Potato Gnocchi are one of my favorite weekend lunches. I say only "week-end" because since I tried handmade gnocchi years ago, I NEVER bought them at the grocery store again. They're so much softer and aren't chewy or sticky like the pre-made you find at the store, so I eat them only when I have enough time to make them from scratch: weekend!
It's true, it takes a little bit of patience to make them, especially if you're cooking dinner for more than 1 person, but it's truly worth it!
How to serve Gnocchi
One of the classic condiment for gnocchi (for ravioli as well) is butter and sage. I don't know if you ever tried butter and sage before, I cannot describe how something so basic and easy can be so damn delicious.
Obviously, you need a good quality butter. I usually use non-salted butter as it gets the saltiness from the Parmigiano cheese anyway. Of course, you should use the type you prefer, as long as it's good quality and fresh!
So usually good butter, fresh sage, and Parmesan cheese are enough for a good plate of handmade gnocchi, but of course, you could serve them with other sauces as well. A classic Tuscan meat sauce, for example, a creamy four-cheese sauce, or even with basil pesto.
How to make Gnocchi
Gnocchi are one of the easiest yet trickiest recipes. It's only basically 2 ingredients: potatoes and flour. Yet it's so easy to screw it up if you don't follow a good recipe!
The best potatoes for gnocchi are the starchy variety (Russett is the most common) and it's better to boil them whole so they absorb less water. Another cooking option is steaming or baking the potatoes (with the skin on) but it's more time-consuming.
The main trick in making perfect pillows is getting the potato and flour ratio right. If you add too much flour, they're going to be tough and chewy. If you add too little flour, they're going to melt in the boiling water.
The perfect ratio is 70g of Flour for 200g of Potatoes for each person. Which is roughly 2.5 oz of Flour (about ⅔ cup) for 7 oz of Potatoes.
You may have noticed that many Gnocchi recipes also have eggs in them. I never add eggs to my gnocchi dough because this is how my grandma taught me. The egg is not necessary, it will not change the flavor, it merely supports holding the dough together but if you use my measurements your gnocchi will turn just fine without any eggs.
FAQ & Tips
Gnocchi, just like pasta, can be cooked by boiling them in a pot of salted water. When they start to float on the water, they are ready. Drain in a colander or pick them up with a skimmer and transfer them in the pan with the sauce.
Yes, it's possible! Simply substitute the flour with any gluten-free flour. I suggest using potato starch. You can use the same quantity as described in the recipe.
You can freeze raw Gnocchi on a plate for 1 hour and then transfer to a freezer bag for up to 6 months. Toss them in boiling water directly as frozen and cook until they float. Once they're cooked, instead, they are not ideal to be frozen, although it's possible, as they would lose consistency.
If you like this recipe, try also these other Gnocchi recipes:
- Potato gnocchi stuffed with Gorgonzola
- Sweet Potato Gnocchi
- Ricotta Gnocchi with meatless Bolognese
- Creamy Basil Pesto Gnocchi
- Four Cheese Gnocchi
Classic Potato Gnocchi with Sage Butter
- 7 oz Potatoes
- 1 cup Flour
- 2 tablespoon Butter
- 8-10 leaves Sage
- Black pepper
- Parmigiano cheese, grated
- Boil the potatoes until they become really soft (about 20-30 minutes, depending on the size).
- Drain, peel and mash the potatoes evenly, then add the flour when they are still warm (overwise they'll become sticky). Mix well until you get a nice soft non-sticky dough.
- When you have an even dough similar in consistency to the bread dough, cut it in smaller parts and roll them with your palms to get a long roll thick about 2 cm of diameter (1 in.). Keep the surface and the dough smooth with flour to prevent stickiness.
- Now with a dough-cutter cut the gnocchi about 2-3 cm long. (You can then roll them on a fork to get the typical gnocchi lines). Let them rest separated.
- In a large pot bring to boil salted water and toss the gnocchi one by one so they won't stick. It will take 1-2 minutes to cook.
- Meanwhile melt the butter in a large pan with the sage leaves.
- As soon as the gnocchi float to the surface, it means they are ready to go! Take them out with a skimmer and toss them in the pan with the melted butter.
- Serve with grated Parmigiano cheese.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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