If making homemade pasta seems like too much of a process (or if you don’t have the equipment to roll out the dough), then gnocchi is the easy pasta to try making yourself. This rustic, dumpling-like pasta is much easier to make and shape by hand than ravioli, and once made, you can use it with countless recipes and sauces. Roasting your potatoes takes the longest amount of time in this recipe, and even that is primarily hands-off. There’s no resting necessary, or even a rolling pin. Seriously—if you’ve never made homemade pasta before, this is where you should start. Here’s everything you need to know:
How do you cook gnocchi?
Gnocchi is often boiled, just like pasta. It only takes a couple of minutes, and you’ll know they’re done when the gnocchi floats to the top. Boiling gnocchi gives you pillowy soft dumplings, but you can also pan-fry gnocchi. This also only takes a couple of minutes in a bit of oil or butter and will give you more of an al dente bite with crispy outsides.
What sauce is best with gnocchi?
There are endless ways to serve gnocchi. You can serve it with a simple marinara or fresh pesto for a bright and simple pasta dish. Give it the cacio e pepe treatment by cooking boiled gnocchi in a little butter and adding plenty of Parmesan, pecorino, and lots and lots of black pepper. Add a little pasta water to help the sauce come together and coat the gnocchi. Simply tossing gnocchi in some brown butter and topping with Parmesan is also one of our favorite simple ways to eat homemade gnocchi.
One of our all-time favorite gnocchi recipes is our creamy chicken and gnocchi, but you can really use homemade gnocchi in any of our saucy recipes; if using in a pan-fried recipe, be warned that the gnocchi might not result in the same way.
Can I freeze gnocchi?
Absolutely. After rolling out your dough and cutting each piece, place them on a large baking sheet in a single layer. Let them freeze completely on the baking sheet, then transfer to a freezer-safe container. Gnocchi can be kept frozen for up to 3 months. When ready to cook, boil from frozen. Keep in mind that the gnocchi may need a minute longer to boil.
Made this recipe? Let us know how it went in the comments below!
Yields: 6-8 servings
Prep Time: 15 mins
Total Time: 2 hours
large russet potatoes (about 3 lb. total)
(240 g.) all-purpose flour, plus more for rolling
kosher salt, plus more
Semolina flour, for dusting