Description
Learn how to portion gnocchi perfectly for any occasion—from a light side to a hearty main dish. This guide includes serving sizes, tips for measuring homemade or frozen gnocchi, and how to tailor portions to suit your dietary needs.
Ingredients
180g Russet potatoes (per serving)
1/2 cup all-purpose flour (adjust as needed)
1 egg
1/2 tsp salt
Optional: olive oil, fresh herbs, garlic, sauces, vegetables, proteins
Instructions
1. Boil or bake potatoes until fork-tender.
2. Peel and mash potatoes until smooth.
3. Mix in egg and salt, then gradually add flour until a soft dough forms.
4. Roll dough into ropes and cut into bite-size pieces.
5. Optional: Shape each gnocchi with a fork for texture.
6. Boil gnocchi in salted water until they float (2-3 minutes).
7. Serve with your choice of sauce, vegetables, or protein.
Notes
Use a kitchen scale to measure precise portions.
For lighter meals, serve 75-100g; for heartier dishes, use 150-200g per person.
Gnocchi pairs well with tomato sauce, brown butter sage, pesto, or creamy cheese sauces.
Store leftovers in the fridge for 2-3 days or freeze uncooked gnocchi for up to 2 months.