Buongiorno hungry people! Making homemade gnocchi is easier than you might think. If you want to learn how to make gnocchi from scratch, this simple Italian recipe will guide you through every step. You just need a few basic ingredients and a bit of patience. No special kitchen tools – like a gnocchi board – are required, as you can make the gnocchi by hand using a fork to shape them. This gnocchi recipe is perfect for beginners and can be made by anyone.
For this recipe, I used starchy potatoes and baked them in the oven. Baking allows the steam to escape, preventing the potatoes from holding too much moisture. I have learned that boiling the potatoes makes them too wet, which can affect the dough its texture. This step is key to get perfect fresh gnocchi. With the right ingredients and a few simple techniques, you will master how to make gnocchi without tools and how to shape gnocchi like an Italian grandmother.
I always recommend serving fresh gnocchi with a sauce, and in this recipe, I have included one of my favourites: gnocchi with butter and sage. The creaminess of the butter and the flowery touch of the sage goes very well together. I used a bit of the starchy pasta water and Parmesan cheese to make the sauce smooth, then tossed the gnocchi through it to coat them perfectly. I hope you love this homemade gnocchi as much as I do!
Gnocchi from Scratch
Adjust servings here:
Equipment
- cooking pot
- frying pan
- Sieve
- Mixing bowl
- spoon
- fork
Ingredients
- 500 grams potatoes
- 90 grams flour
- 1 egg
- 2 tbsp parmesan cheese
- salt & pepper
SAUCE
- 2 tbsp butter
- 8 leaves fresh sage
- 3 tbsp parmesan cheese
- 125 ml pasta water
- pepper
Instructions
- Preheat the oven to 175°C (350°F).
- Use a knife to poke the potatoes about 8 to 10 times all around.
- Place the potatoes on an oven tray lined with parchment paper. Bake for 60–70 minutes or until the potatoes are soft.
- Cut the potatoes in half and let the steam escape for 5 minutes.
- Use a spoon to scoop out the inside of the potatoes. If they are too warm to hold, use a kitchen cloth.
- Push the peeled potatoes through a sieve using the back of a spoon. Scrape the bottom of the sieve as well. If you have a potato ricer, use it instead or mash the potatoes with a fork.
- Let the mashed potatoes cool down completely.
- In a bowl, add the flour, a beaten egg, Parmesan, salt and pepper. Mix with a fork until combined.
- Knead by hand until all ingredients are well combined.
- Lightly flour the kitchen counter. Cut the dough into smaller pieces and roll each piece into a thin rope.
- Cut the dough into small pillow-shaped chunks.
- Roll the chunks into small balls, use enough flour to prevent sticking. Press each ball gently against the inside of a fork, then roll the edge up and fold the edges together. Place the gnocchi on a floured chopping board. Repeat until all the dough is used.
- Bring a pot of water to a boil and add salt.
- Heat a frying pan over medium-high heat. Add butter and let it melt.
- Meanwhile, cook the gnocchi for about 90 seconds, or until they start floating.
- Reserve some pasta water using a cup or ladle. Add the pasta water to the melted butter in the pan. Be careful, as it might splatter.
- Tear and bruise the sage, then add it to the frying pan. Add extra Parmesan and pepper. Stir until the cheese has melted and you have a thin silky sauce.
- Use a slotted spoon to add the gnocchi to the frying pan. Combine all ingredients.
- Serve with a bit of Parmesan.
Buon appetito. Enjoy!
