Homemade Potato Gnocchi
This Potato Gnocchi recipe is truly super quick and easy to make. We will only need 2 ingredients. These are the top reasons why we adore them:
- they are soft as a cloud and perfect for a variety of dishes
- zero rest needed
- cooked in less than 5 minutes
- kids and adults love them
- feel free to freeze them
- made in one bowl only without any electric devices
- dairy-free and vegan
Tips and tricks
Here are some tips and tricks to help you always make the best homemade potato gnocchi in your home kitchen.
Type of potato - before cooking, make sure you have the correct kind of potatoes. We like to choose Russet or Yukon or search for potatoes for cooking. Usually, you can find them in any local store.
Drain the potatoes immediately - when cooked, drain them immediately to prevent them from being too wet. For gnocchi, we need dry potatoes. So, if they are wet, place them in a pan and quickly cook for a minute for the water to evaporate.
Cutting gnocchi - The easiest way to cut gnocchi is to use a pastry scraper. If you don't have it at home, use a knife.
Storing and freezing
These Potato Gnocchi keep well. We can easily make them ahead and freeze them for later. This way, we can have them ready for any day of the week or special occasions.
Keep the cooked gnocchi in an airtight container in the fridge for up to 2 days. Before serving, reheat.
We can freeze the uncooked Potato Gnocchi too. Place them on a baking sheet in the freezer to freeze. Once completely frozen, transfer to a plastic bag. Keep in the freezer for up to 2 months. Cook them for three minutes longer while they are still frozen.
How to make potato gnocchi at home (video)
Check this quick video to master this Potato Gnocchi recipe at home.
Next, try these gnocchi recipes
- Potato Gnocchi (made with baked potatoes)
- Easy Pumpkin Gnocchi
- Ricotta Gnocchi
- Creamy gnocchi with prosciutto and vegetables
- Chicken Pumpkin Gnocchi
- Gnocchi with Cherry Tomatoes
- Gnocchi with Butternut Squash Sauce
- Gnocchi alla Sorrentina
METHOD
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potatoes
Rinse the potatoes under running water and add them to a large pot. Cover with water and place over high heat. Add a pinch of salt and bring to a boil, then partially cover with a lid and cook for 35 - 40 minutes. Drain the potatoes and leave them in a pot for 20 minutes.
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dough
Peel the potatoes and push them through a potato ricer or sieve. In a bowl, combine potatoes and flour. Optionally add a pinch of salt. Knead into a smooth dough. Dust your working area with semolina to prevent the dough from sticking. Divide the dough into eight parts and shape each piece into a rope. Using a knife, cut the rope into gnocchi.
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cook
Place a pot with salted water over medium-high heat and bring to a boil. Then, gently drop the gnocchi into the water. Cook until they are soft and float on top of the water for about 3 minutes. Serve with your favorite sauce or main dish.
