Homemade Potato Gnocchi (2024)

FAQs

What kind of potatoes are used for gnocchi? ›

I find baking potatoes to be dry and floury. My favorite potatoes for gnocchi are Yukon gold or other yellow potatoes. They have a rich, buttery flavor and a creamy, fluffy texture. Flour: A judicious amount of unbleached all-purpose flour helps to turn the potatoes into dough.

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.

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.

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.

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.

Gnocchi alla zucca: Pumpkin gnocchi served with butter and cheese. Ndunderi: The Amalfi Coast specialty originally made with farro and curdled milk. Gnocchi alla Romana: Made with semolina and milk, this variety is shaped into squares and baked rather than boiled.

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, while typically made from potatoes, can be higher in carbohydrates and lower in fiber compared to whole-grain pasta. However, both can be part of a balanced diet when enjoyed in moderation and paired with nutritious toppings or sauces.

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.

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.

How do you know when homemade gnocchi is done? ›

How to prepare gnocchi. Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.

Typically, Italian guidelines recommend the following quantities of uncooked pasta per person: 60-100g of dried pasta. 70-120g of fresh pasta. 100-130g of gnocchi.

The Russet Burbank specifically has high solids and low moisture, and it ideal for gnocchi. Reds are too waxy, the starch cells will turn gluey when moisture is added. The Yukon Golds can work, but often cost 3-4 times more than a russet and also have a medium solids or moist profile.

Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.

What is gnocchi? Gnocchi, pronounced 'n(y)oh-kee' (singular 'gnocco'), are a type of pasta consisting of soft, fat and chewy dumplings, typically paired with ragú, tomato or butter sauce. Traditionally, gnocchi dough is made of semolina or plain wheat flour, egg, and mashed potato.

Carrots, beets, broccoli, winter squash, and more can easily become a bowl of perfect pillowy bites.

If you overdo it with flour, your gnocchi will be too hard, if you put too little they will break during cooking. The rule says that the flour must be at most a third of the amount of potatoes.

Oxo's potato ricer is the best. With a potato ricer, you don't need to peel your potato. The skin will stay in the ricer while the flesh will go through the holes into your bowl, leaving you with incredibly smooth mashed potatoes.