4 EASY STEPS!
Gnocchi is one of my favorite meals. It pairs beautifully with roasted vegetables, a simple butter-and-herb sauce, or extra cheese. This Quick and Easy Parmesan Gnocchi is exactly that—fast, flavorful, and simple to make. The addition of Parmesan gives the gnocchi a rich, savory note, and the whole recipe comes together in just four straightforward steps.
If you want to cook gnocchi in the air fryer, look for air fryer gnocchi methods separately for variations and crisp finishes.
Making homemade gnocchi doesn’t need to be intimidating. This foolproof method produces tender gnocchi quickly. Start by preparing your potatoes: peel and cube them, then boil until very tender. Cutting the potatoes into small pieces helps them cook faster and ensures they mash smoothly. Any firmness remaining in the potatoes can leave small lumps in the dough, so make sure they’re fully tender before mashing.
I keep the shapes simple. After forming the dough, divide it into four portions and roll each into a long “snake.” Using kitchen shears, cut the ropes into ½-inch pieces. This technique is quick and creates neat, uniform bites without the time-consuming step of individually shaping each gnocchi.
Bring a large pot of salted water to a rolling boil. Add a single layer of gnocchi bites at a time, taking care not to overcrowd the pot. Cook in small batches; when the gnocchi are done they will float to the surface, usually after about three minutes. Use a slotted spoon to lift them out so you avoid bringing excess water with them.
Leftover mashed potatoes? Even better!
Leftover mashed potatoes are perfect for this recipe and cut prep time significantly. If you use leftover mash, keep in mind any seasonings already in the potatoes—salt, pepper, garlic, or herbs will carry through into your gnocchi. You can reduce or omit added salt and pepper in the recipe if your mashed potatoes are already seasoned.
Serve the cooked gnocchi with roasted vegetables, a butter-herb sauce, extra grated Parmesan, or your favorite cheese. Gnocchi stores and reheats well—keep leftovers refrigerated and reheat within five days for best texture.
Recipe
Quick and Easy Parmesan Gnocchi
Andrea
20 mins
10 mins
30 mins
4 servings
486 kcal
Ingredients
- 2 ½ cup mashed potatoes*
- 2 ½ cup flour
- 1 egg
- ½ cup Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large bowl combine mashed potatoes and flour. Add the egg, Parmesan, salt, and pepper. Mix until a dough forms; you may need to use your hands to bring it together into a ball.
- Divide the dough into four portions. Roll each portion into a long rope, then cut with kitchen shears into ½-inch pieces.
- Bring a pot of water to a rolling boil. Add a single layer of gnocchi at a time and cook until they float, about 3 minutes. Scoop them out with a slotted spoon and transfer to a bowl, avoiding excess water.
- Serve topped with your favorite sauce—melted butter and herbs, extra Parmesan, or roasted vegetables.
Notes
- *Quick mashed potatoes method:
- Peel and cube potatoes into small pieces.
- Boil the potatoes until tender, about 10 minutes, then drain.
- Mash until smooth with a potato masher or hand mixer.
- Dust gnocchi bites lightly with flour to prevent sticking.
- If using leftover mashed potatoes, taste and adjust salt and pepper before forming the dough.
Nutrition
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