Potato Gnocchi, Four Ways Recipe (2024)

Yes, they freeze well. Form the gnocchi, place on parchment paper lined cookie sheet and pop into the freezer for 30 minutes. Then place frozen gnocchi into a plastic bag and back into the freezer. They do not need to thaw before cooking.Use Russets. Keep in mind you loose 6 to 8 ounces of potato because you don't use the skin. If making much over a pound add 1 whole egg to the mixture. I add a pinch of fresh ground nutmeg to the dough before forming and don't forget about the salt.

I did this with sweet potato (yam). Adding eggs (as you would with traditional fresh pasta) helps to ensure that the dough won’t fall apart. I used 1 yam for 2 cups of flour and about 3-4 eggs. (The number of eggs is dependent on their size.)

I don't understand this note. The recipe is the most basic recipe for gnocchi. The flour factor may depend on humidity, elevation, water content still possible in potatoes, etc. You simply adjust flour addition until firm. Simplest gnocchi to make.

I did the bacon and cream. But I used store bought gnocchi. I also added a bit of chopped garlic before adding the cream and some chopped tomatoes just after. Delicious.

I made the brown butter and sage sauce with store-bought gnocchetti and I think it may have been the best pasta preparation I have ever had. The transformational moment was when I added a ladleful of pasta cooking water to the dressed gnocchi in the skillet and then tossed in 4 oz shredded Parm, and it at once took on a creamy, gooey texture that napped the gnocchi like the most luxe, elegant mac and cheese. It was magically delicious and light (though not in calories, obviously).

This recipe is terrible. Not enough flour so the gnocci ends up complete mush. I've tried twice because I thought something went wrong. Stick with Joy of Cooking.

Also, if you dust the finished gnocchi with a bit of semolina flour, they won’t stick to each other.

Needed a bit more than 1/2 cup flour, but not too much. Maybe 1 cup total. Didn't use potato ricer, just mashed well with a fork and it was fine. Plenty of salt & pepper in potatoes.Turned out really great and fluffy! Would definitely make again.

Does anyone have a gluten free recipe or can gluten free flour be used instead of regular flour?

Lordy the cream and bacon sauce was awesome!!

Gluten free - 5/5 taste buds.First off, this was a blast to make. Yes, it takes time, however its worth the investment in your kitchen. Our family is gluten free and we substituted the flour with GF flour, which worked seamlessly.We finalized our heavenly potato pillows 2 ways. The first with an airy, garlicky quick pesto (done in the blender) topped with fresh grated parm and pepper.And my personal favorite gnocchi parm with broccoli. Homemade sauce to your liking is key!!

I used russet potato, one egg and a cup of ricotta. Be sure the potato is baked all the way through, this will make your dough much easier to smooth. If you don't have a food mill, you can use a standing mixer whisk or egg beater. I used much more flour to knead than listed in this recipe. Roll the gnocchi in semolina flour to finish so it doesn't stick. The tomato sauce is perfect.

Delicious . . . Used store-bought gnocchi, half and half in lieu of cream, some bacon and minced garlic, parmesan and bit of parsley. Fussy husband licked his plate!

I couldn’t get the potatoes to stick together after gradually adding in the flour and kneading the dough. It seemed dry so I added an egg yolk and they turned out really nice. I’m wondering if the egg was an oversight on the recipe?

Consider adding a little Parmesan to the mix for a slightly delicate taste

When I made this, it had a heavy potato flavor and did not taste like proper gnocchi dough. Advice? I would like to try again.

I had to use a bit more flour to get the right texture but other than that this was delicious! I served the gnocchi with a nice vodka sauce, caesar salad, and fresh bread. It was divine!

Adding an egg was the missing ingredient. Mine turned out mushy with out a binder.

I have had sweet potato gnocchi with a sage brown butter sauce that was exquisite This seems like an awful lot of flour. 2 cups for 1 yam?

This recipe is terrible. Not enough flour so the gnocci ends up complete mush. I've tried twice because I thought something went wrong. Stick with Joy of Cooking.

I made the brown butter and sage sauce with store-bought gnocchetti and I think it may have been the best pasta preparation I have ever had. The transformational moment was when I added a ladleful of pasta cooking water to the dressed gnocchi in the skillet and then tossed in 4 oz shredded Parm, and it at once took on a creamy, gooey texture that napped the gnocchi like the most luxe, elegant mac and cheese. It was magically delicious and light (though not in calories, obviously).

Has anyone tried making ahead and freezing?