Gnochhi is a variety of pasta that consists of dough dumplings and the dough can be prepared with several things, like semolina, cheese, flour and potatoes. Potato gnocchi is the most popular variety and if made properly it’s a treat to your palate. Today I am sharing with you a detailed video and key steps on how to make fluffy potato gnocchi with 9 tips.
I have been preparing potato gnocchi for several years now and have learnt a lot over the period of time. In my blog I have just one potato gnocchi blog post.
Most days I prepare it just before mealtime and because we love potato gnocchi so much, we find it hard to wait.
In our current situation, a meal such as this will come very handy. It’s a perfect pantry meal. Making Potato gnocchi can sound daunting to you, but it’s actually quite fun and not tough at all to make at home.
You can make this a weekend family activity. That’s how we roll it all the time.
Watch the video to understand the steps better!
Ingredients for potato gnocchi
- Potatoes
- Little bit of flour to form the dough
- Egg (optional) but helps to bind it together and retain the shape
- Salt for flavor
This is the gnocchi board I use
Quick Steps to make potato gnocchi
- You mix the steam/baked potatoes with flour to form a dough
- Roll the dough with hand to make a log and cut into tiny bite size dumplings.
- Shape the dumpling to creates some ridges. Boil the dumpling and toss it with sauce
- While the steps sound quite simple, potato gnocchi can get a little tricky too. Follow these 9 key notes or tips to make it easy for you.
Remember that potato gnocchi should taste light and fluffy. It should not taste tough, doughy or chewy.
9 TIPS to make fluffy potato gnocchi
1: Choose the right kind of potatoes: Russet Potatoes are the best choice as these potatoes are not waxy. Instead it’s fluffy. So, pick a variety that doesn’t turn into gummy or waxy when steamed or baked.
2: Steam or Bake your potatoes: Steaming or baking will not add extra moisture to the potatoes which can easily happen when boiling. If you however have to boil, then do not peel the potatoes and once boiled take it out of the water, and pat dry using a kitchen towel.
This is one key step to make fluffy gnocchi
3: Warm potatoes make fluffier gnocchi: You want to make the dough while the potatoes are still warm. The texture will not come out right if you try to make with cold baked or steamed potatoes.
4: Grate or use a ricer: Use a ricer or a box grater to grate the steamed/baked potatoes. Avoid mashing.
It's important that you handle the dough gently
5: Add flour little by little: As you mix the flour to the grated potato, don’t dump all at once. You want to add little by little to incorporate it better. Also add as little flour as possible.
6: Avoid mixing with hand. Use a bench scraper or something similar to cut the flour to the potatoes. (watch the video to understand better)
7: Do not knead - I cannot stress this point enough. Just bring the dough together, DO NOT KNEAD. With the right kind of potatoes, little bit of flour and 1 egg yolk, the dough comes together easily. (watch the video to understand better)
8: Let the shaped gnocchi dry out for 30 minutes. Once you shape the gnocchi, let it rest in a cookie sheet for 30 minutes. This will make sure to retain the shape when dropped in hot water. This is the gnocchi board I use
Although this step is not always followed, it does make a huge difference
9: Stir fry gnocchi with little butter or oil: Before tossing the gnocchi in your favorite sauce, toss the boiled gnocchi in a skillet with little oil or butter. You want to do this step as soon as you take the gnocchi out of the water. This will sear the gnocchi giving it a bite. It also helps to hold the shape when tossed in your favorite sauce.
Keep in mind that if this is the first-time you are making gnocchi than yes; it might not be perfect. But these steps should definitely help you get better every time.
Storing Gnocchi:
We always make it fresh and finish it right away. It tastes best when served fresh. If you have to store it, then layer it on a cookie sheet, dust flour on top, cover with clear wrap and place in the freezer. Once it’s frozen, then place it a zip pouch and keep in the freezer.
You don’t need to thaw the frozen gnocchi before cooking. Just straight away drop in the hot water to boil.
Fluffy gnocchi are amazing when just tossed in butter with some crispy sage in it. But you don’t need to stop there. Gnocchi is a perfect blank canvas to toss with any kind of sauce you like.
How to Make Potato Gnocchi – 9 TIPS!
Ingredients
- 3 russet potatoes
- ½ cup all-purpose flour (you might need more or less)
- 1 egg yolk (optional)
- 1 teaspoon salt
Instructions
- Steam or bake the potatoes until it’s tender and be easily poked with a knife.
- While the potatoes are still warm, peel and then either grate or use a ricer. Spread the warm grated potatoes around to cool it down a little.
- Then whisk the egg yolk and spread it on the potato along with the salt. Using a form mix it around.
- Next step is to form the dough by adding a tablespoon of flour at a time. Use a bench scrapper or something similar to incorporate the flour to the potato. DO NOT KNEAD. I used about ¼ cup of the flour and saved the rest to be used while rolling and shaping the gnocchi.
- Once the flour is incorporated, use your hand to bring it together to form a dough without kneading. (watch the video)
- Then divide the dough into 4 portions.
- Work with one portion at a time. Dust little flour and roll the dough with both hands to form a thin log.
- Cut the rolled log into 1 cm dumplings.
- Using a gnocchi board or a fork start shaping the gnocchi. Dust little flour on the gnocchi board or the fork and press one dumpling gently, then roll gently. Another eay way to form the ridges is to gently press the form on the dumplings. The ridges help to hold the sauce onto it instead of slipping away when tossed.
- Layer the shaped gnocchi on a cookie sheet dusted with flour. Let it dry for 30 minutes.
- Then bring a big pot of water to boil and drop the gnocchi without overcrowding the pot. Fresh gnocchi take less than 4 minutes to cook. Once it floats, it’s ready. While the water boils and the gnocchi cooks, simultaneously place a skillet (preferably nonstick) with little butter or oil in it at medium high heat. Then drain the boiled gnocchi immediately from hot water to the hot skillet, toss for a minute before tossing with your choice of sauce.
- Enjoy it warm and fresh.
Nutrition
Vick
3 potato’s? Does that mean 1 pound 2 pounds of potato’s? I’m guessing it makes a difference
Kankana Saxena
Hi Vick,
I used 3 russet potatoes and each russet potato weighed about 0.63 lb.
Kathleen
GREAT instructions! Will try this as soon as tomorrow, and Yes! to brown butter and sage. Thanks for great recipes Kankana.
Kankana Saxena
Thanks so much Kathleen! I am so glad you liked it and I can't wait to see your creations 🙂