In this post, you’ll learn how to make authentic Italian gnocchi.

The real Italian gnocchi recipe has only two ingredients: potatoes and flour. But there are a couple of tricks to get a perfect result.

How to make authentic Italian gnocchi
engraving gnocchi with a fork

ITALIAN POTATO GNOCCHI INGREDIENTS

Making gnocchi from scratch is quite easy: potato gnocchi ingredients are only two: potatoes and flour.

But to make delicious homemade gnocchi, you need to know a few simple tricks.

  • First the flour: it has to be the Italian 00 flour. It has the perfect texture and consistency to absorb potatoes’ humidity.
  • Second, although according to the classic gnocchi recipe, the potatoes for the dough are boiled, I prefer to steam or oven-roast them: they’ll be drier and absorb less flour, resulting in softer and tastier gnocchi.
  • Finally, use red-skin and old potatoes (starchier).
How to make authentic Italian gnocchi from scratch
How to make and cook authentic Italian gnocchi

MATERA

The city of Sassi.

VENICE

The city of Opulence.

FLORENCE

The city of Renaissance.

Let’s see how to make authentic Italian gnocchi…

mashed potatoes
cutting gnocchi cylinders
mashed potatoes sprinkled with flour
How to make and engrave authentic Italian gnocchi

authentic Italian gnocchi

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 duplicate as desired
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 17 oz potatoes (buy red potatoes, the older the better) - 500 gr
  • 5.3 oz 00 flour 150 gr - a little more than a cup

Instructions

  1. To cook the potatoes opt between steaming or oven-roasting (unpeeled) because boiling retains too much humidity. I peel them, cut them into medium/small chunks, and steam them for about 15 minutes or until fork-tender.

  2. If needed, peel the potatoes and mash them with a potato ricer or masher when they're still hot. Spread them evenly over a floured surface to let the steam out.

  3. Once there's no more steam, it is time to add flour: it means the potatoes have reached the perfect temperature: they'll absorb just the right amount of flour.

  4. Work the dough gently and the minimum necessary: it doesn't have to be elastic. Stop adding flour once it is workable and you can form cylinders. In case you added too much flour, work the dough with wet hands until it is malleable.

  5. Form 2.5 cm/1 inch large cylinders by rolling a piece of dough - big as the palm of your hand - at the time with your hands.

  6. Cut the cylinders into 2.5 cm/1 inch pieces with a cutter or knife.

  7. Roll each piece over a gnocchi roller or over a fork. The engraving helps the gnocchi retain the condiment.

  8. Display the gnocchi over parchment paper or on a floured surface, one layer and distant from the others, to avoid sticking. Sprinkle them with a little flour.

  9. Bring a big pot of salted water - about 8 cups and 3 teaspoons of salt - to a boil. There is no salt in the dough, so you must add a little more than usual to the water. 

  10. Delicately transfer the gnocchi to the boiling water.

  11. The gnocchi are ready when they float on the surface of the boiling water. Catch them with a slotted spoon, place them in a serving bowl, and season them according to your taste.

My favorite seasoning for gnocchi is basil pesto: a delicious comfort food!

gnocchi with pesto and parmesan
gnocchi with pesto

Enjoy your homemade gnocchi!

Claudia

you can also make ricotta gnocchi!

Smoked salmon pasta

delicate and delicious