Hidden Italian Homemade Gnocchi Recipe Unveiled

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: semolina flour

Whole wheat flour adds fiber and nutrients, while semolina is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often cheaper than parmesan.

Peel the potatoes and boil them in slightly salted water starting from cold until tender but not falling apart.

Weigh the potatoes after cooking to ensure the balance of ingredients is perfect.

While the potatoes are cooking, prepare the breadcrumbs by drying out good quality bread and blending it into a fine powder using an electric mixer.

Grate parmesan cheese and place it in the freezer for 30 minutes before blending to ensure a fine grate.

Crack 3 whole eggs into a bowl, add 10 grams of fine salt, and whisk until smooth.

Stir in the breadcrumbs and then the grated parmesan cheese, letting the mixture sit for a few minutes to absorb.

Once the potatoes are ready and still warm, mash them using a potato ricer into a large bowl for a light fluffy texture.

Add 300 grams of flour to the warm mashed potatoes and then add the egg mixture.

Gently combine everything using hands or a wooden spoon until a smooth, uniform dough forms, being careful not to over-knead.

Dust the prep table with flour, move the dough onto it, and shape it into a large sausage.

Divide the dough into smaller sections, rolling each into a thin rope about the width of a finger.

Cut the ropes into small, even-sized pieces and optionally roll each piece over a board or the back of a fork for ridges.

Dust the gnocchi lightly with flour to prevent sticking, but not too much as they are delicate.

Bring a large pot of salted water to a rolling boil and drop in the gnocchi, waiting for them to float to know they are done.

To freeze, lay the gnocchi out on a tray in a single layer, ensuring they are not touching, then transfer to a bag or container once frozen.

When ready to cook frozen gnocchi, drop them straight from the freezer into boiling water.

Warm up the bolognese sauce in a pan over low heat until bubbling, then serve over the gnocchi with more parmesan on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens