Tips To Prepare Gnocchi Recipe Easy

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Gnocchi (pronounced nyok-kee) are those delightful little potato dumplings that seem to melt in your mouth. They’re a versatile base for countless creamy sauces, vibrant pesto, or simply a drizzle of good olive oil and a sprinkle of cheese. Making gnocchi from scratch might seem intimidating, but fear not! This recipe will guide you through the process, step-by-step, ensuring you end up with perfectly light and fluffy potato pillows.


Gnocchi with Tomato Sauce
Gnocchi with Tomato Sauce

2 pounds russet potatoes (about 4 medium potatoes)

  • 1 1/2 cups all-purpose flour, plus extra for dusting
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese (optional)

  • Note: These measurements will yield approximately 3-4 servings. Feel free to adjust the quantity based on your needs.


    1. Preheat and Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash the potatoes and pierce them a few times with a fork. Place the potatoes directly on the oven rack and bake for 1-1.5 hours, or until completely tender when pierced through with a fork.

    2. Let the Potatoes Cool: Once baked, remove the potatoes from the oven and let them cool completely on a wire rack for at least 30 minutes. This is crucial to prevent the dough from becoming sticky later.

    3. Prepare the Work Surface: Lightly flour a clean work surface. You can also use a large cutting board.

    4. Peel and Rice the Potatoes: Once cool, peel the potatoes and transfer them to a large bowl. Using a potato ricer or a fine-mesh sieve, rice the potatoes directly onto your floured work surface.

    5. Make a Well in the Flour: Create a well in the center of the riced potatoes. Add the egg yolk, salt, and black pepper (and Parmesan cheese, if using) to the center of the well.

    6. Incorporate the Flour: Gradually begin incorporating the flour from the sides of the well into the wet ingredients using a fork. Once a shaggy dough starts to form, use your hands to gently knead the dough until it comes together. Be careful not to overwork the dough, as this can make your gnocchi tough.


    If the dough feels too sticky, add a little more flour, one tablespoon at a time, until it becomes manageable. However, be mindful not to add too much flour, as this can make the gnocchi heavy.

  • If the dough feels dry and crumbly, add a splash of water, one tablespoon at a time, until it comes together.

  • 7. Shape the Gnocchi: Lightly dust your work surface with more flour. Divide the dough into four equal pieces. Take one piece and roll it out into a long rope, about 1/2 inch thick. Using a sharp knife, cut the rope into 3/4-inch pieces.

    Shaping Variations:

    Gnocchi with Ridges: For the classic gnocchi ridges, use a fork to gently roll each gnocchi piece across the tines of the fork, creating light indentations.

  • Gnocchi with Thumbprint: For a slightly different texture, use your thumb to make a gentle indentation in the center of each gnocchi piece.

  • 8. Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi, a few at a time, into the boiling water. The gnocchi will sink to the bottom at first. Once they start to float to the surface, cook for about 1-2 minutes longer.

    Tip: Don’t overcrowd the pot when cooking the gnocchi. Cook them in batches to ensure even cooking.

    9. Drain and Serve: Using a slotted spoon, remove the cooked gnocchi from the water and transfer them directly to your desired sauce.

    10. Enjoy! Toss the gnocchi in your favorite sauce, season with additional salt and pepper to taste, and garnish with fresh herbs or grated cheese (optional).

    Some Sauce Ideas:

    Simple Sage Butter Sauce

  • Creamy Tomato Sauce
  • Pesto Genovese
  • Spicy Arrabbiata Sauce

  • Nutrition Facts (Per Serving, Approximately)

    Calories: 350

  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 45mg
  • Sodium: 350mg
  • Carbohydrates: 50g
  • Fiber: 3g