How to Make Homemade Potato Gnocchi: The Piccolino's Recipe

Have you ever wanted to create a delicious Italian feast from the comfort of your kitchen? With potato gnocchi from Piccolino, proudly known as the Best Restaurant Fitzroy North, you can do just that! This mouthwatering homemade dish brings the flavour and warmth of Italy straight to your table—no passport required.

In just a few easy steps, we'll show you how to make homemade Potato Gnocchi gluten-free and vegan, a house-made pasta with likely ingredients in your pantry. Whether it's date night for two or a family dinner at home, everyone will be delighted to experience the joy of fresh-made potato gnocchi right in their own home. Enjoy an authentic Italian cuisine experience with minimal effort!

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Ingredients For the Potato Gnocchi gluten-free and vegan:

1. Two large russet potatoes (about 1 pound)
2. 1 cup gluten-free flour
3. Salt, to taste
4. No parmesan or eggs because our gnocchi are vegan

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Discover Delectable Homemade Potato Gnocchi Recipes to Elevate Your Culinary Experience

Embark on a gourmet adventure with our diverse selection of exciting homemade Potato Gnocchi recipes. As a proud Italian Restaurant Fitzroy, we offer everything from classic flavours to daring culinary experiments, promising to elevate your pasta dishes and delight your taste buds.

Prepare for an exceptional dining experience with our house-made Potato Gnocchi, and get ready to be amazed!

How To Make Home-Made Potato Gnocchi Napoli

Here's a step-by-step guide to making Homemade Potato Gnocchi Napoli:

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Ingredients For the Sauce:

1. 2 cups puréed tomatoes
2. Two onions and two carrots
3. 2 tbsp olive oil
4. Fresh basil
5. Salt and pepper to taste

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Ingredients For Topping:

Shaved Parmesan cheese (or vegan alternative)

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Instructions:

1. Start by boiling the whole potatoes in a large pot of salted water until they're fork-tender, about 45 minutes.
2. Drain the potatoes and let them cool slightly.
3. While they're still warm, peel the potatoes and mash them using a potato masher or a ricer until there are no lumps.
4. Sprinkle the salt and half of the flour over the mashed potatoes.
5. Gently mix and knead the dough until it's well combined. Add more flour to prevent sticking, but don't overwork the dough.
6. Divide the dough into smaller portions and roll each into a long rope about 1/2 inch thick.
7. Cut the ropes into 1-inch pieces.
8. Use a fork to create indentations in each gnocchi to help them hold the sauce. Gently press down and roll them down the tines of the fork.
9. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, usually about 2-3 minutes.
10. Use a slotted spoon to remove the cooked gnocchi and transfer them to a plate.
11. Heat 2 tablespoons of olive oil over medium heat in a separate saucepan.
12. Add onion and carrots.
13. Pour in the puréed tomatoes and season with salt and pepper.
14. Simmer the sauce for 10-15 minutes, allowing it to thicken.
15. Add the cooked gnocchi to the Napoli sauce and gently toss to coat.
16. Plate the Potato Gnocchi Napoli, garnish with fresh basil and parsley, and top with shaved Parmesan cheese (or vegan alternative).
17. Serve your homemade Potato Gnocchi Napoli immediately. 

How To Make Homemade Potato Gnocchi Cenere

 Here's a step-by-step guide to making Homemade Potato Gnocchi Cenere

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Ingredients For the Sauce:

1. Black olive purée
2. Cream (dairy or non-dairy)
3. Gorgonzola cheese
4. Chopped walnuts
5. Salt and pepper to taste
6. Fresh parsley

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Instructions:

1. Start by boiling the potatoes in a large pot filled with salted water. Boil them until they become tender and can be easily pierced with a fork, which usually takes 45 minutes.
2. Once the potatoes are cooked, drain them and cool them briefly.
3. While the potatoes are still warm, peel them and then mash them thoroughly using a potato masher or a ricer, ensuring no lumps in the mixture.
4. Sprinkle the salt and half of the flour evenly over the mashed potatoes.
5. Carefully combine and knead the mixture until all the ingredients are well integrated. Add more flour as necessary to prevent sticking, but be cautious when working the dough evenly.
6. Divide the dough into smaller sections and shape each into roughly half an inch thick long rope.
7. Cut the ropes into 1-inch pieces to form individual gnocchi.
8. To help the gnocchi hold the sauce, use a fork to create indentations on each one gently. Press down and roll them along the fork's tines.
9. In a separate large pot, bring salted water to a boil.
10. Carefully place the gnocchi in boiling water. Cook them until they reach the surface, typically 2-3 minutes.
11. Transfer the cooked gnocchi from the boiling water using a slotted spoon to a plate.
12. Mix black olive purée, cream (use the desired amount to achieve your preferred consistency), and Gorgonzola cheese in a saucepan.
13. Warm the sauce over low-medium heat, stirring continuously until the cheese melts and the sauce turns creamy. Season the sauce with salt and pepper according to your taste.
14. Combine the cooked gnocchi with the Cenere sauce, gently tossing to ensure even coating.
15. Present your Potato Gnocchi Cenere on a plate and embellish it with chopped walnuts, adding texture and flavour.
16. Your homemade Potato Gnocchi Cenere is ready to be enjoyed. Serve it promptly and relish the delightful combination of black olive purée, cream, gorgonzola, and walnuts. 

How To Make Traditional Bolognese Homemade Potato Gnocchi

Crafting the perfect traditional Bolognese sauce to complement homemade potato gnocchi is a timeless Italian culinary pairing. Delve into the art of making Traditional Bolognese Homemade Potato Gnocchi with this step-by-step guide:

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Prepare the Gnocchi

1. Start by boiling the potatoes until they're tender. Drain them well and let them cool slightly.
2. Mash the potatoes while they're still warm, ensuring no lumps.
3. Combine the mashed potatoes with gluten-free flour. Knead the mixture until it forms a soft, non-sticky dough. Be careful not to overwork it.
4. Roll the dough into long ropes, then cut them into bite-sized pieces to form the gnocchi.
5. To give the gnocchi their traditional ridges, you can roll them along the back of a fork.
6. Boil the gnocchi in a large pot of salted water until they float to the surface. This should only take a few minutes. Once they're cooked, remove them with a slotted spoon and set them aside.

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Prepare the Bolognese Sauce

1. Heat some olive oil over medium heat in a large, deep skillet. Add finely chopped onions, carrots and celery and sauté until they become translucent.
2. Now, add ground veal and beef to the skillet. Cook them until they're browned and crumbly, breaking them apart with a wooden spoon and adding some red wine.
3. Pour the pureed tomatoes and season with salt and pepper. Stir everything together.
4. Lower the heat and let the sauce simmer for at least 3 hours, allowing the flavours to meld and the sauce to thicken.
5. Taste the Bolognese and adjust the seasonings if necessary.
6. Add fresh basil

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Assemble and Serve

1. Gently fold the cooked potato gnocchi into the Bolognese sauce until they are evenly coated.
2. Transfer the Bolognese Potato Gnocchi to serving plates, ensuring each portion is generously adorned with savoury sauce.
3. Finish your dish with a sprinkle of shaved parmesan cheese on top.
4. Serve your Traditional Bolognese Homemade Potato Gnocchi hot, and enjoy the delicious blend of flavours and textures!

This step-by-step guide will help you create a mouthwatering Italian dish with ground veal, beef, pureed tomatoes, seasonal herbs, and shaved Parmesan, providing a truly satisfying culinary experience.

How To Make House-Made Potato Gnocchi Norma

The following instructions will show you how to prepare House-Made Potato Gnocchi Norma:

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Prepare the Potato Gnocchi:

1. Start by boiling the potatoes until they are soft to make the gnocchi. Once thoroughly drained, allow them to cool a little.
2. While the potatoes are still warm, mash them to remove any lumps.
3. Add a dash of salt and gluten-free flour to the mashed potatoes. Knead the ingredients together until a soft, non-sticky dough forms. Don't overwork it, please.
4. Roll the dough into long ropes and cut it into bite-sized pieces to make the gnocchi.
5. You can move the gnocchi down the back of a fork to give them texture.
6. In a sizable saucepan of salted water, boil the gnocchi until they float to the surface. This should only take a few minutes. Once they're cooked, remove them with a slotted spoon and set them aside.

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Prepare the Norma Sauce

1. Warm up some olive oil in a different pan over medium heat. Add the rounds of thinly sliced eggplant and cook them in the oil until crispy and brown. They should be taken out of the pan and put aside.
2. Onions that have been finely sautéed should be added to the pan and cooked until they are transparent and have begun to caramelize.
3. Add the puréed tomatoes and boil the sauce for a little while. Add fresh basil leaves for a flavour boost, and season with salt and pepper.
4. Gently re-add the fried eggplant to the tomato sauce so that it may absorb the flavour.

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Assemble and Serve

1. During the serving of dishes, arrange the homemade potato gnocchi Norma.
2. Spread the gnocchi with a good amount of tomato and eggplant sauce.
3. Ricotta salata crumbles add a creamy, salty finishing touch to your dish.
4. Add fresh basil leaves as a garnish for a fragrant touch.
5. Replace the ricotta salata with a dairy-free alternative for a vegan version.

How To Make Homemade Potato Gnocchi Amatriciana

Here's a recipe for homemade potato gnocchi with Amatriciana sauce

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Ingredients For the Amatriciana Sauce:

1. 4 oz pancetta, diced
2. One can (14 oz) crushed tomatoes
3. 1-2 red chilli peppers, chopped (adjust for your desired level of spiciness)
4. 1/2 cup shaved Parmesan cheese
5. Salt and black pepper, to taste

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Make the Potato Gnocchi

1. Set your oven's temperature to 375°F (190°C). The potatoes should be punctured with a fork and baked for about 45 minutes or until tender and easily pierced.
2. Peel the potatoes, then mash them while they're still warm after letting them cool slightly. For a smooth consistency, use a potato ricer or masher.
3. Add salt to the mashed potatoes.
4. The gluten-free flour should be added gradually while mixing to create a soft, non-sticky dough. The entire flour may not be required, so add it gradually and stop when the dough is done.
5. Divide the dough into smaller portions and roll each into a long, thin rope. Cut the rope into bite-sized pieces and press each with a fork to create the classic gnocchi shape.

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Make the Amatriciana Sauce

1. Cook the diced pancetta in a large skillet over medium heat until it crisps up and releases fat.
2. When the pancetta and chopped chilli peppers are aromatic, add them to the pan and cook for a few minutes.
3. Add the smashed tomatoes, then season to taste with salt and black pepper. Let it simmer for 15 to 20 minutes or until the sauce thickens.

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Cook the Gnocchi

1. A large saucepan of salted water should be brought to a boil.
2. Place the gnocchi in boiling water carefully. They are finished when they float to the surface, which should take 2-3 minutes.
3. The gnocchi should be taken out of the water with a slotted spoon and placed right into the skillet with the Amatriciana sauce. Gently toss them in the sauce to coat.

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Serve

1. Plate your homemade potato gnocchi Amatriciana and top them with shaved Parmesan cheese.

Enjoy your delicious homemade potato gnocchi with sautéed pancetta, puréed tomatoes, chopped chilli, and shaved Parmesan!

How To Make Pulled Duck Ragu House Made Potato Gnocchi

Here's a recipe for Pulled Duck Ragu served with house-made potato gnocchi

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Ingredients For the Pulled Duck Ragu:

1. Two duck legs
2. One can (14 oz) crushed tomatoes (Napoli sauce)
3. One onion, one carrot, half celery finely chopped
4. Red wine
5. Two sprigs of fresh rosemary
6. Salt and black pepper, to taste
7. Olive oil for cooking

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Ingredients For the House-Made Potato Gnocchi:

1. 2 large russet potatoes (about 1 pound)
2. 1 cup gluten-free flour
3. Salt, to taste

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Ingredients For Garnish:

Shaved Parmesan cheese

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Make the Pulled Duck Ragu:

1. Season the duck legs with salt and black pepper. Heat some olive oil over medium-high heat in a large skillet or oven-safe pot. Brown the duck legs on all sides until they're golden. Remove them from the pot and set them aside.
2. In the same pot, add chopped onions, carrots and celery. Sauté them until they become translucent.
3. Return the duck legs to the pot, add red wine first, and once it's absorbed,  pour the crushed tomatoes (Napoli sauce). Add fresh rosemary sprigs.
4. Cover the pot and simmer on low heat for 2-3 hours or until the duck is tender and easily pulls apart. Remove the duck from the sauce, shred the meat, and return it to the sauce. Discard the rosemary sprigs.

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Make the House-Made Potato Gnocchi:

1. Preheat your oven to 375°F (190°C). Prick the potatoes with a fork and bake them for about 45 minutes or until they're soft and easily pierced with a fork.
2. Let the potatoes cool slightly, then peel and mash them while still warm. Use a potato ricer or masher to ensure a smooth consistency.
3. Add a pinch of salt to the mashed potatoes.
4. Gradually add the gluten-free flour, mixing until a soft, non-sticky dough forms. You might not need all the flour, so add it slowly and stop when the dough is ready.
5. Divide the dough into smaller portions and roll each into a long, thin rope. Cut the rope into bite-sized pieces and press each with a fork to create the classic gnocchi shape.

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Cook the Gnocchi:

1. Bring a large pot of salted water to a boil.
2. Carefully drop the gnocchi into the boiling water. They are done when they float to the surface, which should take 2-3 minutes.

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Serve:

1. Plate the house-made potato gnocchi on a dish and top with the pulled duck ragu.
2. Garnish with shaved Parmesan cheese.

Savour the delightful pulled duck ragu paired with house-made potato gnocchi, showcasing tender slow-cooked duck leg in Napoli sauce, aromatic fresh rosemary, and a finishing touch of shaved Parmesan!

How To Make Mushroom Truffle Homemade Potato Gnocchi

Below is a recipe featuring homemade potato gnocchi with a delectable Mushroom Truffle sauce:

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Ingredients For the Mushroom Truffle Sauce:

1. 1 pound mushrooms (e.g., cremini or button), sliced
2. Two tablespoons truffle oil
3. 1/2 cup heavy cream (or plant-based cream for the vegan option)
4. Two tablespoons chopped fresh parsley
5. Salt and black pepper, to taste
6. Shaved Parmesan (or vegan alternative for the vegan option)

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Make the Potato Gnocchi:

1. Set the oven's temperature to 375°F (190°C). The potatoes should be punctured with a fork and baked for about 45 minutes or until tender and easily pierced.
2. Once the potatoes can cool slightly, peel and mash them while they are still warm. For a smooth consistency, use a potato ricer or masher.
3. Season the mashed potatoes with a bit of salt and stir well.
4. Blend in the gluten-free flour gradually, creating a soft, non-sticky dough. The entire flour may not be required, so add it slowly and stop when the dough is done.
5. Each portion of the dough should be divided into smaller pieces and rolled into a long, thin rope. To make the traditional gnocchi shape, cut the rope into bite-sized pieces and flatten each piece with a fork.

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Make the Mushroom Truffle Sauce:

1. In a large skillet, heat the truffle oil over medium heat. Add the sliced mushrooms and sauté until they are nicely browned and have released their liquid.
2. Pour in the heavy cream (or plant-based cream for the vegan option) and stir well. Simmer for a few minutes until the sauce thickens slightly.
3. Season the sauce with salt and black pepper to taste.

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Cook the Gnocchi:

1. A big saucepan of salted water should be brought to a boil.
2. Gently place the gnocchi in the simmering water. They are finished when they float to the surface, which should take 2-3 minutes.

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Serve:

1. Plate the homemade potato gnocchi on a dish and drizzle with the mushroom truffle sauce.
2. Sprinkle chopped parsley over the dish and top with shaved Parmesan (or vegan alternative for the vegan option).

Enjoy your Mushroom Truffle Homemade Potato Gnocchi with sautéed mushrooms, cream, chopped parsley, and shaved Parmesan.

How To Make Wild Boar Ragu Homemade Potato Gnocchi

Presenting a delightful recipe pairing Homemade Potato Gnocchi with a savoury Mushroom Truffle Wild Boar Ragu:

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Ingredients For the Mushroom Truffle Wild Boar Ragu:

1. 1 pound wild boar meat, marinated for 48 hours (you can use other meats if wild boar is not available)
2. 1 cup red wine
3. One onion, one carrot, half celery finely chopped
4. Two sprigs of fresh rosemary
5. One can (14 oz) crushed tomatoes
6. Salt and black pepper, to taste
7. Olive oil for cooking

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For Garnish:

Shaved Parmesan cheese

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Make the Potato Gnocchi:

1. Start by preheating your oven to 375°F (190°C). Next, take the potatoes and prick them all over with a fork. Bake them in the oven for approximately 45 minutes or until they become tender and can be easily pierced with a fork.
2. After baking, allow the potatoes to cool down a bit. Then, peel them while they're still warm and mash them. You can use a potato ricer or masher to ensure a smooth texture.
3. Add a small amount of salt to the mashed potatoes and thoroughly mix it.
4. Gradually incorporate the gluten-free flour into the mixture, stirring until a soft, non-sticky dough forms. You may not need all the flour, so add it slowly and stop when the dough reaches the right consistency.
5. Divide the dough into smaller portions and roll each into a long, thin rope. Cut these ropes into bite-sized pieces and use a fork to create the traditional gnocchi shape.

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Make the Mushroom Truffle Wild Boar Ragu:

1. Heat some olive oil over medium-high heat in a large skillet or pot. Add onion, carrot and celery.
2. Add the marinated wild boar meat (or alternative meat) and sear until it's browned on all sides.
3. Pour the red wine and allow it to simmer for a few minutes to reduce and deglaze the pan.
4. Add the crushed tomatoes and fresh rosemary sprigs to the pot—season with salt and black pepper.
5. Cover the pot and simmer for 2-3 hours until the wild boar (or alternative meat) is tender and the sauce is rich and flavorful.

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Cook the Gnocchi:

1. Put a large pot of salted water on the stove and bring it to a boil.
2. Gently place the gnocchi in boiling water. They are ready when they reach the surface, usually within 2-3 minutes.

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Serve:

1. Plate the homemade potato gnocchi on a dish and top with the Mushroom Truffle Wild Boar Ragu.
2. Garnish with shaved Parmesan cheese.

Enjoy your Mushroom Truffle Wild Boar Ragu served with Homemade Potato Gnocchi, featuring the exquisite 48-hour marinated wild boar ragu, red wine, rosemary, tomato, and shaved Parmesan!

How To Make Fresh Seafood Home Made Potato Gnocchi

Here is a recipe for homemade potato gnocchi cooked with fresh seafood purchased locally.

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Ingredients For the Fresh Seafood Sauce:

1. A variety of locally sourced fresh seafood (e.g., shrimp, scallops, mussels, or fish)
2. Two tablespoons of olive oil
3. Two cloves garlic, minced
4. 1 cup diced fresh tomatoes
5. 1/2 cup white wine
6. 1-2 fresh red chilli peppers (adjust for desired spiciness), finely chopped
7. 1/4 cup fresh parsley, chopped
8. Salt and black pepper, to taste

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Make the Potato Gnocchi:

1. Start by preheating your oven to 375°F (190°C). Take the potatoes and poke them all over with a fork. Put them in the oven and bake for around 45 minutes until they become soft and you can easily stick a fork into them.
2. After baking, allow the potatoes to cool down a bit. Then, peel them while they're still warm and mash them. You can use a potato ricer or a masher to get a nice, smooth texture.
3. Add some salt to the mashed potatoes and give it a good mix.
4. Gradually add the gluten-free flour, stirring until the mixture turns into a soft, non-sticky dough. You might not need to use all the flour, so add it slowly and stop when the dough is consistent.
5. Now, divide the dough into smaller sections and roll each into a long, thin rope. Cut these ropes into bite-sized pieces and use a fork to shape them into the classic gnocchi form.

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Make the Fresh Seafood Sauce:

1. Place a large skillet over medium heat and add the olive oil—Sauté the minced garlic for one minute or until fragrant.
2. Place the freshly caught fish in the skillet and heat it through until it becomes opaque.
3. Pour in the white wine and let the alcohol evaporate while letting it simmer for a few minutes.
4. Include fresh parsley, diced chilli peppers, and chopped fresh tomatoes. Cook the seafood for a few more minutes or until it's completely done and the sauce slightly thickens. To taste, add salt and black pepper to the food.

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Cook the Gnocchi:

1. A big saucepan of salted water should be brought to a boil.
2. Gently place the gnocchi in the simmering water. They are finished when they float to the surface, which should take 2-3 minutes.

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Serve:

1. Arrange the fresh seafood sauce on a plate of handmade potato gnocchi.
2. Add additional fresh parsley as a garnish.

Enjoy your delectable Fresh Seafood Homemade Potato Gnocchi, considered the best gnocchi, featuring locally sourced fresh seafood, fresh tomatoes, white wine, chilli, and fresh parsley!

Conclusion

You can create the perfect Italian dish for any occasion with a few simple steps. Piccolino's Potato Gnocchi recipe brings the best flavors of Italy into your home - no matter where you are.

So grab some ingredients, start cooking, and remember to add some Italian music while you whip up something magical!

If you want to take your event one step further and wow your guests, why not make a reservation at Piccolino restaurant? Enjoy the classic flavors of Italy without having to set foot on a plane. You can enjoy it just by phone or by ordering the menu online. 

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