Potato Gnocchi

Ingredients

• 907 g (2 lb; about 4 potatoes)baking potatoes
• 188 g (1½ cups)plain flour, plus extra for dusting
• 1egg
• 1 teaspoon (5 ml)salt

Instructions

1. 1

   Bake the potatoes

   Bake the potatoes in their skins until fork-tender. Set them on a plate and leave them until cool enough to handle.

2. 2

   Rice the potatoes

   Halve the potatoes, scoop out the flesh and press it through a potato ricer into a bowl.

3. 3

   Make the dough

   Add the egg, then gradually work in the flour a little at a time with your hands until you have a soft, workable dough.

4. 4

   Knead briefly

   Knead gently and only briefly, until the dough is smooth and pliable, though still slightly sticky.

5. 5

   Roll into logs

   Divide the dough into fist-sized pieces. On a lightly floured surface, roll each piece into a log about as thick as your thumb.

6. 6

   Cut the gnocchi

   Cut the logs into 1-inch (about 2.5 cm) pieces. If you like, set a fork against your work surface.

7. 7

   Shape with a fork

   With the back of the fork facing you, press each piece of dough firmly along the length of the tines with your index finger.

8. 8

   Finish shaping

   Let each gnocchi roll back onto the board, then repeat with the remaining pieces.

9. 9

   Chill until needed

   Arrange the gnocchi on a lightly floured baking sheet and refrigerate until you are ready to cook them.

10. 10

    Boil until they float

    Carefully lower the gnocchi into salted boiling water. Remove them as soon as they have all floated to the surface.

11. 11

    Drain and serve

    Drain the gnocchi and top with your choice of sauce.

What are potato gnocchi?

Gnocchi are small Italian dumplings, often made with potato and flour. This version follows the classic potato-based approach, with egg to help bind the dough.

Baking the potatoes gives them a deeper flavour and keeps their flesh relatively dry. That means the dough can take less flour, helping the finished gnocchi stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 244 calories, 8g protein, 52g carbs, 3g fat.

The potatoes and flour provide most of the carbohydrates, while the egg and flour contribute some protein. The egg and any sauce you choose add most of the fat; serve the gnocchi with vegetables and a protein-rich side to round out the plate.

Why bake the potatoes?

Dry potatoes: baking them in their skins avoids adding water to the flesh, which can make the dough wetter and harder to handle.

Cool before ricing: wait until the potatoes are comfortable to handle, then rice the flesh while it is still easy to press through.

Getting the dough right

Add the flour gradually rather than tipping it all in at once. Potato moisture can vary, so stop when the dough is soft and workable.

Gentle handling: knead only until the dough comes together smoothly. Too much kneading can make the gnocchi dense.

Shaping the ridges

Thumb-sized logs: roll the dough evenly on a lightly floured surface, then cut it into pieces about 2.5 cm long.

Fork marks: pressing each piece along the tines gives it ridges. Keep the pressure firm but controlled so the piece holds together as it rolls off.

How to tell they are done

The recipe uses a simple cue: lift the gnocchi out once they have all risen to the surface of the boiling water. Use a slotted spoon or drain them carefully.

Cook them soon after they float and dress them promptly with sauce, so they do not sit in water and become soft.

Sauces and serving ideas

These gnocchi can be paired with your preferred sauce, from a simple tomato sauce to browned butter and herbs. Add the sauce after draining.

For a more balanced plate, serve a moderate portion with vegetables and a protein-rich accompaniment such as beans, fish or chicken.

Recipe notes & tips

• Use a potato ricer for an even, fine texture.
• Dust the work surface and baking sheet lightly so the dough does not stick.
• Keep the dough slightly sticky rather than adding flour until it feels dry.
• Shape the gnocchi in batches to keep the remaining dough manageable.
• Cook the gnocchi in batches if needed, so they are easy to remove as they float.

Variations

• Tomato sauce: toss the cooked gnocchi with a simple tomato sauce.
• Browned butter: finish with browned butter and herbs for a rich, savoury dressing.
• Herb dough: mix finely chopped fresh herbs into the dough for extra fragrance.
• Cheesy finish: add grated hard cheese over the sauced gnocchi.
• Vegetable side: serve with sautéed greens or roasted vegetables.

Common mistakes to avoid

• Wet potato flesh: baking rather than boiling helps keep the dough from needing too much flour.
• Too much flour: add it gradually and stop once the dough is soft and workable.
• Overkneading: knead gently and briefly to avoid dense gnocchi.
• Sticky work surface: dust it lightly with flour instead of adding large amounts to the dough.
• Overcooking: lift the gnocchi out as soon as they have all floated to the surface.

How to store

Keep uncooked gnocchi covered on a lightly floured baking sheet in the refrigerator and cook them soon after shaping. Refrigerate cooked leftovers in an airtight container for up to 3 days; reheat gently in a pan with sauce or briefly in hot water.

Frequently asked questions