Potato Gnocchi Recipe “Italian Comfort Food”

Potato Gnocchi Recipe "Italian Comfort Food"
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Fluffy Potato Gnocchi Recipe
Delight in homemade gnocchi, bathed in a savory tomato and rosemary sauce, topped with grated parmesan for an Italian-inspired culinary experience.

Hello Guys, Austin Carter here from Beyond The Bayou Blog bringing you love in the dishes in the form of tasty recipes. One such tasty recipe that we have today is Potato Gnocchi Recipe.

After all who does not want Fluffy, light, potato gnocchi! Yes, I have finally attempted this well-known, sought-after little pillow of fluffiness! I prepared this several times as appetizers and enjoyed it with various sauces. You know what the strange part is? I am still obsessed with them and have it often. So, is the case with today.

So are you all ready to enjoy these mini dumplings or pasta or Potato Gnocchi whatever you want to name them. If yes, just hold on to your seats and get this delicious recipe in your hand.

What Is Potato Gnocchi?

Potato gnocchi are small, soft dumplings made from potatoes, flour, and sometimes eggs. They’re like little pillows of goodness that are light and fluffy. Gnocchi has a mild potato flavor and a slightly chewy texture. They can be served with various sauces, like tomato or creamy Alfredo, and are often paired with ingredients like cheese, herbs, or vegetables. Gnocchi are a popular Italian dish and are enjoyed as a comforting and satisfying meal. They’re versatile and can be cooked in boiling water until they float to the surface, indicating they’re ready to eat.

Some Historical Facts to Know!

  1. The correct pronunciation of “gnocchi” is “NYOH-key.” Its origin is uncertain, but it is believed to come from words like “nocca” (knuckle), “nodo” (knot), or “noce” (walnut), describing its shape.
  2. Potato gnocchi emerged in the 16th Century after potatoes were introduced to Italy from the “New World.” Legend has it that a creative chef from Sorrento invented potato gnocchi while experimenting with this new tuber.
  3. Sorrento is also where the famous dish Gnocchi alla Sorrentina originated. This dish features potato gnocchi baked with tomato sauce, mozzarella, and basil. It’s a delightful combination that captures the essence of Italian cuisine.
  4. Nowadays, potato gnocchi can be found all over Italy, including regions like Abruzzo, which is known for its rich culinary traditions.

Overview: How To Cook Potato Gnocchi?

Overview: How To Cook Potato Gnocchi?

Greetings, folks who are passionate about cuisine! Homemade gnocchi tossed in a delicious tomato and rosemary sauce is the star of today’s meal. Roasting russet potatoes for around 1 hour and 30 minutes at 400 degrees is the first step in making them soft. We peel and weigh them once they cool, and then combine them with flour and egg to make a soft, pillowy dough.

The exciting phase, forming the gnocchi, is coming up next! Using a gnocchi board or a fork, we roll the dough into ropes, slice it into bite-sized pieces, and then add those signature ridges. We cook the gnocchi until they float to the surface in salt water that is boiling when they are ready.

In a separate skillet over medium heat, saut� the chopped tomatoes, fresh rosemary, and seasonings until the gnocchi are almost done cooking. The sauce will be simple but full of flavor. After the gnocchi are cooked, add them along with a little of the starchy cooking liquid. Don’t forget to sprinkle some grated parmesan cheese on top.

And what was the outcome? This hearty Italian dish is great for a dinner party or when you just want to cook a quiet night in. Indulge in the delicate gnocchi dipped in a flavorful tomato and rosemary sauce�a little bit of Italy without leaving your house! Wanna try more such italian flavors. Go for Lemon Panna Cotta and Italian Crescent Ring.

Potato Gnocchi Recipe "Italian Comfort Food"

Fluffy Potato Gnocchi Recipe

Delight in homemade gnocchi, bathed in a savory tomato and rosemary sauce, topped with grated parmesan for an Italian-inspired culinary experience.
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Course: Main Course, pasta
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes
Calories: 400kcal
Author: Austin Carter
Servings: 4


  • Oven
  • Skillet
  • Pot
  • Baking sheet
  • Gnocchi board or fork
  • Bench scraper (optional)


Sauce Ingredients:

  • 2 tablespoons butter
  • 2 tomatoes roughly chopped
  • Salt & pepper to taste
  • Gnocchi cooking liquid
  • 2 teaspoons fresh rosemary minced
  • Grated parmesan cheese as desired

Potato Ingredients:

  • 2 pounds russet potatoes
  • 1 egg whisked
  • 1 cup finely milled flour Tipo 00 preferred, or all-purpose flour
  • 1 teaspoon kosher salt


  • Preheat the oven to 400 degrees. Roast potatoes until tender, about 1 hour and 30 minutes.
  • Let the potatoes cool, then peel and break them in half. Weigh the potatoes.
  • For every pound of cooked potatoes, use 1 cup of flour and one whisked egg. Rice the potatoes evenly on a work area.
  • Sprinkle salt, 3/4 of the flour, and the egg over the potatoes. Work the dough gently until formed into a ball.
  • Cut the dough into 4 pieces, roll into ropes, and cut into gnocchi shapes using a gnocchi board or fork. Transfer to a baking sheet.
  • Bring a pot of salted water to a boil and cook the gnocchi until they float to the top, indicating they’re done.
  • In a skillet, melt butter and add chopped tomatoes, salt, and pepper. Cook for 2-3 minutes.
  • Add cooked gnocchi, gnocchi cooking liquid, and minced rosemary to the skillet. Saute for another 2-3 minutes.
  • Sprinkle grated parmesan cheese over the dish, then serve.


Serving: 1g | Calories: 400kcal | Carbohydrates: 65g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 350mg | Potassium: 780mg | Fiber: 4g | Sugar: 2g | Vitamin C: 11mg | Calcium: 40mg | Iron: 4mg
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Ways to Shape Gnocchi!

  1. Fork Method: Use a fork to shape gnocchi by rolling each piece over the fork tines. Dip the fork in flour to prevent sticking. Press the dough down and off the fork with your thumb. This method creates more pronounced ridges on the gnocchi.
  2. Gnocchi Paddle: While a gnocchi paddle is a specialized tool for forming gnocchi with gentle ridges, it’s not essential. If you have one, push and roll the dough down the paddle to create ridges. However, you can still make gnocchi without this tool.
  3. Finger Indent Method: Alternatively, you can simply poke each gnocchi in the center with your fingertip to keep the shape simple. This method is great when saut�ing gnocchi since the ridges may be lost during cooking.

Time for The Tips!

  1. Choose the right potatoes! Opt for mature, large gold, or yellow potatoes. If you have russets, you can mix them with yellow potatoes. Avoid using red potatoes as they are too waxy. Large potatoes have less moisture than new or baby potatoes, preventing gummy gnocchi.
  2. Flour your workspace, tools, and hands as needed to prevent sticking.
  3. Cook gnocchi immediately after shaping it for the best freshness. Fresh gnocchi should be cooked within an hour or so to avoid becoming sticky from moisture absorption.
  4. Have your sauce ready and heated before cooking the gnocchi for a seamless meal preparation.
  5. Use a light touch throughout the process. Avoid vigorous kneading like you would for regular pasta dough. Gently knead the dough until it just comes together; it will have a slightly rough appearance, which is normal for potato gnocchi.

What to Serve with Potato Gnocchi?

What to Serve with Potato Gnocchi?

Managing and Storing Leftovers!

Managing and Storing Leftovers for Potato Gnocchi

  1. If you have uncooked potato gnocchi, it’s best to keep them covered and refrigerated for no more than a couple of hours. This prevents them from drying out too much when you cook them later.
  2. For leftover cooked gnocchi, store them in an airtight container and place them in the refrigerator. They will stay fresh for up to three days.
  3. To freeze gnocchi, spread the uncooked pieces on a cookie tray and place them in the freezer for about 20 minutes. Then transfer them to an airtight freezer bag. Frozen gnocchi can last for about one month.
  4. When you’re ready to cook frozen gnocchi, there’s no need to defrost them. Simply add them directly to boiling salted water to cook.

Frequently Asked Questions (FAQs)

Q: Is it better to boil or fry gnocchi?

A: Boiling is better for traditional fluffy gnocchi while frying creates a crispy texture. Boiling retains their softness and allows sauces to cling, while frying adds a golden crunch.

Q: Are potato gnocchi healthy?

A: Potato gnocchi can be part of a balanced diet when enjoyed in moderation. They’re a source of carbohydrates and can be made healthier by pairing them with nutrient-rich sauces and toppings.

Q: Is gnocchi OK for diabetics?

A: Gnocchi, like most pasta, can affect blood sugar levels due to their high carbohydrate content. Diabetics should consume gnocchi in moderation and consider whole-grain or low-carb alternatives.

Q: Is gnocchi OK for weight loss?

A: Gnocchi can be part of a weight-loss plan if eaten in moderation and paired with healthy sauces and toppings. Opting for whole wheat or veggie-based gnocchi can also be beneficial.

Q: What is another name for gnocchi?

A: Another name for gnocchi is “Italian dumplings.” These small, soft dumplings are often made from potatoes, flour, and eggs, and they are a popular dish in Italian cuisine.