There’s no need to feel overwhelmed by gnocchi. While opting for store-bought packages of these Italian potato dumplings is convenient and perfect for weeknight dinners, creating them from scratch is surprisingly simple and results in soft, flavorful morsels that will impress everyone at the table. This is just one of the key points that chef, Next Level Chef judge, and restaurateur Nyesha Arrington aims to convey during her gnocchi-focused seminar at the 2025 Food & Wine Classic in Aspen. In addition to encouraging participants to try making this Italian staple at home, Arrington shares her tips for achieving perfect homemade gnocchi.
The hallmark of a fantastic gnocchi is its texture. A heavy, rubbery gnocco is disappointing, while a light, fluffy one provides a delightful bite. Here’s how you can achieve this in your own kitchen:
1. Bake your potatoes instead of boiling them. Arrington suggests baking the potatoes on a salt bed to draw out excess moisture, resulting in fluffier gnocchi.
2. Avoid overworking the dough. Unlike with bread where gluten development is crucial, for gnocchi, it’s best to work the dough as little as possible to maintain a pillowy texture.
3. Don’t let fresh gnocchi sit out. After gently mixing, rolling, and cutting the dough into dumplings, it’s essential to either cook and serve immediately or blanch and cool for later consumption.
By following these tips, you can create delicious homemade gnocchi that will leave a lasting impression on your guests.
If the dough is not cooked immediately, it may become gummy or starchy. However, this does not mean you must serve it right away. Instead, Arrington recommends placing the dough in an ice bath after blanching to prevent it from becoming gummy. When reheating blanched gnocchi, take care not to overcook them before tossing them with sauce. Then, enjoy compliments from your dinner guests on the fluffy and delicious morsels that were easy to prepare.
