Homemade Gnocchi Recipe
These gnocchi are soft, a little crispy on the edges, and full of parmesan and tarragon. I like to pan-fry them until golden and eat them straight from the pan.
Servings: 4 people
Ingredients
Gnocchi
- 2 cups potatoes peeled and diced
- 1 tsp salt
- 1 tsp cayenne pepper
- ½ cup tarragon finely chopped
- 2 tbsp olive oil
- ½ cup shredded parmesan
- 1⅓ cups plain flour
- 1 egg yolk
Pan Fry Option
- 2 tbsp olive oil
- 1 Pinch shredded parmesan adjust to taste
Instructions
Gnocchi
- Peel and cut potatoes into quarters. Add to a pot of lightly salted boiling water and cook for 15–20 minutes or until fork-tender.
- Drain the potatoes and mash until smooth in a large bowl. Stir in the salt, cayenne pepper, tarragon, and olive oil.
- Add parmesan, flour, and egg yolk. Mix with your hands until a soft, smooth dough forms.
- Lightly flour your surface. Divide the dough into 3 portions. Roll each into a long log about 1 inch (2.5cm) thick. Cut into bite-sized pieces about 1 inch (2.5cm) long
- Bring a pot of lightly salted water to a boil. Drop the gnocchi in batches and cook until they rise to the surface, about 1 minute. Remove and transfer to a bowl of cold water with ice to stop the cooking. Drain before serving.
Pan Fry Option
- Heat olive oil in a frying pan over medium-high heat. Drain the gnocchi and place them into the hot pan. Sauté for 5–6 minutes, stirring gently, until golden. Salt and pepper to taste.
- To Serve: Grate a little extra parmesan over the top and serve warm.
Notes
Little Secrets for Big Flavour.
- Use starchy potatoes like russets or yukon golds. They create a fluffier dough that holds together better.
- Don’t overmix the dough or it’ll turn gummy. Mix just until it comes together.
- Test a small batch first. Boil 2 or 3 gnocchi to check texture. If they fall apart, add a little more flour to the dough.
- Pan-frying is optional, but highly recommended if you love that crispy golden crust.
- Serve with your favorite sauce. They pair beautifully with sage brown butter, marinara, or even chimichurri if you're feeling bold.
- More flavour? When golden, add butter, garlic, and parsley. Cook for 1-2 minutes, then add beef stock and cook until glazed. Trust me. You're gonna love this one.
Nutrition
Calories: 421kcal | Carbohydrates: 58g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 835mg | Potassium: 757mg | Fiber: 4g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 26mg | Calcium: 220mg | Iron: 5mg