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How to make homemade gnocchi

An easy guide to making your own homemade gnocchi from scratch, including a handy tip that will save you heaps of time!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main meal
Servings: 3
Author: Becca Heyes

Ingredients

For the homemade gnocchi:

  • 500 g mashed potato (~ 2 cups)
  • 120 g plain flour (~ 3/4 cup), plus a little more for rolling
  • 1 egg
  • Salt
  • Black pepper
  • 1/2 tbsp oil
  • 1/2 tbsp butter

For the kale pesto:

  • 1 small clove garlic, peeled
  • Small handful kale
  • A few sprigs fresh parsley or coriander (cilantro)
  • 1 tbsp pine nuts
  • 1 tbsp extra virgin olive oil
  • 1 tbsp cream cheese
  • Salt
  • Black pepper
  • 9 cherry tomatoes, halved

Instructions

  • If using frozen mashed potato, defrost it thoroughly in the microwave.
  • Combine the mashed potato, flour and egg in a large mixing bowl, along with a good pinch of salt and pepper. Using clean hands, mix well, and knead lightly to form a dough. If the dough is too sticky, just add a tiny bit more flour.
  • Roll out the dough (or just press it out with your hands) until it's around 1.5 cm thick, and cut into 1.5cm strips. Roll each strip a little on the worktop to form a sausage, and cut into pieces - mine measured around 3cm long. Use a fork to add grooves if you wish (I didn't bother).
  • When all of the dough has been used to form the gnocchi, bring a large pan of water to the boil. Add some of the gnocchi - you'll need to cook it in 2 or 3 batches to avoid overcrowding the pan. When the gnocchi floats to the surface (which should take less than a minute), give it another 20 seconds or so, then remove it from the water using a slotted spoon. Repeat until all of the gnocchi have been cooked.
  • The gnocchi are now edible, but I think they're much nicer if you fry them a little first. Heat some oil and butter in a frying pan, and add some of the gnocchi (again, cook it in a couple of batches so you don't overcrowd the pan). Cook over a medium heat for a couple of minutes each side, until golden brown and crispy.
  • Serve the gnocchi with your choice of sauce. I used a creamy kale pesto - if you'd like to do the same, just add the garlic, kale, coriander, and pine nuts to a mini food processor and blitz until a paste is formed. Add the extra virgin olive oil and cream cheese, along with a good pinch of salt and pepper, and blitz again. Serve the gnocchi with the pesto and a few cherry tomatoes.