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plump, featherlight delicious homemade gnocchi della casa a mia in a skillet being tossed with olive oil, garlic, crispy sage and for a little extra flavor 1/2 a red onion caramalized).

Ultimate Guide to Potato Gnocchi Recipe (Using 00 Flour)


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  • Author: Kelly
  • Total Time: 47 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegetarian

Description

This easy gnocchi recipe ticks off all the right taste and texture boxes and tastes so much better than any store-bought gnocchi you’ll ever eat. To help get you there, I’ve included all of my best gnocchi-making tips and techniques and a ‘how to make gnocchi video’ to help remove any feelings of intimidation you may have. This is the ultimate guide for how to make homemade gnocchi. 

 


Ingredients

Units Scale

For the potato gnocchi dough: 

  • 150g Italian 00 Flour with 11% -11.5% protein (1 1/4 cups) (sub King Arthur’s unbleached all-purpose flour)
  • 500g Yukon Gold Potatoes (1 pound) (sub Kennebec potatoes) *potatoes measured before cooking or peeling
  • 1 large egg yolk (from a large egg)
  • 1/2 teaspoon sea salt

For the summer sage gnocchi sauce:

  • 2 to 3 tablespoons extra virgin olive oil (30-45g)
  • 1214 fresh sage leaves
  • 4 garlic cloves, smashed
  • salt to taste
  • 1/4 cup Grana Padano cheese, or more to taste (25g)
  • dried red pepper (optional)
  • 1 to 2 tablespoons of unsalted butter (15-30g) (optional for a richer sauce)

*I use gram measurements when making gnocchi because it’s more consistent, especially when there are already many variables out of your control (i.e., moisture and starch levels in the potatoes and the flour absorption potential). And this recipe has never failed me!  However, I’ve included approximate measuring cup equivalents for those of you without a scale.


Instructions

  1. Boil the potatoes: Add the potatoes to a medium sauce pot and cover with about 2 inches of water and a little salt to taste. Bring the pot to a boil and cook until fork tender (about 25 minutes). Strain the potatoes and use a fork to hold each potato steady while you use a knife or a spoon to scrape off the skins while they’re still hot. Discard the peels, or use them to make homemade broth. *Alternatively, you may bake the potatoes until fork tender (about 1 hour at 400°F/205°C) if desired. 
  2. Make the dough: In a large mixing bowl or on a countertop, mix the flour and salt together using your hand and make a well in the middle. Rice or grate the potatoes into the well while the potatoes are still hot to very warm (you’ll see steam coming off of them) and allow them to sit for 1 to 2 minutes to let some steam evaporate. Using a fork, stir the flour and potatoes together until mostly combined and crumbly looking. Add the egg yolk, stir just to incorporate it, and then bring the dough together using your hands. You’ll see darker streaks of yolk in the dough and that’s perfect.
  3. Form the dough: Using your hands, form the dough into a rectangle by pressing it and place it onto a non-stick baking mat (or a lightly floured work surface). Press the dough down slightly to form a larger rectangle and fold it like a letter bringing in both sides to the middle. Flatten it once more and fold in the opposite sides like a letter as well. Pinch the dough together and using your hands gently start rolling it into a 16-inch log. Divide it into 4 smaller logs (about 4 inches long each) using a floured bench scraper. The dough will still be warm at this point and feel like a cross between pasta dough and mashed potatoes (sturdy, but soft).
  4. Let the dough rest: Place the upside-down mixing bowl over the tops of the logs to cover them and allow them to rest for 30 minutes to let the dough relax.
  5. Make the summer gnocchi sauce: While the gnocchi is resting, add the extra virgin olive oil, whole sage leaves, smashed garlic, and onion (sliced side facing down in contact with the pan) to a skillet set over medium-high heat. Season with a little salt and sauté until the garlic is blistered and fragrant and the sage leaves are crispy, but not burnt (about 2 to 3 minutes). Turn off the heat while you finish the gnocchi. *Add 1 to 2 tablespoons (15-30g of butter for an even richer flavor sauce if desired). 
  6. Cut the gnocchi: Working with one log at a time, roll the logs into long ropes and cut them into gnocchi or gnocchetti using a floured bench scraper or knife. Roll each gnocchi over a gnocchi board, cheese grater, or the tines of a fork while applying gentle pressure to make indentions in the dough. Place the gnocchi onto a lightly floured parchment-lined baking pan leaving space in between them and repeat with the remaining dough. *Alternatively, you can simply cut the gnocchi and press an indention into them using your thumb if you don’t want to make the ‘rigate’ or ridges. 
  7. Cook the gnocchi: Cook the gnocchi in a large pot of boiling salted water or homemade broth just until they float to the top. Just before they’re finished cooking, return the skillet to medium-high heat and add about a 1/4 to 1/2 cup of starchy pasta cooking water to the olive oil and aromatics. Remove the gnocchi using a spatula and add them directly to the skillet with the aromatics and olive oil and toss everything to coat. Turn off the heat, sprinkle with the desired amount of Grana Padano, and add a little more pasta water if desired for a saucier consistency, but do not turn back on the heat. Serve immediately and Enjoy!

Notes

  • If you’re not working on a non-stick baking mat, you may need to add a little flour as you begin to roll the dough into a log. Only add just enough to keep it from sticking to the surface.
  • Do not use bread flour to make gnocchi because it contains too much protein.
  • Do not make gnocchi in advance and refrigerate it. The dough is delicate and will start to dry out too much. Instead, to make gnocchi in advance, freeze it (see instructions and details below).
  • You may freeze raw gnocchi uncovered on the baking tray (leaving room in between them so they don’t touch). Freeze for 30-45 minutes, or until frozen solid, then drop them into an airtight container or freezer bag, and freeze for up to 3 months. Cook directly from frozen (never thaw gnocchi first) in a pot of boiling salted water or broth (they’ll take a few minutes longer to cook than fresh gnocchi).
  • Cook gnocchi in plenty of boiling water so they don’t stick together as they cook. Gently stir them frequently which also helps keep them from sticking together as they cook.
  • Here are 5 easy ways to reheat leftover gnocchi:
    • Emergency: Place it in a microwave-safe bowl and cook it for 30 seconds to 45 seconds, or until heated through (method not recommended, but sometimes you need gnocchi fast:).
    • Skillet: Place gnocchi (with or without sauce) in a skillet with a little EVOO and toss cooking over medium-high heat for about 4 to 6 minutes.
    • Boiling water or broth: This is the most common method for reheating gnocchi that doesn’t have a sauce. It’s easy and warms cold gnocchi beautifully. Just be sure to only leave the gnocchi in the water for a couple of minutes until warmed through so you don’t overcook them.
    • Oven Broiler Place the gnocchi in a cast iron skillet or other broiler-safe dish and heat the gnocchi with a little olive oil or sauce under a preheated broiler for about 3 to 5 minutes, or until warmed through.
    • Regular Oven: Place gnocchi in a baking dish with sauce covered loosely with foil and add it to a preheated 375°F/190°C for about 6 to 8 minutes.

 

Gnocchi Pro Tips: 7 Best Italian Tips for Making the Best Gnocchi

  1. Use gram measurements because it’s more consistent and precise than using measuring cups.
  2. Use old dirty white or yellow potatoes which have less water and more concentrated starch.
  3. Always boil or steam potatoes with the skins on.
  4. If baking potatoes instead of boiling or steaming them, bake them directly on the oven rack, or on a baking sheet with salt underneath them, or on a wrack set inside a baking sheet to allow air to circulate. These are all great ways to allow airflow under the potatoes as they cook which helps avoid having hardened, unusable potato flesh from otherwise having direct contact with the pan.
  5. Do not mash potatoes which can start to overwork the potatoes even before you’ve added the flour. Doing so can cause the gnocchi to become gummy and dense. Also, using a potato masher can also leave bits of the whole potato in the dough which you never want.
  6. Add the least amount of flour you can while still getting the gnocchi dough to bind together. Basically, don’t incorporate a lot of extra flour when you’re working with the dough to form it or gnocchi will be dense.
  7. Allow the riced potatoes to sit for 1 to 2 minutes to allow some of the steam to dissipate before incorporating them into the flour. Less steam means less moisture in the dough which in turn means you shouldn’t have to add any (or much at all) extra flour.
  8. When using eggs or egg yolk (as is the case with this recipe) it’s ok to see streaks of the yolk in the final dough. You never want to fully work the egg or egg yolk into the dough so much that the dough becomes one homogenous even color. This would indicate you’ve overworked the dough to achieve uniformity. It’s ok to see some streaks (*as seen in the photos above).

Our favorite potatoes for making gnocchi: 

Our personal favorite potato variety for making gnocchi is what’s most often used here in Northern Italy which are old dirty yellow potatoes (old Yukon Gold potatoes work well here). They are neither too waxy, nor too starchy. Instead, they’re semi-waxy (creamier) with better flavor than russets, but still have a good amount of starch in them. I buy them and allow them to rest in the cupboard for a week or two (or even longer) before using them to further reduce the water content and increase the starch content.

  • Other potato varieties that make great gnocchi include:  
    • Russet potatoes (also known as baker, Burbank, and Idaho potatoes): high in starch, low in water, fluffy and dry after cooking
    • Majestic potatoes: slightly waxy and excellent flavor and holds up well to boiling
    • Kennebec potatoes: starchy with higher sugar content, dense, and firm becoming tender, and fluffy when cooked.
    • Red potatoes (aka red bless, red cardinal, redskin potatoes): waxy, hold their shape and remain firm even after cooking
    • Purple potatoes: starchy and turn a mostly grey color when cooked so it’s advisable to add some purple carrots to the gnocchi dough to help keep the purple color vibrant
    • Sweet potatoes (actually a root vegetable and not a tuber): flesh remains compact and creamy when cooked (perfect for sweet or savory gnocchi)
    • Tonda di Napoli (round pumpkin from Naples): it maintains a compact and sweet flesh when cooked making a perfect pumpkin gnocchi
  • Prep Time: 15 minutes
  • Rest Time: 30 minutes
  • Cook Time: 2 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/4 recipe
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