Gnocchi, pronounced “Njocki”, may appear simple, but their flavor reveals their uniqueness. These small Italian dumplings are traditionally made from potatoes, semolina flour and egg. The dough is rolled into ropes, cut into bite-sized pieces, and shaped with a fork or Gnocchi board to create ridges that hold sauce perfectly.
Buy your Gnocchi board here on Amazon
Semolina Flour can be bought here on Amazon
What makes Gnocchi unique is their texture: soft, pillowy, and tender — almost like a cross between pasta and dumplings. When cooked properly, they float to the surface of simmering water, signaling they’re ready to be tossed with butter and sage, tomato sauce, Pesto, or anything your heart desires. They’re comforting, rustic, and deeply satisfying, which is why so many people love making them by hand.
Boiled potatoes, egg, flour, semolina or cornstarch salt. Butter for frying 
Boil potatoes. Can be done a day ahead. Peel 
Mash peeled cooked potatoes 
Mash boiled Potatoes 
Knead potato dough until smooth 
Divide potato dough with a spatula 
Rolling out potato dough in strings 
Cut rolled potato dough in pieces 
Press and roll the dough in a the typical groove pattern with the tines of a fork 
Boil water with or without steamer 
Boil the Gnocchi in medium hot water until they come on top 
Drain the water 
Optionals: fry leftover Gnocchi in butter 
Melt butter. Fry leftover Gnocchi in butter 
Fry leftover Gnocchi in butter 
Gnocchi Italian pasta 
Gnocchi Italian pasta with Beef roast and Gravy 
Gnocchi Italian pasta with Parmesan cheese
I recently wrote about the Schupfnudeln, a German potato pasta which is very similar, except you use your fingers and not a fork to form the noodle. If you don’t have Semolina flour, you can use cornstarch, basically omit the Semolina flour and change the recipe to 1 cup white flour and 3 tbsp cornstarch, 1 egg and salt.
It is important that the consistency of the dough is not too sticky at the end, so that you can no longer form Gnocchi from it. Of course, you can then add a little more flour. However, this can negatively affect the firmness of the Gnocchi. They may become too firm or rubbery after cooking, for example.
What ingredients can be used for the colors?
I have four color variants for you, so that with the white classic gnocchi you have a total of five different colors on your plate. The following ingredients were used for coloring: spinach (green), carrot (orange), beetroot (purple), tomato paste (red).
For making Rainbow Gnocchi you can ultimately use any color-intensive ingredient. From saffron to herbs to Seppia ink. Anything is actually possible.
For me, gnocchi are more than just a recipe. They’re a reminder of how grounding it can be to create something with your hands, to shape each piece with intention, and to sit down to a meal that carries the warmth of that effort. Whether you’re new to making gnocchi or already love the process, I hope this recipe brings the same joy to your kitchen that it brings to mine.
Gnocchi di Patate
Ingredients
- 1 lb (400g) Russet potatoes
- ½ cup white flour
- ½ cup Semolina flour
- 1 egg
- 1 dash salt and pepper
The following ingredients can be used for Rainbow Gnocchi: spinach (green), carrot (orange), beetroot (purple), tomato paste (red). It is important that the consistency of the dough is not too sticky at the end, so that you can no longer form gnocchi from it. Of course you can then add a little more flour, but this can have a negative effect on the firmness of the gnocchi, so that they are too firm or rubbery after cooking, for example.
Instructions
- Cook the potatoes with their skins (in water or with steam) until done.
- While still hot peel the potatoes.
- Press the still warm potatoes through a potato ricer.
- Add the flour, semolina and egg, salt and pepper and knead everything into a smooth dough.
- Let the dough rest for 1 hour (do not refrigerate).
- Use 2 teaspoons to scoop out some of the dough and form a sample dumpling of it.
- Bring plenty of salted water to a boil.
- Add the gnocchi pieces to the boiling water.
- Reduce the heat until the water is no longer boiling and let the gnocchi simmer for 8 minutes.
- Remove the Gnocchi from the water with a ladle and taste it.
- If it is too soft, knead more semolina into the dough.
- Now form the potato dough into rolls that are about 2 cm (3/4”) wide and cut off 2 cm long pieces.
- Press in the typical groove pattern with the tines of a fork.
- Let all the gnocchi simmer in salted water over a medium heat for about 8 minutes until they swim on top.
- Remove them from the hot water with a perforated ladle and let them drain in a colander.
Notes
If you don’t have Semolina flour, you can use cornstarch. Basically you omit the Semolina flour and change the recipe to 1 cup white flour and 3 tbsp cornstarch, 1 egg, salt and pepper.
Refrigerate for about 3 days, or freeze in airtight container or bag. Can be reheated by microwaving or frying in a pan with butter
