This Gnocchi Recipe is a classic Italian dish that brings something new and exciting to the table!
Gnocchi is probably the only type of dish I’ll specifically go to an Italian restaurant to order. I still remember my first few times, calling it g-no-chi with a hard G and a Ch like “choice” instead of the Italian pronunciation of “nyo-kee” and embarrassing myself in front of the waiter! They were kind and taught me how to say it right so I could always get my favorite dish humiliation-free. Gnocchi hits different than other Italian dishes. It has a unique shape and texture and is so delicious. As such, of course, I needed to learn to make it.
Gnocchi is made out of potato. The soft, pillowy, and slightly chewy texture is meant to hold sauce well. There are many different versions throughout Italy and different claims to the origins of the dish. Versions of ancient gnocchi were enjoyed as far back as Roman times, though some believe they originated in the Middle East.
I was nervous about trying to make gnocchi myself, but surprisingly, it wasn’t too difficult! In fact, you’re going to love how straightforward this recipe is. It has basic ingredients that are easy to use, leading to a truly delicious meal.
Versatile gnocchi
The wonderful thing about gnocchi is its versatility—you can serve it with so much more than just a red sauce! One of my favorite ways to prepare it, for example, is to toss it with brown butter and crispy sage leaves. Finish with a grating of zesty Parmesan, and you have a fabulous meal fit for an elegant dinner party. Gnocchi is also delicious with fresh, homemade pesto or a velvety and deliciously aromatic Gorgonzola sauce. In the mood for something light but still full of flavor? Toss the gnocchi with wilted baby spinach, sun-dried tomatoes, and lemon zest. Serve with a drizzle of good olive oil and ricotta salata. And did you know that you can also pan-fry or roast gnocchi like you would potatoes? They make an excellent side dish to roast meats and fish!
How do I store leftovers?
You can store your cooked gnocchi in an airtight container in the fridge for up to 3 days. If you’re interested in storing it for longer, use your freezer. But don’t just dump the gnocchi into a container and call it a day, as this will make all the little gnocchi stick together. What you want to do is spread them out on a baking sheet and freeze them for about 1 hour before transferring them to a freezer-friendly bag or container. They will keep in your freezer for up to 3 months.
Serving suggestions
The best way to eat gnocchi is with a really good sauce! Tomato Sauce is a good go-to, but you can always jazz things up with other delicious choices. Try this hearty Tomato Sauce For Lasagne, which has meat and veggies. Or you can use the sauce from this Broccoli Alfredo Pasta Recipe. Another great choice is a Homemade Basil Pesto sauce.
Gnocchi Recipe
Ingredients
- 2 pounds russet potatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 2/3 cups all-purpose flour plus more for dusting
- 1 large egg beaten
Instructions
- Wash and pierce the potatoes with a fork. Boil them until tender, about 20-30 minutes. Let them cool slightly.
- Peel the potatoes while still warm and pass them through a potato ricer onto a clean surface to mash.
- Sprinkle salt and pepper over the mashed potatoes. Spread 1 1/2 cups of the flour over the potatoes and add the beaten egg. Gently mix to form a dough. If the dough is too sticky to work with, add the remaining flour.
- Knead the dough lightly on a floured surface until it is smooth and soft, about 1-2 minutes.
- Divide the dough into 8 parts. Roll each part into a long rope, then cut into 1-inch pieces. Optionally, press each piece against the tines of a fork to make ridges.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the top, about 1-2 minutes. Drain.
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