How to make gnocchi

Gnocchi (nyee-oh-key) is one of my favourite things to eat. For such a yummy dish, it’s surprisingly basic, consisting of basically potatoes, egg and flour.

In Rome, there is a saying, “Giovedi Gnocchi” – or Gnocchi Thursdays. There are also Venerdi Baccalà and Sabato Trippa and I’ve no idea how it started, but I find it an adorable and delicious tradition.

Gnocchi is actually much more straightforward to do compared to making fresh egg pasta and here is now to make them. You will need :

  • A kilogram of potatoes
  • Flour
  • Eggs (Optional)

First  drop the potatoes in water and boil them. It’s best to use older potatoes as there are more starch content and thus holds better in gnocchi. A kilogram of potato yields enough for about 4 people to eat.

After about 20 minutes, when the potatoes are soft and easily pierced with a fork, it’s ready. Drain and then peel the skin off.

Now mash the peeled potatoes with a potato masher. Hopefully they are still warm by this time as it’s easier to mash them then.

You should have something that looks like this.

Now add two eggs, salt and pepper and about half a cup of flour. You can add more if you feel that the texture is too sticky.

In Italy, there is a type of flour called the “00” flour which indicates that it is very finely milled. But regular flour works fine too.

Now mix them altogether till it becomes a soft dough. Divide the dough into two and roll it till it becomes long and thin. Cover the strand with flour so that it doesn’t stick. And then cut it up with a knife.

You could cook them as it is, but if you like, you can roll it up into little balls and then passing it with a fork to create some lines, but that’s purely aesthetic.

And then boil some water, and when the water starts to bubble, add some salt. I added a bit of olive oil so that the gnocchi doesn’t stick. And put the gnocchi in. After a couple of minutes, when the gnocchi floats up, it’s ready!

And now it’s just a matter of adding in the sauces that you like. Here are just a few variations of the gnocchi that we made so far :

1. Gnocchi alla Sorrentina.

2. Gnocchi with basic tomato sauce. So good that Jerrick could attest to that.

3. Gnocchi con asparagi which I fell in love with the first time I ate it in Genzano.

4. Gnocchi con burro parmiggiano e salvia. Not my favourite though, cause it feels cloying after a few bites.

5. Gnocchi with funghi.

5. And ehm … this isn’t gnocchi but lets just pretend this is gnocchi with pesto as I forgot to take a picture of it.

And many many other variations! And since I’ve put up this post on a wednesday, you’ve got ample time to run out to buy potatoes, eggs and flour to make your own gnocchi for Giovedi Gnocchi!

11 Replies to “How to make gnocchi”

    1. Go on and make some gnocchi, it’s easy! Eggs, flour and potatoes are so easy to get in Singapore. Pesto ingredients though … I suppose it’s easier to get the bottled sauces though … after living in Italy for some years, my tongue is ruined. I don’t like eating a lot of bottled brands in Singapore anymore 🙁

  1. Hello!

    Looks like something my son would love to eat! Would very much like to try! But can i just skin the potatoes first then boil instead of the other way around? I won’t be able to take the heat. :S


    1. Hi Jus! It’s been a while! I found your blog while looking for ketupat but after that I thought you closed down your blog, because I couldn’t read it. I’m so glad that you’re back 🙂

      Anyway, it’s better to boil with the skin because all the nutrients will stay in the potatoes and will make it taste better. You can leave it to cool down after boiling them, no problem. Or you could cut them into smaller pieces before peeling them so it’s not so hot 😀

      1. Yeah it has! And its the Ketupat season again!

        I lost your webbie when I changed my blog template but recently saw it from another friend’s friend’s site. I did close down for awhile (my boss found out!!) and went to wordpress… but I prefer blogger, so i edited the work entries and reopened to write from there again.

        Ahhh I see… I suppose this technic is applicable to mashed potatoes as well?

        1. Up till now I still cannot anyam a ketupat without having my fingers all tangled! Hehehe!

          You’re right, when we blog, sometimes we don’t think much about it, but looking back at my old entries, I feel that there are some things that I wrote previously, I wouldn’t blog about it now. I guess, we’ve both matured and blogs are a way to reflect back 🙂

          And yes, same method for mashed potatoes! After squeezing it in the masher, now you can mix it with milk and butter and extra seasonings easily 🙂

          1. Wait till u become a mother. i feel i’ve changed a lot since!

            When mashing potatoes i actly use the food mill that Abange Burger Ramly use. So for a second there, i was a bit confused, is this potato or cheese?

Comments are closed.