These perfect pillows are a staple in Italian cuisine — they can be used to make delicious dinners like Gnocchi alla Sorrentina (a cheesy, tomatoey dish from Southern Italy), or as little dumplings in a variety of soups, like my Creamy Chicken and Gnocchi Soup. No matter which way you use them, gnocchi are easy to make and store!
Do I need to use an egg?
Tons of recipes call for an egg to use as a binder for the potato and flour, but I’ve found that as long as the potatoes are cooked enough, the egg isn’t necessary! It also produces, in my opinion, a softer gnocchi than if I were to use the egg.
If you want to try it with the egg, follow the same recipe and just create a well in the center where you can drop the egg and begin working it into the dough as you go.
What texture should gnocchi be?
Gnocchi should be pillowy and soft, but still with some bite. If it’s too soft, it’s possible that it can disintegrate in the boiling water, or it can also just be too soft that the texture resembles baby food.
Instead, your gnocchi should be firm enough that you definitely are biting through it, but not in a gummy way. I know it all sounds insane — just make your gnocchi and you’ll be able to figure it out via trial and error (Sorry! but that’s the beauty of making Italian food).
What’s the potato-to-flour ratio?
This is actually a really tricky question. It all depends on the potatoes you get. Are they older and holding less water? Are they fresh and contain more water? There’s no perfect ratio here because gnocchi (like all pasta doughs) are based more on feel than anything else.
With that said, it’s crucial that you pay close attention to how the dough feels, and then how it tastes in the final dish. This will help you determine how the dough should feel the next time, and if you need it to be firmer (aka add a bit more flour), or softer (aka remove some flour).
Do I need to use a gnocchi board?
Definitely not! While gnocchi boards (like this one that I have) are fun to use, you can always just use a fork — or nothing at all! The point of the designs is so that they can hold the sauce better.
Fresh Gnocchi
Ingredients
- 2 lbs dry russet or yukon gold potatoes
- 2 cups-ish flour
- 1 pinch salt
Instructions
- Clean the potatoes and boil them in salted with with their skin on for about 30 minutes or until super tender. Remove and let cool.
- When ready to handle, peel potato skins
- Have two cups of flour ready on a clean work surface and smoosh potatoes through a ricer right on top of the flour
- Add a pinch of salt to the mixture and work the potato and flour until they form a dough. Add more flour little by little is it's sticky and not too, too much or they gnocchi will be heavy and dense
- Divide dough into four pieces and then roll each piece into a long rope and make one inch cuts to form dumplings
- Using a gnocchi board or a fork, roll the gnocchi to make the cute gnocchi designs
- Sprinkle gnocchi with flour so they don't stick together and keep on a baking sheet with a lint-free towel and flour. Let rest for one hour then proceed as necessary!
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