FPE’s Chef Geoff (DC Norris, BCH Ltd and AMTek Microwaves product specialist) loves simple Italian food. “My dream is to go to Italy one day and ride from town-to-town cooking, drinking and eating with the locals,” he says.
One of his all-time-favourite Italian recipes is gnocchi. According to Geoff, not only is it a great way to fill 3 growing boys, it’s also the perfect recipe to get the whole family involved. This gnocchi recipe is so simple with only 2 ingredients: potato and flour!
It’s also really versatile. Use it in the same way as pasta – just add your favourite Italian sauce or meat ragu.
Overview:
- Potato gnocchi recipe ingredients
- How to make Italian potato gnocchi
- Gnocchi recipe notes
- Gnocchi recipe FAQs
Potato gnocchi recipe ingredients
- 500g of potato – choose a starchy potato with a floury texture (such as Desiree, Yukon Gold)
- 50g flour (Tipo 00 – see Recipe Notes)
- Pinch of salt and pepper
| Prep Time | 1 hour |
| Cook Time | 2-3 minutes |
| Makes | 3-4 people |
How to make Italian potato gnocchi
- Bring a large pot of salted water to the boil and cook potatoes with the skin on for 20 to 25 minutes. Alternatively, you can bake them whole with the skin on in the oven for an hour until tender.
- Once cooked, drain and leave to cool long enough to be able to handle.
- Remove skins from the potato and mash with a potato ricer straight onto a floured surface.
- Sprinkle the required amount of flour over the potatoes and gently pull the mix in together with your hands.
- Once the flour and potato is mixed together, dust a little more flour on the board and lightly knead for a few minutes until pliable. It’s important not to over-knead the dough as the gnocchi will become chewy.
- Divide the dough into 4 equal portions and roll each one into a long sausage, about 2cm thick.
- Cut the dough sausages into 3 cm portions to make the gnocchi.
- At this point you can make them a bit more fancy, or not – the choice is yours. If you want fancy, start by dusting some flour on your bench and place a fork on top of the gnocchi portion and roll gently towards you. They will curl slightly and make a pretty pattern. Or you can simply roll them into balls!
- To cook, place them into a pot of boiling water for around 2 to 3 minutes. They will be ready when they all float to the surface.
- Gently remove the gnocchi with a slotted spoon, and either fry in a pan first in butter or add them straight into your favourite Italian sauce with some grated parmesan cheese. Try working quickly during this stage, to avoid the gnocchi sticking together.
Top Geoff Tip: “I prefer to fry my potato gnocchi in butter after boiling, to give them a golden colour with a slight crust.”
Gnocchi recipe notes
- The perfect potato is an old potato, in other words avoid using fresh potatoes. New potatoes contain more water, which absorbs too much of the flour.
- I prefer to use Tipo 00 flour rather than all purpose flour. Tipo 00 is a finer grind size and will generally need less water to hydrate, but you can also use an all purpose flour.
- If you’re not going to cook your potato gnocchi straight away, they can be covered and left uncooked but only for a couple of hours. They will lose moisture over time so cooking may take a little longer than for freshly made gnocchi.
- Any leftover cooked gnocchi should be stored in an airtight container and refrigerated. They will last up to three days in the fridge.
- The gnocchi can also be frozen. Place the uncooked gnocchi on a cookie tray in the freezer and leave for approximately 20 minutes, then place them in an airtight freezer bag. They will keep for about 1 month. No need to thaw, just cook from frozen.
Gnocchi recipe FAQs
What do you eat gnocchi with?
Gnocchi can be served in a variety of different ways, that’s why it’s so popular! Some of the best things to eat with gnocchi include:
- Pesto
- Olive oil, garlic, cheese and basil
- Marinara sauce
- Cream sauce
- Roasted vegetables with a squeeze of lemon
- Bolognese sauce
Is gnocchi healthier than pasta?
Pasta and gnocchi have very similar nutritional values. Regular pasta tends to be higher in carbs and protein, whereas gnocchi has less carbs and calories. However, due to gnocchi’s light texture, people tend to eat larger portions.
Is it better to pan fry gnocchi or boil it?
It’s all up to personal preference! Boiling your gnocchi will result in smooth and light pillows, whereas frying will give them a crispy outer layer.
Is gnocchi better with or without eggs?
Gnocchi doesn’t require eggs and is typically made from potatoes, flour and salt. Some people prefer to add egg, as it can make the dough easier to work with.
Is gnocchi supposed to be gummy?
Gnocchi shouldn’t be gummy, chewy or tough. Instead, they should be light and fluffy, with the right amount of kneading and cooking.
Why did my gnocchi turn out mushy?
Gnocchi can turn out mushy if fresh potatoes have been used, as they tend to hold too much moisture. This will also happen if you overcook it.
