Potato gnocchi recipe

Potato gnocchi need just a few readily available ingredients. These steps and tips cover the dough, cooking and serving.

Ingredients

1 kg floury potatoes
200-250 g wheat flour
1 egg
1 teaspoon salt
2 tablespoons butter
A few sage leaves

Step-by-step preparation

Cook the potatoes in their skins until tender. Peel while still warm and pass through a potato ricer; leave to release steam.
Add the egg, salt and initially 200 g flour. Briefly knead into a soft dough, adding a little more flour only if needed.
Divide the dough, roll into ropes and cut into small pieces. You can press fork ridges into them.
Cook in batches in a large pot of salted boiling water. Once they float, cook for about another minute, then remove with a slotted spoon.
Melt the butter with the sage and gently toss with the cooked gnocchi.

Time and servings

Allow about 1 hour. Serves 4.

Practical tips and variations

Floury potatoes generally need less additional flour.
Kneading for too long can make the dumplings tough.
Cook one test dumpling; if it falls apart, add a little flour.

Preparing the potatoes

Floury potatoes are convenient because they mash easily once cooked. Let them release steam and break them down thoroughly before adding the other ingredients. There should be no large lumps. Treat the flour quantity as a starting point, since potatoes vary in moisture. Add it gradually and stop kneading once the dough can be shaped.

Shaping and cooking

Divide the dough into smaller portions and lightly dust the work surface with flour. Make pieces of a similar size so they cook evenly. Add them to the pot in batches and stir gently after adding. The water should simmer gently rather than boil vigorously. Lift the gnocchi out with a slotted spoon, allowing the water to drain, and avoid crowding too many together in one layer.

Serving suggestions

Gnocchi go well with mushroom sauce, tomato sauce or a meat sauce made from roasting juices. They can also be served simply with butter and herbs. Prepare the accompaniment before cooking the last batch so the dish reaches the table warm. If using a sauce, keep it thick enough to coat the gnocchi rather than run straight to the bottom of the plate.

Storing portions

Cool unused cooked gnocchi and store covered in the fridge. Reheat briefly in hot water or gently in a pan. To freeze uncooked gnocchi, spread them on a tray without touching, then transfer to an airtight container once frozen. This makes it easy to remove a portion without the whole batch sticking together.

More preparation tips

Potatoes cooked in their skins absorb less water than peeled, cut potatoes. Once riced, spread them in a thin layer to release steam. Add the flour gradually: the amount needed depends on the moisture in the potatoes. The dough should be soft, so combine it gently and shape the gnocchi straight away. Fork ridges are optional, but help hold the sauce. Cook in several batches so the gnocchi have room to float freely.

Dough texture and the test dumpling

Rice the potatoes while still warm, as it is harder to get an even mixture once they have cooled. Let them release steam and cool slightly before adding the egg. Hot potatoes could cook the egg, while excess moisture would require more flour. Do not use a blender, which can make the mixture sticky. A ricer or thorough mashing will help preserve a fluffier texture.

Scatter the flour over the potatoes and combine just until a soft dough forms. It does not have to be perfectly smooth. If it sticks badly, lightly flour the work surface, but do not work in a lot of flour at once. Too much can make the gnocchi heavy. Pull off a small piece and cook it as a test. If it holds its shape, form the rest; if it falls apart, add a little flour and test again.

Cut the ropes into similar pieces with a knife or scraper. To make ridges, roll each piece over the tines of a fork while pressing gently with your thumb. This is optional, but the grooves hold butter and sauce well. Place the shaped pieces on a lightly floured surface. Do not leave the raw dough for too long, as it may become sticky again.

Warm the butter and sage over low heat until the leaves release their aroma. Do not let the butter burn. Transfer the cooked gnocchi to the pan with a slotted spoon and gently coat them. If serving with mushroom sauce, prepare it in advance and combine with the gnocchi just before serving. Add frozen uncooked gnocchi to boiling water in batches without thawing, and check they are done after they float.

FAQ

Can gnocchi be frozen?

Yes. Freeze the uncooked pieces separately on a tray, then transfer them to a container.

What can I serve with gnocchi?

Tomato sauce, mushroom sauce or butter and herbs all work well.