Meal Prep · Italian
Gnocchi
Delight in the soft, pillowy potato dumplings that are a staple of Italian comfort food.
Ingredients
Tap to check offMethod
Step-by-step- Boil the potatoes: Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Mash the potatoes: Drain the potatoes thoroughly and return them to the hot pot over low heat for 1-2 minutes to dry them out. Rice or mash the hot potatoes until completely smooth. Spread them out on a clean surface or large bowl to cool slightly, about 10 minutes.
- Form the dough: Once cooled but still warm, add the beaten egg, salt, and pepper to the mashed potatoes. Gently add the flour, about 1/2 cup at a time, mixing lightly with your hands until just combined. Be careful not to overmix, or the gnocchi will be tough.
- Shape the gnocchi: Lightly flour a clean work surface. Divide the dough into 4-6 portions. Roll each portion into a long rope, about 3/4 inch thick. Cut the ropes into 3/4-inch pieces.
- Create ridges (optional): Gently roll each piece over the tines of a fork or a gnocchi board to create ridges, which help hold sauce. Place the shaped gnocchi on a lightly floured baking sheet.
- Cook the gnocchi: Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, plus an additional 30-60 seconds, about 2-3 minutes total. Do not overcrowd the pot.
- Serve: Remove the cooked gnocchi with a slotted spoon and serve immediately with your favorite sauce, such as pesto, marinara, or brown butter sage sauce.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 10 g |
| Fat | 3 g |
| Carbohydrates | 70 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked gnocchi in an airtight container. For raw gnocchi, dust lightly with flour and arrange in a single layer on a baking sheet, then refrigerate for up to 2 days.
Freezer Up to 3 months
To freeze raw gnocchi, arrange them in a single layer on a floured baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or container. Cook directly from frozen in boiling water.
Reheat Stovetop/Microwave
Cooked gnocchi can be reheated gently in a pan with a little sauce or butter, or briefly in the microwave. Be careful not to overcook, as they can become gummy.
Chef’s Corner
- Use starchy potatoes like Russets or Idaho for the best gnocchi texture. Waxy potatoes contain too much moisture.
- Handle the dough as little as possible. Overworking the dough develops gluten, leading to tough gnocchi.
- Don’t add too much flour. Add just enough for the dough to come together without being sticky. The less flour, the lighter your gnocchi will be.
- Test a few gnocchi before cooking the whole batch to ensure they hold their shape and have a good texture. Adjust flour if necessary.
