Potato Gnocchi can be hard to find in some grocery stores, but never fear you can make your own homemade potato gnocchi. It is very inexpensive to make, and you can feed a very large family on a big pot of potato gnocchi. Have you ever had left over cooked potatoes? This is a great way use those potatoes up and still make a filling and did I say inexpensive meal?
The first time I had ever made potato gnocchi was at a cooking class when I was working at Whirlpool. Whirlpool in Benton Harbor, has this magnificent kitchen that they have cooking classes in. Potato Gnocchi was one of the dishes that we made there. While it is a little messy, you are going to find that this is an easy and versatile pasta. You can use this gnocchi in a recipe, or you can use any sauce that you like. I love a dish like this because it can really help you extend left over sauces. I am going to finish this gnocchi up with a little butter and Parmesan, but you could use some left over pasta sauce, or make up some Alfredo sauce and have a wonderful dish.
Love Gnocchi? Here are more recipes using gnocchi
Alredo Sausage Gnocchi Bake
Olive Garden Chicken Gnocchi Soup
Homemade Potato Gnocchi
Ingredients
- 2 pounds Russet potatoes
- 3 cups flour
- 1 egg
- 1/2 teaspoon salt
Instructions
- Boil potatoes for about 10 - 15 minutes. Use a small to medium sized potato (larger potatoes will take longer to boil). You can leave the skins on while boiling the potatoes. When the potatoes are fork tender let the potatoes cool until they can be handled comfortably.
- Peel potatoes and place into a medium-sized bowl. Use a potato masher to mash the potatoes until they are of a smooth consistency. Turn mashed potatoes onto a large board. Make sure that you have let the potatoes cool enough so when you add the egg it won't immediately cook.
- The potatoes are cool enough when you can handle them easily with your hands. Add 1 to 1 1/2 cups of flour to the potatoes, make a well on the center of the flour, and add 1 to 1 1/2 teaspoons salt. Add 1 egg to the flour, and mix the egg into the potato and flour mixture. When all of the flour has been fully incorporated into the potato mixture add remaining flour.
- Mix until all of the flour is absorbed, this should have the texture of bread dough. Take a small portion of the potato gnocchi dough and roll into a long tube. Using a knife cut the tube into 1/2 inch pieces. To make the classic gnocchi shape take a piece of gnocchi and roll it across a fork to leave the impression of the fork tines into the dough.
- Cook gnocchi by boiling in a large pot of salted water for about 2 to 3 minutes, or until the gnocchi floats. You can finish your gnocchi with a simple butter and Parmesan cheese topping if you like. For this take about 2 cups of cooked gnocchi, and place in a bowl, and add 1 1/2 tablespoons of butter, 2 teaspoons of Parmesan cheese, and mix together well.
- This recipe makes quite a bit of gnocchi, you can leave the gnocchi until and in air tight container for up to 48 hours so you can cook it during the next day or two. You can also cook the gnocchi and re-heat it later. I think it is best to cook the gnocchi just before serving.
Ilovefreebies says
I made this with left-over mashed potatoes. Loved this.
Sandra Wiesner says
Love this recipe
Cynthia Willis says
Made this last week, we thought it was delicious and every bit as good as the soup in the restaurant. I shared the recipe with friends, too!
Lea says
I used your recipe at thanksgiving while visiting my daughter and her family in Kansas. I used them with the recipe for the Olive Garden chicken gnocchi soup. We had a lot left over and we froze them. She will be using them throughout the winter as side dishes. What a great and easy recipe. The soup was a hit. I do have to share that you should be prepared to spend time rolling them if you use the fork. I did because it looks so good and so professional. Today I’m making them at home to surprise my Delaware family with the same soup. Thank you for sharing this with me
Stella says
Have you ever tried using prepared mashed potatoes (like Bob Evans)? They are already mashed and cold so that would cut out a lot of the prep time.
Stephanie says
I haven’t tried this before. That would definitely save some time.
Margo Tauzel says
It’s not working well for me…
Darlene DeSilva says
Can you use a gluten free flour?
Stephanie says
I honestly haven’t tried it. It may work.
Amy says
I only have white potatoes. Do you think that will be oK?
stephaniemanley says
I think it should be ok.
Camille Treibel says
Benton Harbor! I have an aunt(Virginia Ott) and her family that lives there and oh about 40 years ago(man…I am old) I visited there with my dad, stepmom and foster sister. Thanks for this recipe! I am going to use it to make the Olive Garden Soup. That looks so delicious!
stephaniemanley says
I hope this worked out well for you.
Sheri Richter says
What a great video! You made it looks so fun and easy. Thank you!
Apick says
Need the rest of the recipe from Olive Garden so I can make the chicken soup with the Gnocchi.
stephaniemanley says
This was the full recipe for the gnocchi, the potato soup can be found at https://copykat.com/olive-garden-chicken-and-gnocchi-soup/
Richard Blaine says
I am really BIG into Italian dishes and I LOVE Potato Gnocchi! Your dish looks delicious! I am really hungry now and wish I had some of this!
Debi says
Good recipe..I’ve been doing this for years. Great to do with the kids. They LOVE to “roll out the snakes”! Since it can get a bit messy we tend to make a ton of it at once. They freeze very well. Just lay on a cookie sheet till frozen and transfer to a freezer bag. No need to defrost. Add to rolling salted boiling water and cook until it floats plus a minute more. Perfect!
Stamper1004 says
Awesome! Can’t wait to try it! I made the Olive Garden gnocchi soup with store bought gnocchi and that was excellent! I bet it will be even better with home made gnocchi! : ) This kind of reminds me of when I made lefse, only in balls!?
Stephanie says
This makes a lot of gnocchi so you will be enjoying it for several evenings.