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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
How to make authentic Italian gnocchi from scratch

ITALIAN POTATO GNOCCHI

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).
mashed potatoes
mashed potatoes sprinkled with flour

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Let’s see how to make authentic Italian gnocchi…

cutting gnocchi cylinders
How to make and engrave authentic Italian gnocchi
engraving gnocchi with a fork
How to make and cook 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 in medium/small chunks and steam them about 15 minutes, or until fork-tender.

  2. If needed, peel the potatoes and, when they're still hot, mash them with a potato ricer or masher. Spread them evenly over a floured surface to let 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 the case you added to 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. With a cutter or a knife, cut the cylinders in 2.5 cm/1 inch pieces.

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

  8. Display the gnocchi over parchment paper or on a floured surface, one layer and distant, 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, that's why you must add a little more than usual to the water.

  10. Gnocchi are ready when they float on the surface of the boiling water.

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

Holler Box