{"id":1010874,"date":"2026-11-05T09:08:00","date_gmt":"2026-11-05T08:08:00","guid":{"rendered":"https:\/\/www.organicfarming-italy.com\/make-your-own-gnocchi-authentic-italian-style\/"},"modified":"2026-11-05T09:51:01","modified_gmt":"2026-11-05T08:51:01","slug":"make-your-own-gnocchi","status":"publish","type":"post","link":"https:\/\/www.organicfarming-italy.com\/en\/make-your-own-gnocchi\/","title":{"rendered":"Homemade gnocchi \u2013 original Italian recipe"},"content":{"rendered":"\n<style>.ofi-gnocchi-bild{float:left;width:44%;max-width:320px;margin:4px 26px 18px 0!important}\n.ofi-gnocchi-bild img{width:100%;max-width:100%;height:auto;aspect-ratio:3\/2;object-fit:cover;display:block}\n.ofi-gnocchi-bild--zutaten img{object-position:50% 80%}\n.ofi-gnocchi-bild--formen img{object-position:50% 42%}\n.ofi-gnocchi-bild--sauce img{object-position:50% 72%}\n.ofi-gnocchi-bild figcaption{font-size:14px;line-height:1.5;margin-top:8px}\n@media(max-width:600px){.ofi-gnocchi-bild{float:none!important;width:100%!important;max-width:440px;margin:12px auto 24px!important}}\n.ofi-gnocchi-faq details{border:1px solid #e0e5dc;border-radius:14px;overflow:hidden;background:#fff;margin-bottom:16px;box-shadow:0 3px 14px rgba(34,48,31,.045)}\n.ofi-gnocchi-faq summary{padding:23px 28px;background:#fafbf8;color:#243327;font-size:18px;font-weight:600;cursor:pointer;line-height:1.5}\n.ofi-gnocchi-faq details[open] summary{background:#f3f6f0}\n.ofi-gnocchi-faq details>div{padding:8px 28px 26px;color:#374338;font-size:17px;line-height:1.75}\n.ofi-gnocchi-faq details p{margin:0}\n@media(max-width:767px){.ofi-gnocchi-faq summary{padding:19px 16px;font-size:16px}.ofi-gnocchi-faq details>div{padding:8px 17px 21px;font-size:16px}}\n<\/style>\n\n<h2 class=\"wp-block-heading\">Homemade gnocchi \u2013 original Italian recipe<\/h2>\n\n<p class=\"wp-block-paragraph\"><em>A recipe by <strong>Signora Emilia<\/strong> from our <strong>Cucina della Nonna<\/strong> series.<\/em><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Making your own gnocchi<\/strong> brings a piece of Italian family cooking into your home: small, tender potato gnocchi with fine ridges, soft on the outside and light on the inside. Freshly prepared <strong>gnocchi di patate<\/strong> taste completely different from many packaged products. Their true strength lies in their simplicity. A few ingredients and a bit of intuition are enough to bring a wonderful Italian dish to the table.<\/p>\n\n<p class=\"wp-block-paragraph\">With our <strong>homemade gnocchi<\/strong> recipe, you will succeed with this classic step-by-step: from selecting floury potatoes to the right dough and the typical ridges. We form <strong>small gnocchi of about two centimeters<\/strong>, which pair well with the sauce.<\/p>\n\n<p class=\"wp-block-paragraph\">Signora Emilia explains why it is better to cook the potatoes with their skins on, why too much flour makes the dough heavy, and how to serve the finished gnocchi with a simple sage butter or another Italian sauce.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"inhaltsverzeichnis\">Table of Contents<\/h2>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"#was-sind-gnocchi\">What are original Italian gnocchi?<\/a><\/li>\n<li><a href=\"#rezept-ueberblick\">Recipe at a glance<\/a><\/li>\n<li><a href=\"#zutaten\">Ingredients for potato gnocchi<\/a><\/li>\n<li><a href=\"#kartoffeln\">The right potato variety<\/a><\/li>\n<li><a href=\"#zubereitung\">Making gnocchi \u2013 step-by-step<\/a><\/li>\n<li><a href=\"#rillen\">How the typical ridges are created<\/a><\/li>\n<li><a href=\"#kochen\">Cooking gnocchi correctly<\/a><\/li>\n<li><a href=\"#salbeibutter\">Serving with sage butter<\/a><\/li>\n<li><a href=\"#fehler\">Avoiding the most common mistakes<\/a><\/li>\n<li><a href=\"#varianten\">Variations, preparation, and freezing<\/a><\/li>\n<li><a href=\"#faq\">Frequently asked questions about gnocchi<\/a><\/li>\n<li><a href=\"#passendes-olivenoel\">The right organic olive oil<\/a><\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\" id=\"was-sind-gnocchi\">What are original Italian gnocchi?<\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Gnocchi<\/strong> (pronounced approximately &#8220;nyoh-kee&#8221;) are small Italian dumplings. There are various regional types. The most famous version consists of potatoes and is called <em>gnocchi di patate<\/em>. Unlike classic pasta based on durum wheat semolina, it relies on the potato flavor and a tender consistency.<\/p>\n\n<p class=\"wp-block-paragraph\">Traditional potato gnocchi are small and usually shaped slightly oval. Using a fork or a ridged wooden board, characteristic fine ridges are created on one side, and often a small indentation on the back. Both help to hold the sauce.<\/p>\n\n<p class=\"wp-block-paragraph\">Gnocchi alla romana made from durum wheat semolina or ricotta gnocchi are other specialties. Our <strong>gnocchi recipe<\/strong> deliberately focuses on classic potato gnocchi from Italian family kitchens. Once you learn how to make gnocchi yourself, you can choose the sauce according to your taste.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"rezept-ueberblick\">Homemade gnocchi: the recipe at a glance<\/h2>\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Cuisine<\/td><td>Italian<\/td><\/tr><tr><td>Recipe<\/td><td>Gnocchi di patate \u2013 potato gnocchi<\/td><\/tr><tr><td>Quantity<\/td><td>4 main course servings<\/td><\/tr><tr><td>Preparation time<\/td><td>approx. 35\u201340 minutes of active work<\/td><\/tr><tr><td>Cooking potatoes<\/td><td>approx. 25\u201340 minutes<\/td><\/tr><tr><td>Cooking gnocchi<\/td><td>approx. 2\u20134 minutes per portion<\/td><\/tr><tr><td>Total duration<\/td><td>approx. 75\u201390 minutes<\/td><\/tr><tr><td>Size<\/td><td>approx. 2 cm long, ridged gnocchi<\/td><\/tr><tr><td>Difficulty<\/td><td>easy to medium<\/td><\/tr><tr><td>Special feature<\/td><td>little flour, light dough, tender consistency<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<h2 class=\"wp-block-heading\" id=\"zutaten\">Homemade gnocchi: the ingredients<\/h2>\n\n<p class=\"wp-block-paragraph\">If you want to make gnocchi yourself, you only need a few ingredients for four servings. The exact amount of flour depends on the potato variety and the moisture content. Start with the smaller amount and only add more if you cannot form the dough otherwise.<\/p>\n\n<h3 class=\"wp-block-heading\">For the potato dough<\/h3>\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Floury potatoes (unpeeled)<\/td><td>1 kg<\/td><\/tr><tr><td>Wheat flour Tipo 00 or All-purpose flour<\/td><td>200\u2013250 g, plus some for dusting<\/td><\/tr><tr><td>Egg size M<\/td><td>1 piece (optional, for better binding)<\/td><\/tr><tr><td>Fine salt<\/td><td>approx. 1 tsp<\/td><\/tr><tr><td>Freshly grated nutmeg<\/td><td>optional, a pinch<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<h3 class=\"wp-block-heading\">For gnocchi with sage butter<\/h3>\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Butter<\/td><td>60 g<\/td><\/tr><tr><td>Fresh sage leaves<\/td><td>8\u201312 pieces<\/td><\/tr><tr><td>Parmigiano Reggiano, finely grated<\/td><td>40\u201350 g<\/td><\/tr><tr><td>Black pepper<\/td><td>to taste<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<p class=\"wp-block-paragraph\"><strong>Important:<\/strong> Traditionally, potato gnocchi are made both with and without egg. An egg makes binding easier, especially for beginners. They also succeed without egg if you use dry, floury potatoes and work the dough only briefly.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"kartoffeln\">Homemade gnocchi: Which potatoes are suitable?<\/h2>\n\n<figure class=\"wp-block-image alignleft size-full is-resized ofi-gnocchi-bild ofi-gnocchi-bild--zutaten\"><img fetchpriority=\"high\" decoding=\"async\" width=\"440\" height=\"880\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/gnocchi-zutaten-kartoffelpresse-1.webp\" alt=\"Homemade gnocchi: potatoes, flour, egg, and potato ricer | Organic Farming Italy\" class=\"wp-image-1010872\" style=\"aspect-ratio:3\/2;object-fit:cover;object-position:50% 80%;width:320px;height:auto\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/gnocchi-zutaten-kartoffelpresse-1.webp 440w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/gnocchi-zutaten-kartoffelpresse-1-300x600.webp 300w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/gnocchi-zutaten-kartoffelpresse-1-400x800.webp 400w\" sizes=\"(max-width: 440px) 100vw, 440px\" \/><figcaption class=\"wp-element-caption\">Floury potatoes and little flour form the basis for a light dough.<\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\">The best basis is <strong>floury, high-starch potatoes<\/strong>. They contain relatively little moisture and can be easily pressed through a potato ricer after cooking. Watery, very young, or waxy potatoes often require more flour, which makes gnocchi firmer.<\/p>\n\n<p class=\"wp-block-paragraph\">Cook the potatoes whole and <strong>with their skins on<\/strong> if possible, as peeled pieces absorb more water during cooking. Then press the still-warm potatoes through a potato ricer. Please do not use a hand blender: it can make the mass sticky and gummy.<\/p>\n\n<p class=\"wp-block-paragraph\">Signora Emilia&#8217;s tip: Let the pressed potatoes steam off briefly on the work surface. The drier the mass, the less flour you need \u2013 and the more tender your <strong>homemade gnocchi<\/strong> will be.<\/p>\n\n<p class=\"wp-block-paragraph\">You can also find further tips on potato selection, dough, and preparation in the <a href=\"https:\/\/www.giallozafferano.com\/recipes\/Potato-gnocchi.html\" target=\"_blank\" rel=\"noopener\">Potato Gnocchi Basic Recipe from GialloZafferano<\/a> (English).<\/p>\n<div style=\"clear:both\"><\/div>\n<h2 class=\"wp-block-heading\" id=\"zubereitung\">Homemade gnocchi \u2013 step-by-step<\/h2>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-1\">Step 1: Cook potatoes with skins on<\/h3>\n\n<p class=\"wp-block-paragraph\">Wash 1 kg of potatoes and place them unpeeled in a pot with cold, lightly salted water. Cook them for about 25\u201340 minutes, depending on size, until a knife can be inserted without resistance. The potatoes should be cooked through but not falling apart.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-2\">Step 2: Peel and press potatoes<\/h3>\n\n<p class=\"wp-block-paragraph\">Drain the water and peel the potatoes while they are still warm. Immediately press them through a potato ricer and spread the mass loosely on a clean work surface. Let the steam escape for a few minutes. This makes the dough less moist.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-3\">Step 3: Carefully add flour, salt, and egg<\/h3>\n\n<p class=\"wp-block-paragraph\">First, sprinkle about 200 g of flour and the salt over the lukewarm potatoes. For the version with egg, add one medium-sized egg. Mix the ingredients with your hands or a dough scraper only until they just combine.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-4\">Step 4: Form a soft dough<\/h3>\n\n<p class=\"wp-block-paragraph\">Bring the mass together into a soft dough. It may remain slightly sticky but should be formable with floured hands. If necessary, work in some of the remaining flour. Do not knead for a long time like bread dough \u2013 otherwise the gnocchi will become tough later.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-5\">Step 5: Make thin dough rolls<\/h3>\n\n<figure class=\"wp-block-image alignleft size-full is-resized ofi-gnocchi-bild ofi-gnocchi-bild--formen\"><img decoding=\"async\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/gnocchi-kleine-gnocchi-rillen-formen.webp\" alt=\"Homemade gnocchi: ridging small potato gnocchi with a fork | Organic Farming Italy\" style=\"aspect-ratio:3\/2;object-fit:cover;object-position:50% 42%;width:320px;height:auto\"\/><figcaption class=\"wp-element-caption\">Typical fine ridges are created with light pressure.<\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\">Divide the dough into several pieces and roll each piece on a lightly floured surface into a roll about 1.5\u20132 cm thick. Work without heavy pressure. The result can look a little irregular \u2013 that is exactly what makes handmade gnocchi special.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-6\">Step 6: Cut small potato gnocchi<\/h3>\n\n<p class=\"wp-block-paragraph\">Cut the rolls with a dough scraper or a knife into pieces about 2 cm long. This small, classic shape is important: the gnocchi should be tender potato pillows, not large dumplings. Dust them only very thinly with flour.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-7\">Step 7: Press in the typical ridges<\/h3>\n\n<p class=\"wp-block-paragraph\">Roll each small piece with light pressure over a ridged gnocchi board or the tines of a fork. This creates fine ridges and a small indentation. Place the finished gnocchi with some space between them on a floured board. Shape them quickly so the dough does not become too moist.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"rillen\">Homemade gnocchi: How to achieve the fine ridges<\/h2>\n\n<p class=\"wp-block-paragraph\">The ridges are not just decorative. They help the sauce adhere later, and the small indentation on the back can also hold sauce. They turn out especially beautiful with a traditional wooden board, the <em>rigagnocchi<\/em>.<\/p>\n\n<p class=\"wp-block-paragraph\">If you don&#8217;t have one, a normal dinner fork is sufficient. Roll the small pieces gently over the tines and do not press them completely flat. The gnocchi should remain light and keep their oval shape. You can also cook them without ridges if you prefer.<\/p>\n<div style=\"clear:both\"><\/div>\n<h2 class=\"wp-block-heading\" id=\"kochen\">Cooking gnocchi correctly: When are they ready?<\/h2>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-8\">Step 8: Bring salted water to a simmer<\/h3>\n\n<p class=\"wp-block-paragraph\">Bring plenty of water to a boil in a large pot and salt it. Then reduce the heat so that it only simmers gently. A wildly boiling pot can damage particularly tender potato gnocchi.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-9\">Step 9: Cook in small portions<\/h3>\n\n<p class=\"wp-block-paragraph\">Add the gnocchi to the water in portions and carefully loosen them from the bottom if necessary. When they rise to the surface, let them simmer for another 20\u201340 seconds depending on their size. Overall, this usually takes only 2\u20134 minutes. Test one piece during the first batch.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-10\">Step 10: Lift out and serve immediately<\/h3>\n\n<p class=\"wp-block-paragraph\">Lift the gnocchi out of the water with a slotted spoon and add them directly to the prepared sauce. Toss them carefully so they do not break apart. A little cooking water helps to smoothly combine the sauce and gnocchi.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"salbeibutter\">Make gnocchi yourself and serve with sage butter<\/h2>\n\n<figure class=\"wp-block-image alignleft size-full is-resized ofi-gnocchi-bild ofi-gnocchi-bild--sauce\"><img decoding=\"async\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/gnocchi-mit-tomatensauce-und-basilikum.webp\" alt=\"Small homemade gnocchi with tomato sauce and basil | Organic Farming Italy\" style=\"aspect-ratio:3\/2;object-fit:cover;object-position:50% 72%;width:320px;height:auto\"\/><figcaption class=\"wp-element-caption\">Besides sage butter, a light tomato sauce with basil also pairs well.<\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\">Freshly made potato gnocchi go particularly well with <em>burro e salvia<\/em>, or sage butter. This simple sauce does not overpower the delicate potato flavor. Melt 60 g of butter in a wide pan and add the fresh sage leaves.<\/p>\n\n<p class=\"wp-block-paragraph\">Let the sage become aromatic briefly without burning it. Toss the freshly cooked gnocchi in the butter and add a small splash of cooking water if needed. Serve with freshly grated Parmigiano Reggiano and some black pepper.<\/p>\n\n<p class=\"wp-block-paragraph\">Would you like to try another sauce? Then use a simple tomato sauce, <a href=\"https:\/\/www.organicfarming-italy.com\/en\/original-italian-genovese-pesto\/\">Pesto Genovese<\/a>, or good extra virgin olive oil with fresh herbs. For a purely plant-based version, omit the egg and cheese and choose tomato sauce or a herb sauce with olive oil.<\/p>\n<div style=\"clear:both\"><\/div>\n<h2 class=\"wp-block-heading\" id=\"fehler\">Seven common mistakes when making gnocchi<\/h2>\n\n<h3 class=\"wp-block-heading\">1. Potatoes too moist<\/h3>\n\n<p class=\"wp-block-paragraph\">Cook the potatoes with their skins on and let the pressed mass steam off briefly. The drier it is, the less flour you need.<\/p>\n\n<h3 class=\"wp-block-heading\">2. Using waxy potatoes<\/h3>\n\n<p class=\"wp-block-paragraph\">Floury potatoes are easier to process and often result in a light, tender structure.<\/p>\n\n<h3 class=\"wp-block-heading\">3. Pureeing the potato mass<\/h3>\n\n<p class=\"wp-block-paragraph\">A hand blender can make the mass paste-like. A potato ricer or food mill is much better.<\/p>\n\n<h3 class=\"wp-block-heading\">4. Incorporating too much flour<\/h3>\n\n<p class=\"wp-block-paragraph\">If you use too much flour, the gnocchi will become firm. Start with about 200 g per kilogram of potatoes and only add more as needed.<\/p>\n\n<h3 class=\"wp-block-heading\">5. Kneading long and vigorously<\/h3>\n\n<p class=\"wp-block-paragraph\">Unlike bread dough, potato dough should not be kneaded until elastic. Just bring it together briefly.<\/p>\n\n<h3 class=\"wp-block-heading\">6. Forming gnocchi too large<\/h3>\n\n<p class=\"wp-block-paragraph\">Classic gnocchi are small: about two centimeters long. Very large pieces of dough do not suit the typical preparation as well.<\/p>\n\n<h3 class=\"wp-block-heading\">7. Water boiling too vigorously<\/h3>\n\n<p class=\"wp-block-paragraph\">Cook gnocchi with gentle movement in the water. As soon as they float to the top, let them simmer briefly and lift them out carefully.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"varianten\">Making gnocchi: preparation and freezing<\/h2>\n\n<h3 class=\"wp-block-heading\">Can I prepare gnocchi the day before?<\/h3>\n\n<p class=\"wp-block-paragraph\">Raw gnocchi should not sit at room temperature for long, as they can become soft and sticky. If you want to prepare them in advance, freezing is usually the better solution. This way, each individual piece keeps its shape.<\/p>\n\n<h3 class=\"wp-block-heading\">Freezing gnocchi correctly<\/h3>\n\n<p class=\"wp-block-paragraph\">Place the uncooked gnocchi with space between them on a lightly floured board and freeze them individually first. Afterwards, you can transfer them to freezer bags or containers. Add frozen gnocchi directly to the lightly simmering water \u2013 thawing is not necessary.<\/p>\n\n<h3 class=\"wp-block-heading\">Gnocchi without egg<\/h3>\n\n<p class=\"wp-block-paragraph\">Many Italian families omit the egg in potato gnocchi. The key then is particularly dry potatoes and a sparing amount of flour. Cook a single test gnocchi first: if it falls apart, the dough may need a little more flour.<\/p>\n\n<h3 class=\"wp-block-heading\">With tomato sauce, pesto, or cheese<\/h3>\n\n<p class=\"wp-block-paragraph\">Tender potato gnocchi pair well with many sauces: a light tomato sauce, fresh pesto, a simple sage butter, or a vegetarian herb sauce with olive oil. Especially for the first attempt, Signora Emilia recommends a subtle accompaniment.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"faq\">Frequently Asked Questions: Homemade gnocchi<\/h2>\n\n<p class=\"wp-block-paragraph\">You can find the answers right here in the clear, expandable FAQ section. This way, you don&#8217;t have to scroll through an endless list.<\/p>\n\n<div class=\"ofi-gnocchi-faq\"><details><summary>Which potatoes are suitable for gnocchi?<\/summary><div><p>Floury, high-starch potatoes are best. They usually contain less moisture than waxy varieties and therefore require less flour.<\/p><\/div><\/details><details><summary>How much flour is needed for one kilogram of potatoes?<\/summary><div><p>Start with about 200 g of flour per 1 kg of potatoes and only add more if necessary, up to about 250 g. The actual requirement depends on the moisture of the potatoes.<\/p><\/div><\/details><details><summary>Does egg belong in original Italian gnocchi?<\/summary><div><p>Not necessarily. Traditional potato gnocchi are prepared both with and without egg. An egg can make binding the dough easier for beginners.<\/p><\/div><\/details><details><summary>How big should classic gnocchi be?<\/summary><div><p>Classic Italian potato gnocchi are small, oval pieces of dough about two centimeters long. They often have fine ridges.<\/p><\/div><\/details><details><summary>How do I get ridges on my gnocchi?<\/summary><div><p>Roll each small piece of dough with light pressure over a ridged wooden board or the tines of a fork. The ridges help to hold the sauce.<\/p><\/div><\/details><details><summary>How long do homemade gnocchi need to cook?<\/summary><div><p>Small gnocchi usually take about two to four minutes in gently simmering salted water. Once they rise to the surface, let them sit for a moment.<\/p><\/div><\/details><details><summary>Why are my gnocchi turning out hard?<\/summary><div><p>Common reasons are too much flour, kneading for too long, or using potatoes that are too moist. Work with floury potatoes and handle the dough gently.<\/p><\/div><\/details><details><summary>Why are my gnocchi falling apart during cooking?<\/summary><div><p>The dough might be too moist or not sufficiently bound. Cook a test gnocchi and add a little flour if necessary; avoid vigorously boiling water.<\/p><\/div><\/details><details><summary>Can you freeze fresh gnocchi?<\/summary><div><p>Yes. First, place the uncooked gnocchi individually on a board and flash-freeze them. After that, you can transfer them to a container and later cook them directly from frozen.<\/p><\/div><\/details><details><summary>Which sauce goes best with potato gnocchi?<\/summary><div><p>Sage butter with Parmigiano Reggiano, a simple tomato sauce, Pesto Genovese, or a light herb and olive oil sauce pair very well.<\/p><\/div><\/details><\/div>\n\n<h2 class=\"wp-block-heading\" id=\"passendes-olivenoel\">The right organic olive oil from Liguria<\/h2>\n\n<div class=\"wp-block-group has-background is-layout-constrained wp-container-core-group-is-layout-26a738c0 wp-block-group-is-layout-constrained\" style=\"background-color:#f6f4ef;padding-top:24px;padding-right:24px;padding-bottom:24px;padding-left:24px\">\n<h3 class=\"wp-block-heading\">Premium Organic Extra Virgin Olive Oil 2026<\/h3>\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:35%\">\n\n<figure class=\"wp-block-image size-medium is-resized\"><a href=\"https:\/\/www.organicfarming-italy.com\/en\/shop\/organic-virgin-extra-olive-oil\/\"><img decoding=\"async\" width=\"1000\" height=\"747\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1.webp\" alt=\"Organic extra virgin olive oil 2026 from Liguria for Italian potato gnocchi\" class=\"wp-image-1007418\" style=\"width:300px;height:auto\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1.webp 1000w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-803x600.webp 803w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-768x574.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-500x374.webp 500w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-900x672.webp 900w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/a><\/figure>\n\n<\/div>\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:65%\">\n<p class=\"wp-block-paragraph\">Classic potato gnocchi dough usually does not contain olive oil. However, for a light tomato sauce, fresh pesto, or a plant-based herb sauce, our <strong>organic extra virgin olive oil 2026<\/strong> is a wonderful addition.<\/p>\n<p class=\"wp-block-paragraph\">Discover our organic olive oil from Liguria and bring Mediterranean aroma to your kitchen \u2013 also for fresh bread, antipasti, and vegetables.<\/p>\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\"><div class=\"wp-block-button\"><a class=\"wp-block-button__link has-text-color has-background wp-element-button\" href=\"https:\/\/www.organicfarming-italy.com\/en\/shop\/organic-virgin-extra-olive-oil\/\" style=\"color:#ffffff;background-color:#3b4137\">Discover Organic Olive Oil &gt;&gt;<\/a><\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Buon appetito \u2013 gnocchi just like Nonna&#8217;s<\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Making your own gnocchi<\/strong> is easier than many think. The keys are the right potatoes, a dough that is only briefly worked, and small gnocchi with fine ridges. Then you get tender potato dumplings that harmonize with any good Italian sauce.<\/p>\n\n<p class=\"wp-block-paragraph\">Would you like to try more original Italian recipes? Discover our <a href=\"https:\/\/www.organicfarming-italy.com\/en\/focaccia-recipe-authentic-italian\/\">Focaccia Genovese<\/a>, <a href=\"https:\/\/www.organicfarming-italy.com\/en\/original-italian-genovese-pesto\/\">Pesto Genovese<\/a>, and <a href=\"https:\/\/www.organicfarming-italy.com\/en\/original-italian-tiramisu-recipe\/\">Tiramisu without cream<\/a>.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Have you tried the gnocchi recipe?<\/strong> Write to us in the comments below how your gnocchi turned out and which sauce you prefer to serve with them.<\/p>\n\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Gnocchi selber machen \u2013 original italienisches Rezept\",\"description\":\"Gnocchi selber machen: Original italienische Kartoffelgnocchi aus mehligkochenden Kartoffeln mit kleinen Rillen und einfacher Salbeibutter.\",\"inLanguage\":\"de-DE\",\"author\":{\"@type\":\"Person\",\"name\":\"Signora Emilia\",\"url\":\"https:\/\/www.organicfarming-italy.com\/author\/signora-emilia\/\"},\"mainEntityOfPage\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/\",\"recipeCuisine\":\"Italienisch\",\"recipeCategory\":\"Hauptgericht\",\"keywords\":\"Gnocchi selber machen, Gnocchi Rezept, italienische Gnocchi, Kartoffelgnocchi, Gnocchi di patate\",\"recipeYield\":\"4 Portionen\",\"prepTime\":\"PT40M\",\"cookTime\":\"PT40M\",\"totalTime\":\"PT1H20M\",\"recipeIngredient\":[\"1 kg mehligkochende Kartoffeln (ungesch\u00e4lt)\",\"200\u2013250 g Weizenmehl Tipo 00 oder Type 405\",\"1 Ei Gr\u00f6\u00dfe M (optional)\",\"1 TL feines Salz\",\"1 Prise Muskatnuss (optional)\",\"60 g Butter f\u00fcr die Sauce (optional)\",\"8\u201312 Salbeibl\u00e4tter\",\"40\u201350 g Parmigiano Reggiano\",\"schwarzer Pfeffer nach Geschmack\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"Schritt 1: Kartoffeln mit Schale kochen\",\"text\":\"Wasche 1 kg Kartoffeln und gib sie ungesch\u00e4lt in einen Topf mit kaltem, leicht gesalzenem Wasser. Koche sie je nach Gr\u00f6\u00dfe etwa 25\u201340 Minuten, bis sich ein Messer ohne Widerstand hineinstechen l\u00e4sst. Die Kartoffeln sollten gar, aber nicht zerfallen sein.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/#schritt-1\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 2: Kartoffeln pellen und pressen\",\"text\":\"Gie\u00dfe das Wasser ab und pelle die Kartoffeln, solange sie noch warm sind. Dr\u00fccke sie sofort durch eine Kartoffelpresse und verteile die Masse locker auf einer sauberen Arbeitsfl\u00e4che. Lass den Dampf einige Minuten entweichen. So wird der Teig weniger feucht.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/#schritt-2\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 3: Mehl, Salz und Ei vorsichtig hinzuf\u00fcgen\",\"text\":\"Streue zun\u00e4chst ungef\u00e4hr 200 g Mehl sowie das Salz \u00fcber die lauwarmen Kartoffeln. F\u00fcr die Variante mit Ei gibst Du ein mittelgro\u00dfes Ei dazu. Vermische die Zutaten mit den H\u00e4nden oder einer Teigkarte nur so weit, bis sie sich gerade verbinden.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/#schritt-3\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 4: Einen weichen Teig formen\",\"text\":\"F\u00fchre die Masse zu einem weichen Teig zusammen. Er darf leicht klebrig bleiben, sollte aber mit bemehlten H\u00e4nden formbar sein. Falls n\u00f6tig, arbeite etwas vom \u00fcbrigen Mehl ein. Knete nicht lange wie bei einem Brotteig \u2013 sonst werden die Gnocchi sp\u00e4ter z\u00e4h.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/#schritt-4\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 5: D\u00fcnne Teigrollen herstellen\",\"text\":\"Teile den Teig in mehrere St\u00fccke und rolle jedes St\u00fcck auf einer leicht bemehlten Fl\u00e4che zu einer ungef\u00e4hr 1,5\u20132 cm dicken Rolle. Arbeite ohne starken Druck. Das Ergebnis darf ruhig ein wenig unregelm\u00e4\u00dfig aussehen \u2013 genau das macht handgemachte Gnocchi aus.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/#schritt-5\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 6: Kleine Kartoffelgnocchi schneiden\",\"text\":\"Schneide die Rollen mit einer Teigkarte oder einem Messer in ungef\u00e4hr 2 cm lange St\u00fccke. Diese kleine, klassische Form ist wichtig: Die Gnocchi sollen zarte Kartoffelkissen werden, keine gro\u00dfen Kl\u00f6\u00dfe. Best\u00e4ube sie nur hauchd\u00fcnn mit Mehl.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/#schritt-6\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 7: Die typischen Rillen eindr\u00fccken\",\"text\":\"Rolle jedes kleine St\u00fcck mit leichtem Druck \u00fcber ein gerilltes Gnocchibrett oder die Zinken einer Gabel. So entstehen feine Rillen und eine kleine Vertiefung. Lege die fertigen Gnocchi mit etwas Abstand auf ein bemehltes Brett. Forme sie z\u00fcgig, damit der Teig nicht zu feucht wird.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/#schritt-7\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 8: Salzwasser zum Sieden bringen\",\"text\":\"Bringe reichlich Wasser in einem gro\u00dfen Topf zum Kochen und salze es. Reduziere anschlie\u00dfend die Hitze, sodass es nur leicht sprudelt. Ein wild kochender Topf kann besonders zarte Kartoffelgnocchi besch\u00e4digen.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/#schritt-8\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 9: Kleine Portionen garen\",\"text\":\"Gib die Gnocchi portionsweise ins Wasser und l\u00f6se sie bei Bedarf vorsichtig vom Boden. Wenn sie an die Oberfl\u00e4che steigen, lass sie je nach Gr\u00f6\u00dfe noch etwa 20\u201340 Sekunden ziehen. Insgesamt dauert das meist nur 2\u20134 Minuten. Teste beim ersten Durchgang ein St\u00fcck.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/#schritt-9\"},{\"@type\":\"HowToStep\",\"name\":\"Schritt 10: Herausheben und direkt servieren\",\"text\":\"Hebe die Gnocchi mit einer Schaumkelle aus dem Wasser und gib sie unmittelbar in die vorbereitete Sauce. Schwenke sie vorsichtig, damit sie nicht auseinanderbrechen. Ein wenig Kochwasser hilft, Sauce und Gnocchi geschmeidig zu verbinden.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/#schritt-10\"},{\"@type\":\"HowToStep\",\"name\":\"Mit Salbeibutter servieren\",\"text\":\"60 g Butter in einer breiten Pfanne schmelzen und 8\u201312 Salbeibl\u00e4tter darin kurz aromatisch werden lassen. Die gegarten Gnocchi vorsichtig darin schwenken, bei Bedarf etwas Kochwasser zugeben und mit 40\u201350 g Parmigiano Reggiano sowie schwarzem Pfeffer servieren.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/#salbeibutter\"}],\"@id\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/#recipe\",\"url\":\"https:\/\/www.organicfarming-italy.com\/gnocchi-selber-machen\/\",\"datePublished\":\"2026-11-05\",\"dateModified\":\"2026-11-05\",\"image\":[\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/gnocchi-selber-machen-original-italienisch-1.webp\",\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/gnocchi-mit-tomatensauce-und-basilikum.webp\"]}<\/script><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"inLanguage\":\"de-DE\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Welche Kartoffeln eignen sich f\u00fcr Gnocchi?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mehligkochende, st\u00e4rkereiche Kartoffeln eignen sich am besten. Sie enthalten meist weniger Feuchtigkeit als festkochende Sorten und ben\u00f6tigen daher weniger Mehl.\"}},{\"@type\":\"Question\",\"name\":\"Wie viel Mehl braucht man f\u00fcr ein Kilogramm Kartoffeln?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Beginne mit ungef\u00e4hr 200 g Mehl auf 1 kg Kartoffeln und erg\u00e4nze nur bei Bedarf bis etwa 250 g. Der tats\u00e4chliche Bedarf h\u00e4ngt von der Feuchtigkeit der Kartoffeln ab.\"}},{\"@type\":\"Question\",\"name\":\"Geh\u00f6rt Ei in original italienische Gnocchi?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Nicht unbedingt. Traditionelle Kartoffelgnocchi werden sowohl mit als auch ohne Ei zubereitet. Ein Ei kann f\u00fcr Anf\u00e4nger die Bindung des Teigs erleichtern.\"}},{\"@type\":\"Question\",\"name\":\"Wie gro\u00df m\u00fcssen klassische Gnocchi sein?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Klassische italienische Kartoffelgnocchi sind kleine, ovale Teigst\u00fccke von ungef\u00e4hr zwei Zentimetern L\u00e4nge. H\u00e4ufig haben sie feine Rillen.\"}},{\"@type\":\"Question\",\"name\":\"Wie bekomme ich Rillen in meine Gnocchi?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rolle jedes kleine Teigst\u00fcck mit leichtem Druck \u00fcber ein gerilltes Holzbrett oder die Zinken einer Gabel. Die Rillen helfen dabei, die Sauce aufzunehmen.\"}},{\"@type\":\"Question\",\"name\":\"Wie lange m\u00fcssen selbst gemachte Gnocchi kochen?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Kleine Gnocchi brauchen meist etwa zwei bis vier Minuten in leicht siedendem Salzwasser. Sobald sie aufsteigen, lass sie noch kurz ziehen.\"}},{\"@type\":\"Question\",\"name\":\"Warum werden meine Gnocchi hart?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"H\u00e4ufige Gr\u00fcnde sind zu viel Mehl, zu langes Kneten oder zu feuchte Kartoffeln. Arbeite mit mehligkochenden Kartoffeln und behandle den Teig schonend.\"}},{\"@type\":\"Question\",\"name\":\"Warum fallen meine Gnocchi beim Kochen auseinander?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Der Teig k\u00f6nnte zu feucht oder nicht ausreichend gebunden sein. Koche ein Probe-Gnocchi und erg\u00e4nze falls n\u00f6tig wenig Mehl; vermeide stark sprudelndes Wasser.\"}},{\"@type\":\"Question\",\"name\":\"Kann man frische Gnocchi einfrieren?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Ja. Lege die ungekochten Gnocchi zun\u00e4chst einzeln auf ein Brett und friere sie an. Danach kannst Du sie umf\u00fcllen und sp\u00e4ter direkt gefroren kochen.\"}},{\"@type\":\"Question\",\"name\":\"Welche Sauce passt am besten zu Kartoffelgnocchi?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Salbeibutter mit Parmigiano Reggiano, eine einfache Tomatensauce, Pesto Genovese oder eine leichte Kr\u00e4uter-Oliven\u00f6l-Sauce passen sehr gut.\"}}]}<\/script>\n","protected":false},"excerpt":{"rendered":"<p><strong>Homemade gnocchi \u2013 original Italian recipe.<\/strong> Tender potato gnocchi with fine ridges: ingredients, step-by-step instructions, and tips from Signora Emilia.<\/p>\n","protected":false},"author":4223,"featured_media":1010875,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[600],"tags":[959,618,618],"class_list":["post-1010874","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-della-nonna","tag-homemade-gnocchi","tag-olive-oil"],"_links":{"self":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts\/1010874","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/users\/4223"}],"replies":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/comments?post=1010874"}],"version-history":[{"count":5,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts\/1010874\/revisions"}],"predecessor-version":[{"id":1010901,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts\/1010874\/revisions\/1010901"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/media\/1010875"}],"wp:attachment":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/media?parent=1010874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/categories?post=1010874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/tags?post=1010874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}