The Most Important Steps in Gnocchi Making, According to Head Chef JJ

When you think of gnocchi, most people picture soft little pillows that almost melt in your mouth. But ask Head Chef and co-founder of The Gnocchi Project, JJ, and he’ll tell you: perfect gnocchi doesn’t happen by accident. It’s about respecting each step in the process. Here are the essentials JJ swears by:

1. Choosing the Right Potato

Not every potato is created equal. JJ always reaches for a floury, starchy potato (like Desiree), because they’re light, fluffy and low in moisture. Too much water = heavy, doughy gnocchi.

2. Baking, Not Boiling

Boiling potatoes makes them absorb water. JJ bakes them instead, drawing out excess moisture while keeping that fluffy texture intact. This step alone makes a world of difference.

3. The Rice Is Right

Once baked, the potatoes should be riced or pushed through a fine sieve—never mashed. This creates that silky, lump-free base that gives gnocchi its cloud-like feel.

4. Less Is More With Flour

One of the biggest mistakes JJ sees? Adding too much flour. The goal is to use just enough to bind the dough while still keeping it light. Overdo it, and you’re left with dense dumplings.

5. Gentle Hands Only

Kneading gnocchi dough is nothing like bread. JJ stresses: treat it delicately. Work it quickly and lightly—just until it comes together. The less you handle it, the softer the gnocchi will be.

6. The Rolling Test

When shaping the dough into ropes, it should roll out easily without sticking or breaking apart. That’s the sign you’ve nailed the balance of flour and potato.

7. Cooking to Perfection

The final step: always boil gnocchi in salted water until they rise to the surface. That’s their way of saying “we’re ready.” Pull them out immediately for the perfect texture.

JJ’s takeaway?
Great gnocchi is about precision and restraint. Use the right potatoes, keep the dough light, and handle it with care. Do that, and you’ll end up with gnocchi that are soft, pillowy, and unforgettable.