How to make Potato Gnocchi

in Pasta-dish

How to make Potato Gnocchi? It can be prepared with just a little effort. This recipe is a  classic recipe, with variations. Whenever you add ingredients to gnocchi dough, they won’t be quite as ethereal, but will be fluffy and flavorful. Here are ingredients and directions.



  • 1 pound starchy potatoes, washed
  • Salt and freshly ground black pepper
  • About 1 cup all-purpose flour, plus more as needed


  1. Put the potatoes in a pot with salted water to cover over high heat; bring to a boil, adjust the heat so the water simmers, and cook until the potatoes are quite tender, about 45 minutes. Drain and peel (use a pot holder or towel to hold the potatoes and peel with a small knife; it will be easy). Rinse the pot, fill it again with salted water, and bring to a boil.
  2. Use a fork, potato masher, or ricer to mash or rice the potatoes in a bowl along with some salt and pepper. Add about 1/2 cup of flour and stir; add more flour until the mixture forms a dough you can handle. Knead on a lightly floured surface for a minute or so. Pinch off a piece of the dough and boil it to make sure it will hold its shape; if it does not, knead in a bit more flour. The idea is to get a dough with as little additional flour and kneading as possible.
  3. Roll a piece of the dough into a rope about 1/2 inch thick, then cut the rope into 1-inch lengths; traditionally, you would spin each of these pieces off the tines of a fork to score it lightly. As each one is ready, put it on a sheet of wax paper dusted with flour; do not allow them to touch.
  4. Add the gnocchi to the boiling water a few at a time; stir. (You will need to work in a couple of batches so they aren’t too crowded in the pot.) A minute after they rise to the surface, the gnocchi are done; remove with a slotted spoon. Put in a bowl and sauce or reheat in butter within a few minutes; these do not keep well.



COOK TIME: 11/2 hours

Herb Gnocchi.

Add 1/2 cup chopped fresh herbs, like basil, parsley, mint, dill, chives, or chervil, and mix in with the mashed or riced potatoes.

Spinach Gnocchi.

Add 10 ounces fresh spinach or 5 ounces frozen spinach and a pinch of nutmeg if you like. Stem and wash the fresh spinach; steam it, then drain, squeeze (get as much water out as possible), and chop it very fine. Add it to the potatoes along with the nutmeg.

Sweet Potato or Butternut Squash Gnocchi.

Substitute sweet potatoes or butternut squash for the potatoes. It’s best to roast or steam the sweet potatoes or squash, because they will absorb too much water if boiled. You can microwave the sweet potatoes too. If you’re using butternut squash, add an egg and mix it in with the mashed squash; you will likely need more flour too.

Follow the directions carefully and you will be amazed how good this recipe is. Hope you like this Potato Gnocchi recipe and Bon Apetit.

Author Box
Emely has 178 articles online

Find the best and most popular recipes like Chicken, Beef, Soup, Pizza, Pasta, Casserole, Salad, Cookies and bars, Chocolate, Seafood, Ice Cream ,Souffle ,Coffe ,Appetizer ,Lamb ,Desserts ,Healthy recipes ,Gourmet recipes ,15 minut Lunch , Jam recipes and many more…


Learn all about different shapes and TYPES OF PASTA WITH PICTURES


Welcome to Emely’s Cuisine.

Add New Comment

How to make Potato Gnocchi

Log in or Create Account to post a comment.
Security Code: Captcha Image Change Image
This article was published on 2011/10/20