How to Make Gnocchi

Gnocchi is an Italian dumpling (although it is also pasta in my opinion) made from potatoes, flour, egg and salt. With their soft, pillowy texture and versatility, gnocchi has become a beloved comfort food that can be found in various forms across different cultures. It is my favorite form of pasta to cook because it is the easiest to make and doesn’t require a pasta machine.

The Origins and Evolution of Gnocchi:

The exact origin of gnocchi is somewhat debated, but it is widely believed to have originated in Italy. The term “gnocchi” comes from the Italian word “nocchio,” which means a knot in wood or a gnarl. This name is likely in reference to the shape and texture of the dumplings.

Gnocchi have been a part of Italian cuisine for centuries, with historical references dating back to ancient Roman times. The early versions of gnocchi were likely made from a combination of grains, water, and sometimes eggs. The dish evolved over time, and by the Middle Ages, it began to include potatoes after they were introduced to Europe from the Americas. Potatoes became a staple ingredient in gnocchi recipes due to their availability and ability to create a soft, doughy texture.

Different regions of Italy developed their own variations of gnocchi, often influenced by local ingredients and culinary traditions. For example, in Northern Italy, where wheat was more prevalent, gnocchi were often made with flour and water, creating a denser and more pasta-like texture. In the Southern regions, where potatoes and ricotta cheese were more common, gnocchi recipes incorporated these ingredients for a lighter consistency.

Ingredients and Substitutions

The best potatoes for gnocchi are dry potatoes such as russet or yukon gold. You can use sweet potatoes, however you will most likely have to add more flour since there will be a lot more moisture in these potatoes.

00 flour is the best for pasta and gnocchi. 00 flour is a finer flour with lower protein content, so it produces a softer, finer dough. If you don’t have access to 00 flour, you can use all purpose flour! If you are gluten free, I recommend using Bob’s Redmill GF 1-1 flour. This flour works pretty well because the xantham gum in it allows for the dough to stick together better.

This gnocchi recipe calls for using an egg, but if you are egg free you can omit and it will still work. The egg is for binding and better texture, however can be done without it.

Tips for Making Gnocchi

• Bake potatoes instead of boil or steaming them. This dries them out, which makes a better texture for the dough.
• Use a ricer to rice the potatoes. This makes for the best and finer texture than a hand masher. You can also use a fine mesh strainer if you don’t have a ricer.
• Mix the dough just until it forms together. If you overwork the dough and kneed it too much, the gluten will be overworked and be tough.
• Boil in salted water. You know they are done when they float to the top.

How to Serve and Store:

• If you are using immedietly, boil and finish in sauce, serve immedietly.
• Cooked gnocchi doesn’t store well, so it is best to serve fresh. If you want to save the gnocchi for later, don’t cook it, instead freeze.
• For later use, flour the gnocchi so they don’t stick together, lay them flat on a sheet tray and freeze. Once they are frozen you can remove them from the sheet tray and store in ziploc bags in the freezer until you want to use. When you want to use, just drop the frozen gnocchi into boiling water to cook.