How to Make Traditional Potato Gnocchi from Scratch
How to Make Traditional Potato Gnocchi
Level: Medium
Time: 90mins
Serves: 6-8
Cost: Low
Traditional Potato Gnocchi Recipe Table of Contents
Traditional Potato Gnocchi Recipe Overview
This handmade potato gnocchi recipe is a classic Italian pasta delicacy prepared by blending mashed potatoes with flour to form a soft and pliable dough. These small dumplings are then shaped, typically with the help of a fork, before being boiled and served with various sauces like marinara sauce, pesto sauce, or browned butter. The result is a deliciously light and fluffy handmade gnocchi recipe that captivates with its tender texture and versatility in pairing with different flavors.
Gnocchi, are a great Primo Piatto or first course to a meal followed by a Secondo Piatto or second course in Italy. Gnocchi can also be enjoyed as a Piatto Unico, which is only course in Italian.
An appropriate second course is usually a protein dish like a braised pork chops or protein entree of choice.
Preparing this traditional handmade gnocchi recipe requires a bit of practice to shape the dumplings properly.
Ingredients for This Traditional Potato Gnocchi Recipe
Traditional Potato Gnocchi Ingredients.
Red Potato – 4 Medium
Egg – 1 Large
All Purpose Flour – 1½C
Unsalted Butter – 2Tbsp
Black Pepper – 1tsp
Salt – 1tsp
Kitchen Tools For This Traditional Potato Gnocchi Recipe
Traditional Potato Gnocchi Tools.
6-8qt Pot
8-10″ pan
Metal Mixing Bowl
Stand Mixer
Cutting Board
Chef’s Knife
Mashing Implement
Vegetable Peeler
Cooking Directions for this Traditional Potato Gnocchi Recipe:
Wash your potatoes. Bring water to a boil, and add your potatoes, cooking them for for about 20-25 minutes.
Allow your potatoes to cool for 15-20 minutes. The skin should fall right off.
Your potatoes should be soft enough to place directly into your stand mixer. Add 1C flour, 1tsp salt, and 1tsp pepper; mix at a medium speed until the ingredients have become fully incorporated.
Add 1 egg to the stand mixer bow, and mix on a low speed until incorporated.
Dust your cutting board or working surface with some of the remaining flour. Fold out the gnocchi dough onto your floured surface.
Kneed and shape your gnocchi dough into one large brick, then cut into 4 even sections. You may refrigerate extra sections for 2-3 days, or freeze for later use. Roll one section of dough into a rope about the thickness of a wine cork, then cut into ½-¾” dumplings.
Now you will use a fork to create the traditional gnocchi dumpling shape. With the fork tines down, roll each dumpling down the fork, pressing the dough lightly to achieve ridges on one side and folds on the other side.
Bring water to a boil, and prepare your dumpling cooking space. You will boil the dumplings for 2-3 minutes, a few at a time to dissuade sticking.
Your cooked gnocchi dumplings are now ready to be infused with whatever sauce and accompaniments you choose. Plate and enjoy this traditional handmade potato gnocchi recipe.
Allow your potatoes to cool before removing the skin.
Fully incorporate the ingredients on a medium speed.
Use enough flour so that the gnocchi dough does not stick.
your gnocchi dumplings should be ½-¾” long and the thickness of a wine cork.
It may take a few tries to perfect your shaping technique.
Even if your first batch (or two) seems ugly, the folds and ridges of your gnocchi dumplings are for holding more sauce. Making them look nice and perfect is for the photos.
Keep practicing your technique, and you’ll be a pro in no time.
Only boil a few dumplings at a time.
Your gnocchi are fantastic paired with any sauce of your liking.
A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.