Homemade Gnocchi
Fluffy, Fresh Gnocchi at Home
There’s something about rolling out dough on a Sunday afternoon that slows everything down. I remember the first time I made gnocchi from scratch, it wasn’t perfect, but it felt like magic. The pillowy softness, the way they danced in the pot when they were ready, the satisfaction of eating something handmade.
Growing up in a Mediterranean family, food was never rushed. It was always about the process, what you did with your hands, who was beside you, and the memories tied to every bite.
Now, whenever I make gnocchi, I’m reminded that cooking can be meditative. You don’t need fancy ingredients, just a bit of time, a clean bench, and a willingness to get your hands dirty. This recipe is simple, comforting, and endlessly adaptable, just how homemade food should be.
Storage Tips:
Short Term (Fridge): Best if eating same day:
If you plan to cook your gnocchi within 24 hours, store the raw pieces in the fridge. Lay them in a single layer on a floured tray, making sure they’re not touching, and cover them with a clean tea towel or cling wrap. They’ll stay fresh for about a day. after that they tend get sticky, wet and start to lose their shape.
Long Term (Freezer): up to two months
For longer storage, freezing is your best option. Place uncooked gnocchi on a floured tray in a single layer and freeze for about an hour until solid. Then, transfer them to an airtight container or ziplock bag. They’ll keep beautifully for up to two months. No need to thaw - just cook them straight from frozen in boiling water, adding an extra minute or two until they float.
Beginner Tips:
If you’ve never made gnocchi before, don’t worry!! It’s much simpler than it looks. The dough is soft and forgiving, one you get the hang or rolling and cutting it becomes a super satisfying process. If you don’t have a gnocchi board or special tool for shaping, a regular fork works just fine to create those classic ridges. Or skip that step entirely and leave them as fluffy little pillows. The key is not to overwork the dough and to flour your surface lightly to prevent sticking. It’s totally okay if your first few gnocchi looks a little wonky it's part of the homemade charm. With a bit of practice, you’ll be rolling like a pro in no time!
Homemade Gnocchi
Makes: 4 Serves
Prep Time: 30-35 minutes
Cooking time: 2-7 minutes
Ingredients:
500g floury potatoes (about 2 large ones)
1 cup plain flour (plus extra for dusting)
1 egg yolk
1tsp salt
Method:
1. Cook the potatoes - Boil whole, unpeeled potatoes in salted water until fork-tender (about 20 min). Drain, then peel while still hot (carefully)
2. Mash like a pro - Mash or rice potatoes until smooth (no lumps). Spread out on a tray to cool slightly (they shouldn’t be steaming hot when you add the flour).
3. Make the dough - Add flour, egg yolk, and salt to the potato. Gently mix and knead just until it comes together - don’t overwork it or it’ll go chewy.
4. Shape it - Divide into 4 portions. Roll each into a long rope about 2cm thick. Cut into 2cm pieces. | OPTIONAL: Roll each piece over a fork or gnocchi board for texture
5. Cook it (2 ways) -
Boil: Drop into salted boiling water. Once they float, they’re ready (2-3 mins) or add them to my Marry Me Chicken Soup for the ultimate soul-nourishing dish.
Crispy pan-fry: Let boiled gnocchi cool/dry slightly. Pan-fry in butter and olive oil until golden on both sides