Basic Potato Gnocchi Recipe

basic potato gnocchi recipe
  • Yield: 4-6 serving plates
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    27.5 g
  • Fat

    10.7 g
  • Cholesterol

    87 mg
  • Calcium

    20 mg
  • Fibre

    1.0 g
  • Sodium

    395 mg

Basic potato gnocchi recipe. Gnocchi, like a pasta, is a word that covers a multitude of things. These Italian dumplings are often made with potatoes but may be made with semolina or polenta. Gnocchi also contains butter, eggs, and milk. They range from light and delicate potato puffs to quite solid semolina cakes. They are usually baked before serving, often with sauce (although this may be nothing more complicated than melted butter and cheese). It may be served as a first course, or as the accompaniment to the meat course.

Before reading how to prepare basic potato gnocchi recipe, learn how to cook the perfect gnocchi.

Gnocchi Parisienne Recipe

This is one of the lightest recipes, more French in style than Italian. Very tasty!

Serves 4 as main course or 6 as a first

Ingredients: 1 cup (250 ml) whole milk, 6 tablespoons unsalted butter, 1 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, pinch of nutmeg, 5 large eggs, For the Sauce: 2 teaspoons butter, 2 tablespoons chopped shallots, 1 clove chopped garlic, 1/4 cup 960 ml) dry white wine, 4 cups (1L) whipped cream, salt and freshly ground black pepper, pinch of ground nutmeg, 1/4 cup grated Gruyere cheese, 1/4 cup grated Parmesan cheese

Instructions: In a large saucepan, combine milk, butter, salt, black pepper, and nutmeg. Mix well and bring milk mixture to a boil over medium heat. As soon as it boils, put all-purpose flour all at once. Stir until the mixture comes away from the sides of the pan and starts to form a ball. Remove from the heat, set aside and allow cooling. This mixture called a panade.

Pour water into a large pot. Bring to a boil over medium-high heat. Add salt. Spoon cooled panade into a piping bag fitted with a 1/2 inch plain tip. Pipe 2 inches (5 cm) lengths directly into boiling water, using a knife to cut them off. Cook until they float up to the surface, then scoop them out with a slotted spoon, and drain on paper towel.

To Make a Sauce: Saute the shallot and garlic in butter over medium heat until soft and translucent. Increase heat to high and pour in dry white wine; cook, stirring occasionally until reduced to 2-3 tablespoons. Pour in the whipped cream and reduce until it coats the back of a spoon heavily. Season with nutmeg, salt, and black pepper. Set aside.

Preheat oven to 375º F (190º C). Butter a large baking dish. Arrange the drained gnocchi in the baking dish. Pour over the creamy sauce, and sprinkle the grated cheese on top. bake in preheated oven for 20 minutes, until cheese is melted and gnocchi has puffed. Enjoy!

Gnocchi Ala Romana Recipe

Makes 10-12 gnocchi-enough for a first course or as an accompaniment to the main course.

Ingredients: 2 cups (500 ml) milk, 1 cup semolina flour, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, pinch of ground nutmeg, 1 egg yolk, 1 tablespoon unsalted butter, 1/2 cup grated Parmesan cheese, 1/2 cup grated Gruyere cheese

Instructions: Rinse out a large saucepan with water. Pour in the milk and bring to a boil over medium-high heat. Pour in the semolina flour, salt, black pepper, and ground nutmeg. Reduce heat to medium and cook, stirring occasionally, until the panade comes away from the side of the pan and starts to form a ball. Remove from the heat, and beat in the egg yolk, butter, and Parmesan cheese.

Turn the panade out of the pan onto baking sheet; with a wet spatula or palette knife spread it as evenly as you can, about 1/2 inch (1.25 cm) thick. Set aside and allow to cool.

Cut the gnocchi into shapes about 2 inches (5 cm) across. They should be quite firm.

Either melt butter in a frying pan and saute the gnocchi on both sides until lightly browned. or arrange circles or squares in a baking dish; dot with butter and sprinkle generously with cheese. Preheat the oven to 400º F (200ºC). Bake in preheated oven for 15 minutes.

To serve: They may be served directly from the frying pan, or arrange the sauteed gnocchi on a baking sheet. Sprinkle with the grated Gruyere cheese and broil until lightly browned.

So, now it is time to cook basic potato gnocchi recipe. Are you ready?

Basic Potato Gnocchi Recipe


  • 3 medium-sized potatoes
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 ½ teaspoons salt
  • extra flour


Step 1

Boil unpeeled potatoes until tender. Peel them while hot.

Step 2

Place peeled potatoes in a mixing bowl and mash them, adding the sifted flour, a little at a time, while the potatoes are hot. Beat until smooth. Turn onto a well-floured board. Knead, working in enough flour to form a smooth, soft, non-sticky dough.

Step 3

Divide the dough into several parts. Roll each into pencil thickness. Cut into 3/4-inch pieces. With the prongs of floured fork press each piece so that it curls.

Step 4

Place on wax paper. Sprinkle lightly with flour. Cook immediately.

Step 5

Add a gnocchi, a few at a time, to a large pan of rapidly boiling salted water with a little oil added. Cook for about 5 minutes, or until the gnocchi are tender and come to the surface. Drain and keep warm in a heated bowl until all the gnocchi are cooked.

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