Nonna’s Homemade Gnocchi

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There is nothing more comforting than a bowl of Nonna’s homemade gnocchi. Light and fluffy pillows of fresh potato gnocchi in a beautiful tomato sauce, flavoured with fresh basil and garlic.

We all have that friend or family member that you refer to as the great cook. That person we look up to and aspire to be like in the kitchen. For me that person is my Nonna!

I’ve always enjoyed watching my Nonna in the kitchen, whether it be baking a fresh batch of biscotti or rolling out fresh pasta for her lasagne.

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When my Nonna was 16 her mother passed away and she had no choice but to step up. While her older siblings were working to provide for the family, my Nonna who was one of the middle children had to take up the role of the mum. She was responsible for cooking for the family and looking after the younger siblings. She found comfort in cooking and spent most of her time in the kitchen.

I love spending time with Nonna in her kitchen and making gnocchi together is a wonderful experience that I will always cherish.

Nonna has taught me how to make the most fluffiest pillows of fresh gnocchi. The kind that just melt in your mouth.

I know it can be hard to find time to make fresh pasta or gnocchi when life is so busy but once you have found the right recipe that little bit of extra effort is so worth it.

If you have ever tasted fresh gnocchi straight from the pot then you know what I mean! You will not go back to the packet ones!

Homemade Gnocchi

Gnocchi get their name from the words “nocchio” which means a knot in wood and or “nocca” meaning knuckle.

These fluffy, delicate pillows originate in northern Italy, just like risotto and polenta, where the colder climate is better for growing potatoes. My Nonna comes from Modena which is also well known for balsamic vinegar.

Gnocchi are small, soft dumplings made from potato, flour and egg which forms a dough. The dough is then rolled out in a long sausage shape and cut into small pieces.

In terms of fresh pasta, gnocchi are one of the easiest too make as the dough does not need to be passed through a pasta machine.

Which potatoes are best to use for gnocchi

Floury, starchy potatoes are best to use for making gnocchi. Potatoes such as Russet, Desiree or Royal Blues are great because they keep their shape even after they are cooked.

They also contain less water than waxy potatoes which will give you fluffier, lighter gnocchi.

Ingredients for Homemade gnocchi

The gnocchi themselves require only three simple ingredients.

Potato

Egg

Plain flour

For the Sauce

My Nonna serves the gnocchi with a simple tomato sauce which is flavoured with basil and garlic. A simple sauce showcases the beautiful gnocchi but Bolognese sauce also goes so well.

Onion

Garlic

Bay leave

Passata

Sugar

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How to make Homemade Gnocchi

Start by cooking your potatoes as they will need time to cool before the are workable.

wash the potatoes and place them in a large pot (skin on) and cover with water. Bring to the boil and cook until they are tender. Drain using a colander and set aside to cool.

Once potatoes are cool enough to handle, peel and place them through a ricer and into a large bowl or onto a clean work surface.

Make a well in the centre, crack in the egg and a pinch of salt and pepper. Adding a cup of flour at a time start to work the mixture until a dough starts to form.

When it’s workable, place the dough onto a lightly floured surface and kneed for a few minutes. If the dough is sticking to your hands add a bit more flour.

Cut the dough into 4 parts and working with one part at a time roll into a sausage shape 1cm in diameter and cut the gnocchi into 2cm pieces with a dough cutter.

Using a gnocchi paddle gently roll the gnocchi to shape it and then roll into plain flour to stop them from sticking.

To cook your gnocchi, bring a large pot of salted water to the boil and gently cook in batches to avoid clumping together. They are ready once they float to the surface.

For the Sauce

Heat olive oil in a pot or large frying pan and fry your onion until soft. Add the garlic and bay leave and cook for a few seconds before adding the Passata.

Add sugar to regulate the acidity of the tomatoes.

Season to perfection with salt and pepper and leave to simmer.

Using a slotted spoon gently transfer the gnocchi to the sauce and toss ever so gently so they are evenly coated. Divide into serving bowls, top with Parmesan cheese and basil leaves and serve with a garden salad and some crusty bread to soak up all that lovely sauce.

See the full recipe below

How long do gnocchi last

Gnocchi are best consumed the same day that they are made. however, prior to cooking they can be placed in a single layer in an airtight container or tray and frozen for 2 months. If freezing gnocchi then ensure they are not defrosted before cooking.

I hope you enjoy making gnocchi with your family. If you make the recipe please leave me a comment below!

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Tools to make the job easier

Oxo Dough Cutter

Potato Ricer

Gnocchi Paddle

Slotted Spoon

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