Whether you’re a gnocchi mentor or a first-timer, you’ll be charmed by how our gnocchi recipe transforms simple ingredients into a culinary delight. Crafted with Gideon Milling’s stone-ground cake wheat flour, these tender potato dumplings deliver superior texture and flavour that store-bought versions can’t match.
We begin by baking russet potatoes until soft, then gently mashing them to maintain their light, fluffy texture. Mixing in just enough flour, eggs, and a pinch of salt, the dough forms with ease — no overworking required. The result is gnocchi that’s pillowy inside, with slight chew and the perfect bite.
Cooking is quick and satisfying: boil the gnocchi until they float, then sauté them in melted butter with cheeky flicks of freshly ground black pepper, Parmesan, and Pecorino. The simple sauce clings beautifully, melding into a creamy, comforting coating that feels indulgent without fuss.
This recipe is as customizable as it is delicious—add fresh herbs like sage or thyme, fold in greens, or switch up the cheese for different flavour profiles. Whether plated with a casual sprinkle of parsley or elevated with decadent toppings, these gnocchi shine.
Curious to explore more gnocchi traditions? Check out this Allrecipes Gnocchi recipe — it highlights how just three core ingredients—potatoes, flour, and egg—come together to create tender, authentic Italian dumplings.
With each bite of your homemade gnocchi, you’ll taste the difference that stone-ground flour makes. Welcome to a world of simple, delicious cooking that brings joy to your kitchen.
Ingredients
- 4 large russet potatoes, scrubbed clean
- 2 1/2 cups Gideon Milling Cake Wheat Flour, plus more for surface
- 2 large eggs
- 2 tsp kosher salt
- Freshly ground black pepper
- 4 tbsp butter
- 1/2 cup freshly grated Parmesan, plus more for serving
- 1/4 cup freshly grated Pecorino
Method
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Preheat oven to 200°C. Poke potatoes all over with a fork and place directly on oven racks. Bake until easily pierced with a knife, about 1 hour. Let cool slightly. [Tip: Place potatoes in the microwave for 6 minutes or until soft enough to pierce easily with a fork for a time-saving cooking method.]
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When potatoes are cool enough to handle, cut in half and scoop out insides. Discard skins. [Tip: Use skins for vegetable stock or as fertilizer in your garden as it is rich in potassium and phytonutrients, which plants like.]
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Run potatoes through a ricer or mash well with a fork.
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In a large bowl, combine riced potatoes, flour, eggs, salt, and a little pepper until a dough forms.
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Turn dough onto a lightly floured surface and knead until smooth, about 3 minutes.
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Divide dough into 4 pieces. Using your hands, roll each piece into a long rope, about 2 cm in diameter. Cut ropes into 2.5 cm pieces. Place pieces on a lightly floured baking sheet. If the dough is too soft to work with at this point, place it in the freezer for 10 minutes to chill.
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On the backside of a fork, roll each piece along the tines to create ridges and place it back on the baking sheet.
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In a large pot of boiling salted water, cook the gnocchi until it floats to the top, about 2 minutes. Reserve 1/2 cup of pasta water, then drain.
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Meanwhile, in a large skillet over medium heat, melt butter. Using a slotted spoon, add cooked gnocchi into melted butter. Season with several cranks of black pepper. Add Parmesan and Pecorino and toss until melted and pepper is fragrant for about 2 minutes. Add pasta water, a couple of tablespoons at a time to help sauce come together, as needed.
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Serve warm with more Parmesan.
Adapted from recipe by Makinze Gore.
