As a huge fan of all things pasta — especially gnocchi — I’ve noticed how much the flour can impact the taste. But it turns out the type of potato makes a big difference too. Cooking experts have revealed a lesser known tip that could elevate this beloved classic and bring out even more flavour.
Adam and Joanne, the couple behind the recipe blog Inspired Taste, recommend using Russet potatoes. Joanne wrote: “I always use Russet potatoes for the best gnocchi (and most Italian grandmothers would agree!). Their high starch and low moisture content are key. The starch helps the dough stick together, creating that signature light and fluffy gnocchi texture.”
The high starch and low moisture of Russet potatoes make them ideal for creating light, fluffy gnocchi.
The starch can help bind the dough without making it too dense.
The couple recommended steaming the potatoes instead of boiling them as this will make the potatoes absorb less water and make them more fluffy.
Once cooked, use a food mill or potato ricer for the smoothest texture, but avoid overworking the potatoes to prevent that gummy consistency.
Then, add the olive oil, egg yolk, and salt to the mixture to create the dough.
Eggs, however, are another matter of debate in many different gnocchi recipes and Italian regions.
While some traditional recipes call for eggs to help bind the dough and add richness, making the gnocchi more tender and easier to handle, the use of eggs and other methods can vary greatly depending on the region.
In Tuscany, for example, gnocchi is often made with semolina, and each Italian region adds its own local twists—whether through sauces, ingredients, or techniques—highlighting how this seemingly simple dish is actually more of an art and much more complex to perfect.
