Homemade potato gnocchi

Gnocchi is an old recipe from Italian culture. There are many different kinds of gnocchi in Austria, Croatia, Poland, France, South America, and Somalia. Italian formula is definitely our favourite. Homemade gnocchi is easy, tasty and makes your guests happy. Let’s try it together!


50 gr. (1,7 oz) Freshly Grated Parmesan Cheese

800 gr. (28,22 oz) Russet potatoes (Yellow, without skin and sliced 0,5 cm or Potatoes)

1000 gr (35,27 oz) Water

350 gr (12,34 oz) Flour

Salt 1 or 2 tea spoon

1 Egg

How to Make Them:

1 - Grate the Parmesan cheese. Transfer to a bowl and set aside.

2 - Cook potatoes without skin in a large pot of cool salted water when it boils. Cook them for 20-25 minutes.

3 - Squash the potatoes with potato ricer after they are drained, make well in the center of the potatoes, add 250 gr (12,34 oz) of flour, grated Parmesan cheese, salt and crack an egg into it. Then, gently mix it until evenly distributed.

4 - Work the dough on a lightly floured surface, divide dough into small equal pieces. Roll each piece into long ropes about an 2cm (0,7-inch) in diameter, sprinkling with additional flour as needed to prevent sticking.

5 - Using a sharp knife, cut each rope into 1,5cm (3/4-inch) bite-size pieces; transfer to baking sheet.

6 - Bring a large pot of salted water to a boil; cook gnocchi until they come up to the surface, drain them with a ladle.

7 - Season with butter, sage and fresh Parmesan cheese.

Easy, tasty, simply delicious!


How to freeze homemade gnocchi? To freeze, placed uncooked gnocchi in a single layer, putting them in the freezer for 15 minutes. After take out the frozen gnocchi and transfer them to freezer bags. Now they are ready to store in the freezer until the next meal. 😉