This recipe for homemade potato gnocchi with cheese and leeks is a wonderful example of traditional Alpine cuisine. Typically eaten during the Christmas period in Friuli Venezia Giulia, we love this creamy cheesy potato gnocchi all year round! The homemade gnocchi have cheese in the dough and the sauce is a cheesy béchamel with sautéed leeks. So, an absolute must-try for cheese lovers!
What is potato gnocchi?
Potato gnocchi is a type of dumpling from Italy usually made with boiled potato, flour and eggs. These dumplings are most often served boiled and then dressed with a sauce like in this homemade cheesy potato gnocchi recipe or baked like in gnocchi alla Sorrentina!
When people outside Italy talk about gnocchi, they mostly refer to potato gnocchi. However, Italian potato gnocchi only date back to the start of the 18th century unlike other types of dumplings which have existed in Italy since the Renaissance or even much earlier.
How to make perfect potato gnocchi.
Most potato gnocchi are basically boiled and mashed or pressed potatoes combined with egg, a pinch of salt and some ‘00’ flour and made into a dough, which is then cut and shaped by hand. The most important ingredient for perfect potato gnocchi is the type of potato used.
But, the way the dough is created also contributes to the success of your gnocchi. Dough that is too compact will produce tough gnocchi that are heavy and stodgy.
What are the best potatoes for gnocchi?
Potatoes which are too watery will require more flour and the result will be ‘gummy’ gnocchi! Here in Italy, we are lucky that potatoes in supermarkets and grocers are labelled as being the right type for gnocchi! Obviously, that isn’t the case outside of Italy.
The best potatoes are dry and starchy with white flesh, preferably slightly aged. I like to use Russet potatoes, which are the most popular here in Italy, but you can also use Desiree potatoes, Yukon Gold, Idaho potatoes or even King Edwards.
In conclusion, the perfect fluffy gnocchi are made with starchy and aged potatoes. The higher the water content of your potato, the more flour you will have to add when making your homemade potato gnocchi. Adding too much flour will make the gnocchi hard and rubbery and you that’s not what you want.
Ingredients for this cheesy homemade gnocchi recipe.
The gnocchi.
Potatoes: As mentioned above these need to be starchy and slightly aged.
Eggs: This recipe calls for 2 egg yolks. Using only egg yolk gives the gnocchi a richer flavor and color. I like to use free-range bio eggs because they taste better, are more nutritious and healthier.
The flour: As with most Italian potato gnocchi recipes, this version calls for Italian ‘00’ soft wheat flour. You can also use all-purpose flour.
The cheese: Unlike normal potato gnocchi recipes, this gnocchi from Friuli Venezia Giulia calls for grated cheese to be added to the gnocchi dough. The traditional cheese in this recipe is Montasio.
This is a mountain cheese made from cow’s milk in both Veneto and Friuli Venezia Giulia. You can buy it in four versions, fresh, semi-mature, mature and aged (Italians say ‘stagionata’ for aged or mature cheese).
Fresh Montasio is quite mild, but the flavour intensifies with age. Montasio is the star of another dish from Friuli which has a similar flavor profile to this homemade potato gnocchi recipe. Frico is a delicious type of potato pancake which calls for potatoes, onions and Montasio.
If you can’t find Montasio cheese, good substitutes include other semi-hard Alpine good melting cheeses like Emmenthal, Fontina, Gruyere, or Asiago.
Ingredients for the sauce.
The sauce for these potato and cheese gnocchi is basically a cheesy béchamel combined with sautéed leeks.
To make this you will need flour, butter, milk, fresh leeks and more Montasio (or whichever cheese you are using).
How to make these homemade potato gnocchi.
Step-by-step instructions.
1) Cook the unpeeled whole potatoes in plenty of salted boiling water. Then either peel them and mash them gently with a potato masher or press them through a potato ricer into a large bowl.
With the latter, you don’t need to peel the potatoes first. The peel tends to stay in the ricer, although it’s best to remove the peel after ricing each potato.I find using a ricer is the best way.
Cook’s tip. To make perfect gnocchi, the potato needs to be still quite hot when pressed or mashed. You also don’t want the ‘mash’ to be too compact, keep it fluffy.
2) Add the prepared grated cheese, egg yolks, salt, and flour to the potato.
3) Mix everything well together and then turn the gnocchi mixture out on to a well-floured surface.
4) Knead gently to form a pliable dough. Roll the potato gnocchi dough into a ball, as you would for homemade pasta.
5) Next, cut off a piece of dough and roll it into a long rope about ¾ inch (2cm) thick and then cut the rope into ¾ inch (2 cm) equal pieces. These gnocchis aren’t traditionally ridged, but you can do so by rolling them over an gnocchi board or the back of a fork. Repeat with the rest of the dough.
6) Place the ready gnocchi on a flour dusted surface while you make the rest and the sauce.
How to make the sauce.
Step-by-step instructions.
1) Wash and clean the leeks and cut them into narrow slices. Then sauté in butter until soft and very slightly browned. Set aside.
2) To make the béchamel, melt the butter in a heavy saucepan, add the flour and mix together with a wooden spoon until you have a smooth paste (roux).
3) For best results, add in the milk a little at a time stirring continuously until the sauce is smooth and has the consistency of a custard.
4) Finally add the grated cheese, mix until it melts and then put in the sautéed leeks.
Finish the dish.
Transfer the cheese sauce to a skillet that is large enough to hold the gnocchi too. If the sauce has thickened too much, add a little water or milk and heat through over a low heat.
Put a large pot of water on to boil for the gnocchi, add salt once it starts to boil and bring to a boil again. Cook the gnocchi in the boiling salted water until they rise to the surface. Then remove them with a slotted spoon and add them to the sauce.
Mix the gnocchi and cheese and leek sauce together for a minute to allow the gnocchi to absorb the flavors of the sauce. Add salt and ground black pepper to taste, then plate immediately. I added some chopped chives for extra oniony flavour and color. But the chives are not in the original recipe and are optional.
FAQs
Like many Italian cheeses, most types of Alpine mountain cheese, like Montasio, is made with animal rennet. So, not suitable for vegetarians. Use a vegetarian cheese instead.
What to do with leftovers.
If you have any leftover homemade potato gnocchi with sauce, you can keep it sealed in the fridge for a couple of days. Reheat in the microwave or in a pan over a low heat with some more milk.
If you have leftover uncooked gnocchi you can freeze them for later. Spread your homemade potato gnocchi in a single layer on a parchment-lined baking sheet and freeze for 1 hour. Transfer to a freezer bag or airtight container and freeze for up to 3 months. No need to thaw before cooking—you can cook frozen gnocchi in the same way as fresh!
Pin for later.
Serve with your favorite sauce.
These cheesy homemade potato gnocchi are also delicious served in different ways.
Serve them with a basil pesto sauce, a tomato sauce, or a meat sauce. Alternatively use them in similar cheesy gnocchi recipes from the Italian mountains such as gnocchi alla Bava from The Aosta Valley or gnocchi della Val Varaita from Piemonte.
Let me know what you think.
The flavors in this potato gnocchi recipe are typical of Alpine cuisine. Potatoes and cheese are combined in a number of dishes found throughout the Alps such as raclette (popular in Switzerland, France, Austria and Germany) and French tartiflette and aligot.
We love all the abovementioned dishes but this potato gnocchi has the added sweetness of the leeks which makes it even better and creates such a fabulous balance of flavors. I’m sure if you give this recipe a try, you’ll agree with me!
If you do try this cheesy homemade potato gnocchi recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
Italian Homemade Cheesy Potato Gnocchi Recipe.
This recipe for homemade potato gnocchi with cheese and leeks is a wonderful example of traditional Alpine cuisine. The homemade gnocchi have cheese in the dough and the sauce is a cheesy béchamel with sautéed leeks. An absolute must-try for cheese lovers!
Equipment
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1 Large pan to cook potatoes
-
1 potato ricer
-
1 Deep frying pan or skillet
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1 wood pastry board.
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1 large bowl
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1 saucepan to make béchamel
Ingredients
For the potato gnocchi
- 1.1 pounds potatoes starchy
- 2 egg yolks
- 3 ounces Montasio cheese or Fontina, Asiago, Emmenthal etc grated
- 3.9 ounces Italian ’00’ soft wheat flour or all purpose flour + extra for dusting
- salt to taste
For the sauce.
- 1 ounce butter
- 1 ounce soft wheat flour
- 10 ounces fresh milk
- 3 leeks washed and sliced
- 5 ounces Montasio cheese or Fontina, Asiago, Emmenthal etc
- salt to taste
- ground black pepper to taste
- 1 handful fresh chives optional
Instructions
Make the gnocchi
-
Cook the unpeeled whole potatoes in plenty of salted boiling water. Then either peel them and mash them gently with a potato masher or press them through a potato ricer into a large bowl. With the latter, you don’t need to peel the potatoes first. The peel tends to stay in the ricer, although it’s best to remove the peel after ricing each potato. I find using a ricer is the best way.
-
Add the grated cheese, egg yolks, salt, and flour to the potato. Mix everything well together and then turn the gnocchi mixture out on to a well-floured surface. Knead gently to form a pliable dough. Roll the potato gnocchi dough into a ball, as you would for homemade pasta.
-
Next, cut off a piece of dough and roll it into a long rope about ¾ inch (2cm) thick and then cut the rope into ¾ inch (2 cm) equal pieces. These gnocchis aren’t traditionally ridged, but you can do so by rolling them over an gnocchi board or the back of a fork. Repeat with the rest of the dough.
-
Place the ready gnocchi on a flour dusted surface while you make the rest and the sauce.
Make the sauce.
-
Wash and clean the leeks and cut them into narrow slices. Then sauté in butter until soft and very slightly browned. Set aside.
-
To make the béchamel, melt the butter in a heavy saucepan, add the flour and mix together with a wooden spoon until you have a smooth paste (roux).
-
For best results, add in the milk a little at a time stirring continuously until the sauce is smooth and has the consistency of a custard. Finally add the grated cheese, mix until it melts and then put in the sautéed leeks.
Finish and serve.
-
Put a large pot of water on to boil for the gnocchi, add salt once it starts to boil and bring to a boil again. Cook the gnocchi in the boiling salted water until they rise to the surface. Then remove them with a slotted spoon and add them to the sauce.
-
While you are waiting for the water for the potato gnocchi to boil, transfer the cheese sauce to a skillet that is large enough to hold the gnocchi too. If the sauce has thickened too much, add a little water or milk and heat through over a low heat.
-
Mix the gnocchi and cheese and leek sauce together for a minute to allow the gnocchi to absorb the flavors of the sauce. Add salt and ground black pepper to taste, then plate immediately. I added some chopped chives for extra oniony flavourand color. But the chives are not in the original recipe and are optional.
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Notes
The best potatoes for gnocchi are dry and starchy with white flesh, preferably slightly aged. I like to use Russet potatoes, which are the most popular here in Italy, but you can also use Desiree potatoes, Yukon Gold, Idaho potatoes or even King Edwards.
Cook’s tip. To make perfect gnocchi the potato needs to be still quite hot when pressed or mashed. You also don’t want the ‘mash’ to be too compact, keep it fluffy.
If you can’t find Montasio cheese, good substitutes include other semi-hard Alpine good melting cheeses like Emmenthal, Fontina, Gruyere, or Asiago.
Nutrition
Calories: 608kcalCarbohydrates: 63gProtein: 31gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 159mgSodium: 1007mgPotassium: 855mgFiber: 5gSugar: 8gVitamin A: 2023IUVitamin C: 33mgCalcium: 832mgIron: 5mg
Other types of Italian gnocchi you should try!
- Gnocchi alla Romana with semolina.
- Spinach and ricotta gnocchi from Piemonte
- Canederli bread dumplings from the South Tirol
- Teardrop dumplings from the Aosta Valley.
- Tuscan gnudi dumplings
- Bread gnocchi with sausage and beans from Umbria.
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