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homemade gnocchi

Homemade gnocchi

Gnocchi, the plural of gnocco, are very widespread in Italy and all over the world. They are among the most appreciated types of pasta, with their unique combination of soft dough and shape
5 from 1 vote
Prep Time 30 minutes
Cook Time 50 minutes
Course Pasta & Risotti
Cuisine Italian
Servings 4 people
Calories 481 kcal

Ingredients
 
 

  • 1 kilogram potatoes
  • 300 grams flour
  • 1 egg
  • salt

Instructions
 

  • Boil the potatoes until tender in a big pot (around 30-40 minutes depending on their size). Let cool for a while and then peel them.
  • Mix flour and salt on a surface that you will be using for preparing the gnocchi on. Mash the potatoes over the flour preferably with a potato ricer.
  • Add the egg and begin mixing to form a soft dough that doesn't stick to your fingers. Avoid overworking the dough to keep it as soft as possible. Cover and set aside.
  • On a lightly floured surface (use semolina flour to reduce the amount of flour to a minimum), take a piece of the dough, form it into a long rope and cut it into 2-3cm pieces. To form the ridged shape of the gnocchi, use a designated gnocchi board by lightly sliding each piece over the board. Alternatively, use a fork in a similar way, pressing and sliding every piece very lightly over the fork.
  • Cook the gnocchi according to the recipe of the gnocchi dish you are preparing, or in salted boiling water until they float to the top.

Notes

  • The cooking time of potatoes will depend on their size. 
  • Do not overwork the dough. It has to be as soft as possible.
  • Eat gnocchi with a sauce or bake them. 

Nutrition

Calories: 481kcalCarbohydrates: 101gProtein: 14gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 32mgPotassium: 1148mgFiber: 8gSugar: 2gVitamin A: 64IUVitamin C: 49mgCalcium: 47mgIron: 6mg

Caution

Nutritional information shall not be used for medical reasons.

Keyword easy pasta recipe, fresh pasta, homermade pasta
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