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How to Make Classic Gnocchi from Scratch


How to Make Classic Gnocchi from Scratch

Making classic gnocchi from scratch is so satisfying: once you master these plump little bites, you won’t ever buy them from the store again!

How to Make Gnocchi from Scratch //

This post contains affiliate links. Full disclosure is at the bottom of the article.

Having been in Italy for two weeks, it has been a bit difficult to keep up with the competition in Project Food Blog, away from home and without access to a kitchen for half of my trip. In case I would participate in the 4th challenge, I paid attention to the food around me in Rome, and tried to find what I would be able to make in my miniscule Trastevere apartment. After seeing it served as a primi piatti in countless restaurants, I decided I would make gnocchi from scratch.

The great thing about gnocchi is that they’re made with few ingredients: potatoes, flour, eggs, olive oil, salt. They also require no special equipment. You can make a large quantity of gnocchi for a few dollars and roll them pretty much anywhere, as I found out when I made a batch on my apartment’s wooden bedside table.

My kitchen in Rome (minus the bedside table).

A Typical Apartment in Rome //

Although making gnocchi from scratch is easy, it’s also easy to fail. Too much liquid and your gnocchi will be gummy; too much flour and they’ll be dense and heavy on the stomach. When perfect, homemade gnocchi are light and plump.

Gnocchi are lovely served with a variety of different sauces, from a simple fresh tomato to a slowly simmered meat ragù. They’re also delicious au gratin, mixed with a cheesy white sauce and broiled in the oven. Use your imagination! You’ll be so proud that you made your own that I’m sure you’ll find them delicious any way you serve them.

My gnocchi, as I served them in Rome: sauteed in butter and olive oil, with pesto, sprinkled with parmigiano-reggiano, accompanied by a fresh-from-the-market side salad.

Homemade Gnocchi with Pesto and Parmigiano-Reggiano //

If I succeeded in making a delicious dinner in such limited conditions, you can certainly do the same at home! Here’s the walkthrough to making gnocchi from scratch.

How to Make Classic Gnocchi from Scratch //

How to Make Classic Gnocchi from Scratch


Based on Aglio, Olio e Peperoncino’s tried-and-true family recipe.
Makes enough for 6 to 8 servings.

1 kg (2.2 lbs) russet potatoes (about 5 large), unpeeled
300 g (1 ½ cups) all-purpose flour
2 egg yolks
1 tablespoon extra-virgin olive oil

Ingredients for Homemade Gnocchi //

Step 1: Cook the potatoes to make the gnocchi dough

Wash your potatoes thoroughly without peeling them. Boiling them unpeeled lessens the water that penetrates the potatoes while they’re cooking. Water is a gnocchi downfall. This is also why you must use the exact cooking time. Avoid piercing them during cooking as it’ll allow water to get in. Small potatoes take 10–15 minutes to boil; medium 20–25 minutes; large 35–45 minutes. If you’re unsure about your cooking time, boil one extra potato that you’ll use to test.

Cooked and peeled potatoes.

Cooked Potatoes to Make Classic Gnocchi //

Step 2: Mash the potatoes for the gnocchi dough

Once your potatoes are done, drain them and let them cool until you can handle them. Peel the potatoes and mash them into a large bowl: the tool that will help you breeze through this step is a potato ricer. It guarantees lump-free gnocchi. If you don’t have a ricer, mash your potatoes with a fork (like I did) or a potato masher. Pay extra attention to make sure you eliminate as many lumps as possible.

Let the mashed potatoes cool to room temperature.

Mashing potatoes with a fork, until no lumps remain.

Mashed Potatoes to Make Classic Gnocchi //

Step 3: Prepare the gnocchi dough

Mix flour and salt together in a small bowl. Mix the mashed potatoes with the egg yolks and olive oil. Sprinkle the flour mixture over the potatoes and mix gently until the flour is moistened and the dough looks crumbly.

Mixing the ingredients together until the flour is moistened and the dough looks crumbly.

Homemade Gnocchi Dough //

Lightly flour your work surface. Put your dough on the surface. Knead it gently to incorporate the flour: press on the dough with your hands, fold it in half, turn it by a quarter turn and press it again. You should do this for about 1 minute: over-kneading is another gnocchi downfall. It leads to a tough, rubbery texture.

Kneading the dough using both hands for about 1 minute.

Homemade Gnocchi Dough //

After kneading, your dough should feel soft and smooth. If it sticks to your work surface, sprinkle a bit more flour — but keep in mind that you must limit the amount of flour you add to the gnocchi to make sure they don’t become heavy and dense.

When the dough is ready, put it in a bowl and cover with a clean kitchen towel.

Kneaded gnocchi dough, ready to be rolled into bites.

Homemade Gnocchi Dough //

Step 4: Roll and cut the dough into bites

Clean your work surface, dry it thoroughly and sprinkle lightly with flour. Tear off a lemon-sized piece of dough and roll it into a rope (about 3/4 in. diameter). Use a knife to cut out square bites.

Gnocchi dough ropes, cut into squares.

Cutting Homemade Gnocchi Dough //

Now you have two choices: leave your gnocchi plain, looking like miniature pillows, or indent them using a gnocchi board or a fork.

Leaving them plain is a good choice when you want to fry them in butter, or serve them with a classic brown butter (see this recipe). I really like the crunchy texture it renders, a nice contrast to the creamy interior.

Plain pillow-looking gnocchi.

Rolling Homemade Gnocchi Dough on a Gnocchi Board //

Indenting gnocchi is ideal when you want to serve them with a sauce, because the pattern allows it to better cling to the pasta.

To indent gnocchi, you can use either a gnocchi board or a fork. Pick up one piece of dough and use your thumb you gently roll it over the gnocchi board or the back of the fork to create grooves in the dough. Repeat to roll all the gnocchi. As you roll, transfer them to a parchment paper-lined baking sheet in a single layer, making sure they don’t touch. Gnocchi are best cooked within 2–3 hours of being made (keep at room temperature).

Watch this 30-second video to see how to roll gnocchi using either a gnocchi board or the back of a fork:

My dough was a day old when I filmed this video so it was firmer than usual. When the dough is fresh, the gnocchi needs just a soft press to be indented.

Two kinds of gnocchi side by side: rolled on a special board, and rolled on a fork.

Homemade Gnocchi //

Gnocchi are best cooked within 2–3 hours of being made (keep at room temperature).

To freeze: put the gnocchi on the baking sheets straight into the freezer. Once hard, transfer them to freezer bags in portion sizes. They’ll keep for two months.

How to Make Classic Gnocchi from Scratch //

Step 5: Cook the homemade gnocchi

Bring a pot of salted water to a rolling boil. Put about 12–15 gnocchi into the water at once and wait until they come back to the surface. When they do, they’re ready. Don’t turn your back on them because it takes just two minutes! Use a slotted spoon to fish them out, put them in a bowl and cover with plastic wrap to keep them warm. Repeat the process until all the gnocchi are cooked.

How to Make Gnocchi from Scratch //

Classic Gnocchi from Scratch

Making classic gnocchi from scratch is so satisfying: once you master these plump little bites, you won't ever buy them from the store again!
Prep Time:30 mins
Cook Time:15 mins
Cooling Time:15 mins
Total Time:1 hr
Servings 6 servings
Author Marie Asselin,



Step 1: Cook the potatoes for the gnocchi dough

  • Wash the potatoes thoroughly without peeling them. Boiling potatoes with the peel on prevents excess water to penetrates the flesh while they’re cooking.
    Bring a large pot of water to a boil. Use an exact cooking time and avoid piercing the potatoes during cooking as this will allow water to get in.
    Small potatoes take 10–15 minutes to boil; medium 20–25 minutes; large 35–45 minutes.
    If you’re unsure about your cooking time, boil one extra potato that you’ll use to test for doneness.

Step 2: Mash the potatoes to use in the gnocchi dough

  • Once the potatoes are cooked, drain them and let them rest until cool enough to handle.
    Peel the potatoes, then transfer them to a large bowl. Mash the potatoes: a potato ricer is the best rool to create a super smooth potato puree, but you can also use a potato masher or a fork. Make extra sure to eliminate all lumps in the puree.
  • Let the mashed potatoes cool to room temperature.

Step 3: Prepare the gnocchi dough

  • Add the egg yolks and olive to the mashed potatoes, and mix to combine. In a small bowl, mix the flour and salt together. Sprinkle the flour mixture over the mashed potato mixture and mix gently until the flour is moistened and the dough looks crumbly.
  • Lightly flour a work surface. Transfer the dough to the working surface. Knead it gently to incorporate the flour: press on the dough with your hands, fold it in half, turn it by a quarter turn and press it again. Do not over-knead the gnocchi dough: you should do this for just about 1 minute, until the dough feels soft and smooth.
  • If the dough sticks to the work surface, sprinkle a bit more flour—but keep in mind that you must limit the amount of flour you add to the gnocchi to make sure they don’t become heavy and dense.
  • When the gnocchi dough is ready, put it in a bowl and cover with a clean kitchen towel.

Step 4: Roll and cut the gnocchi dough into bites

  • Clean the work surface, then dry it thoroughly and lightly sprinkle with flour. Tear off a lemon-sized piece of dough and roll it into a rope about 3/4 in (2 cm) in diameter). Use a knife to cut the rope of gnocchi dough into square bites.
  • You now have two options: you can either leave the gnocchi plain, looking like miniature pillows, or indent them using a gnocchi board or a fork.
  • Leaving homemade gnocchi plain is good to fry them in butter, or serve them simply tossed into brown butter.
  • Indenting gnocchi is ideal if you plan to serve them with a sauce, because the pattern allows the sauce to better cling to the gnocchi.
  • To indent gnocchi you can use either a gnocchi board or a fork. Pick up one square piece of gnocchi dough and use your thumb you gently roll it over the gnocchi board or the back of the fork to create grooves in the dough. Repeat to roll all the gnocchi. As you roll, transfer them to a parchment paper-lined baking sheet in a single layer, making sure they don’t touch.
    Homemade gnocchi are best cooked within 2–3 hours of being made. Keep the gnocchi at room temperature until ready to cook.
  • FREEZING TIPS: Transfer the baking sheet with the homemade gnocchi straight to the freezer. Once the gnocchi are frozen hard, transfer them to freezer bags in portion sizes. They will keep frozen for up two months.

Step 5: Cook the gnocchi

  • Bring a large pot of salted water to a rolling boil. Drop 12 to 15 gnocchi into the water at once and wait until they come back to the surface on their own. When they do, they’re ready.
    Keep a close eye on homemade gnocchi while they cook because it only takes about 2 minutes!
    As soon as the gnocchi float back to the surface, use a slotted spoon to fish them out. Transfer the cooked gnocchi to a bowl and cover with plastic wrap to keep them warm. Repeat until all the gnocchi are cooked.
  • SERVING: In a skillet set over medium heat, warm up the sauce of your choice, then add the gnocchi and toss just to combine. Serve immediately.
  • MAKE IT GLUTEN FREE: Use a gluten-free all purpose flour mix instead of regular all-purpose flour.
  • Recipe Credit: Adapted from Eleonora Baldwin's tried-and-true family recipe.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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Prep Time: 30 mins
Cook Time: 15 mins
Cooling Time: 15 mins
Total Time: 1 hr


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Recipe Rating

  1. This recipe was amazing. I followed the directions and used 4 potatoes as mine were more like extra-large! I then put the gnocci in an Italian Sausage Soup. It was delicious! Thank you so much for the clear directions. I would have voted for you too!

      • As I told you before I live in Mexico. The only potatoes I see here are white rose or red skin. I make potatoes in Microwave. I wrap them in a damp paper towel. We have incredible types of sweet potatoes. Some are white as snow, others almost fusha, and all colores yellow to orange. I hear they make great gnocchi. I’ve never tried to make gnocchi do you know about white rose potatoes or sweet potatoes?

  2. I was googling for gnocchi recipes and found many. Yours, however, had GREAT photography and so I went with your recipe last night. Stellar! Thank you so much. It will be my contribution to this year’s Thanksgiving.

  3. This recipe was great! Thank you! I tried making gnocchi for the first time last night and was very pleased! The video on how to roll them with a fork was really helpful too. I just changed two things: I baked the potatoes instead of boiling them and used a fine cheese grater to grate the hot potatoes instead of mashing them. Yum, yum!

  4. I just came across your gnocchi recipe & instructions. Had I come across it earlier, I would have voted for you. I’m getting ready to make gnocchi for the first time (and use a gnocchi board for the first time). I have a basic recipe but not very clear instructions from one of my cookbooks. We have two kinds of potatoes from the garden but neither are russet. I think they are new reds and new Yukon golds. I guess I’ll find out how they work for gnocchi. Can’t wait! I’ll definitely come back to your site. Your instructions are clear & concise. Thank you!

  5. i am going to try this tomorrow!!! thanks so much! also, love that bookcase/shelve in you kitchen, would love to know where you got it. thanks again!

  6. Those dont look like russet potatoes ( which is an idaho) they do not have a yellow color. I beleive you used yukon golds. Also baking the potatoes & then scooping & ricing while hot, eliminates any water issues.

    • No. Russet potatoes look golden when you boil them with the skin on and have a sticky texture. I have a friend that is from Russia and It is the only way he will cook them.

    • Actually they do look like russet potatoes. Yukon Gold potatoes are waxy (like a white or red) and are yellow fleshed, hence the name Yukon GOLD.

  7. I love the step-by-step photos! We (my wife and I) eat Chicken & Gnocchi Soup all the time (I actually wrote about the recipe we use for the soup on my blog). We usually buy our gnocchi from our local supermarket, but this recipe has inspired me to try my hand at making them again.

  8. I absolutely love trying new food to prepare. I read about gnocchi and cannolis in a novel. Look forward to my first time.

  9. Wonderful article. So much better than the over-simplified recipes I’ve found. I found confident enough to try to make gnocchi for my new husband now. I am a vegetarian, but this will be a perfect side dish for his steak, as well as a main for myself. I am so glad to hear you can freeze it, as well! Thanks so much for this well-written article!

  10. Hi! Question though, after you’ve kneaded the dough and placed it in a bowl and covered with a kitchen towel, how long will you leave it for like that? thank you

  11. Thanks for the great recipe! I’ve never made gnocchi before and the instructions were really easy to follow. Can’t wait to make them again!

  12. Great tutorial, the video was SUPER helpful! I just tried to make these and they turned out okay, but rolling them on a fork turned out to be impossible – I noticed you said your dough was a day old when you rolled them, I wonder did you refrigerate the dough overnight or leave it out on the counter? I doubled your recipe and have about half the dough left over, I’d like to try rolling day old dough to see if it works any better. Do you have any advice?? Thanks!

    • Hello Kim! I refrigerated the dough overnight and took it out a little while before rolling the gnocchi to bring it back to room temperature. It worked fine, their were a little firmer than the day before, but I liked them all the same!

  13. […] 4)  Roll handfuls of dough into 3/4 inch diameter ropes on floured surface.  Cut of 1/2 -3/4 inch pieces, depending on the size you like your pasta.  Roll piece into ball in your palm.  Flatten ball with the back tines of fork and roll off fork.  Wait until you have about ten pieces.  Toss into boiling water and when pieces float to the top, skim out with slotted spoon.  Does this make sense?  Here is how another person does the gnocchi fork roll. […]

  14. I just made these. Gnocchi are one of my favorite foods. They were delicious (and this was my first attempt). I can see there is definitely a skill involved in perfecting them and I’m sure with enough practice I’ll be a pro. I’ll never go back to store bought gnocchi again. I plan on buying the gnocchi board next time I’m at a store that sells them.

    • I’m really happy the recipe and technique worked out for you. Indeed, a gnocchi board add a nice, authentic touch, but don’t buy it if it costs more than a few dollars! I bought mine for 1.50 euros in Rome, but some stores really do inflate the price of such simple tools when they become trendy.

  15. Hello Marie. Congratulation and thanks on your well explained and excellent Gnocchi recipes.

    Regarding Courtney, I believe she’s mentioning about the Cavatelli or Cavatielli. In spoken dialect it would sound similar as “gabadills”.
    As you may know Cavatielli are a bit longer than gnocchi and resembles a tiny hot dog bun. If you buy the commercial product it would be similar in texture as the orecchiette or most dry pasta and it’s fine. I had it once made it fresh for me and never will again, they sat on my stomach for hours. The difference is because Cavatielli are made with flour and water only. You eat plain dough. Talking about heavy and dense? Cavatielli are 100% flour. Many swear by them, but in my opinion if I have to go to the effort in making that fresh pasta or dumpling, I rather add the potatoes and make your gnocchi, as I just had it today. A good gnocchi recipes is only about 1/3 flour, much lighter.
    Hope it clarifies.

    • Thanks so much for your explanation JP! I’d be curious to try Cavatielli to compare it with gnocchi. The fact that they’re made only with flour and water sure must make a big difference!

  16. Thank you for the great pictures and step by step directions! Made my first batch tonight and really enjoyed it! Like a good roux, I can tell gnocchi is something where practice makes perfect! I intend to keep on practicing! Thanks again!

    • I love your comparison, it’s true that gnocchi is one of those culinary specialties that needs lots of practice. They’re heavenly when you get them right and I find them really satisfying to make!

  17. I just wanted to commend you for posting excellent instructions on making gnocchi. I’m a private chef from Texas, but I lived in Rome for about 2 months. Your apartment’s kitchen is actually fairly nice. I cooked for an Italian family on a regular basis and I have to say kitchens and grocery stores in Italy definitely have their limitations compared to those in the States.

    • Thank you Rick for your feedback. I envy the fact that you got the chance to live in Rome for two whole months! I agree that the kitchen we had wasn’t bad, and it wasn’t cramped simply because the apartment was a studio, everything was in one room. The bed was 3 feet away from the sink :) I loved it and would go back in a heartbeat.

  18. Im 12 yrs old and i aspire to become a cheff.
    Thanks for bringing me one step closer to my dream….. I LOVE ITALIAN and thanks for this..

    ALTHOUGH please help me with a sauce for this GNOCCHI :D

    • Hello Malhaar! You are a very young cook! If you keep on cooking and practicing, I’m sure you’ll realize your dream of becoming a chef.
      Gnocchi can be served with pretty much any pasta sauce! See this page for inspiration.
      Good luck and once you’ve made gnocchi, I hope you’ll come back to tell me how you did.

  19. Thanks so much for your tutorial! I made your gnocchi for my boyfriends parents, (the first meal ive ever cooked for them) and got the nod of approval :D Apparently I'm a keeper!
    I ended up pan searing them, and making a white parmesan sauce with beetroot, spinach, prosciutto, pine nuts and fetta.
    Thanks again, all the best!

    • I’m really happy your gnocchi were a hit. The way you chose to serve them sounds really yummy. Congrats! P.S. Of course you’re a keeper! ;)

  20. So I followed this recipe and am glad I did.  I overthink my gnochi so much and this made it much better.  One thing I will say, the flour amount is about 150 grams too much.  I used half and had excellent fluffy perfect texture gnochi.

  21. thank you so much for taking the time to do this! i have been wanting to learn how to make these and had no one to teach me. i really appreciate the detailed instructions and video!

  22. While i enjoyed the process and my family didn't starve, I think I did something wrong. The gnocchis that I cooked initially were mushy – like little potatoe pancakes.  Later, after stepping away for a couple hours, the dough became very sticky and hard to work with.  I had to employ quite a bit of flour just to get the dough to roll into the long rope.  I haven't cook those yet but i expect they will also be mushy.
    Any clue what i did wrong?

    • Maybe you didn’t use the right kind of potatoes (different potatoes can render very different textures!). Also, boiling can adds water to the potatoes, so you could try to bake or steam them instead.

      • I am a chef and I always had trouble making these things and then, awhile back, I worked it out. Drum roll please…bake the potato! Once out of the oven let it cool down enough to handle, peel one side off with a knife and squeeze it out. Of course gnocchi is like English scones or any pastry don’t handle them too much or you will pay the price.

        Annoyingly simple don’t you think?

        • Great tip David, thank you for sharing! I have yet to test the baked potato method, but I’ve heard it works wonders with people who can’t reach the right consistency by boiling the potaotes since it adds more liquid to the dough.

  23. These were the best gnocchi I have ever had!  My relatives make them but they usually come out a little harder.  This recipe makes them light and fluffy as a feather.  This recipe should be called 'Melt In Your Mouth Gnocchi'.  Thank you for sharing!

    • Thank you for your comment, I’m really happy it worked out for you! It is indeed a pretty foolproof family recipe. I also prefer my gnocchi to be light and fluffy – that’s why I love these so much! If you haven’t tried it yet, make sure to fry a bunch in butter and enjoy them sprinkled generously with parmigiano-reggiano. A true indulgence!

  24. Can you swap out the white potatoes for sweet potatoes? They seem softer/wetter when cooked and mashed, so would you increase the flour needed?

  25. I am going to give these a try, as they look fantastic.  Growing up, my aunts used to make something called Gabadills.  Thinking back, they were like gnocchi but, I am not exactly positive.  Do you know what Gabadills are by chance?

  26. To Food Noveau,
    just wanted to say this the by far, the best gnocci recipe I've seen online, all with photos and a video! I'm very impressed which makes things, for people like us, who aren't gifted at cooking a chance at doing something from scratch!

    Thank you heaps again!!

  27. […] There was a Top Chef: All Stars marathon this past Saturday and I was remembered to make gnocchi. It was the episode where the top nine had to cook for the family that owns Rao’s. After my failed attempt at making gnocchi, much less boiling potatoes, I decided to retry this recipe. […]

  28. Hey again! Wrote up a little post about World Pasta Day and added a link for this tutorial since it’s amazing. Thank you and hope it gets you some traffic!

  29. This honestly was the best step by step easiest to follow I have come across with magnificent results. I hope to see more of your recipes to come. Its virtually a fools guide to amazing food. Keep up the good work thanks Donna

  30. Thank you so much for publishing this how-to guide. I fell in love with gnocchi on a recent trip to Rome, and was determined to try and make them when I got home. Your step-by-step guide made it easy. I had so much fun making the dough and rolling the little gnocchi on the gnocchi board. Even though I over-cooked the potatoes, they turned out great. Now if only I could get my sauce to taste like the sauce from Italy. Thanks again!

    • If you got the gnocchi right, working on your sauce should only be fun! I’m happy I allowed you to taste Rome again, it’s such an incredible city, a place one never forgets.

  31. Thank you for this wonderful how-to. I had never made gnocchi before but I have watched my step mum making it in the past. I made this tonight and it turned out fantastically. Better than hers even! :)

  32. I just made this a second ago and they were delicious! Mine dont look at good as your but they were still tasty. On the bad side, i created a big mess so my grandmas most likely gonna kill me now….

  33. last night, i followed a recipe in the famed Silver Spoon (also famous for being really Italian in its super simplified recipe instructions which leave you wondering…well for how long? is this the right texture? how much is too much?) which instructed me to Peel Potatoes, Steam Potatoes, mash potatoes, add flour, egg, pinch of salt, roll out, cut up. i did this. it took me ages. i had a bad feeling about the texture of the dough immediately, added some flour so it could be better manipulated and would stop sticking entirely to the bowl/surfaces/me, and set about. the first few i boiled were alright, they got progressively worse. i watched them, didn’t overcook them…but they were creepy and doughy and unpleasant to have in the mouth. i was really sad, as i am generally unable to completely destroy recipes….had a bad night. found this entry today and i think i might just get up the courage to try again. :/

  34. Tried these on a whim and they were FANTASTIC! I was afraid to add too much flour and may not have added enough but regardless they came out delightfully fluffy, light and delicious! Great, easy recipe – thank you!

  35. Just tried this last night. It was a resounding success. Thanks so much for all the great tips about not adding too much water or flour etc. Brand new to your site. I’ll be back =D

    • Happy the recipe worked for you! Gnocchi are so dreamy when you make them right. I hope you’ll be successful in making many more of the recipes I’m posting to my blog – I’ll be happy to read about your experiments!

  36. Thank you for posting the video on indenting the gnocchi… I followed it with great success and it made the process easy, fun and quck! First time visiting your blog, but I will be back.

  37. Great recipe, and I love the fact that you took really great photos! Also, that you went to the trouble to use a real board, and to give us an option (the fork) if we don't have the board. I also like the fact that you tell us the scientific part about watching the water content, and that you also use only 1.5 cups of flour. I've seen lots of people using 2 cups which is really alot! I think maybe even one cup might work, having made them before, but I will check your recipe. I wonder, when you were in Italy, did they use a particular flour? Is there something especially for gnocci?

    Anyway, bravo!

    • Thank you for your very kind comment! I wanted a gnocchi board for so long and had the chance to find one at a Rome market for a couple of dollars, I figured I couldn't pass on it! However, most people don't have that tool at home and making gnocchi with a fork works just as well. About the flour content: with experience, I think you can feel your dough better and reduce the amount you use in the recipe if your feel your dough can handle it. This is especially true if you baked your potatoes instead of boiling them. Baking potatoes insures that no unneccessary water gets in so less flour will be needed. I'll have to try that!

      The flour used for gnocchi in Italy is the "farina di grano tenero" or soft wheat flour – can be substituted by all-purpose flour. Romans also make another kind of gnocchi with semolina (pasta) flour, but they look are are served rather diffrently! See….

  38. Wow! I have always wondered how to make these. This was amazingly helpful, I can't wait to try it!! Gave you a vote!

  39. Wonderful photos, and I appreciate all the expert tips (for example about leaving the potato skins on while they cook). I had very rubbery, very average gnocchi at a restauarant here in Shanghai for dinner last night, I would have been better off reading your post for enjoyment, and staying at home with a piece of toast for dinner!

    Best of luck in this round, hope we both make it through!

  40. Your kitchen reminded me of my first Paris apartment, in fact it looks like it except we had no oven it was horrible ! But such great memories. Our new apartment the kitchen is now like a galley long and narrow still tiny though :) Impressed that you were able to continue the challenge and take such great pics. These look doable for me so will be giving it a try. Good Luck !

    • You know, I would accept the tiniest of kitchens to live in Paris again :) I have traveled there many times and lived there for 5 months in 2009 and I can't wait to get back. It is the one city that closest to my heart, everytime I go back, I feel right at home. Thank you for your comment, if you do try to make these gnocchi, you have to tell me about it!

  41. Just beautiful. I would like to eat these immediately. One question: have you tried steaming the potatoes? Do you worry about them getting too dry, or is drier better?

    • Very good suggestion Ben, I've read that baking or steaming the potatoes make the gnocchi process even easier to control because you really limit the moisture that gets into the potatoes. Never tried it, I suspect that you might have to add a bit of olive oil or water to reach the right consistency. It's a delicate balance, with experience you can feel when it's right just by kneading the dough!

    • You can try making your own, I'm sure you'll manage to make them as pretty as I did. The regular ones that you sauté in butter are even easier and quicker to make because you skip the indenting process!

  42. The video made it much clearer. Really enjoyed this post! You have a vote from me!

    My own post is a romp through croissant making that's filled with humor, exhaustion, and a little bit of popstar glamor. Come see if you'd like :)

    • Thanks Julie, I read your post, you did a good job with those croissants, they look yummy! They're not an easy thing to make, I'll have to try them sometime soon!

  43. Gnocchi has been on my list to make for years! Thanks for the technique help – I'm sure I'll need it!
    You've got my vote!

  44. What an excellent gnocchi tutorial! I know (from bitter experience) that soggy mashed potatoes are the enemy of many a potato dough (not just gnocchi) and cooking a spare potato so that you'll know when they're done is an excellent tip. You could also bake the potatoes as another route to perfectly dry gnocchi-ready mash. Either way, I think I'm going to have to make some more gnocchi and soon!

    • I have also read about baking the potatoes instead of boiling them, it's true that it's probably best to avoid any excess moisture! I'll try that next time.

  45. Your gnocchi look amazing… it's hard to believe they were prepared in a teensy kitchen (and on your bedside table)! Great job on the tutorial too. It's clear and concise, and the photos are beautiful and illustrate the steps perfectly. It totally makes me want to scrap my dinner plans and make gnocchi right now. :)
    Great job! You've got my vote.

  46. I made gnocchi for the first time last week but I used sweet potatoes. It turned out fabulously but I sucked (and wasted a bunch of time trying) at getting the indents to work. Thanks for the video! Can't wait to try out that technique.

    • Sweet potato gnocchi is GREAT! One of my favorite variations. If you managed to get the right gnocchi texture, you overcame what's hardest to succeed when making gnocchi! Next time you'll just have to get the indents right, and it's a breeze once you know how to do it.

  47. I've always wanted to try making gnocchi, and now I understand the process completely. Thank you for the excellent tutorial, you definitely earned a vote from me!

  48. This looks so delicious! Last year, I was given a potato ricer for this exact purpose and I still, as of yet, haven't made homemade gnocchi. It's on my to-do list.

    I also love the tip about boiling the potatoes with the skin on, I never would have thought of that.

    Hope you go to the next round! By the way, your studio kitchen is adorable, even if it is tiny. Love your blog!

    • My Roman studio was indeed adorable. Many people find the kitchen not that tiny at all, but it's because all the apartment was in one room, letting the kitchen breathe more than if it had been cramped in it's own little space. It had a nice stove with an oven (which is rare in Europe), but unfortunately, it was very badly equiped in terms of accessories and cooking pots and pans. It's a shame because I would've wanted to cook even more! Thank you for the compliments about my post and my blog, they are very much appreciated. I hope to keep you as a reader for a long time!

  49. Great tutorial! Your gnocchi look perfect. And you do a nice job of breaking down the steps and making it all look really easy. nicely done. I voted for you!

    Good luck! hope to see us both in round 5!!! =)

    • I think it's easy to overcomplicate things when illustrating a step-by-step by showing too many of the steps thus making the recipes look more difficult or time-consuming than it really is. I really tried to bring it back to the gnocchi basics, happy it seems to please many readers!
      I very much liked your post on fruit crisps, especially the part where you list all the different variations that can be made (with the flavorings to add and adjustments to make to the basic ingredients). Very useful! I sure hope to see you get further in the competition. Good luck!

  50. I love that you made these on your bedside table! They look absolutely amazing and super professional. Fabulous job… And you get like a million extra points for doing all this away from home in Italy!

    • I should have taken a picture of me sitting on the floor rolling the gnocchi by the bed… the owners will never know what happened on that table! :) Of course I cleaned it very thoroughly and didn't damage it, but still, it added a lot of charm to the process (that and cooking in Rome, of course!). Thank you for your comment!

  51. Oh what a perfect topic for this challenge! I have not had much success with gnocchi and have probably experienced all the problems you mentioned in the post. But now, I feel a little better and confident about maybe trying them again. Funnily enough, one time, I tried to avoid making potato gnocchi (because I was worried about messing them up) and tried a recipe for spinach/ricotta gnocchi in the Silver Spoon cookbook. I messed those up even worse! Anyway, thanks so much for this excellent post!

    • I don't know what are the other ingredients in the Silver Spoon spinach ricotta gnocchi, but I do make some "quenelles" (or soft dumplings) with spinach and ricotta that are dropped in stock to make a very elegant and delicate soup. Ricotta makes the dumplings very fragile and tender, I can imagine it probably adds a lot of moisture to the gnocchi as well (and moisture is something that very easily turn gnocchi to mush). I think you would be better off trying these easy basic ones, you'll most probably succeed in making them perfect and then you'll feel more confident trying other variations again. Good luck!

    • Sometimes it's all about the little trick you have to see to succeed. Someone showed me how to roll gnocchi the first time I made them – I had never figured how to do it before. Allowing other people to demystify the process was exactly my goal, happy to know it does!

    • They are a bit tricky but the main thing is to know the little secrets that make a big difference like boiling the potatoes unpeeled. I hope you'll give these a try some day!

  52. Wonderful post! And such perfect timing. This weekend I bought a bag of potatoes and was saying I wanted to make gnocchi, which I've never done before. Your step by step tutorial is just what I need. Thanks!

  53. Beautiful photos, and great tips for gnocchi-making! I admit I haven't even attempted them since I was discouraged by a very critical instructor in culinary school. But I know how wonderful a well-made gnocchi can be, and how leaden and horrible they can be if not! I'm voting for you!

  54. This is the best post I've seen.

    Oddly enough, I am hosting a bunch of girls this weekend to make GNOCCHI! I finally grabbed my mom's gnocchi board from her house.. It is only, ohhh 30 years old!!!!

    • Wow! You're very lucky to inherit a vintage gnocchi plank! I'm sure you'll have a lot of fun making your own, a great party idea! Thank you for your kind words, I hope this will allow it to make it further in the competition!

    • Bravo for pulling off dinner parties in such a small space! When you stay in Europe for a while, you get used to it. As I told Mardi in reply to her comment, I should have been more precise in my post and mention that the main problem of my Roman kitchen wasn't so much it's size but it's critical lack of cooking equipment and kitchen instruments. Even the most basic things were missing! Next time, I'll bring my basics with me to make sure I'll be able to cook properly :) Fortunately, gnocchi could be made with the bare minimum: my two hands and a fork! Good thing because it allowed me to post. Thank you for your comment!

  55. I love the video instruction, and am impressed with your improvisation, i.e. bedside table!!! I thoroughly enjoyed this instruction and am looking forward to voting. I hope you make it to the end. You have a lot of talent and an amazing aesthetic. Your presentation is wonderful, and I enjoy just having your website just open on my desktop. Good luck!!

    • I was indeed happy to have this bedside table otherwise I would have had to roll them on the floor…! Don't think I would've eaten those :) Thank you so much for your kind comments, I sure hope ot make it far in the competition but the other contestants are so amazing! I'll do my very best.

    • Please do! They're really worth it. The great thing is that when you feel confortable enough making them, you can start variations like adding herbs or other flavorings or even replace some of the potatoes with squash or pumpkin. Impossible to get bored with gnocchi!

  56. Your sautéed gnocchi look absolutely scrumptious!! Bravaaa!!!
    Thank you for once more linking to my site, it makes me very proud to have been your guide again! You roll gnocchi like a real pro, and the extra information makes this a perfect gnocchi tutorial. The student has surpassed the master.

    You have my vote, which counts double, i.e. for the last challenge as well… ahem!

    Hugs and happy cooking,
    Ele xx

  57. Ah, this makes it clear, and I remember trying to make gnocchi once and failing dismally. They are not easy to make! Yours came out perfect, and I wish I could get a taste…though you've made the steps so simple, I think I'm ready to tackle making it again!

    • I think the main thing is starting with the right ratios. I used a tried and true Italian family recipe, it probably helped me succeed! Don't hesitate to try them again, it's really worth it.

    • Thank you for your support! It was a perfect recipe to make with practically no equipment, just my two hands and the gnocchi board I bought at the Campo di Fiori market for 2.50 euros. I'm coming back with many Italian recipe ideas I can't wait to make at home! I'll certainly post more and I hope you'll like it.

  58. Yum these look delicious! And you think *that's* a minuscule apartment? I lived in about 15m squared for over 4 years in Paris with no oven, one burner and a shower cubicle in my "kitchen"! This was practically luxury compared to that! However, props to you for working in an unfamiliar space :-) You *totally* could have done a dinner for the last round in that space!!!

    • You're right Mardi, the oven and 4 burners were a particular luxury in this kind of studio apartment and I was very excited when I got in… unfortunately, the worst part was how ill-equipped it was! A pan, one pot, a spatula, a plastic spoon and basic tableware. The only knife (that you can see on one of my pictures) was so dull that it was even hard to cut my gnocchi dough properly. I always travel with my knives when I rent an apartment but I forgot them this time because I left in a hurry. You can be sure that I will always pack them first now, just in case! A while ago, this apartment was certainly better equipped but things probably got damaged over time and the owner didn't replace them. It's a shame…

      Honestly, given the lack of even the most basic tools, I didn't have the courage to try to pull the dinner party off. I very much preferred planning it, gathering information about Roman cooking and shopping for everything I'll need to host my best friends in the next few weeks. I think it'll make for the perfect coming back party. And I'll be able to cook in my own kitchen :) I'll post pictures!

      • I cannot wait to read about it! We spent a summer in Italy 5 years ago and loved it so much. The food, the wine, the history! And I totally kow what you mean about some places being better equipped than others – we’ve rented places in France, Italy, Hawaii amongst others and its interesting to see what each place comes with (or doesn’t!). That stove though – luxury! Glad you got to make the gnocchi!