Potato Gnocchi
Gnocchi are soft, pillowy dumplings that have been a beloved part of Italian cooking for generations. Traditionally, they are made with potatoes, semolina flour, and eggs, but this vegan version skips the eggs while keeping the same comforting texture and homemade flavor.
Some of my earliest memories are of sitting at my grandmother's kitchen table, learning how to make gnocchi by hand. There were no fancy tools—just our hands to roll long ropes of dough, a knife to cut each piece, and a gentle press of a finger to create the little indentation that helps hold the sauce. Those simple moments in the kitchen became some of my most treasured memories.
As I grew older, my mom continued the tradition, sitting beside me at the kitchen table and teaching me the same techniques her mother had taught her. Today, I have the joy of passing this family tradition on to my own daughter, son, and granddaughter. Together, we roll, cut, shape, laugh, and share stories, creating memories that are just as meaningful as the meal itself.
For me, homemade gnocchi is more than a recipe—it's a connection to the generations of strong women who came before me and a gift I hope will continue to be passed down for many years to come. Every batch reminds me that the best family traditions are made with simple ingredients, loving hands, and time spent together.
I hope this recipe brings as much joy to your table as it has to ours. From my family to yours, enjoy!
Ingredients
3 large potatoes, mashed (russet or sweet)
2 3/4 cups of flour (more for kneading)
2 Tbsp. olive oil
1/2 tsp. salt
Directions
1. Boil potatoes until fork tender. Drain.
2. Mash potatoes until all lumps disappear. (A potato ricer is perfect for this.)
3. Add olive oil and salt; using wooden spoon stir to combine.
4. Add flour 1 cup at a time and continue to stir until all flour is incorporated.
5. Using hands, thoroughly mix dough; divide in half and knead each until smooth, soft, and pliable.
6. Allow dough to rest under an inverted bowl for at least an hour. Then slice off a piece of dough and roll into a long rope.
7. Cut into small dough pieces about 1/2" each. With index finger, press and roll dough pieces toward you to form a slight curl.
8. Dry gnocchi on floured board or table top for 1 – 2 hours.
9. Bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop the gnocchi into the boiling water, stirring gently and continuously with a wooden spoon, reducing heat to medium. Cook the gnocchi about 1 minute after they rise to the surface. Total cooking time is approximately 5 minutes if fresh. Frozen gnocchi will take 1-2 minutes longer.
Note: To freeze gnocchi line two cookie sheets with parchment paper. Gently place dried gnocchi on tray and freeze overnight. Once frozen, place gnocchi in zip-lock freezer bags for up to 3 months.