Gnocchi recipe

Gnocchi recipe

Are you looking for a typical gnocchi recipe? Look no more!

Gnocchi is a very traditional recipe in Italy, usually made on Sunday or for holidays and special occasions. These little soft but chewy pillows are perfect with a rich meat tomato sauce, but also with pesto, butter and sage or also with anchovies and broccoli.

Usually potatoes are mashed with a special tool (a potato ricer), not the usual masher, because there should not be lumps into the dough to get the best result. You can buy a potato ricer on line pretty much every where in the world.

Potato gnocchi recipe: tips and tricks

The recipe for making gnocchi is easy and they freeze very well, I usually make more to keep them ready in the freezer when I’m in a hurry. This way I can have gnocchi even when I do not have much time to cook.

How to freeze fresh gnocchi: Simply boil the  gnocchi for a couple of minutes, drain, cool and freeze on a large baking tray lined with parchment paper as soon as they’re enough cooled down to be handled (about two hours). Once they’re semi frozen, transfer them into a ziplock bag. They will keep for at least 5 months.

When you make gnocchi you want them to collect as much sauce as possibile. To get this result you can go two ways: using your finger or a fork to change the shape.
If you want to use your hand, simply make an indentation in each one with your finger.

gnocchi recipe

How to make gnocchi


You can otherwise use a fork to make a pattern. I have to say I prefer this one, it takes a bit longer but the result is better!

How to shape gnocchi

Try using the same sauce I used to make lasagne to season this gnocchi, with a generous amount of greated pecorino on top you will get the true taste of a classic home made Italian recipe.

Ingredients for preparing Gnocchi

  • 600gr potatoes
  • 300gr flour
  • 1 egg
  • 1 pinch of salt


Step 1
boil the potatoes whole, skin on, and peel them once cooked

Step 2
mash them, but do not use a food processor otherwise they’ll become creamy ad it will be almost impossibile to obtain a decent dough.

Step 3
pour mashed potatoes in a bowl and add the other ingredients, mix with a spoon or with a spatula then with your hands until you get a firm dough (it will still be a little sticky, but do not add too much flour otherwise they’ll become too hard when cooked)

Step 4
roll the dough into cylinders and then cut into 2cm dumplings. You can now choose to roll each dumpling onto a fork to get the striped shape that will gather more sauce or you can simply make an indentation with your finger.

Step 5
cook gnocchi into abundant boiling water and drain. Serve with meat sauce, butter and sage, cheese sauce or pesto.