Simple Gnocchi Recipe

I used to think homemade gnocchi was too much work for a busy weeknight.

This simple gnocchi recipe changes all that, transforming humble potatoes into pillowy-soft dumplings with crispy edges and a creamy feta center. It’s a truly family-friendly meal that tastes impressive without requiring hours in the kitchen. We’re skipping bland store-bought gnocchi in favor of a vibrant, smoky red pepper and paprika dough, pan-fried for crispy edges. The secret weapon? A five-minute creamy feta drizzle that ties everything together into an unforgettable weeknight meal. Say goodbye to tough gnocchi; follow our tips for soft, pillowy results that will impress everyone at the table.

Ingredients

• 900 g (2 lbs) Russet potatoes, unpeeled: Russet potatoes are crucial here because their high starch content and low moisture make for light, fluffy gnocchi dough. Baking the potatoes instead of boiling ensures a drier potato base, which absorbs less flour and keeps the gnocchi tender. Avoid waxy varieties like Yukon Gold, as they require much more flour and can result in dense, heavy gnocchi.
• 100 g (½ cup) roasted red peppers, very finely minced: These add natural sweetness and color to the gnocchi dough; ensure they are completely drained and minced to prevent excess moisture from compromising the dough texture. To quickly mince, use a food processor or blender; alternatively, chop them very finely by hand. Make sure to press out as much excess liquid as possible.
• 5 g (1 teaspoon) smoked paprika: This provides a smoky depth that complements the sweetness of the red peppers. Use regular sweet smoked paprika for the best flavor; avoid using hot smoked paprika unless you want a spicy kick. The paprika is essential for the unique flavor profile of this simple gnocchi recipe.
• 1 large egg yolk: The egg yolk acts as a binder, helping to hold the dough together without making it too stiff. Use only the yolk; the egg white adds moisture that can make the dough difficult to handle. Ensure the yolk is room temperature for easy incorporation.
• 200 g (1 ½ cups) ’00’ flour, plus more for dusting: ’00’ flour has a lower protein content and finer grind than standard all-purpose flour, resulting in a silkier, softer texture for the gnocchi. If ’00’ flour isn’t available, all-purpose flour can be used, but you may need slightly less. The key is to add the flour gradually until the dough feels soft and slightly tacky, but not sticky.
• 7 g (1 ¼ teaspoons) fine sea salt, divided: This seasons both the gnocchi dough and the creamy sauce. Use fine sea salt for easy dissolving; adjust to taste based on personal preference. The salt is divided between the gnocchi dough (1 teaspoon) and the sauce (¼ teaspoon).
• 2 g (½ teaspoon) freshly ground black pepper, divided: Adds a subtle sharp contrast to the earthy flavors. Like the salt, it’s divided between the dough and the sauce. Freshly ground black pepper provides a more potent flavor than pre-ground pepper.
• 30 ml (2 tablespoons) olive oil, divided, plus more for pan-frying: Extra virgin olive oil adds rich flavor to the finished dish. It’s used both in the sauce and for pan-frying the gnocchi to give it a crispy exterior. Do not use butter for frying in this recipe, as olive oil better complements the Mediterranean flavors.
• 100 g (3.5 oz) feta cheese, crumbled: Feta cheese is the base for the rich, tangy sauce, providing a creamy and salty element. Opt for a good quality block of feta packed in brine for the best flavor, and check for microbial rennet if you need a vegetarian option. The feta provides a sharp contrast to the smoky gnocchi.
• 50 g (1.75 oz) full-fat cream cheese, softened: Cream cheese adds a smooth, velvety texture to the sauce. Make sure it’s at room temperature for easy blending. Using full-fat provides the best mouthfeel.
• 60 ml (¼ cup) full-fat milk: This thins the sauce to a drizzling consistency. Full-fat milk ensures the sauce remains creamy and doesn’t separate. For a richer sauce, heavy cream can be substituted.
• 1 clove garlic, minced: Adds a savory aromatic element to the sauce. Mince the garlic very finely before blending; ensure it’s fresh for the best flavor. Do not use garlic powder here, as it changes the flavor profile.
• 15 g (¼ cup) fresh parsley, finely chopped, for garnish: Provides a fresh, herbal finish and vibrant green contrast. Flat-leaf parsley is preferred for its clean flavor. Garnish immediately before serving for maximum freshness.

Instructions

1. Bake and Rice the Potatoes: Preheat oven to 200°C (400°F). Pierce potatoes several times with a fork and bake for 45-60 minutes, or until very tender when poked with a fork. While hot, halve the potatoes, scoop out the flesh, and press it through a potato ricer or fine-mesh sieve onto a clean work surface; spread it out to cool slightly and allow steam to escape for about 10 minutes.
2. Combine Dough Ingredients: Add the finely minced roasted red peppers, smoked paprika, egg yolk, 5g (1 teaspoon) salt, and 1g (¼ teaspoon) black pepper to the riced potatoes. Gently mix with your hands until just combined, being careful not to overwork the dough. The goal is to distribute the ingredients evenly without activating the gluten yet.
3. Incorporate Flour: Gradually add the ’00’ flour, mixing until the dough just comes together and is soft but not sticky. Avoid kneading too much, as this develops gluten and can make the gnocchi tough; work quickly. If the dough is too wet, add a tiny bit more flour; if too dry, add a few drops of water.
4. Roll and Shape Gnocchi: Divide the dough into 4-5 portions on a lightly floured surface. Roll each portion into a long rope, about 1.5-2 cm (¾ inch) in diameter. Cut the ropes into 2 cm (¾ inch) pieces; you can leave them plain or gently roll each piece over the back of a fork or a gnocchi board to create ridges for the sauce to hold onto. I find that leaving them plain is faster for weeknights when my kids are hungry, and they still taste fantastic.
5. Boil Gnocchi: Bring a large pot of salted water to a rolling boil. In batches, carefully drop the gnocchi into the boiling water; cook for 2-3 minutes, or until they float to the surface. Use a slotted spoon to transfer the cooked gnocchi to a plate; do not rinse them.
6. Prepare Creamy Feta Drizzle: While the gnocchi cooks, prepare the creamy feta drizzle. In a small food processor or blender, combine the crumbled feta cheese, softened cream cheese, milk, minced garlic, 15 ml (1 tablespoon) olive oil, and remaining 2g (¼ teaspoon) salt and 1g (¼ teaspoon) black pepper. Blend until completely smooth and creamy; if it’s too thick, add a tiny bit more milk, one teaspoon at a time.
7. Pan-Fry for Texture: In a large non-stick skillet, heat the remaining 15 ml (1 tablespoon) olive oil over medium-high heat. Add the cooked gnocchi in a single layer, ensuring not to overcrowd the pan; cook for 3-5 minutes, tossing occasionally, until golden brown and slightly crispy on the outside. Repeat with remaining gnocchi, adding more oil if needed. This step is key for adding texture to this simple gnocchi recipe.
8. Plate and Serve: Arrange the pan-fried gnocchi artfully in individual shallow bowls or on a dark ceramic plate. Generously drizzle the creamy feta sauce over the gnocchi, allowing it to pool and drip. Garnish with a liberal sprinkle of fresh chopped parsley for vibrant color contrast. This easy dinner idea is ready to serve.

Tips for Preventing Tough Gnocchi Dough

The number one mistake when making homemade gnocchi is overworking the dough; this activates gluten and makes the gnocchi dense and chewy instead of light and pillowy. To avoid this, mix the dough just until combined, handling it as little as possible during mixing and shaping. Work quickly and lightly to keep the starch and flour from developing too much elasticity.

Ensure your potatoes are as dry as possible before adding the flour; this means baking them instead of boiling them, and spreading out the riced potato flesh to release steam before mixing. If the potatoes are too wet, you’ll need to add significantly more flour, which results in tough gnocchi. The dough should feel soft and slightly tacky, but not sticky.

Use a high-starch potato variety like Russet; high starch content requires less flour to bind. Never use waxy potatoes (like new potatoes or Red Bliss) for gnocchi, as they lack the starch necessary to create the right texture for this simple gnocchi recipe.

Flavor Variations and Meal Pairing Ideas

While the creamy feta sauce is perfect for this simple gnocchi recipe, you can also try a quick brown butter sage sauce for a different flavor profile. If you want to lean into the smoky flavor, try serving it with grilled chicken or sausage. For a vegetarian option, roasted asparagus or broccolini tossed with lemon and garlic pairs beautifully.

To make this dish more substantial for a family meal, consider adding spinach or kale to the pan while frying the gnocchi. The creamy feta sauce also works well with a side of crusty bread for dipping, or with a simple green salad. For a different sauce entirely, a creamy mushroom sauce or a classic pesto would both complement the smoky red pepper base.

Easy Make-Ahead Tips and Storage

To prepare this simple gnocchi recipe ahead of time, form the gnocchi pieces and arrange them in a single layer on a parchment-lined baking sheet dusted with flour. Cover loosely and store in the refrigerator for up to 24 hours before cooking. If storing longer, flash freeze the gnocchi on the tray for 30 minutes, then transfer to a freezer-safe bag or container for up to 3 months.

To cook frozen gnocchi, simply drop them into boiling water directly from frozen; they will float when finished. To make the sauce ahead, store it in an airtight container in the refrigerator for up to 3 days; gently warm it on the stove before serving, adding a splash of milk to restore consistency if needed.

FAQs

Can I use store-bought gnocchi instead of making it homemade?

Yes, you can substitute store-bought gnocchi. However, for the full, complex flavor experience of this specific simple gnocchi recipe, we highly recommend trying the homemade version with the roasted red pepper base. The flavor difference is worth the extra time.

What is ’00’ flour, and can I use regular all-purpose flour?

’00’ flour is a finely ground wheat flour with lower protein content, resulting in a silkier texture for the gnocchi; all-purpose flour works fine, but start with less and only add more if necessary to achieve a slightly tacky, non-sticky dough.

Can I make this simple gnocchi recipe dairy-free?

For a dairy-free sauce, substitute the feta with a high-quality vegan feta block and the cream cheese with a dairy-free cream cheese alternative; use plant-based milk. This substitution ensures a creamy texture for a healthy eating lifestyle.

How do I know when the potatoes are done baking?

The potatoes should be fork-tender and slightly soft when squeezed; a good test is to pierce them with a fork and ensure there is no resistance. I often cook them until a little overdone, as a dry, soft potato makes for a better gnocchi base.

My gnocchi fell apart in the boiling water. What went wrong?

This usually happens if the potatoes were too wet when mixed with the flour or if there wasn’t enough flour added. Make sure to dry the potatoes well before mixing, and add just enough flour to form a cohesive, slightly tacky dough.

How long can I store leftover gnocchi?

Store leftover pan-fried gnocchi in an airtight container in the refrigerator for 3-4 days. Reheat gently in a pan with a little olive oil to regain some of the crispy texture for your quick meals.

Is it necessary to roll the gnocchi pieces over a fork?

No, this step is optional; rolling creates ridges that help hold the sauce, but the gnocchi will taste just as good if you leave them as simple cut pieces.

Conclusion

This simple gnocchi recipe proves that homemade comfort food can be both achievable and incredibly satisfying for a weeknight family dinner. The combination of smoky red pepper gnocchi and the tangy creamy feta sauce creates a delicious and unique meal that quickly becomes a family favorite. Pin this recipe now and get ready to impress everyone with your homemade gnocchi skills.

simple gnocchi recipe

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• Author: Samantha Hayes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This recipe creates pillowy-soft homemade gnocchi with a smoky red pepper and paprika dough. Pan-fried for crispy edges, it’s finished with a creamy feta drizzle, making for an impressive weeknight meal.

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Ingredients

Scale 1x2x3x

• 900g (2 lbs) Russet potatoes, unpeeled (high starch variety recommended for fluffy gnocchi)
• 100g (1/2 cup) roasted red peppers, finely minced (ensure they are thoroughly drained)
• 5g (1 teaspoon) smoked paprika
• 1 large egg yolk
• 200g (1 1/2 cups) ’00’ flour, plus more for dusting (or substitute all-purpose flour)
• 7g (1 1/4 teaspoons) fine sea salt, divided
• 2g (1/2 teaspoon) freshly ground black pepper, divided
• 30ml (2 tablespoons) olive oil, divided, plus more for pan-frying
• 100g (3.5 oz) feta cheese, crumbled (use good quality feta in brine)
• 50g (1.75 oz) full-fat cream cheese, softened
• 60ml (1/4 cup) full-fat milk (to adjust sauce consistency)
• 1 clove garlic, minced
• 15g (1/4 cup) fresh parsley, chopped (for garnish)

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Instructions

1. Bake and Rice Potatoes: Preheat the oven to 400°F (200°C). Pierce potatoes and bake for 45-60 minutes until very tender. While hot, scoop out the flesh and press it through a potato ricer onto a clean surface. Spread it out to cool for 10 minutes to allow steam to escape.
2. Combine Dough Ingredients: Add minced roasted red peppers, smoked paprika, egg yolk, salt, and black pepper to the riced potatoes. Gently mix by hand until just combined; avoid overworking the dough.
3. Incorporate Flour: Gradually add the ’00’ flour, mixing until the dough comes together and feels soft and slightly tacky, but not sticky. Do not knead excessively, as this can result in tough gnocchi.
4. Roll and Shape Gnocchi: Divide the dough into 4-5 portions on a floured surface. Roll each portion into a long rope (about 3/4 inch thick). Cut the ropes into 3/4-inch pieces. For weeknights, you can leave them plain or optionally roll them over a gnocchi board or fork back.
5. Boil Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi in batches for 2-3 minutes, or until they float to the surface. Transfer the cooked gnocchi to a plate using a slotted spoon.
6. Prepare Creamy Feta Drizzle: Combine feta cheese, cream cheese, milk, garlic, 1 tablespoon olive oil, and remaining salt/pepper in a small food processor or blender. Blend until completely smooth and creamy, adding more milk if needed to reach a drizzling consistency.
7. Pan-Fry Gnocchi: Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the cooked gnocchi in a single layer and fry for 3-5 minutes, tossing occasionally, until golden brown and crispy on the outside. Repeat with remaining gnocchi.
8. Plate and Serve: Arrange the pan-fried gnocchi on plates, generously drizzle with the creamy feta sauce, and garnish with fresh chopped parsley before serving.

Notes

To achieve light gnocchi, avoid overworking the dough and use dry, baked potatoes. For make-ahead preparation, form the gnocchi pieces and refrigerate them for up to 24 hours or freeze them on a baking sheet for up to 3 months. When cooking frozen gnocchi, drop them directly into boiling water without thawing.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Boiling, Pan-frying
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 560 kcal
• Sugar: 5 g
• Sodium: 700 mg
• Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 74 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 50 mg