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How to Cook the Best Gnocchi

Gnocchi is one of the best Italian dishes you can order when eating out. Gnocchi are great in soup, as a vehicle for sauces, or even baked into a casserole. As they grow in popularity as an alternative to noodles, you might find yourself wanting to take a swing at making the starchy delicacies yourself. Here is an easy guide to getting started on your gnocchi-making journey.


Gather your ingredients

There are only 4 ingredients needed to make your homemade gnocchi. Start with quality potatoes, eggs, salt, and flour. When choosing a potato, the dryer the better. This can mean russet, or older potatoes from your kitchen that have begun sprouting eyes. This is because the lower the water content, the less flour you will have to use later on (which is important to have fluffier and lighter gnocchi). 

The trick to gnocchi is that there are usually no specific measurements to these ingredients, and it takes some intuition to learn the proper amounts. As you are preparing your dough, pay attention to the textures and look and use your best judgment.


Make mashed potatoes

Whereas you might usually boil the potatoes when making mashed potatoes, the key to making gnocchi is baking the potatoes. This is another effort to reduce moisture in the starch. Once they’re cooked, they’re ready to be mashed. Make sure to get all of the lumps out and make your mashed potatoes as smooth as possible. Use a ricer, garlic garlic mincer, or other tool to achieve this smooth texture.


Fold ingredients together

Place your mashed potatoes on the counter and create a well in the middle of the pile. In this hole, add flour, egg, and salt and begin to fold them together. Some people prefer to use the yolks of their eggs, and others prefer only using the whites. It comes down to personal preference, and the taste is only slightly different. Start with a small amount of each ingredient, and add more as needed according to the look and feel of the dough.

In order to create light and fluffy gnocchi that melts in your mouth, you want to avoid over mixing and use just enough flour and eggs to bring the dough together. You want to fold it together with your hands only until it is no longer sticky—and avoid kneading it.


Roll and cut the dough

Roll your dough into a long log, about  ¾ inch thick. Then using a knife, cut the dough into ¾ inch long pieces. 


Add details

To add that signature look to your gnocchi, you need to add ridges to your dough. You can use a board specifically for gnocchi ridges, which is especially helpful if you are planning on making a large amount. If you are looking for a free alternative, you can also use a fork to roll the dough across the prongs and create the lines that will help your sauce stick to the gnocchi better.


Cook and serve

To cook your potato clouds, boil a pot of water and drop them in. After a minute, they should start to float, and after about 20 more seconds you can scoop them out with a straining spoon. Take a quick bite of a gnocchi to taste it and ensure that it is cooked through—it should be tender, with no raw flour. Then you can add your labor of love to any sauce of your choice and enjoy a restaurant-quality meal that you made with your own hands.


Bon appétit

Gnocchi is served at a wide range of restaurants, particularly Italian inspired ones. Delicious any way you serve it, these potato pillows are versatile and can be enjoyed all year long. A perk to making it yourself is that gnocchi can be cooked straight out of the freezer, so they save well and can be ready for dinner at a moment’s notice. Whether you’re a busy parent looking for a new meal your little ones will love, or a romantic preparing an impressive dish for a partner, this is one meal that you can’t go wrong with. 


Want to enjoy potato heaven without having to prepare it? Visit the Albert and let our acclaimed chef prepare an Italian inspired dish especially for you.

Book your reservation here.

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