Potato Gnocchi

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I can never resist making a batch of soft, pillowy Potato Gnocchi whenever I have a free afternoon in the kitchen. There’s something so therapeutic about rolling the dough, feeling it come together in my hands, and shaping each little dumpling. The smell of the potatoes as they steam, the delicate flour dusting my countertops, and the satisfying moment when they float to the top of boiling water—all of it makes me fall in love with cooking all over again.

The first time I made gnocchi from scratch was a total experiment, and I was shocked at how much better it tasted than the store-bought kind. Light, tender, and just the right amount of chew, they soak up any sauce beautifully. Now it’s become a staple in my kitchen, and I love serving it for dinner parties or cozy nights in.

If you’ve never tried making homemade gnocchi, trust me—it’s worth every second. It might look intimidating at first, but once you get into the rhythm, you’ll wonder why you didn’t start sooner. And it pairs perfectly with sauces like my Marry Me Chicken Pasta or even as a side for Creamy Garlic Chicken Breasts.

Why You’ll Love This Potato Gnocchi

Potato gnocchi is the kind of dish that instantly elevates any meal without being fussy. The delicate texture makes it irresistible, and it’s surprisingly budget-friendly too. Making it from scratch gives you full control over the flavor and texture, plus it’s a fun way to get kids or friends involved in the kitchen. You’ll love how versatile it is—serve it with a rich meat sauce, a simple drizzle of browned butter and sage, or even in a light broth. This recipe gives you confidence and joy in every bite.

Ingredients

Potatoes are the heart of this dish, and they provide the soft, starchy base that makes gnocchi so delicate. I use starchy potatoes like russets for the best texture. Flour is essential to bind everything together while keeping it light. An egg adds richness and helps hold the dough. A pinch of salt brings out all the flavors, while optional nutmeg gives a warm, subtle depth to the gnocchi.

How to Make Potato Gnocchi

Step 1: Cook the Potatoes

Start by boiling or steaming the potatoes until they are tender. Make sure to keep the skins on while cooking to prevent them from absorbing too much water. Once cooked, peel them while hot and mash until smooth.

Step 2: Make the Dough

On a floured surface, spread the mashed potatoes and sprinkle with salt and nutmeg. Add the flour and lightly beaten egg. Use your hands to gently bring the mixture together into a soft dough, being careful not to overwork it.

Step 3: Shape the Gnocchi

Divide the dough into smaller portions and roll each into a long rope about ½ inch thick. Cut the ropes into bite-sized pieces. If you like, roll each piece over the back of a fork or a gnocchi board to create ridges that help hold sauce.

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi in batches, being careful not to overcrowd. When they float to the top, cook for another 30 seconds, then remove with a slotted spoon. Serve immediately with your favorite sauce.

Recipe Variations and Possible Substitutions

You can easily adapt this potato gnocchi recipe to suit your tastes. For a dairy-free option, simply omit the egg and use a little olive oil to bring the dough together. You can also experiment with sweet potatoes or even pumpkin for a colorful twist. If you prefer a gluten-free version, substitute the flour with a gluten-free blend. The gnocchi will be slightly more delicate, but still delicious.

Serving and Pairing Suggestions

Potato gnocchi shines with all kinds of sauces. I love tossing it in browned butter with crispy sage for a simple yet elegant dish. It’s also wonderful with tomato-based sauces, creamy Alfredo, or even a meaty ragù. Serve alongside a crisp green salad and some crusty bread for a full Italian-inspired meal.

Storage and Reheating Tips

If you have leftovers, store cooked gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, simply sauté them in a little butter or olive oil over medium heat until warmed through. You can also freeze uncooked gnocchi on a tray, then transfer to a freezer bag for up to a month. Cook straight from frozen.

FAQs

How do I keep Potato Gnocchi from becoming gummy?

Use starchy potatoes and avoid overworking the dough. Too much flour or kneading can make them dense.

Can I make Potato Gnocchi ahead of time?

Yes, you can shape the gnocchi and freeze them before cooking. They can go straight from the freezer into boiling water.

What sauce goes best with Potato Gnocchi?

It pairs beautifully with just about anything—brown butter and sage, marinara, pesto, Alfredo, or even a rich meaty sauce.

Do I need special tools to make Potato Gnocchi?

Not at all! A fork is all you need to create the traditional ridges, but even plain gnocchi taste great.

Related Recipe You’ll Like

If you enjoyed this potato gnocchi recipe, you’ll definitely want to try my Creamy Tuscan Sausage Pasta for another cozy, comforting dinner idea. Or give my Giant Zucchini Parmesan a go for a hearty vegetarian option that’s just as satisfying.

Save and Share This Recipe for Later

Don’t forget to pin this Potato Gnocchi recipe on your favorite Pinterest board so you can find it again anytime you’re craving homemade comfort food. Feel free to share this recipe with your friends and family on social media too—it’s a wonderful way to inspire others to get creative in the kitchen!

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