The perfect dough recipe

This is a dough recipe that my family has made time and time again. If you have never tried making homemade gnocchi, start with our recipe. It is beginner-friendly, uses simple ingredients and creates the lightest, pillowiest face gno you have ever had.

Once you have made our dough recipe, I promise you will take the opportunity to do it again! gnocchi (pronounced “nyoh-kee”) is a light and fluffy tortellini made with cooked potatoes, flour and eggs. If you don’t like potatoes or want to try something different, you can make the dough with ricotta! For how we work, see our ricotta recipe.

Store-buyed dough has nothing on homemade (believe me). I found the store-bought dough thick and dense, while this potato gnocchi turned into a soft and pillow. With your favorite sauces like marinade sauce, homemade pasta sauce, basil pesto or cooked pasta in our toasted Mac and cheese!

Key Ingredients

• Potato: I always use Russian potatoes as the best gnocchi (most Italian grandmothers would agree!). Their high starch and low moisture content are key. Starch helps the dough stick together, creating that signature lightweight and fluffy gnocchi texture. Remember that you can also make gnocchi with ricotta. If this is fun for you, see our ricotta recipe.
• flour: You can use universal or “00” flour in this recipe. Many traditional Italian recipes require “00” flour, but don’t emphasize if not. The general effect is very good. If you buy “00” flour and have some leftovers left, I will also use it to make homemade pasta and homemade pizza dough.
• olive oil: While not every dough recipe contains olive oil, it kind of adds flavor and helps the dough blend together smoothly.
• Salt: Very important to flavor! I prefer fine sea salt because it dissolves easily in the dough.
• Egg: Technically, you can make noodles without eggs, but they make the dough easier to use. Our recipe uses whole eggs and extra egg yolks. They bind the dough, add a little richness and make the dough tender.

How to make gnocchi

I’m glad you tried this recipe for gno feet! Yes, it took a little time to gnocchi, but it was worth it. Plus, every time you do this, you get better and faster.

Let’s start with those potatoes! I tried baking, boiling and steaming for this recipe, and steaming was the clear winner. Steamed potatoes absorb less water than they did when they were boiled and steamed much faster than baking. So peel them, put them on steamed water, cover them, and cook until easily pierce with a fork.

For the smoothest texture, I use my food factory to process cooked potatoes (Potato conditions are also valid). If you don’t have one, the fork can be mashed. Just be careful not to overwork or they will become soft. You want most of the smooth texture, some of the small pieces are totally OK (this seems a bit picky, but it makes a big difference in the final side gnocchi).

Next, Whisk olive oil, salt, eggs and yolks to form a gnocchi dough. Sprinkle over flour and mix with a spoon until a thick dough forms. Then, spend about 2 minutes working in the bowl until smooth and soft. Now it’s time to make up our delicious little dumplings!

The easiest way is to roll the dough into a long rope, cut it into 3/4-inch pieces, and then place it directly into boiling water. This is my top choice for a quick and delicious meal.

Or, if you want a more quirky, more traditional look (I show you in our video), use the gnocchi board. This makes gnocchi lovely ridge and sauce, making the sauce snug. Although it takes a little practice, it is absolutely fun to learn. (If I plan to burn gnocchi again later, I usually skip the boards because the ridge is a bit gone.)

Cook now! Put your gnocchi in boiling water, wait for them to float, then give them a few more minutes, and scal them with a slotted spoon. Then, you have 2 options! Throw the chili directly into the warm sauce or bake in a hot skillet with butter or oil until golden and a little crispy.

Methods to serve gnocchi

Our family loves gnocchi, so we came up with a lot of ways to enjoy it. Throw your gnocchi with your favorite tomato sauce. It can be a simple marinara or something like Arrabbiata. My family loves this homemade gnocchi thrown in this pizza sauce (I know it’s weird, but it’s great!).

Baked in butter (such as sage) and parmesan cheese are always popular and I like to throw it away with pesto. Try homemade basil pesto in the summer and kale pesto in the winter.

You can even turn it into a casserole (think macaroni and cheese, but made with gnocchi instead of pasta). Pan meals are also effective. Toss your favorite vegetables, some sliced ​​sausages and poached (cooked) gnocchi. Add drizzle olive oil and you will be ready to bake.