The Best Homemade Potato Garlic Gnocchi Recipe Ever

Potato garlic gnocchi represents a delightful italian comfort food that reimagines simple ingredients into culinary magic.

Soft, pillowy dough becomes the canvas for rich, earthy flavors waiting to dance across your palate.

Crafting these delicate pasta parcels requires patience and a gentle touch from skilled hands.

Traditional techniques merge with personal creativity, allowing each gnocchi to tell a unique story of texture and taste.

Italian grandmothers have perfected this art over generations, passing down secrets that elevate humble potatoes into something extraordinary.

The process might seem intimidating, but anyone can master these tender, flavor-packed morsels with practice and passion.

Each bite promises a warm embrace of comfort and nostalgia that connects you to generations of home cooks.

Why Homemade Potato Garlic Gnocchi Is Worth the Effort

• Craft Comforting Homemade Goodness: These potato garlic gnocchi bring the warmth of traditional Italian cooking right to your kitchen, offering a delightful handmade experience that feels like a culinary hug.
• Master Simple Gourmet Technique: The recipe transforms basic ingredients into elegant pasta through straightforward steps, allowing home cooks to create restaurant-quality dishes without advanced cooking skills.
• Customize Flavor Adventure: With flexible seasonings like basil and oregano, plus the option to brown in butter, these gnocchi provide a playground for personal taste preferences and creative cooking techniques.
• Quick Weeknight Dinner Solution: From boiling potatoes to serving golden-brown gnocchi, this recipe takes around 45 minutes, making it perfect for busy families seeking a delicious, satisfying meal without complicated preparation.

What Goes Into Homemade Potato Garlic Gnocchi

• Potatoes: Starchy potatoes create a fluffy and soft gnocchi texture, with Russet or Yukon Gold varieties working best.
• Garlic Cloves: Provides a robust, aromatic flavor that enhances the overall taste of the gnocchi.

• Egg: Helps bind the ingredients together and adds richness to the dough.
• Salt: Crucial for seasoning and bringing out the natural flavors of the ingredients.
• Pepper: Adds a mild, warm spiciness to complement the potato and garlic.

• Dried Basil, Dried Oregano: Mediterranean herbs that add depth and traditional Italian herbal notes.
• Flour: Provides structure and helps create the right dough consistency for forming gnocchi, with all-purpose flour being ideal.

How to Shape and Cook Potato Garlic Gnocchi

Step 1: Boil and Prepare Potatoes

Wash potatoes thoroughly. Place in a large pot of cold water. Boil until tender when pierced with a fork. Drain and let cool slightly. Peel the skin and mash completely using a potato ricer or masher until smooth and lump-free.

Step 2: Create Flavor Base

• Mashed potatoes
• Minced fresh garlic
• Beaten egg
• Chopped fresh basil
• Dried oregano
• Salt
• Black pepper

Step 3: Develop Dough Consistency

Gradually add all-purpose flour to the potato mixture. Mix until the dough becomes less sticky and more firm. Work the ingredients together gently to prevent overworking the dough.

Step 4: Knead and Rest Dough

Transfer dough to a lightly floured surface. Knead gently for 2-3 minutes until the dough becomes smooth and elastic. Let the dough rest for 10 minutes to relax the gluten.

Step 5: Shape Gnocchi Pieces

Divide the dough into smaller portions. Roll each portion into a long rope about 1 inch thick. Cut the rope into small pillow-shaped pieces approximately 1 inch long. Optional: Create traditional ridges by rolling each piece against a fork or gnocchi board.

Step 6: Cook Gnocchi

Bring a large pot of salted water to a gentle boil. Carefully drop gnocchi pieces into the water. Cook until they float to the surface, which takes about 2-3 minutes. Remove with a slotted spoon.

Step 7: Brown and Finish

Heat a large skillet over medium heat. Add butter and let it melt and become slightly golden. Add cooked gnocchi to the skillet. Cook until each side turns crispy and golden brown, stirring occasionally.

Step 8: Serve and Garnish

Transfer browned gnocchi to serving plates. Sprinkle with fresh parmesan cheese and chopped parsley. Serve immediately while hot and crispy.

Tips for Soft, Pillowy Garlic Gnocchi

• Choose Starchy Potatoes: Select russet or Idaho potatoes for the fluffiest, most tender gnocchi texture.
• Avoid Overworking Dough: Knead gently and minimally to prevent dense, tough gnocchi that resemble rubber.
• Dry Potatoes Thoroughly: After boiling, let potatoes steam-dry completely to reduce moisture and prevent sticky dough.
• Test Dough Consistency: Add flour gradually and stop when the mixture just starts to hold together without feeling wet.
• Create Ridges Carefully: Use gentle pressure with a fork or thumb to create classic gnocchi indentations that help sauce cling better.

Best Ways to Store Homemade Garlic Gnocchi

• Refrigerate: Store leftover gnocchi in an airtight container for up to 3-4 days in the refrigerator, ensuring they're completely cool before sealing to prevent moisture buildup.
• Freeze: Spread uncooked gnocchi on a baking sheet, freeze until solid, then transfer to a freezer bag for storage up to 1 month. Frozen gnocchi can be cooked directly from frozen state.
• Reheat: Warm refrigerated gnocchi in a skillet with a touch of butter or olive oil over medium heat, stirring gently until heated through and crispy on the edges, about 3-4 minutes.

What to Serve with Potato Garlic Gnocchi

• Pair with Robust Red Wine: Select a medium-bodied Italian red like Chianti or Sangiovese to complement the rich, earthy flavors of the garlic and potato gnocchi.
• Match with Fresh Herb Salad: Create a light arugula salad with lemon vinaigrette to cut through the richness of the browned gnocchi and provide a crisp, refreshing contrast.
• Serve with Creamy Tomato Sauce: Craft a simple San Marzano tomato sauce with fresh basil and a touch of cream to enhance the gnocchi's delicate texture and garlic undertones.
• Accompany with Crisp White Wine: Choose a Pinot Grigio or Vermentino to balance the buttery, golden-brown gnocchi with its bright, acidic notes.

Variations on Classic Potato Garlic Gnocchi

• Herb-Infused Potato Gnocchi: Enhance the flavor by adding fresh chopped rosemary, thyme, and parsley to the dough for an aromatic herbal twist.
• Parmesan Cheese Gnocchi: Fold grated Parmesan cheese into the potato mixture for a rich, savory depth that complements the garlic perfectly.
• Spinach Gnocchi: Incorporate finely chopped spinach into the dough for added nutrition and a beautiful green color that adds visual appeal to the dish.
• Sweet Potato Gnocchi: Swap regular potatoes with roasted sweet potatoes for a slightly sweeter version that pairs wonderfully with sage butter sauce.

Homemade Potato Garlic Gnocchi Recipe

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4.8 from 38 reviews

• Total Time: 50 minutes
• Yield: 2 1x

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Description

Silky potato garlic gnocchi brings Italian comfort straight to your kitchen. Pillowy dumplings with rich garlic notes promise a delightful meal that connects you to classic Mediterranean cooking traditions.

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Ingredients

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Main Ingredients:

• 2 small potatoes, boiled
• 1 egg, lightly beaten
• 100 – 125 grams (3.5 – 4.4 ounces) flour

Herbs and Seasonings:

• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 large pinch of salt
• 1 pinch of pepper

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Instructions

1. Thoroughly boil whole potatoes with their skins intact, ensuring they are tender and easily pierced with a fork.
2. Once cooled, carefully peel the potatoes and mash them using a ricer or potato masher to create a smooth, lump-free texture.
3. Incorporate minced garlic into the mashed potatoes, distributing the aromatic flavor evenly throughout the mixture.
4. Gently fold in the beaten egg, which will help bind the ingredients and provide a silky consistency to the dough.
5. Sprinkle basil, oregano, salt, and pepper over the potato mixture, mixing thoroughly to distribute the seasonings.
6. Gradually introduce flour to the mixture, stirring until the dough becomes challenging to manipulate with a utensil.
7. Transfer the sticky dough onto a generously floured surface, preparing for kneading.
8. Knead the dough with gentle, consistent motions until it becomes cohesive and no longer adheres to your hands.
9. Divide the dough into manageable portions and roll each section into long, slender logs approximately 1-2 cm in diameter.
10. Using a sharp knife, slice each log into bite-sized segments, creating individual gnocchi pieces.
11. Optional: Create classic gnocchi texture by gently pressing each piece with a fork or your thumb, forming delicate ridges.
12. Bring a large pot of water to a gentle boil, adding a pinch of salt to enhance flavor.
13. Carefully drop the gnocchi into the simmering water, allowing them to cook until they naturally float to the surface.
14. Continue cooking for an additional 2-3 minutes to ensure a tender, fully cooked interior.
15. In a skillet, melt butter over medium-low heat, watching carefully as it transforms into a rich, golden-brown color.
16. Increase the skillet’s heat to medium and add the cooked gnocchi, creating a crispy, caramelized exterior by browning them evenly on all sides.
17. Repeat the browning process with remaining gnocchi, ensuring each batch achieves a beautiful golden-brown appearance.

Notes

• Crafting homemade gnocchi transforms simple potatoes into a delightful culinary adventure that connects you with traditional Italian cooking techniques.
• Kneading the dough requires patience and gentle hands, creating a soft texture that melts in your mouth with each perfectly formed pillow.
• Browning gnocchi in butter adds a rich, nutty flavor that elevates this humble potato dumpling from basic to restaurant-worthy comfort food.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 2
• Calories: 235
• Sugar: 1 g
• Sodium: 210 mg
• Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 62 mg