Homemade gnocchi

Ingredients

• 750 gpotatoes
• 200 gfine flour (00)
• 15 ml (1 tbsp)olive oil
• 15 ml (1 tbsp)nutritional yeast
• to tastesalt
• to tastepepper

Instructions

1. 1

   Cook the potatoes

   Peel the potatoes, cutting any large ones into pieces. Cook them in lightly salted water, then drain while keeping the cooking liquid. Leave the potatoes to cool for 10 minutes.

2. 2

   Make the dough

   Mash the potatoes without adding water or other liquid, then mix in the olive oil. Combine the nutritional yeast and flour and place this mixture beneath the mashed potatoes. Season with pepper and sea salt to taste, then knead by hand until the dough is elastic.

3. 3

   Shape the gnocchi

   Dust the work surface with flour. Take a handful of dough and roll it into a sausage about 1 cm thick. Cut pieces every 2 cm and shape each into an egg-like oval. Repeat with the remaining dough.

4. 4

   Mark with a fork

   Press a few lines into each gnocchi with a fork.

5. 5

   Boil the gnocchi

   Bring the water back to the boil. Add the gnocchi in batches rather than all at once and boil for about 2 minutes, or until they rise to the surface.

What is homemade gnocchi?

Gnocchi are small Italian dumplings, often made with potato and flour. This version keeps the dough simple, with olive oil and nutritional yeast for added savoury flavour.

The method relies on a fairly dry potato mash and gentle handling. That helps make dumplings tender rather than heavy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 728 calories, 18g protein, 151g carbs, 9g fat.

Potatoes and flour provide most of the carbohydrates, while the flour and nutritional yeast contribute some protein. Olive oil supplies most of the fat; serve a portion with vegetables and a protein-rich side to make a more balanced plate.

Choosing and cooking the potatoes

Potatoes: peel them and cut larger ones into pieces so they cook evenly. The recipe does not specify a variety, so use potatoes that mash smoothly.

Draining: keep the cooking liquid as directed, but do not add it to the mash. Excess moisture can make the dough sticky and encourage you to add more flour.

Getting the dough right

Flour and yeast: mix them together before combining with the mashed potato so they are distributed through the dough.

Kneading: work the mixture by hand until elastic, stopping once it comes together. Too much extra flour can make the gnocchi dense.

Shaping and marking

Ropes: roll handfuls of dough into strands about 1 cm thick, then cut pieces every 2 cm. Aim for similar-sized pieces so they cook at about the same rate.

Fork marks: press lightly to add ridges without flattening the dumplings. If the dough sticks, dust the surface and fork with a little flour.

How to tell when they are done

Boiling: cook the gnocchi in batches so the water keeps moving around them. Add them to water that has returned to a boil.

Doneness: the recipe's cue is that the gnocchi rise to the surface, after about 2 minutes. Lift them out promptly once they float.

Serving homemade gnocchi

Serve the gnocchi soon after boiling, while they are soft and warm. A simple tomato sauce, pesto or browned butter-style sauce makes an easy accompaniment.

A green salad or cooked vegetables add freshness and contrast to the starchy dumplings.

Recipe notes & tips

• Let the potatoes cool for the full 10 minutes before mashing so they are easier to handle.
• Keep the reserved potato water separate; the method does not call for adding liquid to the mash.
• Dust the work surface lightly rather than working extra flour into the dough.
• Make the ropes and cut pieces to consistent sizes for more even cooking.
• Boil the gnocchi in batches and remove each batch as it floats.

Variations

• Herb finish: toss the cooked gnocchi with chopped parsley or sage.
• Tomato sauce: serve with a simple tomato sauce for a bright, savoury pairing.
• Pesto: coat the hot gnocchi with pesto just before serving.
• Vegetable side: add sautéed greens or roasted vegetables to the plate.
• Cheesy finish: add grated hard cheese at the table for extra savoury flavour.

Common mistakes to avoid

• Adding liquid to the mash: it can make the dough too wet, so mash the potatoes without water.
• Adding too much flour: this can make the dumplings heavy; use only enough flour to shape the dough.
• Uneven pieces: differently sized gnocchi may cook at different speeds, so cut them consistently.
• Crowding the pot: too many dumplings at once can disrupt the boil; cook them in batches.
• Overcooking: the gnocchi can lose their tender texture, so lift them out when they rise.

How to store

Refrigerate cooked gnocchi in a covered container and use within 3 days. Reheat gently in a pan with sauce or a little oil until hot; boiling them again may make them soft.

Frequently asked questions