How to Make Gnocchi at Home

Gnocchi has a reputation for being difficult. It is not. It comes down to one thing: keeping the potato dry. Get that right and the rest is potato, a little flour, and a few minutes of shaping. This guide covers the ingredients, the method, and the details that separate light, pillowy gnocchi from the heavy, gluey version.

The Potatoes

The potato is the most important variable, and how you cook it matters more than any other step. Use a floury, starchy variety such as Maris Piper or King Edward. Waxy potatoes hold too much water and the dough never comes together properly. Bake them in their skins rather than boiling them. A boiled potato absorbs water, and a wet potato needs more flour to bind, which is exactly what makes gnocchi dense. Baking keeps them dry and keeps the flour to a minimum.

The Recipe

This makes enough for four as a main course.

The flour is given as a range because potato moisture varies. Start at 200g and add only what the dough needs to come together. The less you use, the lighter the gnocchi.

Method

Bake and Rice the Potatoes

Heat the oven to 200°C (180°C fan). Bake the potatoes whole, in their skins, for about an hour until completely soft. Once they are cool enough to handle, halve them and scoop out the flesh. Pass it through a potato ricer, such as the passatelli maker and potato ricer, or mash it until very smooth, because any lumps now will be lumps in the finished gnocchi.

Make the Dough

Spread the riced potato out and let it cool for a few minutes, then season with salt and a little nutmeg. Add the egg if you are using one. Add the flour a handful at a time, bringing it together gently into a soft dough, and stop the moment it holds together. Flour is where gnocchi go wrong: every extra handful makes them denser, so use the least the dough needs. Overworking has the same effect, developing the gluten and toughening the texture, so handle it as little as possible.

Shape the Gnocchi

Cut the dough into pieces and roll each into a rope about 2cm thick on a lightly floured surface. A solid wooden board makes this quicker and gives you room to work; the Berkel acacia cutting board is a good size for it. Cut the ropes into 2cm pillows, then roll each pillow down a gnocchi board with your thumb to press in the ridges, dusting with a little flour as you go so they do not stick. The ridges are not decoration. They hold sauce, so every piece carries flavour instead of letting it slide off. The gnocchi boards come in a few sizes, and the Rigagnocchi board does the same job with a flatter profile.

Cook

Bring a large pan of well-salted water to the boil and cook the gnocchi in batches. They are ready about 30 to 60 seconds after they float to the surface. Lift them out with a slotted spoon and drop them straight into a warm sauce.

Getting It Right

Three things make the difference between light and heavy gnocchi. Use floury potatoes, not waxy ones. Keep the flour to the minimum the dough needs. And handle the dough as little as you can. A light touch is the whole secret.

You can make them ahead. Freeze the raw, shaped gnocchi in a single layer on a tray, then bag them once solid. Cook them straight from frozen with an extra minute in the water. Do not defrost them first, as they turn sticky.

What to Serve With It

Sage butter is the classic pairing and takes minutes: melt butter, add a few sage leaves, and let it foam before tossing the gnocchi through. A simple tomato sauce works just as well, as does a spoonful of pesto. Keep it simple so the gnocchi stay the focus. Browse our range of Italian tomatoes and Italian ingredients to build a sauce around them.

Common Questions

What are the best potatoes for gnocchi?

Floury, starchy varieties like Maris Piper or King Edward. They hold less moisture, so the dough needs less flour and stays light.

Do I have to use egg?

No. Egg-free gnocchi are more traditional and a little more delicate. The egg simply makes the dough easier to handle, which helps if it is your first attempt.

Why did mine turn out heavy or gluey?

Usually too much flour, wet potatoes, or overworked dough. Bake rather than boil the potatoes, add flour sparingly, and stop mixing as soon as the dough holds together.

Can I make gnocchi in advance?

Yes. Freeze them raw on a tray, then transfer to a bag once solid. Cook from frozen with an extra minute in the water. They do not need defrosting.

What sauce goes with gnocchi?

Sage butter is the traditional pairing. Tomato sauce and pesto both suit them too. Keep the sauce simple so the gnocchi stay the focus.