How To Consistently Prepare Fluffy Gnocchi, As Recommended By A Chef

Bid farewell to heavy potato dumplings.

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There is no reason to feel daunted by gnocchi. Opting for store-bought packages of delicious Italian potato dumplings is convenient and undeniably suitable for weekday meals; nevertheless, preparing them from home is really straightforward, yielding fluffy morsels that captivate all diners.

Chef, Next Level Chef judge, and restaurateur Nyesha Arrington aims to convey this key insight during her gnocchi-focused session at the 2025 Food & Wine Classic in Aspen. In addition to motivating guests to muster the bravery to prepare this Italian classic at home, Arrington is disclosing her techniques for mastering handmade gnocchi.

The defining characteristic of an exceptional dumpling is its texture. A dense, sticky gnocco is unfortunate, whereas a soft, pillowy one provides a remarkable experience. This is the method to accomplish it in your kitchen.

Roast your potatoes instead of boiling them

Arrington observes that the method of cooking the potatoes before to combining them with other ingredients might influence the final texture of classic potato gnocchi.

The chef states, “I simply puncture the potatoes with a fork and bake them on salt to draw out some moisture, as I find that boiling often retains water.” I endeavor to dehydrate the potatoes thoroughly by dry-roasting them on a bed of salt. It extracts a significant amount of moisture, resulting in considerably fluffier gnocchi.

Do not excessively manipulate the dough.

In the preparation of breads such as sourdough, it is crucial to cultivate the gluten structure inside the wheat, as this is essential for achieving the product's characteristic somewhat chewy texture; nevertheless, excessive kneading may lead to overworking the dough, ultimately producing tough bread. Excessively working doughs for delicate pastries is particularly detrimental, as it may lead to excessive gluten development, a concern that also pertains to gnocchi.

Arrington states, “In this instance, we aim to avoid developing the gluten.” We aim to get a pleasingly pillowy texture for the gnocchi. Therefore, it is advisable to minimize the manipulation of the dough. To do this, she states, “I take my riced potato — warm and fluffy — and sprinkle in my flour, allowing it to gently envelop the potato with my fingertips.” Upon achieving a crumbly texture, I proceed to include my liquid ingredients.

I begin to gently consolidate that. I am not really concerned about it lacking homogeneity. The rustic appearance is acceptable, as the process of forming the gnocchi inherently involves a form of micro-kneading. In summary, Arrington asserts that even if your dough appears somewhat crumbly or "rustic," it will coalesce as you roll and form your gnocchi, naturally providing a degree of kneading without excessively stressing the gluten.

Do not allow fresh gnocchi to be exposed

After the gnocchi dough has been delicately combined, shaped, and portioned into dumplings, Arrington underscores the importance of not leaving these delicacies unattended. The chef stated, “When preparing the gnocchi dough, it is crucial to have your blanching water prepared in advance.” You are either blanching and immediately searing it for immediate consumption, or blanching and cooling it for later consumption. However, the gnocchi dough may become sticky or starchy if not cooked immediately.

Nonetheless, this does not imply that immediate service is required. Arrington recommends that, “If you are not cooking it immediately, you should place it in an ice bath [after blanching] to shock it and prevent it from becoming gummy.”

If you have already blanched your gnocchi, ensure that you do not overcook them during reheating and when combining them with sauce thereafter. Subsequently, recline and enjoy as your dinner guests praise the remarkably fluffy delicacies that demanded minimum effort.