- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 800 g
- 200 g
- 15 g
- 10 g
- 3 g
- 1 tsp
- ½ tsp
- 40 g
- 40 g
Process
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Put the peeled potatoes in a large pot, cover with cold water, add a generous pinch of salt and boil over medium heat for 18 to 20 minutes, until a knife slides in with no resistance.
Drain the potatoes and let them steam in the colander for 5 minutes so excess moisture escapes, then pass them through a ricer or mash them until completely smooth. Spread on a tray and cool for 10 minutes.
Transfer the cooled potato to a bowl and add the egg, 200 g all-purpose flour, chopped parsley, basil, thyme, 1 tsp salt and black pepper.
Mix gently with your hands just until a soft dough forms, about 30 seconds. Do not knead; stop as soon as the dough holds together.
Lightly flour the work surface, divide the dough into 4 pieces and roll each into a rope about 2 cm thick, dusting with flour if it sticks.
Cut each rope into 2 cm pieces. If you like, roll each piece over the tines of a floured fork to create ridges.
Bring a large pot of salted water to a gentle boil. Drop in the gnocchi in batches and cook for 2 to 3 minutes; they are done when they float to the surface, then give them 30 more seconds.
Lift the gnocchi out with a slotted spoon onto a plate. Melt the butter in a wide frying pan over medium heat, add the gnocchi in a single layer and fry for 3 to 4 minutes per side until golden and crisp.
Serve hot, scattered with grated parmesan cheese if using.
Kitchen notes
Kitchen notes
- The most common mistake is adding too much flour or kneading the dough, which makes the gnocchi dense and rubbery. Add flour gradually and stop as soon as the dough is no longer sticky.
- Cooling and drying the riced potatoes before mixing is essential; warm, wet potato steams inside the dough and turns the gnocchi gluey.
- Test one gnocco first: drop it in boiling water. If it falls apart, work in 1 tbsp more flour; if it feels heavy, add 1 tsp water.
- Fry the boiled gnocchi in a single layer without crowding the pan, otherwise they steam instead of crisping.
Substitutions
- all-purpose flour→00 flour or gluten-free all-purpose blend
- butter→olive oil for a dairy-free version
- parmesan cheese→pecorino or a dairy-free hard cheese alternative
- fresh parsley, basil and thyme→1 tbsp total of dried mixed herbs
Storage & reheating
Store cooked gnocchi in an airtight container in the fridge for up to 3 days. To reheat, warm in a frying pan over medium heat with a little butter or olive oil for 4 to 5 minutes until hot and crisp again. Uncooked gnocchi can be frozen on a tray for 1 hour, then transferred to a freezer bag for up to 2 months; boil from frozen, adding 1 extra minute.
FAQ
The questions we get asked most
Why did my gnocchi turn out dense and chewy?
Too much flour or overworking the dough is almost always the cause. Use floury potatoes, rice them while still warm, and mix just until the dough comes together. If the dough feels sticky, dust your hands and surface rather than adding large amounts of flour.
Can I make herb potato gnocchi ahead of time?
Yes. Shape the gnocchi, place them on a floured tray in a single layer, cover and refrigerate for up to 4 hours. Boil them straight from the fridge, adding about 30 seconds to the cooking time. You can also freeze them at this stage for up to 2 months.
How do I know when the gnocchi are cooked?
They are ready about 30 seconds after they float to the surface of the boiling water. Scoop one out and cut it open; the center should be uniform with no raw dough line. If it still tastes floury, boil for another minute.
Can I use waxy potatoes instead of floury ones?
Waxy potatoes hold more water and make the dough sticky, so you will need extra flour, which leads to heavier gnocchi. If that is all you have, bake or steam them instead of boiling, and mash them thoroughly before mixing.
Why did my gnocchi fall apart in the water?
The dough was too wet, usually because the potatoes were not dried well or the egg was too large. Return the dough to the bowl and work in 1 tbsp of flour at a time, then test one piece in boiling water before shaping the rest.
Can I skip the egg in this recipe?
Yes, but the dough will be more fragile. Replace the egg with 2 tbsp of mashed potato or a flax egg and handle the gnocchi gently. Boil them in a wide pan rather than a deep pot so they do not knock together.
What sauces go well with herb potato gnocchi?
A simple browned butter with sage, a light tomato basil sauce, or a spoonful of pesto all work well. Since the gnocchi already contain herbs, keep the sauce simple so the herb flavor comes through.
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