Potato Gnocchi
How to make potato dumplings with crispy edges - 4 different ways
Potatoes = Pasta
Potatoes = Pasta
Did you know some of the best pasta in the world isn’t pasta at all?
It’s potatoes.
You don’t need a dozen egg yolks or a mountain of cheese.
You need technique — and your hands.
Hard-roasted potatoes.
A little flour.
Maybe a touch of nutmeg or black pepper.
That’s it.
But the real trick?
Don’t just boil them.
A proper chef crisps gnocchi in a pan.
The result is a fluffy interior with a crispy shell that practically melts in your mouth.
I learned this working under a self-proclaimed gnocchi master at a tiny Brooklyn restaurant back in 2004.
And every day it was my responsibility not to screw these up.
Gnocchi looks simple.
But it’s like biscuits or pie dough — finesse matters.
There’s no such thing as a completely foolproof gnocchi recipe.
But this one gets pretty damn close.
If you follow a few key techniques, you’ll be making restaurant-quality gnocchi at home in under an hour.
And yes…
You can make them gluten-free too.
My Gnocchi Tips
Use a basic Idaho potato.
Crank your oven to 450°F.
Prick potatoes with a fork and bake them on a bed of salt until the skins are crisp.
Rice the potatoes while they’re still warm.
Season lightly and knead just until the dough comes together.
Shape.
Boil until they float.
Save the cooking liquid.
Then finish them the right way:
Brown in a pan until golden and crispy.
Sauce.
Plate.
Eat.
Here’s a little tutorial:
5-Minute Dishes
The brilliance of this recipe?
You can make gnocchi once and keep them in the fridge for days.
When you’re hungry:
Light up a pan with a knob of butter and olive oil
brown on both sides, toss in sauce and serve.
Build a sauce from whatever’s in the pantry:
- Can of tomatoes
- Parmesan.
- Lemon.
- Capers.
- Vegetables.
Think of gnocchi like rice or noodles — they’ll carry almost anything.
Here are a few of my favorites.
PESTO:
Use your favorite pesto and thin with some of the cooking water.
(Ask me if you need a recipe)
Optionally add some roasted red peppers or mushrooms.
CARBONARA
Whisk together:
1 egg yolk
¼ cup Pecorino or Parmigiano
A splash of cream or half-and-half (optional)
A handful of peas
Crisp bacon in a pan and reserve.
Brown gnocchi in the bacon fat with a little butter.
Remove the pan from heat.
Add ¼ cup hot cooking liquid and the egg mixture.
Toss quickly.
The sauce should thicken instantly and coat the gnocchi.
Finish with bacon and black pepper.
LEMON BROCCOLI WITH GARLIC
One of my favorite quick meals.
It’s bright, simple, and actually healthy.
You can blanch the broccoli first, but I like a little crunch.
Brown the gnocchi in olive oil and butter.
Add broccoli and minced garlic to the pan- a little goes a long way.
To Finish, add:
¼ cup hot cooking liquid
Juice of a half lemon
Remove from heat.
Finish with a small knob of cold butter and Parm, if using and swirl until creamy.
Top with Parmigiano, lemon zest and fresh black pepper.
SPICY ARRABBIATA
Make this sauce and keep it in the fridge
It’s a rustic spicy tomato sauce thats goes well with everything.
Start with frying capers in cold olive oil -dry capers on paper towels before
Cook thinly sliced onion and cook until translucent,
add in roasted garlic or raw minced
Add Chili
I specifically use Calabrian chili paste, (or chili flakes)
Simmer for 30 minutes, taste and adjust seasoning.
To finish this dish,
brown up gnocchi in pan
Remove from heat, add 1/4 cup hot cooking liquid and a spoonful of sauce.
