Easy Homemade Potato Gnocchi Recipe by Tasty (2024)

FAQs

Is gnocchi better with or without egg? ›

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

My Gnocchi Are Falling Apart When I Cook Them

This means there isn't enough flour and your dough is too wet.

Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta. Small(er) Batch Recipe ensures a higher success rate with just enough practice.

Adding too much flour all at once

It is very easy to add too much flour to gnocchi dough, which can make these dumplings glutinous, gummy, and sticky. If you dump all of the flour into your gnocchi dough at once, you won't have the same texture as a gnocchi that has just enough flour to bring it together.

Roasted potatoes and polenta are perfect to serve alongside this dish. The trick for making this is to prepare it the day before, then let the meat rest overnight so that the oil softens its fibers even more.

Gnocchi shouldn't be sour if it's properly cooked. If you've bought Gnocchi or reheated Gnocchi that is sour tasting to it, the chances are it was not stored properly, or perhaps you got an uncooked batch.

Cut your dough into 6 pieces and roll them each into fat ropes about as thick as your thumb. Some people recommend resting the dough at this stage for 30 minutes but we haven't found any difference in the finished gnocchi by doing this.

Let the gnocchi air dry for 30 minutes on a rimmed baking sheet lined with a clean kitchen towel dusted with semolina or all-purpose flour. Make sure the pieces aren't touching. Transfer the baking sheet to the freezer. Freeze the gnocchi, uncovered, for 1 to 2 hours, until completely firm.

How wet should gnocchi dough be? ›

Mix to form a firm, slightly sticky dough. If it's too sticky, add a little more flour, but only a tablespoon at a time.

Common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces. Gnocchi may be homemade, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Gnocchi are finished by being tossed in a sauce, olive oil or melted butter and herbs. Cooked gnocchi should have a light, squidgy texture, and should not be tough and chewy. It has a simple potato-like flavour, which can easily be complemented with fresh herbs or cheese such as parmesan.