Quick & Easy - Handmade Gnocchi

This recipe holds a special place in my heart—a true celebration of love, family, and tradition, influenced by my wife's rich Italian heritage. Cooking together is always an adventure, full of laughter, shared stories, and the joy of creating something delicious together. It’s the ultimate comfort food: quick, easy gnocchi that satisfies cravings every single time. This batch was made with my wife Abi and our honorary Italian/fambam, Renee.

I love making this recipe in big batches—it’s not just practical because gnocchi freeze so well, but it’s also the perfect excuse to gather everyone around. Rolling out dough and shaping gnocchi is so much more fun when you’re surrounded by friends and family, all pitching in (or sneaking tastes!). It’s about the memories as much as the meal. So, roll up your sleeves, bring your favorite people together, and enjoy great food and even greater moments. Have fun and dig in!

Yield	Prep Time	Cooking Time
approx. 800 grams	1 hour	10 min

Mise en Place

Ingredients:

Part A	Potatoes (Desiree or Russet preferred)	500 g
	Plain Flour (00 flour preferred)	150 g - 200 g
Part B	Hard, Aged Cheese (Parmigiano Reggiano preferred)	To taste
Extras	Flour	for dusting

Equipment:

Prep bowls
Spatula
Sieve
Potato Ricer/Mouli/Masher
Scale
Baking Trays
Colander
Pot

Quick Batch Scale Table

Ingredients	Double Batch	Triple Batch
Potatoes (Desiree or Russet preferred)	1 kg	1.5 kg
Plain Flour (00 flour preferred)	300 g - 400 g	450 g - 600 g
Hard, Aged Cheese (Parmigiano Reggiano preferred)	To taste	To taste
Flour	For dusting	For dusting

Instructions

Boil Water Prepare a large pot with enough water to fully cover the potatoes.
Cook the Potatoes Peel the potatoes and boil them until they’re soft and tender.
Prepare Another Pot of Boiling Water While the potatoes cook, start a second pot of boiling water for the pasta. If you have only one pot, you can drain the first batch of water and refill it, letting it boil again as you move to the next step.
Mash the Potatoes Drain the potatoes and let them steam off in a colander for 5-10 minutes. Pass the potatoes through a mouli, potato ricer, or mash them while still warm.
Make the Dough
Add flour gradually and knead until a dough forms. The key is a soft dough that holds its shape. You may need to adjust the flour amount depending on the moisture of the potatoes. Unsure? Test a small piece by cooking it to check consistency.
Shape the Gnocchi
Roll the dough into log shapes and cut them into bite-sized pillows.
Dust with Flour
Lightly roll the gnocchi in flour to prevent sticking while maintaining their shape.
Cook the Gnocchi Once the water is boiling, add salt. Drop the gnocchi into the water, and once they float to the top, scoop them out or drain them—they’re ready!
Plating Toss the gnocchi in your sauce of choice and finish them in the pan, or simply top them with sauce and let it absorb the flavors. Sprinkle generously with grated Parmigiano Reggiano for that extra indulgence.
Storing Gnocchi If making a big batch (highly recommended for saving time!), freeze them after coating in flour. Lay them on a tray to freeze individually, then transfer to a vacuum-sealed bag or freezer-safe container. Cook straight from frozen by dropping them into boiling water—easy and delicious!

Additional Notes:

Best Potatoes: Desiree, Yukon Gold, or Russet potatoes work best due to their low moisture and high starch. Avoid waxy varieties like Kipfler or Red Royale.
Flour Choice: Use Double 00 flour for a silky, tender dough. It’s finely milled, low-protein, and absorbs less water, perfect for gnocchi.
Cheese Matters: Parmigiano Reggiano is the ultimate finishing touch. Aged for at least 12 months, its rich, nutty flavor elevates any dish.

Final Thoughts

This quick gnocchi method is perfect for satisfying pasta cravings in no time. Stay tuned for my next recipe, where I’ll share a slower, restaurant-style approach for even more incredible results. Until then, have fun cooking and enjoy!

Quick & Easy - Gnocchi