Name: Potato Gnocchi with Red Pepper Sauce
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4 Servings
Ingredients: For the Gnocchi; 2 pounds large russet potatoes, evenly sized; 1½ to 2 cups all-purpose flour, plus extra for dusting; 1 tablespoon olive oil; 4 tablespoon unsalted butter, divided; 1 jar roasted red peppers (about 12 ounces), roughly chopped; 2 tablespoons roughly chopped blanched almonds; 1 small garlic clove; ½ teaspoon smoked paprika; ¼ teaspoon red chili flakes, plus more for garnish if desired; 2 teaspoons sherry vinegar; 2 tablespoons olive oil; ½ teaspoon fine sea salt; 2 anchovy fillets, finely chopped (for finishing the gnocchi); Olive oil; 6 to 8 whole fresh sage leaves; Freshly ground black pepper; Small handful of flat-leaf parsley, finely chopped; Freshly grated parmesan (optional)

Mains

Potato Gnocchi with Red Pepper Sauce

Author: Mary DiSomma

I’ve said it before and I’ll say it again: I love pasta! Maybe it’s my Italian-American upbringing, but for me, pasta is so much more than what’s on the plate. A good pasta dinner means family gathering around the table and sharing precious moments together. This potato gnocchi recipe makes soft, pillowy potato dumplings that everyone loves. The roasted red pepper sauce recipe is included too—it’s inspired by Romesco and it’s so good.

Gnocchi are basically little boiled dumplings. Italian potato gnocchi are one of the most popular varieties. While there’s technically no such thing as gnocchi noodles, I can understand why people call them that sometimes—you cook them just like pasta. And, just like pasta, they cling to the sauce you pair them with so every bite is delectable!

This recipe will teach you to make your own homemade potato gnocchi from scratch. It’s a fun kitchen project if you have a little extra time. You’ll start by baking some potatoes, ricing them while hot, then mixing in some flour to turn them into dough. Don’t worry about next steps just yet—I’ll show you how to form the dough into perfect little gnocchi as well.

Ingredient Tips

The beauty of this recipe is how simple the gnocchi ingredients are. The dough starts with russet potatoes and flour. You’ll use olive oil and butter to brown them after cooking.

Yep, it matters. For potato gnocchi, large russet potatoes are best because they’re so starchy. The starch contributes to the light, tender texture of your gnocchi dough. The main goal for gnocchi made of potato is to keep the potato mixture as dry as possible. The more moisture there is, the more flour you need. Too much flour and your gnocchi come out tough.

Yes—and you will be baking them for this recipe. Baking the potatoes helps remove some of their moisture. Try to choose potatoes that are similar in size so they bake at the same rate. Once they’re tender, I cut the potatoes open and pass them—still hot, by the way—through a ricer or sieve. Then I spread the riced potato out on a tray to cool before adding the flour. When it comes to handmade gnocchi, the little details can make a big difference.

Boiling is what actually cooks the gnocchi. Finishing them in the skillet is for extra flavor and beauty! Bring a large pot of salted water to a simmer and cook the gnocchi in batches. Cook for another 30 seconds after they start to float before draining. Next up: straight into your hot skillet with olive oil and butter, where they get lightly browned.

Here’s the most important rule of homemade gnocchi: don’t overwork the dough! Start with a smaller amount of flour and only add more if you need it. The dough should feel soft and pillowy and just barely hold itself together. Once it gets to that point, stop kneading.

Letting the potatoes cool for a few minutes has another purpose, by the way—it also lets some of that moisture escape in the form of steam, which prevents unnecessary flour down the line. Also, don’t worry about making every piece perfect. Rustic gnocchi are beautiful too!

Yes, and you can even make your own gluten-free gnocchi. If you’re looking for a gluten-free option, my cauliflower gnocchi recipe is also delicious with this sauce! If you see potato starch gnocchi or another gluten-free variety at the store, check the package directions since cook time (and sometimes even method) can vary between brands.

If you’re short on time, store-bought potato gnocchi work fine, and you only have to make the red pepper sauce. Just skip the gnocchi instructions and follow the directions starting with the sauce. Do make sure to still brown the gnocchi in a skillet after they’re cooked!

Preparation + Preservation Tips

When you’re ready to enjoy them, you can cook the frozen gnocchi straight out of the freezer. No need to thaw them first. If you’re making gnocchi anyway, you could always make a double batch and freeze half of them. Then some day down the line, you’ll have dinner halfway done!

Absolutely. Fresh gnocchi are easy to make in advance and even easier to enjoy later. To freeze, arrange the uncooked gnocchi in a single layer on a lightly floured or parchment-lined tray. Make sure the pieces aren’t touching each other. Freeze for a couple hours before transferring them into a freezer-safe container or bag.

Extra Tips

My advice is to make extra because this roasted red pepper sauce is good on almost everything. It gets all kinds of extra flavor from almonds, garlic, smoked paprika, chili, and vinegar. A couple of anchovies at the end add savory depth without making the sauce fishy.

Overall, this sauce is smoky, nutty, and slightly tangy. I love it with potato gnocchi, but there’s no reason to stop there. Try it spooned over your favorite fish, served alongside a pork chop, or used as a dip for bread or crudité. It also makes a wonderful sandwich condiment!

Pairings. This is where potato gnocchi really shine—they’re basically made for sauce! A classic marinara is always a good choice, while pesto offers a fresh, herbaceous option. I also love a good Romesco sauce, which is what inspired the roasted red pepper sauce in this recipe. When I want something cozy, nutty brown butter and fragrant, I go for my Cauliflower Gnocchi with fried sage leaves are hard to beat.