Recipe for Homemade Gnocchi

I love Italian food. It is my favorite…ok, I have a lot of favorites, but it is up there for sure! My brother lived in Italy for 2 years and I was lucky enough to go back with him for a fun trip after we graduated college. We had a great time touring the country. I loved everything about Italy, but the food was my favorite. Gelato number one and gnocchi number two!

My favorite meal was in Cinque Terre, which is along Northern Italy’s Rivera coast. After a long day of hiking, we settled down at a fine restaurant. We had a table outside with a lovely view. With my brother’s assistance, I ordered homemade gnocchi with pesto. The little potato dumplings were fresh and oh so tasty. I had the perfect meal, in the perfect place.

Ever since then, I have had a longing for good gnocchi, but it is hard to find. The store bought stuff doesn’t do it justice. Since we are newlyweds and can’t afford to travel to Italy every week to eat gnocchi…we decided to make it ourselves. How hard could it be, potatoes, flour, salt???

We purchased a potato ricer for this cooking adventure. You want to make sure the potatoes are really smooth!! You don’t want chunks in your gnocchi! The recipe is basic, but getting the right combination of flour and potatoes is the tricky part. You don’t want the gnocchi to be mushy, but you don’t want them to be dry and tough either.

We rolled out one rope and tested the gnocchi. I recommend doing this. Ours were mushy at first so we had to add more flour. Once you get the right consistency you can roll out the rest of the ropes and cut away! It was fun! We did the traditional “fork” trick so they would look authentic:) It only took a couple of minutes to boil them. We served the gnocchi with a roasted pepper sauce. So good!!

All said and done, I was impressed with our first gnocchi adventure. Of course, it didn’t beat my meal in Italy, but I don’t know if I can ever top that one!! We will be making these again…and again!









Homemade Gnocchi

2 pounds Russet potatoes
1 1/2 cups flour (you might need more, add it slowly though)

1 Β½
teaspoons salt (or to your taste)

Wash potatoes and place them in a large pot of boiling water. I salted the water. Boil until tender, about 45 minutes. When soft remove them from the water and let cool.

  1. Peel the potatoes, and then pass them through a potato ricer, into a large bowl. (If you don’t have a ricer, use a food mill or try grating them. I hear it works.) Let the potatoes cool to room temperature.
  2. Add salt to the potatoes. Next, add the flour a little at a time, using only as much as you need so that the dough will not stick to your hands. When the flour has been incorporated, bring the dough together with your fingertips.
  3. Dump the dough and any remaining floury bits onto a slightly floured surface. Knead the dough as you would bread dough
  4. Form the dough into a ball and then divide it into six smaller balls. On a lightly floured surface, roll out one of the six pieces using your fingertips into a long rope about 3/4 inch thick. Cut the dough into 1 inch pieces. Before we did all of the dough we tested the gnocchi. Roll out one rope and cut a piece off. Place it in salted boiling water. If it is too mushy, add more flour to the rest of your dough. We had to add more flour so I am glad we tested it outJ
  5. When all of your gnocchi is cut, press each piece of dough against the tines of a fork. With your finger, gently roll the pressed dough back off the fork. This takes a little practice. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it. It gives the gnocchi a nice look!
  6. To cook the gnocchi, place them into a pot of boiling and well-salted water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.
  7. To freeze gnocchi-lay them out on a baking sheet, in a single layer. Freeze for about one hour and then place into freezer bags. When you are ready to cook them, don’t defrost, just follow the cooking instructions above.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I love Gnocchi! I have made it once (without a ricer) and it was a little mushy. I got a ricer right before we moved (its hanging out in storage) and I can’t wait to get it out to try again! Such a fun and delicious dinner. Yours looks beautiful!

  2. We have so many great places in NYC that have different gnocci on their menus.
    Pumpkin gnocchi? was the latest!
    I have never attempted making my own.
    Yours looks authentic, as in Cinque Terre!

  3. I love gnocchis. I’ve been wanting to make them for a while, but never reunite enough courage to do it. Yours look so good.
    And thanks for the tips to freeze them since I’m sure I won’t make them just for one meal.

  4. I love Cinque Terre! I had gnocchi for the first time in Italy just this year. It was great! Yours looks really delicious!

  5. I also love gnocchi and have never made it at home. We’ve done homemade pastas and what not, but will definitely need to try this! Yum! Also love your new picture up top!

  6. Wow- this looks great too! The ravioli was good, but very time consuming on the rolling out. I wish I had a pasta roller because that would have made it easier and I think that mine was still a little too thick, but still very delicious. I actually had leftover filling so I made a lasagna with chicken and marinara. I also threw together the ricotta biscuits this morning and they were yummy! Thanks for sharing so many great recipes. I can’t wait to try the gnocchi!

  7. Maria they look so good! I found a recipe for spinach gnocchi and have been wanting to make it . . . I’ll have to try it now!

  8. Oh, this looks amazing! Like you, I love Italian food, and I can’t even imagine how good these had to be. As usual, your dish looks beautiful, colorful and delicious! Irresistible!

  9. You have no idea how happy I am to find this recipe. I love gnocchi but have been too scared to make it myself. I’ll be grabbing a potato ricer soon so I can try this recip.

  10. I love gnocchi and all pastas. I know I won’t ever make this homemade so I am just going to keep coming back to stare. It truly looks awesome. And your hubby’s comment to you is so sweet!

  11. Yum. Gnocchi are quite easy to make, so I never see any excuse not to make them yourself if you have a little time. I like mixing up the recipes a bit. I love adding spinach or arugula. I love ricotta gnocchi too.

    I’m envious of your travels in Italy. I took a tour of Italy when I was 14, but it was the basic tourist stuff. I didn’t experience any small towns or special restaurants. One day I’m going to go back. One day…

  12. Wow you made gnochi at home.
    And it looks so yumm.
    You sounds like my daughter, when ever i make a dish she say , yeah this is my favourit untill i make simething next day which she love, then it is yeah my favourite.
    So now like you tell i tell her you have lot of favourit dishes πŸ™‚

  13. this was your first? wow! you should be proud here, this is perfect. I’m with you, I love Italian food, way too much at times.

  14. I love gnocchi too and haven’t made it in ages. I used to be able to find it in the grocery but not where I live now. Yours looks great.

  15. My husband and daughter made gnocchi last year – and I loved them. But I loved my trip to Italy more – although it’s been 12 years since I’ve been – but I’ve never forgotten the food!

  16. Hi Maria!

    Thanks for visiting me. πŸ™‚ Okay, you have posted one of my FAVORITE pasta!! I love, love, love gnocchi but have never made it on my own. I will someday. I used to get this wonderful gnocchi in my hometown and (if I remember right) it came with white clam sauce. Oh so good! Your gnocchi is gorgeously plump! πŸ™‚

  17. these look so much better than any of mine have!!! i asked for a potato ricer for xmas to try again though πŸ™‚ let’s hope santa comes through

  18. I made gnocchi once years ago and I remember it seeming more complicated that your recipe…I can’t wait to try this one!

  19. I love gnocchi. My favorite is with a cream and sage sauce. Not near as healthy as yours.
    Yes it was so warm. I have been in June also and warm would not be the word to use. How about hot hot hot and humid. The lemon ricotta muffins sound great also. I think Giada is one of the TV chefs that I would like.

  20. Wow! A trip to Italy and now Gnocchi! I am green with envy… But I could make these, looks pretty straight forward. Thanks!

  21. Hi Maria, love ur gnocchi…there is a dish eaten in the west part of India, called “gatte ki sabzi”, the method for making that is almost same…only difference being skipping of the potato and using chick pea flour instead of the regular flour. See the whole world’s so so so similar..we take and give from and to each other πŸ™‚
    thanks 4 stopping by at my place.

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