Easy Gnocchi Recipe
Oh, gnocchi. Pasta always puts a smile on my face! Especially these little dumplings. They’re pillowy, soft, and with just the perfect amount of chewiness. Besides that, they’re incredibly easy to make with just 4 ingredients. Gnocchi has to be the easiest type of pasta to make from home. The dough is fool-proof to make and you don’t have to roll out thin sheets! No fancy tools required to make this recipe. This is the perfect introductory course to your new homemade Italian food lifestyle.
What Is Gnocchi?
Gnocchi are a traditional Italian potato dumpling that are small, thick, and soft, typically made with flour, semolina, or a mixture of the two. There are lots of ways that people make gnocchi, but one part stays consistent: they’re always made with potatoes. Today I’ve just used flour to make my gnocchi recipe. I find that I can’t tell the difference in texture of these dumplings with semolina mixed in. One less ingredient to hunt down at the grocery store for you! If you need to go to the grocery store at all, I have a feeling it’ll just be for the potatoes! With my gnocchi recipe, pasta has never been easier to make. Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
Russet potatoes – For this recipe, you need a nice and starchy potato. Russets are ideal, but yellow potatoes can be used if needed. Do not use red or white skinned potatoes. Flour – I use all-purpose flour. Salt – Season to taste. Egg – I used a large egg.
How to make my Gnocchi recipe
Pro tip: Make sure to keep you gnocchi dusted generously with flour as you work with it. The gnocchi can become very sticky, even on the parchment paper, and wreck your ridges and/or gnocchi shape. If your gnocchi does end up sticking, don’t worry! You can re-shape them and just dust with more flour.
How to Serve Them
There are so many amazing ways to enjoy my gnocchi recipe! Want to make the beautiful skillet pesto gnocchi I have in these photos? Follow this super simple, 3-ingredient recipe: I froze half of the gnocchi I made, and used the other half to make these two skillets.
What Else Can I Make With My Gnocchi?
There are so many amazing ways to serve gnocchi! You can keep it simple like I’ve done today, or turn it into a full meal. Give some of these recipes a try:
One Skillet Ham and Cheese Gnocchi Creamy Sun Dried Tomato Chicken Gnocchi Sausage Leek Ragu Gnocchi Garlic Parmesan Butter Gnocchi One Pot Chicken Florentine Gnocchi Gnocchi with Mushroom Ragu
Leftovers
If you have leftovers, store them in an airtight container in the fridge for 3 days. It’ll reheat easiest in the microwave. You can also reheat them on the stovetop. Add the gnocchi to a skillet over medium heat. Add a splash of chicken or veggie broth to make sure they don’t dry out. Cook, stirring occasionally, until your pasta is heated through.
Freezing Gnocchi
My gnocchi recipe is perfect for freezing. Here’s how you’ll do it: To freeze uncooked gnocchi: Spread the gnocchi out, so they aren’t touching each other, on the well floured, parchment paper lined, baking sheet. Pop the baking sheet in the freezer for 2 hours then transfer all the gnocchi to a large freezer bag. They will last 4-6 weeks frozen. Let your frozen gnocchi thaw completely in the fridge before boiling them. To freeze cooked gnocchi: It isn’t ideal to freeze gnocchi after they’ve been cooked as the texture will change after freezing and thawing. They will become much more mushy. If that isn’t a problem for you, simply transfer the gnocchi with the sauce into an airtight container and freeze for 1 month. Reheat cooked gnocchi either in the microwave, or let it thaw in the fridge overnight and use the stove-top method I’ve described in the section above.
Looking for More Pasta Recipes? Try These!
Aglio e Olio Pesto Shrimp Asparagus Pasta Spaghetti Bolognese Creamy Tomato Chicken Pasta Arugula and Walnut Pesto Pasta Cacio e Pepe Classic Spaghetti and Meatballs One Pot Pasta
