Gnocchi, or Italian potato dumplings, can be made using almost any starch.
However, they’re traditionally made with flour and eggs — which makes them ideal for people who have egg allergies.
This creamy gnocchi recipe is also gluten-free if that’s important to you.
With this recipe, you’ll get fluffy, pillowy dumplings that are delicious served as a main course or alongside your favorite vegetables.
The first step in making these dumplings is to boil water in a large pot on high heat.
While waiting for the water to come to a rolling boil, mix all of the remaining ingredients (except cheese) into a bowl until well combined.
Once the boiling water has reached a rolling boil, add the mixture and stir gently to combine.
Let the mixture simmer for about 30 seconds before removing it from the stove.
Add one cup of cold water to prevent sticking.
The dough should float after stirring.
If not, let it sit for another minute before continuing.
After adding the cold water, use a wooden spoon to push down the sides of the dumpling mixture while pulling up from the bottom.
Continue to pull up the sides and then turn over onto itself so that the top is flat.
When done correctly, the gnocchi will look like little pillows.
Once the gnocchi have been formed, carefully drop them into the boiling water.
Do not crowd the pan because the gnocchi will stick to each other.
Cook the gnocchi until they rise to the surface, which takes 2 minutes.
Remove from the heat and drain immediately by placing a colander lined with paper towels directly above the pot.
Allow the gnocchi to cool slightly before serving.
Serve warm with butter or olive oil, grated Parmesan cheese, and/or tomato sauce.
What Type Of Gnocchi Are You Looking For?
You can find many different types of gnocchi at most grocery stores.
Some examples include gnocchi di patate (“potato gnocchi”), gnocco fritto (“fried gnocchi”), and gnocchi al latte (“milk gnocchi”).
In general, gnocchi recipes call for a combination of flour, eggs, and milk.
You may want to read our guide to choosing the right gnocchi for your needs.
If you don’t see what you need listed here, feel free to search through all available products.
For example, we found several brands of “sweet” gnocchi at Trader Joe’s.
We would recommend trying two different varieties to ensure you choose the correct texture.
Also check out our list of vegan products.
Note that there are lots of variations on the basic gnocchi recipe.
Here are some things to consider when deciding how to tweak your own version.
What Are The Ingredients In A Creamy Gnocchi Recipe?
A creamier gnocchi requires more liquid than a classic recipe.
Creamy gnocchi generally contain less flour and more dairy products such as heavy whipping cream, sour cream, and yogurt.
This means that you might end up having to add extra flour to compensate for the additional moisture.
Try replacing half of the flour with cornstarch to help keep the consistency smooth and fluffy.
Also note that the amount of milk used depends on the desired result.
A small amount of milk will yield a soft gnocchi similar to mashed potatoes.
More milk will produce a firmer gnocchi.
To get the perfect consistency for either option, start off with less than 1 cup of milk and gradually increase the amount until you reach your desired thickness.
How Do You Make Gnocchi From Scratch?
There are three methods for preparing gnocchi: hand-rolled, machine-made, and store-bought.
Hand-rolling involves kneading a batch of dough with your hands to create individual dumplings.
Machine-making involves cutting preformed pieces of dough into smaller pieces using a special tool called a ricer.
Finally, store-bought versions involve purchasing premade gnocchi.
We prefer homemade gnocchi whenever possible but the convenience factor makes it worth considering.
To make your own gnocchi, place a medium mixing bowl in front of you along with a pastry cutter or fork.
Fill the bowl halfway with flour.
Then, pour the rest of the flour into a shallow container.
Make a well in the center of the flour and break an egg into the well.
Using both hands, slowly draw the flour around the beaten egg to form a ball of dough.
Knead the dough for 10 seconds.
Repeat steps 3 and 4 twice more, ending with step 5.
Transfer the dough to a clean work surface and roll into a log shape about 1 inch thick.
Cut the log into 1/2-inch slices and then cut those slices lengthwise into even strips.
Place the strips onto a floured baking sheet and cover loosely with plastic wrap.
Set aside for 20 minutes.
After 20 minutes, remove the plastic wrap and dust the gnocchi lightly with flour.
Use a fork to poke holes throughout the top of each piece.
Return the gnocchi to the baking sheet.
Refrigerate the gnocchi overnight or for up to a week.
When ready to cook, bring a large pot filled with salted water to a boil over high heat.
Drop the frozen gnocchi into the boiling water in batches.
Cover the pot and allow the gnocchi to cook for approximately 3 minutes.
They should bob to the surface once cooked.
Check frequently to avoid overcooking.
Drain the gnocchi thoroughly by pouring them into a strainer placed over the sink.
Transfer them to a plate covered with paper towels.
Repeat the process until all of the gnocchi have been boiled.
What Is The Best Way To Cook Gnocchi?
Cooked perfectly, gnocchi should remain tender and moist inside but firm enough to hold their shape.
Overcooking causes them to become mushy and lose flavor.
Always test the taste of your gnocchi before serving to ensure they’ve had enough time to fully cook.
Finally, remember that gnocchi freezes very well.
Just follow the directions below to preserve freshness.
What Is The Difference Between Gnocchi And Dumplings?
While both terms are often used interchangeably, they refer to two completely different things.
Gnocchi are shaped dumplings that resemble tiny pillows and are usually eaten as a light meal in themselves.
Dumplings are larger balls of dough that can be stuffed with meat, fruit, or vegetables.
Both are typically baked or steamed.
Can You Freeze Gnocchi?
Yes! As long as you freeze the gnocchi prior to cooking, they will maintain their shape and retain their original flavor.
Simply transfer the gnocchi to freezer bags and freeze them for up to 6 months.
Defrost frozen gnocchi in the refrigerator overnight.
What Are Some Other Ways To Prepare Gnocchi?
Gnocchi can also be prepared by frying.
Heat vegetable oil in a skillet over medium heat.
Fry the gnocchi until golden brown and crispy.
Season with salt and pepper to taste.
Another popular preparation method calls for filling gnocchi with a savory filling such as pesto, spinach, goat cheese, or marinara sauce.
Once cooked, gnocchi can be topped with mozzarella cheese and bread crumbs for a cheesy effect.
Or simply drizzle with melted butter.
Top with freshly ground black pepper and bake at 350 degrees Fahrenheit for 15 minutes.
Dried gnocchi can also be reconstituted by soaking them in hot water.
Soak dried gnocchi for no longer than 10 minutes.
To save time, soak the gnocchi in a large stock pot full of boiling water instead.
For a sweet treat, try gnocchi with chocolate chips, coconut flakes, marshmallows, or mini M&M’s®.
What Is The Difference Between Gnocchi And Pasta?
Both pastas and gnocchi are made from semolina flour.
Pasta is extruded or rolled thin sheets of dough that are typically boiled or fried.
Gnocchi, however, are thicker and often boiled rather than fried.
Additionally, gnocchi are typically smaller and lighter in color than pasta.
Pasta, however, can be made into gnocchi by shaping it into flattened disks and then poaching them in boiling water.
Can You Freeze Gnocchi?
As mentioned earlier, gnocchi can be stored in the refrigerator for extended periods of time.
Defrost gnocchi in the fridge for a day or two before reheating in a microwave oven.
Alternatively, defrost frozen gnocchi in the refrigerator overnight.
Follow the instructions above to cook gnocchi straight from the freezer.
What are some other ways to prepare gnocchi?
- 1 Pan
- 1 gnocchi
- 1 Tbsp. olive oil
- 1/2 shallot
- 3 cloves garlic
- 1 lb. Italian sausage
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 tsp. salt
- 2 Tbsp. sage
- 1/2 cup Parmesan
- Gnocchi should be prepared as directed on the packaging. To prevent them from sticking together, drain, then drizzle with olive oil and put aside.
- Over medium heat, warm the olive oil in a sizable frying pan. When the oil is heated, add the shallots and simmer for about 2 minutes, stirring regularly. Add a little salt to taste. Stir in the garlic for about 30 seconds until fragrant.
- Italian sausage should be added and cooked until browned while crumbling it up. 5 to 7 minutes.
- Melt the butter in the pan after adding it. Add the flour while whisking, then combine it with the sausage.
- Add the milk and cream while whisking constantly. As soon as the sauce starts to boil and thicken, stir continuously. Even though the sauce initially seems thin, it will thicken as it cooks and even more when the gnocchi is added.
- Add pepper and salt to taste. Sage and Parmesan cheese are stirred in.
- Add the gnocchi and serve right away.