Homemade Potato Gnocchi Recipe (2024)

FAQs

What is the best flour to use for gnocchi? ›

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.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

The Best Potatoes for Gnocchi

Step one: Start with Yukon Gold potatoes. Russets will do, but Yukon Golds have more of the nutty flavor of the yellow-fleshed boiling potatoes used by the Italian and Provençal cooks who have mastered gnocchi.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

My Gnocchi Are Falling Apart When I Cook Them

This means there isn't enough flour and your dough is too wet.

Too much and the gnocchi will be chewy with a rubbery consistency. Too little and the gnocchi will not come together and will fall apart when boiled. So start with 3/4 of the recommended flour and once it's all mixed in, slowly incorporate more (bit by bit).

Indeed, resting your cut-and-shaped gnocchi prior to cooking helps individual gnocchi pieces keep their shape. If you add them to a pot of boiling water too soon, you risk the starch falling apart. All that effort to make homemade gnocchi could go, quite literally, down the drain.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Is there a difference between gnocchi and potato gnocchi? ›

Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

What is the best flour for making gnocchi? I always suggest using 00 double zero flour. For most Italian dishes, this soft-wheat flour creates a delicate texture that's easy to bite through. Double zero is perfect for the light, pillowy texture you want for gnocchi.

Traditionally, gnocchi dough is made of semolina or plain wheat flour, egg, and mashed potato.

A simple mix of white rice flour and sweet rice flour does the trick. And the sweet rice flour is important. Made with only white rice flour, the gnocchi were too soft. A half cup of sweet rice flour, which is ground from glutinous, short-grain rice, added a nice bite without making the gnocchi gritty.

Add just enough flour to hold the dough together, and don't overmix. The culprit in tough gnocchi is usually one of two things (or both): too much flour in the dough or too much kneading.