Homemade Gnocchi Recipe

Ingredients

• 300 g (2 cups)potatoes, peeled and diced
• 1 tsp (5 ml)salt
• 1 tsp (5 ml)cayenne pepper
• 15 g (½ cup)tarragon, finely chopped
• 30 ml (2 tbsp)olive oil
• 50 g (½ cup)Parmesan, shredded
• 170 g (1⅓ cups)plain flour
• 1egg yolk
• 30 ml (2 tbsp)olive oil
• 1 pinch, or to tasteParmesan, shredded

Instructions

1. 1

   Boil the potatoes

   Peel the potatoes and cut them into quarters. Put them in a pan of lightly salted boiling water and cook for 15–20 minutes, until easily pierced with a fork.

2. 2

   Mash and season

   Drain the potatoes and mash them until smooth in a large bowl. Stir in the salt, cayenne pepper, tarragon and 2 tbsp (30 ml) olive oil.

3. 3

   Make the dough

   Add the Parmesan, flour and egg yolk. Mix by hand until you have a soft, smooth dough.

4. 4

   Shape the gnocchi

   Lightly flour your work surface and divide the dough into 3 portions. Roll each portion into a long log about 2.5 cm (1 inch) thick, then cut it into bite-sized pieces about 2.5 cm (1 inch) long.

5. 5

   Cook the gnocchi

   Bring a pan of lightly salted water to the boil. Cook the gnocchi in batches; they should rise to the surface after about 1 minute. Lift them out and transfer them to a bowl of iced cold water to stop the cooking, then drain before serving.

6. 6

   Pan-fry until golden

   Heat 2 tbsp (30 ml) olive oil in a frying pan over medium-high heat. Drain the gnocchi, add them to the hot pan and sauté for 5–6 minutes, stirring gently, until golden. Season with salt and pepper to taste.

7. 7

   Finish and serve

   Grate a little extra Parmesan over the gnocchi and serve warm.

What are gnocchi?

Gnocchi are small Italian dumplings, often made with potato and flour. This version adds Parmesan and tarragon to the dough, then finishes the dumplings in a frying pan for crisp, golden edges.

Potato gnocchi are associated with Italian home cooking, where simple ingredients are shaped into a soft, satisfying dish. Here, the herb and cheese bring savoury flavour without needing a complicated sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 421 calories, 13g protein, 58g carbs, 15g fat.

The potatoes and flour provide most of the carbohydrates, while the olive oil contributes much of the fat. Parmesan and egg yolk provide protein, with additional protein from the flour and potatoes. Balance a portion with a generous serving of green vegetables or salad.

Choosing and preparing the potatoes

Potatoes: the recipe calls for peeled, diced potatoes in the ingredients and quarters them for boiling in the method. Keep the pieces roughly even so they cook at a similar rate.

Mashing: mash the drained potatoes until smooth before adding the other ingredients. Lumps can make the dough harder to shape evenly.

Getting the dough right

Flour: add the plain flour with the Parmesan and egg yolk, then mix by hand just until the dough is soft and smooth. A light touch helps keep the gnocchi tender.

Shaping: lightly flour the work surface and roll the dough into logs about 2.5 cm thick. Cut pieces about 2.5 cm long for the size described in the method.

Cooking and checking for doneness

Boiling: cook the gnocchi in batches in lightly salted boiling water. They are ready to lift out when they rise to the surface, which takes about 1 minute.

Pan-frying: drain them well before adding them to the hot oil. Sauté for 5–6 minutes, stirring gently, until their surfaces are golden.

Why the recipe uses an ice bath

The method transfers the boiled gnocchi to iced cold water to stop the cooking, then drains them before serving. This gives you a pause between boiling and finishing the dumplings.

Drain thoroughly before pan-frying; excess water can make the oil spit and slow browning. Turn the gnocchi gently to keep the soft dumplings intact.

Serving ideas

These gnocchi are served warm with extra grated Parmesan, and they can be eaten straight from the pan while their edges are crisp. A simple green salad or cooked green vegetables make a fresh contrast.

If serving them as part of a larger meal, keep accompaniments fairly simple so the tarragon and Parmesan remain noticeable.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces so they become fork-tender at about the same time.
• Mash the potatoes thoroughly before mixing in the remaining dough ingredients.
• Flour your work surface lightly to make shaping easier without adding too much extra flour.
• Cook the gnocchi in batches so they have room to rise to the surface.
• Drain the gnocchi well after the ice bath before adding them to the frying pan.
• Stir gently during pan-frying to help the gnocchi brown without breaking.

Variations

• More herbs: add a little extra chopped tarragon to bring its flavour forward.
• Herb swap: use chopped parsley in place of some or all of the tarragon.
• Extra cheese: finish with a little more grated Parmesan at the table.
• Milder heat: reduce the cayenne pepper to suit your taste.
• Sauced serving: toss the cooked gnocchi with a simple tomato sauce before serving.

Common mistakes to avoid

• Uneven potato pieces: cut them to a similar size so they cook through together.
• Lumpy mash: mash the potatoes until smooth before forming the dough.
• Too much flour on the surface: use only a light dusting so the dough does not become dry.
• Crowded boiling pan: cook the gnocchi in batches so they can rise freely.
• Wet gnocchi in the frying pan: drain them well after the ice bath to reduce splattering and encourage browning.
• Rough stirring: turn the gnocchi gently to avoid breaking their soft shape.

How to store

Refrigerate cooked gnocchi in an airtight container for up to 3 days. Reheat gently in a frying pan with a little oil until hot throughout; the edges may crisp again as they warm.

Frequently asked questions