Making your own gnocchi is much easier than you might think. With just a few ingredients and minimal effort, you can put a delicious basic Italian recipe on the table. Perfect for those who love comfort food, but also like to know exactly what's in their food.
Making your own gnocchi
30 minutes
What is gnocchi made from
Traditional gnocchi are made from potatoes, flour and salt. That's basically all you need. The potatoes provide the soft, airy texture, while the flour binds everything just enough to form pillows. It is precisely this simplicity that makes gnocchi so special.
The important thing is that you choose floury potatoes and let them evaporate well after cooking. The less moisture, the less flour you need - and the lighter the gnocchi will be. In fact, too much flour quickly makes gnocchi heavy and compact.
Sometimes egg is added, but classically it is not necessary. With just potato and flour you can already get a perfect result. So making your own gnocchi is not about complicated techniques, but about feeling, simplicity and respecting the product.
Why is gnocchi so popular?
Gnocchi is hugely popular - and for good reason. It's a super versatile ingredient that you can prepare in a variety of ways. You can boil gnocchi and serve it with sauce, bake it in the pan for a crispy edge or even roast it in the oven with vegetables and cheese.
Besides, gnocchi goes with almost everything: from creamy sauces to fresh pestos, from butter and sage to tomato or caramelized onion. It works both vegetarian and with meat or fish and is easily adapted to the season.
Whether you want to cook quickly or elaborate: gnocchi is always possible. That very flexibility is what makes it such a beloved part of Italian cuisine - and far beyond.
Recipes with gnocchi
Made your own gnocchi? Then make some this gnocchi with caramelized onion or this gnocchi bolognese with burrata along!
What you need:
4
1 kilo of potatoes
275 gr flour
1 egg
salt
What to do:
1
Bring a pan of water to a boil. Peel the potatoes and cook in salted water until tender (about 20 minutes). Drain and let cool slightly, but still warm.
2
Mash the warm potatoes with a masher. Make sure there are no lumps left. Add the egg and salt to the mashed potatoes. Gradually add the flour and mix gently until a soft dough forms. The dough should be soft but not sticky. If necessary, add a little extra flour if it is too wet.
3
Divide the dough into 4 pieces. Roll out each piece with your hands into a roll about 2 cm thick. Cut the rolls into 2-cm pieces. Optional: roll each piece over the back of a fork to make the classic ridges (also helps to hold the sauce better).
4
Bring a large pan of salted water to a boil. Cook the gnocchi in portions. They are ready as soon as they rise to the top (2-3 min). Scoop them out with a slotted spoon and drain briefly.
