface at this point because the dough is already crumbly.
2
Form the dough into a long rectangle. Keep the dough on your work surface and use your hands to shape it into a rectangle that's about 12 inches (30 cm) long and 4 inches (10 cm) wide.^{[11]XResearch source}
- If the dough sticks, use a sprinkling of flour to loosen it.
3
Cut the rectangle into 8 to 10 short strips. Use a sharp knife or bench scraper to cut across the rectangle. Avoid using a serrated knife which could tear the dough. Make 8 to 10 strips that are about 4 inches (10 cm) long.^{[12]XResearch source}
- The dough should feel light and airy if you haven't over-mixed it.
4
Roll each strip into a long rope. Move 1 of the strips to the center of your work surface and use the palms of both hands to roll it into a long rope. If you want to make thin gnocchi, roll the dough into a rope that's about 12 inches (30 cm) long. Roll out each of the strips into ropes.^{[13]XResearch source}
- If you want thicker gnocchi, roll the rope about 8 inches (20 cm) long.
Take your knife or bench scraper and cut across each of the ropes. Make 1 in (2.5 cm) pieces that will become the gnocchi. If the dough begins to stick, sprinkle more flour onto your work surface.^{[14]XResearch source}
6
Arrange the gnocchi on a floured baking sheet. Sprinkle flour evenly across a rimmed baking sheet. Place the gnocchi on the sheet and sprinkle more flour over them. Keep them on the sheet until you're ready to boil them.^{[15]XResearch source}
- Boil the gnocchi within 45 minutes of cutting and putting them on the sheet.
7
Make ridges with a fork or press each gnocchi to add a unique look. To add texture, press a piece of the dough onto the tines of a fork and roll the dough off as you press gently. For an easier shape, press your thumb into the middle of each piece of dough.^{[16]XResearch source}
- If you don't want to add texture to your gnocchi, you can skip this step and begin boiling the pasta.

Part 4

Part 4 of 4:

Boiling the Gnocchi

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1
Bring a pot of water to boil and add the gnocchi. Fill a stockpot three-quarters full of water and turn the burner to high. When the water boils, stir in salt and the gnocchi. The gnocchi will sink towards the bottom after you add them.^{[17]XResearch source}
- Shake off the excess flour from the gnocchi before you add them to the boiling water.
EXPERT TIP
Vanna Tran
Experienced Cook
Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.
Vanna Tran
Experienced Cook
Vanna Tran, experienced cook, advises: "When boiling the pasta, you want to make sure that your water is as salty as the sea. Most of the salt will end up going down your drain but a small bit of it will find its way into your pasta, giving you a much more flavorful final product."
2
Boil the gnocchi for 2 to 4 minutes. Continue to boil the gnocchi until they're cooked throughout and they float to the top of the water. Stir them occasionally as they boil to prevent them from clumping together.^{[18]XResearch source}
- Avoid adding oil to the water while the gnocchi is boiling. It's better to stir the pasta to prevent it from sticking together.
3
Use a slotted spoon to remove the gnocchi. Turn off the burner and carefully scoop the gnocchi out of the water using a slotted spoon. Transfer the gnocchi to a saucepan.^{[19]XResearch source}
- It's important to drain off all of the water or the gnocchi will become mushy.
4
Cook the gnocchi with your choice of sauce for 2 minutes. Add your favorite sauce to the saucepan with the gnocchi. Turn the burner to medium and cook the pasta in the sauce for about 2 minutes.^{[20]XResearch source} The gnocchi is now ready to be served.
- Cooking the gnocchi with the sauce will make the gnocchi tender and will help the sauce stick to the pasta.
- Refrigerate leftover cooked gnocchi in an airtight container for up to 3 to 5 days.
EXPERT TIP
Vanna Tran
Experienced Cook
Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.
Vanna Tran
Experienced Cook
Vanna Tran, experienced cook, advises: "I like to serve my gnocchi with a nice sage brown butter sauce. To make the sauce, melt some butter in a pan over medium heat. Once the butter has melted and turned to a golden-brown color, stir in your sage. Then, toss in your gnocchi and fry until it's a nice golden brown."

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Question
Can I cook gnocchi several hours before serving it?
How.com.vn Staff Editor
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This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
How.com.vn Staff Editor
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No, this is not appropriate for gnocchi; it will turn soggy and it will not be possible to return it to its firmer state. If you want to make gnocchi ahead of time, make the dough mixture ahead instead; it can be made the day before if it helps your dinner plans. Roll the dough out after making it and cut into pieces, then place into a storage container. Cover the container and place in the refrigerator until you're ready to cook the gnocchi pieces. Then, cook just before serving to keep the best light texture.
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What makes gnocchi rise up during cooking?
How.com.vn Staff Editor
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This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
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This happens because the gnocchi becomes lighter during boiling than when it was uncooked dough. Since it weighs more when first added, it sinks to the bottom. However, as it cooks, it sheds its water weight from inside but the air remains trapped in the middle, allowing the gnocchi to become light and fluffy (which is why we like it so much). Once this has happened, each piece then rises to the top of the boiling water, indicating that your gnocchi is ready for scooping out.
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Do I use ingredients from a certain type of store?
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This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
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You don't have to, you should be able to buy the flour, potatoes, eggs and seasonings from your usual grocery store. However, if you want to use 00 Italian flour, you might need to visit a specialist grocery store or ask your local bakery to sell you some. Such flour can also be purchased online in many countries. As for the potatoes, if you're not sure if they're Russets, Yukon Gold or any other suitable potato varieties (all-purpose or floury potatoes tend to be best), either ask the supermarket attendants or visit a specialized fruit and vegetable seller/farmers market stall.
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Tips

If you'd like to make the gnocchi and freeze it, place the floured gnocchi on a baking sheet and freeze them for 2 hours. Then transfer them to an airtight container and freeze them for up to 2 months. When you're ready to cook them, boil them without thawing them first.
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Pressing the gnocchi against the tines of the fork creates ridges that make it easier for the gnocchi to hold sauce.
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Instead of boiling the potatoes, you can bake them in the oven until they're soft. This will make a drier dough that's a little harder to roll out.
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