Irresistible Homemade Potato Garlic Gnocchi Recipe From Scratch

Potato garlic gnocchi whispers comfort and tradition on every plate, inviting you into a world of Italian culinary magic.

These delicate pillows of dough dance between rustic charm and elegant simplicity.

Crafted with love and minimal ingredients, each tender morsel carries the warmth of home cooking.

Generations of Italian kitchens have perfected this beloved recipe, passing down techniques that turn humble potatoes into something extraordinary.

Soft, light, and bursting with garlic rich flavor, these gnocchi promise a dining experience that transcends ordinary pasta.

The secret lies in selecting the right potatoes and handling the dough with gentle precision.

Embrace this classic recipe and transform your dinner into a memorable celebration of pure, comforting flavors.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Calories: 210 kcal

Servings: 3

Ingredients Checklist for Homemade Potato Garlic Gnocchi

• Potatoes: Creamy, starchy spuds that create the soft, pillowy texture of classic gnocchi, choose waxy varieties like Yukon Gold for smooth, consistent results.
• Garlic: Aromatic flavor booster that adds a warm, earthy punch to the dough, select fresh, firm cloves with no green sprouts.

• Egg: Protein-rich binder that helps hold the gnocchi together and provides structural integrity, use room temperature egg for better mixing.
• Dried Basil, Dried Oregano: Herbaceous Mediterranean seasonings that infuse classic Italian herb notes, ensure herbs are fresh and fragrant for maximum flavor impact.
• Salt, Pepper: Essential flavor enhancers that balance and elevate the overall taste profile, use fine sea salt for even distribution.

• Flour: Crucial ingredient that transforms potato mixture into delicate pasta dough, select all-purpose flour and add gradually to achieve perfect, silky consistency.

Equipment for Shaping Potato Garlic Gnocchi

• Large Pot: Essential for boiling potatoes and cooking gnocchi.
• Potato Masher or Ricer: Crucial for creating smooth, lump-free mashed potatoes.
• Mixing Bowl: Needed for combining ingredients and preparing the dough.
• Wooden Cutting Board: Perfect surface for kneading and shaping gnocchi.
• Sharp Knife: Used to cut dough into uniform gnocchi segments.
• Fork or Thumb: Optional for creating traditional gnocchi ridges.
• Large Skillet: Ideal for browning gnocchi in butter.
• Colander: Helps drain boiled gnocchi efficiently.

How to Prepare Potato Garlic Gnocchi Dough

• Potato Preparation

Boil potatoes until tender, then allow them to cool completely. Mash them into a smooth, creamy consistency without any lumps.

• Flavor Fusion

Add aromatic garlic, herbs, and seasonings to the potato mixture. Combine gently until the flavors meld together beautifully.

• Dough Creation

Gradually introduce flour to the potato blend, working it carefully until a soft, pliable dough forms. Knead on a clean surface until the texture becomes smooth and consistent.

• Gnocchi Shaping

Roll the dough into long, elegant strands. Slice into bite-sized pillows, creating delicate little pasta pieces that will melt in your mouth.

• Cooking Magic

Gently drop the gnocchi into simmering water. Wait until they float to the surface, indicating they’re perfectly cooked. Remove with a slotted spoon.

• Golden Finish

Heat a skillet with butter until it turns a rich, nutty brown. Sauté the gnocchi until they develop a crispy, golden exterior that provides a delightful crunch.

Adjustments & Tips for Potato Garlic Gnocchi

• Potato Power Technique: Use starchy potatoes like Russet or Idaho for the fluffiest, most tender gnocchi that melt in your mouth.
• Flour Finesse: Add flour gradually to prevent a dense, heavy dough. Stop adding when the mixture becomes firm but still slightly sticky.
• Texture Tricks: Avoid overworking the dough to keep gnocchi light. Gentle kneading prevents tough, chewy results that can ruin the delicate pasta.
• Flavor Boosters: Experiment with herbs like rosemary or thyme, or swap garlic for roasted garlic for a deeper, mellower taste. Sprinkle with parmesan cheese for extra richness.
• Storage Wisdom: Freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag. They'll keep for up to one month and cook directly from frozen, making meal prep a breeze.

Ways to Plate Potato Garlic Gnocchi

• Flavor-Packed Pasta Partners: Toss your golden gnocchi with a rich marinara sauce, sprinkle fresh basil, and top with grated parmesan for a classic Italian-inspired meal.
• Herbal Harmony Plate: Create a bright summer dish by combining the gnocchi with sautéed zucchini, fresh parsley, and a drizzle of extra virgin olive oil for a light, fragrant experience.
• Rustic Comfort Bowl: Transform your gnocchi into a hearty main course by mixing with crispy pancetta, sautéed mushrooms, and a touch of cream sauce for a deeply satisfying winter dinner that warms the soul.
• Protein Power-Up: Elevate the gnocchi by pairing with grilled chicken or pan-seared salmon, adding a protein boost and creating a balanced, nutritious meal that feels both elegant and comforting.

Keep Potato Garlic Gnocchi Meal-Ready

• Refrigeration Strategy: Store cooked gnocchi in an airtight container in the refrigerator for up to 3-4 days. Keep them separated with a light coating of olive oil to prevent sticking.
• Freezing Technique: Lay uncooked gnocchi on a baking sheet, freeze until solid, then transfer to freezer bags. Frozen gnocchi can last up to 6 weeks and cook directly from frozen state without thawing.
• Batch Preparation: Make larger quantities of gnocchi on weekends, creating multiple meal options throughout the week. Separate into portion-sized containers for quick weeknight dinners.
• Reheat with Care: Warm refrigerated gnocchi in a skillet with a touch of butter or olive oil to restore crispy exterior. Avoid microwave reheating to maintain texture and prevent mushiness.

Irresistible Potato Garlic Gnocchi Recipe

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4.7 from 12 reviews

• Total Time: 50 minutes
• Yield: 3 1x

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Description

Potato garlic gnocchi brings Italian comfort to dinner tables with pillowy dumplings crafted from simple ingredients. Each tender morsel offers rich potato flavor that connects you directly to traditional cooking methods passed through generations.

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Ingredients

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• 1 egg, lightly beaten
• 2 small potatoes, boiled
• 100 – 125 g (3.5 – 4.4 oz) flour
• 2 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 large pinch of salt
• 1 pinch of pepper

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Instructions

1. Potato Preparation: Boil whole potatoes with skins on until fork-tender, then cool and peel. Mash using a ricer or potato masher to achieve a smooth, uniform consistency.
2. Flavor Infusion: Blend minced garlic, beaten egg, basil, oregano, salt, and pepper into the mashed potatoes, creating a well-seasoned base for the gnocchi dough.
3. Dough Formation: Gradually incorporate flour into the potato mixture, kneading on a floured surface until the dough becomes cohesive and stops sticking to hands.
4. Shaping Gnocchi: Roll the dough into long, slender logs and slice into bite-sized pieces. Optionally, create traditional ridges by pressing each piece with a fork or thumb.
5. Cooking Process: Bring salted water to a gentle boil, carefully add gnocchi, and cook until they float to the surface. Continue cooking for an additional 2-3 minutes to ensure thorough cooking.
6. Browning Technique: Melt butter in a skillet over medium-low heat, then increase to medium. Add cooked gnocchi and brown evenly on all sides, creating a crispy, golden-brown exterior.

Notes

• Potato Selection: Choose starchy potatoes like Russet or Idaho for the fluffiest, most tender gnocchi texture.
• Moisture Management: Avoid waterlogged potatoes by baking instead of boiling to reduce excess moisture and prevent gummy dough.
• Flour Finesse: Add flour gradually and stop when dough becomes just manageable to prevent dense, heavy gnocchi.
• Fork Technique: Press gnocchi with fork tongs to create signature ridges that help sauce cling better to each delicate piece.

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

Nutrition

• Serving Size: 3
• Calories: 210
• Sugar: 1 g
• Sodium: 150 mg
• Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 70 mg