Hey chefs,

Today in culinary school we continued our delicious tour of Italy. One of my absolute favorite things we made today was gnocchi.

Let me tell you — nothing compares to homemade gnocchi. Those soft, pillowy little dumplings are comfort food at its finest. The kind of dish that tastes like it’s been passed down through generations, perfected by Italian nonnas with flour-dusted hands and hearts full of love.

Gnocchi originated in Northern Italy, where cooler climates made potatoes more plentiful than wheat. The word gnocchi (pronounced nyo-kee) likely comes from nocca, meaning “knuckle,” or nocchio, meaning “knot in wood.” These little potato dumplings were designed to be humble, hearty, and easy to make from everyday ingredients — the kind of meal that could feed a family using what was on hand.

Over time, different regions developed their own versions:

• Gnocchi di Patate, the classic potato gnocchi we made in class.
  
• Gnocchi alla Romana, made with semolina, milk, butter, and Parmesan, then baked to golden perfection.
  
• Ricotta gnocchi, or gnudi, which are lighter, silkier, and melt in your mouth.
  

At culinary school, we made the traditional potato kind — and it was pure magic. The dough was simple, but the technique made all the difference. Here are some certified culinary school tips to help your gnocchi turn out perfectly every time:

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Tips for Perfect Homemade Gnocchi

1. Use the right potatoes.

Choose starchy potatoes like Russets or Yukon Golds. Their low moisture keeps the dough light and prevents gumminess.

2. Bake, don’t boil.

Boiling adds water to the potatoes, making sticky dough. Baking or microwaving keeps them dry and fluffy — perfect for gnocchi.

3. Mash gently.

Use a potato ricer or fine masher while the potatoes are still warm. Avoid over-mixing, which can activate gluten and make your gnocchi tough.

4. Less flour is more.

Add flour gradually — just enough to bring the dough together. You want it soft and slightly tacky, not dense. Over-floured gnocchi will be heavy and chewy instead of airy and tender.

5. Don’t overwork the dough.

Treat gnocchi dough like pastry. Once it comes together, stop kneading. Overmixing develops gluten and ruins the delicate texture.

6. Roll with care.

Lightly flour your surface and hands, then divide the dough into several smaller pieces. Roll each piece into a long rope about ¾ inch thick — roughly the width of your thumb. Use gentle, even pressure, starting from the center and moving outward. If your dough starts to stick, sprinkle a touch more flour, but resist the urge to add too much.

7. Cut and shape.

Use a bench scraper or knife to cut the ropes into 1-inch pieces. Each should look like a little pillow. If you’re feeling extra fancy, roll them over a gnocchi board to create ridges that help sauce cling. But if you don’t have a board — no problem! The back of a fork works beautifully. Hold the fork at a slight angle and gently roll each piece down the tines with your thumb. This will create a subtle ridge on one side and a dimple on the other, perfect for catching every drop of sauce.

8. Test before you cook the whole batch.

Boil a single gnocchi to make sure it holds together. If it falls apart, mix in a bit more flour.

9. Cook in batches.

Drop the gnocchi into salted boiling water in small batches. When they float to the surface, they’re done — usually in about two minutes. Remove them gently with a slotted spoon.

10. Finish with flair.

For an extra culinary-school touch, sauté your boiled gnocchi in a skillet with butter and fresh herbs until lightly golden. This gives them a delicate crispness that contrasts beautifully with the soft center.

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Making gnocchi is one of those kitchen tasks that feels almost meditative. The repetition of rolling, cutting, and shaping is rhythmic and relaxing — a connection to a long line of cooks who’ve done the same for centuries.

Once you taste that first bite of tender, buttery gnocchi tossed in sage brown butter or fresh tomato sauce, you’ll understand why Italians cherish this humble dish so deeply.

So next time you want to bring a little bit of Italy into your kitchen, skip the packaged version and roll your own. You don’t need fancy tools — just a fork, a few simple ingredients, and a little patience.

Click here to see the recipe.

Until next time,

Keep calm and stay saucy.