It’s easy and fun to make light, tender homemade potato gnocchi. Toss with walnut-parsley pesto or your favorite sauce!
This is my go-to homemade potato gnocchi recipe, the one I make over and over again.
The gnocchi turn out light and fluffy, as any respectable potato dumpling should be.
They’ll be delicious with our favorite easy marinara tomato sauce or just a never-fail simple garlic-butter sauce.
I happen to love them sauced with this beautiful wintergreen-colored pesto made with toasted walnuts and parsley.
Can you freeze parsley pesto?
This recipe makes enough pesto for about four servings of gnocchi or a pound of pasta.
But the pesto is so good you might want to make a double batch and freeze it for a rainy day.
Transfer the pesto to small freezer-safe containers. Dribble a small amount of olive oil over the surface and cover the container securely.
Freeze up to 3 months.
Thaw in a bowl of very hot water before using or leave it out at room temperature for a few hours.
How to make homemade gnocchi
The process of making gnocchi is really fun, especially if you have willing kitchen helpers.
My kids loved getting their hands on the dough when they were wee ones — and they’re still pretty good at it!
The secret to the cloud-like texture of these gnocchi is to bake the potatoes rather than boiling them.
You get lighter gnocchi because the spuds don’t absorb too much water.
The best potato to use for making gnocchi
I’ve tried different types of potatoes while testing this recipe over the years.
I recommend using a baking-type potato variety such as Russet or Idaho to make gnocchi dough, because they are drier and have more starch than waxy and/or yellow potatoes.
The starchy potato merges gracefully with the flour and egg, making a pliable, easy-to-handle dough.
If you don’t have a wooden gnocchi board, you can just use a fork to make the distinctive grooves in each dumpling.
However, you will miss out on the pleasure of feeling just like an Italian mama!
Homemade Potato Gnocchi with Walnut-Parsley Pesto
How to make homemade potato gnocchi - it's not as hard as you think!
Ingredients
- 2 pounds Russett baking potatoes, about 3 or 4 potatoes
- 2 egg yolks
- 2 – 3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 tablespoon chopped fresh rosemary
- Freshly grated parmesan cheese
Walnut-Parsley Pesto:
- 1/2 cup toasted walnuts
- 1 1/4 cups Italian parsley leaves, thicker stems trimmed
- 1/3 cup grated parmesan cheese
- 1 small garlic clove
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
Instructions
To make the gnocchi:
- Heat the oven to 400 degrees. Poke the potatoes a few times with a fork and place directly on the oven rack. Bake about 1 hour and 20 minutes, or until tender when pierced. When the potatoes are cool enough to handle, remove the skins (or scoop the flesh out with a spoon). Push them through the large holes of a food mill or ricer into a large bowl.
- Add the salt, egg yolks and 2 cups flour and mix together to form a shaggy dough. Turn the mixture out onto a floured surface and knead, adding a little more flour if needed, until the dough is soft and smooth.
- Divide the dough into portions the size of the palm of your hand. On a floured surface, roll each into a rope about 1/2-inch thick. Cut into 1-inch lengths. Roll each wad of dough firmly over a gnocchi board or the concave side of a fork. Arrange the gnocchi on a floured baking sheet as you go.
- Bring a large stockpot of salted water to a boil. Drop the gnocchi, in batches, into the water and boil until they bob to the surface, about 3 minutes. Scoop out the cooked gnocchi into a colander set over a bowl to drain. Scoop 1/4 cup of the cooking water and reserve.
- To serve, stir a about a tablespoon of reserved cooking water into the pesto sauce until it's smooth. Toss the gnocchi gently with the sauce in a serving bowl, and top with grated Parmesan.
To make the pesto:
- Put the walnuts in a food processor and pulse until finely chopped. Add the parsley, cheese, olive oil, salt and garlic.
- Process until the pesto is smooth.
Notes
Freezing potato gnocchi:
To be sure you always have a late-night gnocchi stash on hand, make a batch of gnocchi and freeze them, Lay them out in one layer on a tray and place in the freezer.
When they're frozen solid, transfer the gnocchi to zippered bags. Keep frozen up to 3 months before cooking.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1897 Total Fat: 34g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 100mg Sodium: 1940mg Carbohydrates: 365g Net Carbohydrates: 0g Fiber: 32g Sugar: 41g Sugar Alcohols: 0g Protein: 51g
Janice DeThomas says
This recipe sounds so delicious and easy. I can’t wait to make them. YUM!
Karen says
I hope you’ll love them as much as I do!
Liza says
This looks so good! Let’s make some!
XO
Laura | Tutti Dolci says
I love gnocchi and your pesto looks incredible!
Schach Community says
You Gnocchis look so delicious, I d love to try them ones. Can you give me the exact recipe?
Karen says
Lore, you’re very welcome. Thanks for visiting.
Squishy, Roto Rooter is a plumbing franchise here in the States – they come and snake out our nasty drain clogs. Nice, huh?
Squishy says
Just curious, what is a Roto Rooster? I never thought of baking potatoes before for Gnocchi, thanks for the tip 🙂
Lore says
If there is something that I don’t get enough of those are gnocchi. Thank you so much Karen for sharing your variation!
Karen says
Ronnie, we’re really fortunate to have the best people in the world for family. It’s what everything is all about.
Hi Emiline – I hope you had a great holiday season, too!
I’ve made sweet potato gnocchi, and they don’t turn out as light. It must have some to do with the higher moisture content in the sweet potatoes and/or squash.
Hey, you. We made trout for dinner tonight, and we hardly ever do, in the spirit of the F/F kitchen.
I’m sending you a gnocchi board!
Yes, Lisa, do pull the trigger.
It really is fun once you get “rolling” along. Enjoy….
Lisa says
Oh, well those look just scrumptious. I keep promising myself to try my hand at gnocchi again (there was a failed attempt a million years ago); maybe your recipe will get me to, er, pull the trigger.
L says
I am so sad that we are now home and not making gnocchi together this weekend. Should I order the paddle from Amazon?
Emiline says
You are always an inspirations, Karen. These gnocchi look great!
I’ve tried making some out of butternut squash, but the “dough” is always too wet, so I end up adding a lot of flour.
Hope you had a good holiday. That’s wonderful that you get to spend so much time with family.
Ronnie (http://aroundthetable.typepad.com) says
The gnocchi looks perfect and the family fun is to be admired. Congrats on maintaining your food and family traditions
Karen says
Wow, Bellini, what a story.
Somehow those gnocchi will seem even better.
Susan,it is fun making gnocchi, isn’t it?
When we made these, everyone wanted a turn getting their hands in.
All the best to you in 2008!
Jenny, we had a great time and the gnocchi are defintely worth trying.
I’m working on those chicken recipes next! Cheers!
Jenny says
Those gnocci look so yummy. I’ve never made them from scratch, but I bet they are wonderful. Sounds like you and your family had a wonderful time together over the holidays. What better way to spend time together than in the kitchen! Hope we get to meet at a great cook-off in 2008!
Susan from Food Blogga says
I love everything about making gnocchi from mixing the dough, to forming the pasta, to eating and eating and eating more of them. Did I mention I love eating them? 😉 Yours look perfect, Karen. Hope 2008 has been good to you so far!
Bellini Valli says
The first time I ever had gnocchi I was a teenager at an Italian restaurant in Wasaga Beach. This past fall the entire old town burnt down…not that it was really a town but with arcades and amusements. A piece of history gone I suppose, but, I will always remember the gnocchi!!