There’s something truly magical about creating pasta from scratch, and these Homemade Garlic and Herb Gnocchi are no exception. Forget the dense, store-bought varieties; these are light, pillowy clouds of potato goodness, infused with aromatic garlic and herbs. This recipe transforms a few humble pantry staples into an elegant and satisfying vegetarian meal. Don’t be intimidated—you’ll be surprised at how simple and rewarding it is to create these perfect little dumplings. Let’s get rolling!
Ingredients
• 2 large Russet potatoes, about 900g / 2 lbs
• 1 1/2 cups all-purpose flour, 180g, plus more for dusting
• 3/4 teaspoon garlic powder, 2.25g
• 1/2 teaspoon dried basil, 0.5g
• 1/2 teaspoon dried parsley, 0.5g
• 3/4 teaspoon salt, 4.5g
• 4 cups water, 1 liter, for boiling
Instructions
1. Prepare the Potatoes: Bake the potatoes at 400°F / 200°C for about 50-60 minutes, or until tender all the way through. Allow them to cool just enough to handle, then peel the skins. The potatoes should still be warm.
2. Mash and Season: Using a potato ricer or a fork, mash the warm potatoes until completely smooth with no lumps. Add the garlic powder, basil, parsley, and salt, and mix thoroughly to combine.
3. Form the Dough: On a lightly floured work surface, mound about half of the flour and place the potato mixture on top. Gently use your hands to work the flour into the potatoes. Gradually add more flour, only as much as needed, to form a soft, slightly sticky dough. Knead gently for a minute until it comes together.
4. Shape the Gnocchi: Divide the dough into 4 pieces. Working with one piece at a time, roll it into a long rope about 1-inch thick. Use a bench scraper or knife to slice the rope into 1-inch-long pieces. To create classic ridges, which help sauce cling, gently roll each piece over the tines of a fork.
5. Cook and Serve: Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and serve immediately with your favorite sauce.
Nutritional Information
• Serves: 4
• Cost Per Serving: $0.42
• Nutrition per 8 gnocchi
• Calories: 281
• Fat: 1g
• Carbohydrates: 58g
• Protein: 7g
• Fiber: 3g
• Sugar: 7g
• Sodium: 443mg
Pro Tips
• for Perfect Gnocchi
• Use a potato ricer instead of a masher for the lightest, fluffiest texture, ensuring no lumps remain.
• Do not overwork the dough. Mix and knead only until it just comes together to avoid tough, chewy gnocchi.
• For a delicious crispy exterior, pan-sear the boiled gnocchi in a little butter or olive oil until golden brown before saucing.
FAQ
Q: Can I make this gnocchi recipe vegan
A: Yes, this gnocchi recipe is naturally vegan as it contains no eggs or dairy. To keep the entire meal vegan, simply pan-sear the gnocchi in olive oil instead of butter and serve with your favorite plant-based sauce, like a simple marinara or a cashew cream sauce.
Q: How can I add more protein to this vegetarian meal
A: To boost the protein, consider tossing the finished gnocchi with white beans or chickpeas in your sauce. You can also serve it with a side of roasted tofu or tempeh, or top the dish with toasted pine nuts and a sprinkle of nutritional yeast for a cheesy, savory flavor.
Q: What’s the best way to store uncooked homemade gnocchi
A: For best results, freeze uncooked gnocchi. Arrange the shaped gnocchi in a single layer on a baking sheet dusted with flour and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. You can cook them directly from frozen, just add an extra minute or two to the boiling time.
Q: Can I use a different type of potato for this recipe
A: Russet potatoes are highly recommended because their high starch and low moisture content creates the lightest, fluffiest gnocchi. While you can use other starchy potatoes like Idaho or King Edward, avoid waxy potatoes (like red or new potatoes) as they will result in a gummy, dense texture.
