Foolproof Gnocchi Recipe from Italy | Instant Potato Buds, Water, Egg, Flour

Foolproof Gnocchi

Foolproof Gnocchi Recipe from Italy | Instant Potato Buds, Water, Egg, Flour
Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4


Foolproof Gnocchi
Foolproof Gnocchi

Gnocchi is a classic Italian dish that consists of small, soft dumplings made from potatoes, flour, and egg. These pillowy bites are versatile and can be served with a variety of sauces, from simple tomato to creamy Alfredo. In this recipe, we will show you how to make foolproof gnocchi that is light, fluffy, and delicious.


Gnocchi has been a staple in Italian cuisine for centuries. The word "gnocchi" is derived from the Italian word "nocchio," which means knot in wood. Traditionally, gnocchi was made with leftover bread or semolina, but over time, potatoes became the main ingredient. Today, gnocchi is enjoyed all over the world and is a popular comfort food for many.


How to prepare

  1. Mix the potato buds and water together until they resemble mashed potatoes.
  2. Allow the mixture to cool.
  3. Add the egg replacer and flour to the mixture.
  4. Lightly knead the mixture on a floured board.
  5. Take a small portion at a time and roll it on a floured board into strips that are approximately 1 inch thick.
  6. Cut the strips into small pieces that are about 1 inch long.
  7. Roll each piece over a fork, using your thumb to make an impression and give them the classic gnocchi shape.
  8. Make sure to keep the dough well-floured to prevent stickiness.
  9. Place the shaped pieces on a floured cookie sheet, ensuring that they do not touch each other.
  10. Drop the pieces into boiling water.
  11. Once they rise to the surface (which may happen almost immediately), gently cook them for 5 to 10 minutes. Avoid boiling them vigorously.
  12. Drain the cooked gnocchi and serve them with the sauce of your choice.


  • Add cooked spinach or roasted garlic to the dough for extra flavor.
  • Use sweet potatoes or butternut squash instead of regular potatoes for a unique twist.
  • Experiment with different herbs and spices, such as rosemary, thyme, or paprika, to customize the flavor of the gnocchi.

Cooking Tips & Tricks

Be sure to use instant potato buds for this recipe to ensure a smooth and consistent texture.

- Allow the potato mixture to cool before adding the egg replacer and flour to prevent the egg from cooking.

- Lightly knead the dough to avoid overworking it, which can result in tough gnocchi.

- Keep the dough well-floured to prevent stickiness when shaping the gnocchi.

- Gently cook the gnocchi in boiling water until they rise to the surface, then continue cooking for 5 to 10 minutes to ensure they are fully cooked but still tender.

Serving Suggestions

Serve the gnocchi with your favorite sauce, such as marinara, pesto, or brown butter sage. Garnish with freshly grated Parmesan cheese and chopped herbs for added flavor.

Cooking Techniques

Boil the gnocchi in gently simmering water to prevent them from falling apart. Be careful not to overcrowd the pot, as this can cause the gnocchi to stick together.

Ingredient Substitutions

If you don't have instant potato buds, you can use mashed potatoes or leftover baked potatoes. Just be sure to adjust the amount of flour accordingly to achieve the right consistency.

Make Ahead Tips

You can make the gnocchi dough ahead of time and refrigerate it for up to 24 hours before shaping and cooking. This allows the flavors to meld and the dough to firm up, resulting in better texture.

Presentation Ideas

Serve the gnocchi in a shallow bowl or plate, drizzled with sauce and garnished with fresh herbs. You can also sprinkle some grated cheese on top for added richness.

Pairing Recommendations

Pair the gnocchi with a crisp green salad or roasted vegetables for a well-rounded meal. A glass of white wine or sparkling water with lemon makes a refreshing accompaniment.

Storage and Reheating Instructions

Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, simply boil them in hot water for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of this foolproof gnocchi recipe contains approximately 150 calories.


Each serving of this foolproof gnocchi recipe contains approximately 30 grams of carbohydrates.


Each serving of this foolproof gnocchi recipe contains minimal fat content.


Each serving of this foolproof gnocchi recipe contains approximately 5 grams of protein.

Vitamins and minerals

Gnocchi made from potatoes is a good source of vitamin C, potassium, and vitamin B6.


This recipe contains wheat and egg, which may be allergens for some individuals.


This foolproof gnocchi recipe is a carbohydrate-rich dish that is low in fat and moderate in protein. It provides essential vitamins and minerals, making it a nutritious and satisfying meal option.


This foolproof gnocchi recipe is a simple and delicious dish that is perfect for a cozy night in or a special occasion. With just a few basic ingredients and some patience, you can create homemade gnocchi that is sure to impress your family and friends. Enjoy the pillowy texture and comforting flavor of these little dumplings, and experiment with different sauces and toppings to make them your own. Buon appetito!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a sunny day in early spring, and I was walking through the bustling streets of Rome. The aroma of fresh herbs and spices filled the air, and I found myself drawn to a quaint little market nestled in a quiet corner of the city.

As I wandered through the market, my eyes fell upon a stall where an elderly Italian woman was selling homemade pasta. Her gnocchi, in particular, caught my eye. They were light as air, pillow-like dumplings that looked absolutely irresistible. I struck up a conversation with the woman, and she graciously shared her secret recipe with me.

She explained that the key to foolproof gnocchi is to use the right kind of potatoes – starchy potatoes like russets work best. She also emphasized the importance of not overworking the dough, as this can make the gnocchi tough and dense. As she spoke, I could see the passion and love she poured into her cooking, and I knew I had stumbled upon a treasure.

I eagerly returned home and set to work recreating the gnocchi recipe. I boiled the potatoes until they were tender, then mashed them into a fluffy consistency. I added just the right amount of flour, egg, and salt, and gently kneaded the mixture until it formed a smooth dough. I rolled the dough into ropes, then cut them into bite-sized pieces and pressed them with a fork to create the signature ridges.

As I dropped the gnocchi into a pot of boiling water, I held my breath in anticipation. Would they turn out as light and pillowy as the ones I had tasted in Rome? To my delight, they did. The gnocchi floated to the surface, tender and flavorful, just like the ones from the market stall.

I couldn't wait to share my newfound recipe with my family and friends. I invited them over for a dinner party, where I served the gnocchi with a rich and savory tomato sauce. Their eyes lit up as they took their first bite, and I knew I had hit the jackpot.

From that day on, foolproof gnocchi became a staple in my kitchen. I experimented with different sauces and toppings, from creamy alfredo to hearty bolognese. I even passed the recipe down to my children and grandchildren, who continue to make it to this day.

As I look back on that fateful day in Rome, I am grateful for the chance encounter that led me to discover the joy of making homemade gnocchi. It's a recipe that will forever hold a special place in my heart, a reminder of the magic that can happen when you open yourself up to new experiences and flavors. And so, I continue to cook and create, sharing the love and tradition of foolproof gnocchi with all who gather around my table.


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