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Homemade Gnocchi with Fresh-Milled Flour and creamy mushroom sauce.

Easy Homemade Gnocchi with Fresh-Milled Flour

Author: Tina
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Prep 40 minutes
Cook 40 minutes
Total 1 hour 20 minutes
If you’ve ever made mashed potatoes, you’re already halfway done when it comes to gnocchi!
This version uses fresh-milled flour, which makes them a bit more filling and gives them that slightly deeper, homemade flavor. Not in a heavy way, just enough that you notice it.
And the best part is, this isn’t something you need to get perfect. Even if they’re a little uneven or rustic, they still turn out really good.
Servings 3 servings
Course Main Course, Side Dish
Cuisine Italian

Ingredients

  • 500 g potatoes starchy works best, like russet
  • 1 egg about 50 g without shell
  • 160 g fresh-milled flour hard white wheat works great. Start with 120g and see how it goes.
  • 5 g salt

Method

  1. Boil whole potatoes with the skin on until fork-tender (about 30-40 mins) Drain them well, peel while still warm, and mash until completely smooth (I like to use a potato press for this, but you can use a potato masher as well!).
    Try to keep them as dry as possible. The less moisture, the better your gnocchi will turn out.
    I usually let the mashed potatoes rest for 15 minutes or so, so some steam can evaporate, but if you’re short on time, you can skip that.
  2. Add salt and the egg to the mashed potatoes and mix gently. Start adding fresh-milled flour, a little at a time, until a soft dough forms.
    You’re not kneading here, just bringing it together. Start closer to 120 g of flour and add more only if needed.
  3. Divide the dough into smaller portions (I like to do about 5 or 6).
  4. Roll each piece into a rope, then cut into small pieces.
    You can also align the ropes one after the other, and put multiple ropes at once to speed up the process.
    You can make individual gnocchi bigger or smaller, depending on your preference. You can leave them like this, or roll them lightly on a fork for ridges.
  5. Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the top. This usually takes 2–3 minutes.
    Careful! Especially if you made them smaller, 2 minutes could be enough! If you overcook gnocchi, they’ll turn to mush.
    So it’s really advisable to stand right beside them while they’re cooking and scoop them out with a mesh strainer as soon as they float to the surface.
  6. Optional: pan-fry
    If you have a minute, transfer them to a pan with butter and cook until lightly golden. This adds a bit of texture and makes them even better.
    If you’re just serving them as a side dish, your work is done as soon as you take them out of the water.

Nutrition

Serving1g

Video

Notes

  • Fresh-milled flour absorbs more moisture, so don’t add too much at once.
  • If the dough feels slightly sticky, that’s completely fine. Just be sure to make it firm enoug so you’ll be able to shape it.
  • Don’t stress about shaping. Rustic gnocchi is exactly what you want here.
If your gnocchi turn out dense, you likely added too much flour. Next time, stop a bit earlier.

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