Beginner’s Guide to Fresh Homemade Gnocchi

Light and fluffy gnocchi recipe? You’re in the right spot! Learn how to make fresh homemade potato gnocchi with just 4 ingredients and simple step-by-step instructions. My secret is Yukon Gold potatoes, egg yolk (only) and fine milled Tipo 00 flour for best texture and flavor.

Admittedly, my first attempts at homemade gnocchi were futile. They weren’t dense like little bricks (a common problem). They were chewy, annoyingly so, and not in a sturdy toothsome kind of way. The defeat was crippling. What about those pillowy-soft clouds everyone raves about?!

To achieve gnocchi bliss, I needed to fail… and continue to fail until something clicked. Just like making sourdough bread or fresh homemade pasta, I learned homemade gnocchi was not just a recipe; it was an understanding. More specifically, an understanding of ingredients, how they worked together and what the dough should look and feel like.

My beginner’s guide will teach you everything you need to know about making fresh homemade gnocchi, from choosing the best potatoes, the right flour, understanding eggs (oh the controversy!) and how to avoid the dreaded dense and chewy gnocchi, so you too, can achieve light and fluffy etherial clouds!

First, a Definition: What is Gnocchi?

Gnocchi (pronounced noh-kee or n’yaw-kee depending on where you’re from) translates to “little lumps” in Italian. From a culinary perspective, these lumps refer to small bits of dough. Gnocchi dough can be made from potato, semolina flour or ricotta cheese. However, potato gnocchi is the most common type. It’s made from cooked potatoes, a bit of flour and eggs (sometimes).

Is Gnocchi Pasta?

Technically no. Although often associated together, potato gnocchi are considered dumplings and not pasta because they are made primarily of potato (and not flour).

Understanding Eggs: The Great Debate

In your gnocchi recipe research you’ll come across two types of gnocchi: with eggs or without. This used to drive me nuts. But it’s important to understand. Here’s the deal: eggs are binders. They hold the dough together and prevent the gnocchi from dissolving into smithereens when cooked in rapid boiling water- this is huge.

But oftentimes, whole eggs yield dense and chewy gnocchi (this is from the egg white), which is why some gnocchi purists avoid them altogether. The problem is, if you go completely eggless the gnocchi become notoriously difficult to work with. The solution? Use egg yolks only (I learned this tip from Gennaro Contaldo on YouTube- he’s so funny!).

Why This Recipe Works {My Best Gnocchi Tips!}

• Egg Yolks (only) bind the dough together without the chewiness from whole eggs. The gnocchi becomes light, tender and a beautiful golden color.
• Yukon Gold Potatoes are THE BEST potatoes for homemade gnocchi. They’re dense, creamy, semi-waxy and do not retain too much moisture (if you love Yukon’s for mashed potatoes, they make exquisite gnocchi). Some gnocchi recipes recommend floury potatoes instead, such as Idaho potatoes or Russet potatoes, but I don’t always agree. They’re too mealy.
• Tipo 00 Flour is a soft, fine milled flour from Italy. It’s a must-have for light and tender gnocchi and homemade pasta.
• Small(er) Batch Recipe ensures a higher success rate with just enough practice.

How To Make Fresh Homemade Potato Gnocchi {Step-by-Step}

Gnocchi Ingredients You Will Need:

• Yukon Gold Potatoes
• Egg yolk
• Fine sea salt
• Tipo 00 Flour
• Semolina flour, for dusting
• Potato Ricer
• Gnocchi Board (optional)

Step #1: Cook The Potatoes

• Boil the potatoes, skin on, until tender, about 25 minutes. Drain and dry thoroughly.
• Once cool enough to handle, but still warm (not hot), remove the skin.
• Rice the potatoes directly over a large, wide bowl. I use a wooden fruit bowl.

Tip: What is a Potato Ricer? It’s a useful kitchen gadget that passes cooked potatoes through small little holes. It makes the potatoes lump free, which is the ideal texture for light and fluffy gnocchi and mashed potatoes. Alternatively, use a food mill of mash gently with a fork.

Step #2: Mix the Dough

• Form a “well” in the center of the potatoes. Add the egg yolk, salt and sprinkle some of the flour on top. Gently mix a few times with a fork, gradually adding the rest of the flour as you go. Once the dough starts to stick together (but is not yet a ball) stop. You’re going to finish by hand.

Mix the Dough (Cont.)

• Gently bring the dough together to form a cohesive ball. You do not need to “work” the dough (this is not pasta or bread dough). The texture should feel warm, light, fluffy and smooth, like a giant mashed potato ball.
• Cover and let rest for 10 minutes.

Tip: How to avoid dense and chewy gnocchi? Most gnocchi recipes insist chewiness comes from overworked dough, which is only partially true. This is actually difficult to achieve by hand unless you’re intentionally manhandling it, which over develops the gluten (and makes the potatoes gummy.) The chewiness usually comes from adding too much flour if the dough is sticky and/or using whole eggs.

Step #3: Make Gnocchi!

• Cut the dough ball into 4 equal pieces.
• Roll one piece into a 10-12 inch (25-30 cm) log.
• Cut across into 20-22 gnocchi, about 1/2-inch (1.25 cm) in size to create little “pillows.”
• Transfer to a sheet pan dusted in semolina flour to prevent sticking. Repeat with the remaining pieces.

Make Ridges (optional)

At this point, if you have a gnocchi board, roll to create ridges. This creates interesting texture which traps the sauce. It’s like penne rigate (with ridges) vs. regular penne (smooth). You can also use the tines of a fork to create ridges; however I think using the board is easier.

• Holding the board on a slight angle, gently press the gnocchi into the board with your thumb. In one forward motion, use your thumb to gently roll the gnocchi down the board. Then flip it over. Repeat to roll the rest of the gnocchi.

Ok, So What’s Next?

If you’re going to cook the gnocchi now, have your sauce simmering and ready to go. They take about 1 minute to cook, tops. This is not the time to scramble about (I usually have frozen sauce on standby for this very reason). My classic pesto sauce, Ragù Bolognese and this pomodoro sauce are excellent starting points. See below for more gnocchi sauce options.

Best Sauce for Homemade Gnocchi

• Ragù Bolognese Sauce (sometimes I add peas to this)
• Quick Sicilian-Style Tomato Sauce
• Easy Golden Butter & Sage Pasta Sauce
• Quick Homemade Sausage Ragù
• Authentic Pomodoro Sauce (Fresh or Canned)
• Classic Italian Basil Pesto (Pesto alla Genovese)
• Pesto alla Trapanese (Sicilian Pesto)

How To Cook Gnocchi

Working in batches, drop a few gnocchi into boiling, salted water (this is your test batch). It’s important the water is generously salted, otherwise the gnocchi will taste bland. Cook for 30 seconds to 1 minute. When they float to the top, they’re ready. Transfer via slotted spoon directly into your sauce. Do not use a colander to drain the gnocchi; they are too delicate.

Note: If using frozen gnocchi, there’s no need to defrost them first. Cook straight from frozen. Only add a few frozen gnocchi to the pot at one time; otherwise they will sink to the bottom and stick together.

How To Store Gnocchi

Fresh homemade gnocchi can be stored at room temperature, covered, for 30 minutes to 1 hour. They have a tendency to become sticky if held longer than that; make sure your sheet pan is well dusted in semolina flour. Cover with an inverted sheet pan or a clean kitchen towel. Alternatively, cover with plastic wrap and chill for a few hours.

How To Freeze Gnocchi

Freeze gnocchi in one single layer on a flour dusted sheet pan. Once frozen, transfer to an airtight container (they shouldn’t stick together). Label, date and freeze up to 3 months. To use: cook straight from frozen in batches.

More Traditional Italian Recipes to Try!

• Beginner’s Guide to Fresh Homemade Pasta
• Beginner’s Guide to Fresh Homemade Lasagna Noodles
• Beginner’s Guide to Fresh Homemade Ravioli
• How to Make Perfect Pappardelle Pasta
• Fresh Spinach Pasta Dough

Print