Gnocchi Recipe

Russet potatoes: These starchy potatoes are ideal for making light and fluffy gnocchi.

All-purpose flour: This provides the structure needed to hold the gnocchi together.

Egg: The egg helps bind the ingredients and adds richness to the dough.

Salt: Enhances the flavor of the gnocchi.

When making gnocchi, it's crucial to ensure the potatoes are as dry as possible after boiling. Excess moisture can make the dough too sticky and difficult to work with. After draining, let the potatoes sit in the pot for a few minutes to allow any remaining water to evaporate. Additionally, avoid overworking the dough; knead it just enough to bring it together. Over-kneading can result in dense, chewy gnocchi instead of the light, pillowy texture you're aiming for.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes provide a slightly sweeter flavor and a different texture, but they work well in gnocchi.

• russet potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a buttery flavor and creamy texture, making them a good alternative for gnocchi.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the gnocchi denser.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend allows those with gluten intolerance to enjoy gnocchi without compromising texture too much.

• egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace the egg, providing a vegan alternative.

• egg - Substitute with silken tofu: Use ¼ cup of blended silken tofu to replace the egg, offering a vegan and protein-rich alternative.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer taste, making it a good alternative for seasoning gnocchi.

• Allow the freshly made gnocchi to cool completely before storing. This prevents condensation, which can make them soggy.
• For short-term storage, place the gnocchi in a single layer on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for up to 2 days.
• For longer storage, arrange the gnocchi in a single layer on a parchment-lined baking sheet and freeze until solid, about 2 hours.
• Once frozen, transfer the gnocchi to a resealable plastic bag or airtight container. Label with the date and freeze for up to 2 months.
• When ready to cook, do not thaw the gnocchi. Instead, drop them directly into boiling salted water. They may take a minute or two longer to cook than fresh gnocchi.
• To prevent sticking, toss the cooked gnocchi with a bit of olive oil or your favorite sauce immediately after cooking.

• Stovetop Sauté: Heat a non-stick skillet over medium heat. Add a tablespoon of olive oil or butter. Once hot, add the leftover gnocchi and sauté until they are golden brown and heated through, about 5-7 minutes. This method gives the gnocchi a delightful crispy exterior while keeping the inside tender.

• Boiling: Bring a pot of salted water to a gentle boil. Drop the leftover gnocchi into the water and cook until they float to the surface, about 1-2 minutes. Remove with a slotted spoon and serve immediately with your favorite sauce.

• Microwave: Place the gnocchi in a microwave-safe dish. Add a splash of water or broth to keep them moist. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 1-2 minutes, stirring halfway through. Check if they are heated through; if not, continue in 30-second increments.

• Oven: Preheat your oven to 350°F (175°C). Spread the gnocchi in a single layer on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through. For a crispy texture, uncover for the last 5 minutes of baking.

• Steaming: Place the gnocchi in a steamer basket over boiling water. Cover and steam for about 3-5 minutes, or until heated through. This method helps retain the gnocchi's soft and pillowy texture.

• Air Fryer: Preheat your air fryer to 350°F (175°C). Lightly coat the gnocchi with olive oil or cooking spray. Place them in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until they are crispy and heated through.

• Potato peeler: To peel the russet potatoes before boiling them.

• Knife: To quarter the peeled potatoes.

• Large pot: To boil the potatoes until they are tender.

• Colander: To drain the boiled potatoes.

• Potato ricer: To pass the boiled potatoes through, ensuring a smooth texture.

• Large mixing bowl: To combine the riced potatoes with flour, egg, and salt.

• Measuring cups: To measure the flour accurately.

• Measuring spoons: To measure the salt accurately.

• Fork: To lightly press each piece of gnocchi and create ridges.

• Floured surface: To knead the dough and roll it into ropes.

• Knife: To cut the dough into 1-inch pieces.

• Large pot: To boil water for cooking the gnocchi.

• Slotted spoon: To remove the cooked gnocchi from the boiling water.

Boil potatoes in advance: Cook and cool the potatoes the day before to save time on the day you make the gnocchi.

Use a ricer: A potato ricer ensures smooth, lump-free potatoes, making the dough easier to work with.

Pre-cut dough: Roll and cut the dough into pieces ahead of time. Store them on a floured tray in the fridge.

Batch cooking: Cook the gnocchi in batches to avoid overcrowding and ensure even cooking.

Freeze extras: Freeze uncooked gnocchi on a baking sheet, then transfer to a bag for quick meals later.