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Oh My God, homemade gnocchis… I admit, it always takes me a bit of time, but the result is really worth it. They’re soft, melting, gentle, and so much nicer than the store-bought version. After all, everyone does as they please, but I like to add my little personal touch.
To be honest, at first I messed up a bit by forgetting to season the dough, a classic mistake, but honestly, it’s not a big deal, it gets fixed quickly. The main thing is to get started and not stress too much. I’ll explain how I do it, a bit freestyle style.
It’s also a nice moment to relax in the kitchen, these gnocchis require patience, we knead, shape, roll, and then taste again (and again). They can be served in many ways, tomato sauce, butter sage, or even a homemade pesto, basically there’s plenty to please.
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Okay, I warn you right away, this isn’t the fastest recipe, but it’s ultra rewarding. We’re going to do it together, don’t panic, and I’ll also give you my tips to avoid little mistakes. Ready? Let’s start!
Ingredients for tasty and soft homemade gnocchis
- 1 kg of starchy potatoes (like Bintje or Yukon Gold, crucial for the texture)
- 300 g of flour (bonus if you have T45 flour, but regular flour works too)
- 1 egg (not mandatory, but it helps to bind)
- 1 teaspoon of salt
- A bit of extra flour to work the dough
- Butter and sage or your favorite sauce for serving
Essential utensils to avoid struggling in the kitchen
- A potato masher (I know, some grate the potatoes, but the masher is super fast)
- A large pot to cook the potatoes
- A mixing bowl to mix the dough
- A rolling pin (optional, but helps to shape the gnocchis)
- A fork to mark your gnocchis, or a special gnocchi tool if you have one
- A clean cloth to place the gnocchis before cooking
Step-by-step preparation – the secret to perfect homemade gnocchis
- Cook your potatoes with the skin on in a large pot of salted water, about 30-40 minutes depending on size. Their softness is the base
- Let them cool down a bit, then peel them (be careful not to burn yourself)… this is where I admit, I sometimes ask for help
- Mash them with the potato masher right away, in a large bowl. It needs to cool down a bit
- Add the salt and start gradually incorporating the flour. I knead gently, so as not to activate the gluten too much
- Then break the egg on top and mix delicately. Sometimes I add a bit more flour if the dough is too sticky
- Once you have a homogeneous dough, divide it and roll out logs about 2 cm in diameter on a floured surface
- Cut the logs into small pieces (the gnocchis) and shape them with the fork to give the characteristic grooves
- Place them on a floured cloth; it’s snack time… just to check the texture
- Boil salted water, drop the gnocchis in small batches. They float to the surface when cooked (usually 2-3 minutes)
- Retrieve them with a slotted spoon, drain and serve as desired or sauté in a bit of butter and sage
Why make homemade gnocchis?
I promise you, it changes everything. First, you know exactly what’s inside, and no chemical powders or weird stuff. And since it’s handmade, it’s more indulgent, softer, more welcoming on the plate. These little things delighted us all last autumn.
- More freshness because made the same day
- Perfect texture that industrial producers can’t replicate
- A convivial moment ideal to share with family or friends
How to serve them for variety
Serve gnocchis with a brown butter sage sauce, it’s my little classic. But also dare spicy tomato sauces, or a fresh basil pesto. The possibilities are endless, a bit like pasta actually! I love testing new recipes, so after you, try what suits you.
- Brown butter and sage
- Spicy homemade tomato sauce
- Basil or arugula pesto
- Fresh cream and sautéed mushrooms
Can homemade gnocchis be frozen?
Yes, absolutely. First place them on a floured tray, freeze them separately, then store them in a sealed bag. They cook directly from frozen.
How to choose potatoes for gnocchis?
It’s best to favor starchy potatoes like Bintje or Yukon Gold, which give a light and soft dough.
Is it possible to make gnocchis without egg?
Yes, absolutely. The egg is a binder that makes handling easier, but some prefer without for a more rustic texture.
How to prevent gnocchis from sticking together?
Don’t hesitate to flour the workspace and the cloth where you place them well. Also avoid leaving them on top of each other too long.
Which flour to use for successful gnocchis?
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T45 flour is ideal for its fineness, but regular flour works very well. The important thing is not to add too much to keep them light.
