Italian Gnocchi Recipe

Ingredients

• 450 g (2 cups; about 450 g russet potatoes)plain mashed potatoes
• 125 g (1 cup)plain flour
• 1 tspsalt
• 1 largeegg

Instructions

1. 1

   Cook the potatoes

   Peel and slice or cube the potatoes, then boil them until very tender. Mash them and press through a potato ricer to remove any lumps.

2. 2

   Mix the dough

   Stir the flour and salt together in a large bowl. Add the mashed potatoes and egg, then mix thoroughly with your hands. If the dough is too sticky, mix in an additional 1–2 tablespoons of flour.

3. 3

   Shape the ropes

   Divide the dough into 8 portions. On a lightly floured surface, roll each portion into a rope 1.3–1.9 cm (½–¾ inch) thick, then cut it into pieces about 2.5 cm (1 inch) long.

4. 4

   Mark the gnocchi

   Roll each piece down the tines of a fork to make grooves. Arrange the pieces in a single layer on a baking sheet lined with parchment paper or a silicone mat, and repeat with the remaining dough.

5. 5

   Boil the gnocchi

   Set a cooling rack inside a baking sheet. Bring a large pot of salted water to the boil and add the gnocchi in handfuls. When they float to the surface, lift them out with a slotted spoon and place them on the rack to drain.

6. 6

   Serve the gnocchi

   Serve the gnocchi with your favourite sauce, or add them to another recipe.

What is potato gnocchi?

Gnocchi are small Italian dumplings, often made with potato and flour. This simple version adds egg to help bring the dough together.

The method relies on thoroughly cooked, smooth potatoes and a light hand when mixing. Fork grooves give the pieces a familiar look and can help sauce cling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 219 calories, 7g protein, 44g carbs, 1g fat.

The potatoes and flour provide most of the carbohydrates, while the egg contributes some protein and fat. Pair a portion with vegetables and a protein-rich accompaniment to make the plate more balanced.

Getting the potatoes right

Tender potatoes: boil the peeled, cut potatoes until they mash easily. A potato ricer helps make them smooth and lump-free.

Dry mash: avoid leaving excess water in the potatoes, which can make the dough sticky and encourage you to add more flour.

Mixing a workable dough

Gentle mixing: combine the ingredients until they come together rather than kneading for a long time. A soft dough makes more tender gnocchi.

Sticky dough: the recipe allows an extra 1–2 tablespoons of flour if needed. Add it gradually, since too much flour can make the dumplings firm.

Shaping and marking

Even ropes: roll each of the 8 portions to the same thickness so the pieces cook at a similar pace. Cut pieces about 2.5 cm (1 inch) long.

Fork grooves: roll each piece down the fork tines, then keep the gnocchi in a single layer on the lined baking sheet to prevent sticking.

When the gnocchi are done

Boiling cue: cook the gnocchi in handfuls and watch for them to float to the surface. Lift them out with a slotted spoon once they rise.

Drain well: the cooling rack lets water run into the baking sheet below. This helps keep excess cooking water out of your sauce.

Sauces and serving ideas

Sauce pairing: serve the boiled gnocchi with your favourite sauce, as the recipe suggests. Drain them on the rack first so they do not water it down.

For another finish, toss the cooked gnocchi in olive oil or butter and roast them, as suggested in the recipe description. Serve alongside vegetables or a salad for a more rounded plate.

Recipe notes & tips

• Use a potato ricer after mashing to get a smoother base for the dough.
• Flour your work surface lightly so the dough ropes are easier to roll.
• Add any extra flour a little at a time if the dough feels too sticky.
• Keep shaped gnocchi in a single layer while you finish the batch.
• Boil the pieces in handfuls rather than adding the whole batch at once.
• Use a slotted spoon to transfer the floating gnocchi to the rack.

Variations

• Tomato sauce: serve the cooked gnocchi with your favourite tomato sauce.
• Butter finish: toss the drained gnocchi in butter before serving.
• Olive oil finish: coat the cooked gnocchi with olive oil for a simple finish.
• Fork grooves: leave the pieces unmarked if you prefer a quicker shaping step.
• Roasted finish: roast the cooked gnocchi in olive oil or butter, as suggested in the recipe description.

Common mistakes to avoid

• Lumpy potatoes: press the mash through a potato ricer before mixing the dough.
• Wet dough: drain the boiled potatoes well before mashing.
• Too much flour: add the optional extra 1–2 tablespoons only if the dough is sticky.
• Uneven pieces: cut the ropes into pieces of similar length so they cook consistently.
• Crowded tray: arrange the shaped gnocchi in a single layer to stop them sticking together.
• Overfilled pot: cook the gnocchi in handfuls so they have room to float.

How to store

The recipe does not give storage instructions. For best texture, serve the gnocchi soon after boiling; refrigerate leftovers in a covered container and reheat gently in a pan with sauce or a little butter.

Frequently asked questions