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How to Make Traditional Potato Gnocchi from Scratch

Chef Dan Catanio , On January 20, 2024


How to Make Traditional Potato Gnocchi

Level: Medium

Time: 90mins

Serves: 6-8

Cost: Low

Traditional Potato Gnocchi Recipe Overview

This handmade potato gnocchi recipe is a classic Italian pasta delicacy prepared by blending mashed potatoes with flour to form a soft and pliable dough. These small dumplings are then shaped, typically with the help of a fork, before being boiled and served with various sauces like marinara sauce, pesto sauce, or browned butter. The result is a deliciously light and fluffy handmade gnocchi recipe that captivates with its tender texture and versatility in pairing with different flavors. Serve this traditional gnocchi recipe as a side to a main course of braised pork chops or entree of choice.

Preparing this traditional handmade gnocchi recipe requires a bit of practice to shape the dumplings properly.

Ingredients for This Traditional Potato Gnocchi Recipe

sweet potato gnocchi ingredients

Traditional Potato Gnocchi Ingredients.

  • Red Potato – 4 Medium

  • Egg – 1 Large

  • All Purpose Flour – 1½C

  • Unsalted Butter – 2Tbsp

  • Black Pepper – 1tsp

  • Salt – 1tsp

Kitchen Tools For This Traditional Potato Gnocchi Recipe

tools for cooking sweet potato gnocchi

Traditional Potato Gnocchi Tools.

  • 6-8qt Pot

  • 8-10″ pan

  • Metal Mixing Bowl

  • Stand Mixer

  • Cutting Board

  • Chef’s Knife

  • Mashing Implement

  • Vegetable Peeler

Cooking Directions for this Traditional Potato Gnocchi Recipe:

  1. Wash your potatoes. Bring water to a boil, and add your potatoes, cooking them for for about 20-25 minutes.

  2. boiled red potatoes

    Allow your potatoes to cool before removing the skin.

  3. Allow your potatoes to cool for 15-20 minutes. The skin should fall right off.

  4. Your potatoes should be soft enough to place directly into your stand mixer. Add 1C flour, 1tsp salt, and 1tsp pepper; mix at a medium speed until the ingredients have become fully incorporated.

  5. potatoes in stand mixer

    Fully incorporate the ingredients on a medium speed.

  6. Add 1 egg to the stand mixer bow, and mix on a low speed until incorporated.

  7. Dust your cutting board or working surface with some of the remaining flour. Fold out the gnocchi dough onto your floured surface.

  8. potato gnocchi dough

    Use enough flour so that the gnocchi dough does not stick.

  9. Kneed and shape your gnocchi dough into one large brick, then cut into 4 even sections. You may refrigerate extra sections for 2-3 days, or freeze for later use. Roll one section of dough into a rope about the thickness of a wine cork, then cut into ½-¾” dumplings.

  10. potato gnocchi portioned rolled and cut

    your gnocchi dumplings should be ½-¾” long and the thickness of a wine cork.

  11. Now you will use a fork to create the traditional gnocchi dumpling shape. With the fork tines down, roll each dumpling down the fork, pressing the dough lightly to achieve ridges on one side and folds on the other side.

  12. shaping the gnocchi dumplings with fork

    It may take a few tries to perfect your shaping technique.

    Even if your first batch (or two) seems ugly, the folds and ridges of your gnocchi dumplings are for holding more sauce. Making them look nice and perfect is for the photos.

    shaping the gnocchi dumplings with fork

    Keep practicing your technique, and you’ll be a pro in no time.

  13. Bring water to a boil, and prepare your dumpling cooking space. You will boil the dumplings for 2-3 minutes, a few at a time to dissuade sticking.

  14. potato gnocchi boiling station

    Only boil a few dumplings at a time.

  15. Your cooked gnocchi dumplings are now ready to be infused with whatever sauce and accompaniments you choose.

  16. pesto sauce

    Pesto is a great choices to accompany your gnocchi dish.

  17. Plate and enjoy this traditional handmade potato gnocchi recipe.

  18. Traditional potato gnocchi plated and garnished

    Your gnocchi are fantastic paired with any sauce of your liking.

Chef Dan Catanio

A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.