Cora's Cottage

My family cherishes those long summer days filled with sunshine and outdoor adventures. To stay outside for just a little longer, we love leveraging quick, crowd-pleasing sides that don’t tether me, aka mom 😉 , to the kitchen. Our go-to? Homemade gnocchi!

These pillowy potato dumplings are a breeze to make, endlessly versatile, and a hit with the whole family. Whether you prep them ahead for the freezer or make them fresh, this gnocchi recipe is your ticket to a delicious side in no time. And bonus points, it can help use up those leftover mashed potatoes that always seem to slip to the back of the fridge.

Why You’ll Love This Gnocchi Recipe

Simple and Approachable: With just a handful of pantry staples and minimal tools, this recipe is perfect for cooks of all levels.

Customizable Flavors: Dress up your gnocchi with herbs, spices, or your favorite sauces to suit any meal or mood. Keep reading for some fun flavor ideas!

Time-Saving: Freeze a batch for a side that’s ready in 15-20 minutes using an air fryer—perfect for busy summer evenings!

Tools

• Large Mixing Bowl: For combining your dough ingredients.
• Measuring Cups and Spoons: To keep your ratios just right.
• Bench Scraper: Ideal for cutting dough and keeping things tidy.
• Cookie Sheet: For flash-freezing your gnocchi.
• Parchment Paper: Prevents sticking during freezing.
• Gallon Freezer Bags: For storing your gnocchi for future meals.

Ingredients

• Potatoes: We use pre-mashed potatoes, prepared as you would for a classic side dish but chilled overnight in the fridge for the perfect gnocchi texture. Yukon Gold works beautifully for its creamy consistency.
• Salt: Simple table salt does the trick. We love Redmond’s Real Salt for its clean flavor.
• Eggs: Farm-fresh or store-bought—use what your family loves.
• Flour: All-purpose flour is our go-to, but feel free to experiment with your preferred flour, like whole wheat or gluten-free, for a twist.

How to Make Gnocchi from Scratch

Step 1: Prepare the Dough

In a large bowl, combine the chilled mashed potatoes with the salt and egg(s). Mix the ingredients until smooth. Gradually add 1 to 1.5 cups of all-purpose flour, stirring until a soft dough forms. Be careful not to overmix—stop when the dough holds together but is still slightly sticky.

Step 2: Shape the Gnocchi

On a heavily floured surface, divide the dough into equal parts that are 1-2 cups in size . Roll each portion into a 1/2-inch-thick log, applying even pressure downward and outward for uniform thickness. Cut the logs into 1/2-inch pieces using a bench scraper or knife.

Step 3: Flash Freeze

Toss each gnocchi in a bowl of flour to coat them thoroughly. Place the gnocchi on a parchment-lined cookie sheet, ensuring they don’t touch. Freeze for at least 1-2 hours until firm, then transfer to gallon freezer bags for storage.

Cooking Gnocchi: Fresh or Frozen

No need to thaw frozen gnocchi! Preheat an air fryer to 400°F and air fry for 15-20 minutes, shaking the basket halfway through, until gnocchi are golden and crispy.

Serving Suggestions: Toss with melted butter and fresh herbs, a hearty marinara, or a creamy pesto sauce. Sprinkle with Parmesan for an extra touch of love.

Gnocchi Flavor Inspirations

Take your gnocchi to the next level with these creative flavor combinations, perfect for mixing up your summer menu:

Garlic & Herb: Add 1 teaspoon of garlic powder and 2 tablespoons of chopped fresh rosemary or thyme to melted butter. Toss the cooked gnocchi in the seasoned butter before serving.

Sweet Potato & Sage: Swap regular potatoes for mashed sweet potatoes.  Pair with a brown butter sauce for a cozy twist.

Marinara and Mozzarella: Toss the gnocchi in marinara sauce and top with mozzarella cheese before serving.  To add an extra touch, return the gnocchi topped with cheese to the air fryer for a few minutes to melt the cheese.

Tips & Tricks

Chill the Potatoes: Cold mashed potatoes are key to a smooth dough. Refrigerate them overnight to avoid a gummy texture.

Flour Generously: Use lots of flour when rolling out and preparing the gnocchi to be placed on the baking sheet for flash freezing.  This will help keep the gnocchi from sticking together and sticking to the parchment lined cookie sheet.

Use Parchment Paper: To help prevent the gnocchi from sticking to the cookie sheet, line the sheet with parchment paper.  This will also make it easier to break the gnocchi apart if they stick together during the flash freezing process.

Even Rolling: When rolling the gnocchi out, it is best to put pressure both down and out.  This helps to make the log more even without sections that are thicker and thinner.  It takes some practice but with time you can perfect your methods for making an even log.

Frequently Asked Questions

How long can gnocchi be stored in the freezer?

Homemade gnocchi can be stored in an airtight freezer bag for up to 3 months. For best results, use within 1-2 months to maintain flavor and texture.

Can I make gnocchi without eggs?

Yes! For an egg-free version, omit the egg and add a bit more flour (about ¼ cup) to help bind the dough. The texture may be slightly denser, but still delicious.

What’s the best way to reheat leftover cooked gnocchi?

Reheat in a skillet with a touch of olive oil over medium heat for 3-5 minutes until warmed through and slightly crispy. Avoid microwaving, as it can make them soggy.

Can I bake gnocchi instead of air frying?

Absolutely! Spread frozen gnocchi on a parchment-lined baking sheet, drizzle with olive oil, and bake at 425°F for 20-25 minutes, flipping halfway, until golden.

How do I know if my gnocchi dough is the right consistency?

The dough should be soft, slightly sticky, but hold together when shaped. If it’s too wet, add flour 1 tablespoon at a time; if too dry, add a teaspoon of water.

This homemade gnocchi recipe is a summer lifesaver at Cora’s Cottage, letting us spend less time in the kitchen and more time soaking up the season. Whether you’re savoring them fresh or pulling a batch from the freezer, these fluffy dumplings are sure to become a family favorite. What’s your favorite way to serve gnocchi? Share your ideas in the comments below!