Hello, dear friend, and welcome back to my kitchen! Today, we’re embarking on a truly magical culinary journey. We are making my family’s traditional Gnocchi pasta recipe. Forget the dense, heavy lumps you might have bought at the store. We’re creating light, pillowy, melt-in-your-mouth clouds of potato goodness. I can still feel the warmth of my grandmother’s kitchen and see her hands, dusted with flour, teaching me the gentle touch this recipe requires. While many popular versions exist online, like the famous Gnocchi RICARDO recipe, this is the one from our family’s heart a true recette gnocchi traditionnelle that I am so honored to pass on to you.
Table of Contents
Why You Will Adore This Potato Gnocchi pasta Recipe
This isn’t just a recipe; it’s a rewarding experience. Here’s why you’ll fall in love:
- Light as a Cloud: The texture is everything. These are incredibly light and tender, not heavy or gummy.
- Simple, Humble Ingredients: You only need four basic ingredients potatoes, flour, egg, and salt to create something spectacular.
- Incredibly Versatile: This is the best gnocchi recipe base. Serve it with a simple sauce or a hearty ragù; it’s always a star.
- So Satisfying to Make: There’s nothing quite like the feeling of transforming simple potatoes into elegant little dumplings with your own hands.
The Ingredients for Perfect Gnocchi pasta Recipe
What You Will Need
- Russet potatoes
- All-purpose flour
- One large egg
- Fine sea salt
- For the sauce: Unsalted butter and fresh sage leaves
The Importance of Each Ingredient
The secret to light gnocchi starts with the potatoes. We use Russet potatoes because they are starchy and have a dry, fluffy texture when baked, which means you’ll need less flour. The less flour you add, the lighter your gnocchi will be! The egg acts as a binder, holding our little dumplings together as they boil.
- For a Vegan Gnocchi Recipe: You can omit the egg! The gnocchi will be slightly more delicate, so handle them with a little extra care. The potato starch itself does a wonderful job of binding.
The Instructions for Preparing My Grandmother’s Gnocchi pasta Recipe
The Detailed Steps
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes a few times with a fork, place them directly on the oven rack, and bake for about 60 minutes, or until they are very tender.
- Create the Potato Base:
- Let the potatoes cool just enough to handle. While they are still very warm, peel the skins off (they should come off easily). Pass the warm potatoes through a potato ricer onto a clean, floured surface. If you don’t have a ricer, mash them thoroughly until there are absolutely no lumps. Let the riced potato cool for about 10 minutes.
- Form the Dough: Spread the riced potato into an even layer. Sprinkle the flour and salt over the top. In the center, make a small well and add the lightly beaten egg.
- Mix Gently: Using your hands or a bench scraper, gently begin to incorporate the ingredients. My grandmother’s most important lesson was here: Do not overwork the dough! Mix just until it comes together into a soft, slightly sticky ball. She always said, “Treat the dough like a baby’s cheek – be gentle!”
- Roll and Cut:
- Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a long rope about ¾-inch thick. Use a bench scraper or knife to cut the rope into ¾-inch pieces.
- Shape the Gnocchi:
- For the classic ridges (which help hold the sauce), gently roll each piece down the back of a fork’s tines. Place the finished gnocchi on a lightly floured baking sheet.
- Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Drop the gnocchi in, in batches. Once they float to the surface (after about 2-3 minutes), they are done! Use a slotted spoon to transfer them directly to your prepared sauce.
My Cook’s Tips for Gnocchi pasta Recipe
The first time I made gnocchi alone, I boiled the potatoes instead of baking them to save time. Big mistake! They absorbed so much water that I had to add a ton of flour to compensate. I ended up with dense, chewy “potato rocks.” I learned my lesson: baking the potatoes is the non-negotiable step for achieving that signature fluffy texture.
Un Souvenir avec Grand-Mère
I remember one Saturday, I was so proud because I had memorized the gnocchi recipe. I confidently mixed the dough, but it felt sticky, so I kept adding more and more flour, kneading it like bread.
When my grandmother came over to inspect, she picked up the dough, which was now smooth and tough. She didn’t scold me. Instead, she just smiled, took a small piece, and handed it to me. “Feel this,” she said. Then she took a bit of her own perfectly soft dough. “And now feel this.”
The difference was incredible. Mine was dense, hers was airy. She explained, “Tima, gnocchi is not about a perfect measurement; it’s about a feeling. You stop adding flour when the dough whispers to you, ‘I’m ready.'” That day, I learned that the best ingredients are patience and intuition.
The Perfect Gnocchi Sauce: Brown Butter & Sage
The best gnocchi sauce is often the simplest, letting the gnocchi shine.
- While the gnocchi are boiling, melt a good amount of butter (about 6 tablespoons) in a large skillet over medium heat.
- Add a handful of fresh sage leaves.
- Continue to cook, swirling the pan, until the butter turns a nutty brown color and smells amazing.
- Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the brown butter. Toss gently, serve immediately with a sprinkle of Parmesan.
Substitutions and Variations for Gnocchi pasta Recipe
- Vegan Gnocchi Recipe: Omit the egg in the gnocchi dough. For the sauce, use a high-quality olive oil or vegan butter instead of dairy butter.
- Tomato Basil Sauce: Toss with a simple, fresh tomato and basil sauce for a classic Italian pairing.
- Creamy Gorgonzola Sauce: For a decadent treat, melt gorgonzola cheese with a splash of cream and black pepper.
The Equipment I Used for Gnocchi pasta Recipe
- A Potato Ricer: This is my highly recommended tool for the fluffiest texture. A simple food mill or a fork can work in a pinch.
- A Bench Scraper: So helpful for mixing the dough and cutting the ropes cleanly.
- A Slotted Spoon: For gently lifting the cooked gnocchi out of the water.
Storage and Reheating
- To Freeze Uncooked Gnocchi: Arrange them in a single layer on a floured baking sheet and freeze until solid. Then transfer to a freezer bag. Cook directly from frozen (they’ll just take a minute or two longer).
- To Store Cooked Gnocchi: Store in the fridge for up to 2 days, lightly tossed in sauce or olive oil.
- To Reheat: Pan-fry them! A quick toss in a hot, buttered skillet makes them golden and delicious.
Grandma’s Secret for the Best Gnocchi pasta Recipe
Her one, unforgettable secret was this: Bake, don’t boil, the potatoes. Boiling potatoes makes them waterlogged, forcing you to add more flour, which is the #1 enemy of light gnocchi. Baking them creates a dry, fluffy interior that requires the bare minimum of flour, guaranteeing a melt-in-your-mouth result every single time. This is the heart of a true Italian gnocchi recipe.
Tested and Approved by the CornerRecipe Community!
I absolutely love when you share your kitchen stories with me. Here is a photo from David in Toronto:
“Chef Tima, I finally did it! I made gnocchi that weren’t dense! Your tip about baking the potatoes was a game-changer. My family said it was the best they’ve ever had. Thank you!” – David K.
Your feedback means the world. If you try this recipe, please leave a rating and a comment below to let me know how it turned out!
FAQ on Gnocchi pasta Recipe
- What is gnocchi made of?
Traditional potato gnocchi are made from a simple dough of cooked potatoes, flour, and often egg and salt. They are essentially small Italian dumplings. - What do gnocchi go well with?
Gnocchi are incredibly versatile! They pair beautifully with simple sauces like brown butter and sage, pesto, or a fresh tomato sauce. They can also stand up to richer sauces like a meat ragù or a creamy gorgonzola sauce. - Is gnocchi pasta or a potato?
This is a great question! Technically, gnocchi are dumplings, which places them in a category of their own. While they are served in the same way as pasta (as a first course, or primo piatto, in Italy), their main ingredient is potato, not wheat flour like most traditional pasta. - What kind of sauce goes with gnocchi?
Because of their soft, delicate texture, lighter sauces are a classic choice. A simple gnocchi sauce like brown butter, pesto, or a light tomato sauce allows the gnocchi itself to be the star.
The Final Word
Thank you for trusting me with this beloved family recipe. I hope making this Gnocchi pasta recipe fills your home with joy and your belly with warmth. It’s proof that the most humble ingredients can create the most extraordinary meals.
Discover More Comfort in Every Spoonful
Loved this Gnocchi pasta Recipe journey? Here are five more soul-warming recipes from my kitchen that wrap you in a hug with every bite:
- Dive into bubbling layers of coziness with this Comforting Pasta al Forno Recipe it tastes just like Nonna made it.
- Make pasta from scratch with love and sage in this Simple Homemade Garganelli Pasta Recipe buttery, earthy, and unforgettable.
- Or settle in with the rich depth of Comforting Mafaldini Pasta with Sausage and Mushrooms a one-pan wonder of pure comfort.
With love from my kitchen to yours,
Chef Tima
Traditional Potato Gnocchi with Brown Butter and Sage
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Light, fluffy, homemade gnocchi just like Grandma used to make gently tossed in nutty brown butter and crispy sage. A timeless Italian classic!
Ingredients
- 2 lbs Russet potatoes
- 1 ½ cups all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- ¾ tsp fine sea salt
- 6 tbsp unsalted butter
- 12–15 fresh sage leaves
- Grated Parmesan cheese, for serving
Instructions
- Preheat oven to 400°F (200°C). Bake potatoes for 1 hour until fork-tender. Let cool slightly, then peel and rice them while still warm.
- Spread riced potatoes on a floured surface. Let cool 10 minutes. Sprinkle with flour and salt, make a well, and add the egg.
- Gently mix until a soft dough forms. Do not overwork.
- Divide dough into 4. Roll each piece into a ¾-inch rope and cut into ¾-inch pieces.
- Roll each piece over the back of a fork to form ridges. Place on floured tray.
- Boil salted water. Cook gnocchi in batches until they float (2–3 minutes). Remove with slotted spoon.
- In a skillet, melt butter over medium heat. Add sage and cook until butter browns and sage is crispy.
- Toss cooked gnocchi in the brown butter and sage. Serve immediately with Parmesan.
Notes
Always bake, never boil the potatoes moisture is the enemy of fluffy gnocchi.
Use a potato ricer for the lightest texture.
Freeze uncooked gnocchi in a single layer, then store in bags for easy future meals.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0g
- Sodium: 0
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 0mg