If you’re after the kind of comforting, pillowy pasta that brings the warmth of an Italian kitchen straight to your table, this Traditional Italian Gnocchi Recipe is a must-try. Made with only a handful of simple ingredients, these gnocchi deliver a soft, fluffy bite every time, perfectly carrying your favorite sauce. Whether you’re an old hand at homemade pasta or a total beginner, this recipe is pure cooking joy—the authentic taste, aroma, and satisfaction you crave, all in under an hour!
Ingredients You’ll Need
Gnocchi are delightfully unfussy—just a few humble ingredients transform into a spectacular Italian dish. Each one plays a starring role: the potatoes create that irresistible fluff, while flour, salt, and a touch of egg (if you like) bind everything together for classic flavor and texture.
- Russet potatoes: Opt for starchy russets, which create the ideal light and airy gnocchi texture every time.
- All-purpose flour: Adds the structure you need, but remember—less is more for tender dumplings!
- Large egg (optional): Traditional gnocchi shine with or without; egg gives structure, while omitting it yields extra-soft dumplings.
- Salt: Don’t skimp! Salt brings out the subtle flavor of both potatoes and dough.
- Extra flour for dusting: A light dusting keeps everything from sticking during rolling and shaping.
How to Make Traditional Italian Gnocchi Recipe
Step 1: Boil the Potatoes
Place the unpeeled russet potatoes in a pot of generously salted water, then bring to a simmer. Boil them until they’re completely tender—about 20 to 25 minutes. Cooking them with skins on keeps excess moisture at bay; that’s the secret behind gnocchi’s signature fluffiness.
Step 2: Rice or Mash the Potatoes
Once just cool enough to handle, peel the potatoes and pass them through a ricer or mash them well onto a lightly floured surface. A potato ricer gives the lightest, lump-free result, but a masher will work in a pinch. Let the potatoes steam dry for a few minutes—this helps keep your Traditional Italian Gnocchi Recipe from turning gluey.
Step 3: Mix the Dough
Sprinkle a pinch of salt over the potatoes and add the egg, if using. Gradually mix in the flour, using your hands or a fork, until a soft, cohesive dough forms. You’re aiming for a dough that’s no longer sticky but still tender—add flour slowly to avoid making it dense, the true mark of a Traditional Italian Gnocchi Recipe.
Step 4: Shape the Gnocchi
Divide the dough into 3 or 4 pieces. Roll each into a rope about ¾-inch thick. Cut into bite-size pieces (about 1 inch each), then gently roll each piece along the back of a fork or a gnocchi board to make those classic ridges. They’re not just for looks—ridges make every bite sauce-grabbing magic!
Step 5: Cook the Gnocchi
Bring a fresh pot of salted water to a gentle boil. Drop in the shaped gnocchi; don’t crowd the pot! When they float to the surface—usually after just 2 to 3 minutes—they’re ready. Use a slotted spoon to remove them to a plate, ready for your favorite sauce or a pat of butter.
How to Serve Traditional Italian Gnocchi Recipe
Garnishes
The beauty of gnocchi lies in their adaptability. Dress them with freshly grated Parmesan, a sprinkle of black pepper, and a shower of chopped herbs like basil or parsley. For a richer touch, a drizzle of browned butter and crispy sage leaves adds rustic, aromatic flair to your Traditional Italian Gnocchi Recipe.
Side Dishes
Traditional Italian Gnocchi Recipe pairs wonderfully with leafy green salads dressed simply, roasted vegetables, or a crusty hunk of bread to mop up any leftover sauce. For a heartier meal, serve alongside grilled chicken, roasted meats, or sautéed shrimp.
Creative Ways to Present
Transform your gnocchi into the star of the show by baking them with mozzarella and marinara for a bubbly gratin. You can also top gnocchi with roasted vegetables for a colorful platter, or toss with an array of pestos for a vibrant Italian feast. No matter how you serve them, expect lots of happy faces around the table!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover gnocchi (although they tend to disappear fast), pop them in an airtight container and refrigerate for up to two days. Sprinkle a tiny bit of olive oil between the layers to prevent sticking and they’ll reheat beautifully.
Freezing
To freeze, lay uncooked gnocchi in a single layer on a floured baking sheet and freeze until firm. Then, transfer them to a freezer bag for up to two months. Boil straight from frozen; just add an extra minute or so to the cooking time and enjoy whenever a Traditional Italian Gnocchi Recipe craving strikes.
Reheating
To reheat cooked gnocchi, gently sauté in a skillet with a splash of butter or sauce until warmed through. Avoid the microwave if you can—it can turn the texture rubbery. For a quick meal, simmer the refrigerated or thawed gnocchi directly in warm sauce until piping hot.
FAQs
Do I have to use an egg in this Traditional Italian Gnocchi Recipe?
Nope—egg is totally optional! Skipping it creates an even softer, more classic pillowy texture, but including it provides a bit more structure, especially helpful if you’re just starting out.
What’s the best way to avoid dense or chewy gnocchi?
Use as little flour as possible and avoid overworking the dough. The less you knead, the lighter your gnocchi will be—you’re aiming for a “just combined” feel. It’s the golden rule for a perfect Traditional Italian Gnocchi Recipe!
Can I make the dough in advance?
It’s best to shape and cook gnocchi as soon as you’ve made the dough. The potatoes can release moisture if left sitting, making the dough sticky and tough. If you need to prep ahead, freeze shaped, uncooked gnocchi instead.
Why did my gnocchi fall apart in the water?
Usually, it’s a sign the dough needed a touch more flour or that the water was boiling too vigorously. Aim for a gentle simmer and be sure your gnocchi hold together when formed for the most reliable results in your Traditional Italian Gnocchi Recipe.
What sauces work best with gnocchi?
Traditional Italian Gnocchi Recipe is a chameleon—anything from a simple butter and sage, classic tomato sauce, creamy gorgonzola, or pesto will make them shine. Choose your favorite and let the gnocchi absorb all those delicious flavors!
Final Thoughts
I can’t recommend trying this Traditional Italian Gnocchi Recipe enough. There’s just something magical about transforming potatoes and flour into soft dumplings that taste straight out of Nonna’s kitchen. Gather a few simple ingredients and create an Italian classic—it’s easier (and tastier) than you think!
PrintTraditional Italian Gnocchi Recipe
This Traditional Italian Gnocchi recipe uses simple ingredients to create soft, fluffy potato dumplings perfect with any sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main dish
- Method: Boiling, Mixing, Rolling, Shaping, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Russet Potatoes:
- 2 large russet potatoes
All-Purpose Flour:
- 1 cup all-purpose flour (plus extra for dusting)
Egg (Optional):
- 1 large egg
Salt:
- To taste
Instructions
- Boil Potatoes: Place unpeeled potatoes in salted water and boil until tender, about 20-25 minutes.
- Rice Potatoes: Peel and rice the potatoes onto a floured surface.
- Mix Dough: Add salt and, if desired, the egg. Gradually mix in flour until a soft, non-sticky dough forms.
- Shape Gnocchi: Divide dough into sections. Roll each section into a log, cut into pieces, and form ridges with a fork.
- Cook Gnocchi: Boil water and cook gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
Notes
- Choose Starchy Potatoes: Russet or Idaho potatoes work best.
- Add Flour Gradually: Use just enough flour to prevent sticking—excess will make the gnocchi dense.
- Egg-Free Option: Omit the egg for a softer, traditional gnocchi texture.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 0g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
