Sourdough Gnocchi

Welcome to the cozy corner of the kitchen where old-world comfort meets modern sourdough magic. Today, we're diving deep into the pillowy, golden world of Sourdough Gnocchi—a comforting, handmade pasta-meets-dumpling dish that has been delighting generations of Italian nonnas and creative home bakers alike.

Whether you’re already head over heels for sourdough or simply looking for a fresh way to use your discard, this recipe will inspire you to try something new, rewarding, and absolutely delicious.

The Heart of Homemade: What Is Gnocchi?

Let’s start at the beginning. Gnocchi (pronounced “nyo-kee”) are soft dough dumplings that originated in Italy. While there are many regional varieties, the most common is made with mashed potatoes, flour, and sometimes egg. These tender dumplings are traditionally boiled and then tossed with simple sauces like browned butter and sage, tomato sauce, or pesto.

But what if we elevated these pillowy bites with the tangy complexity of sourdough? The result is a gnocchi that is not only tender but also rich with flavor and character.

Why Sourdough in Gnocchi?

1. Flavor Depth

The natural tang of sourdough adds dimension to the gnocchi. This subtle acidity balances the richness of butter sauces and stands up beautifully to bolder toppings like meat ragu or roasted vegetables.

2. Sustainability

Making gnocchi with sourdough discard is a brilliant way to reduce kitchen waste. Instead of tossing that leftover starter, it becomes a key component of your next homemade pasta dinner.

3. Improved Texture

Sourdough gives the dough an elasticity and lightness that enhances the mouthfeel of the gnocchi. They stay soft but hold their shape—ideal for pan-frying after boiling if you're after that slightly crisp, golden finish.

My Sourdough Gnocchi Journey

The first time I made gnocchi, I was terrified I’d ruin them. Too much flour and they’d be tough; not enough, and they’d fall apart in boiling water. It took some experimenting—and plenty of imperfect dumplings—before I discovered the magic sweet spot. Introducing sourdough starter into the mix was a happy accident. I had leftover discard and figured, why not?

The result was heavenly. Softer texture, richer flavor, and most of all, a connection to both heritage and fermentation craft. Now, I make sourdough gnocchi almost monthly, often tweaking the recipe to include sweet potatoes, ricotta, spinach, or even beet puree.

Ingredients

Here’s your base recipe. This makes about 4 servings of gnocchi.

• 2 lbs (about 900g) russet potatoes, peeled and quartered

• 1/2 cup (120g) sourdough discard

• 1 large egg

• 1 1/2 to 2 cups (180-240g) all-purpose flour, more for dusting

• 1/2 tsp salt

• Optional: 1/4 cup grated Parmesan or herbs for extra flavor

Tools You’ll Need

• Potato ricer or masher

• Mixing bowls

• Bench scraper or knife

• Gnocchi board or fork (optional, for ridges)

• Large pot for boiling

• Slotted spoon

Step-by-Step Instructions

Step 1: Boil and Rice the Potatoes

Choose starchy potatoes like russets—they make for light, fluffy gnocchi. Boil them whole with the skins on for the best flavor and to avoid excess water absorption. Once tender, let them cool slightly, peel, and rice or mash them.

Step 2: Add Sourdough and Egg

Spread the mashed potatoes out slightly on a clean surface. Add the sourdough discard and crack in the egg. Sprinkle salt over everything. This setup ensures even distribution of ingredients.

Step 3: Gently Mix in Flour

Add 1 cup of flour at first and begin mixing gently with your hands. Fold the dough until it begins to come together. Add more flour only if the dough is too sticky. You want it just firm enough to hold its shape but still soft.

Step 4: Shape the Gnocchi

Cut the dough into quarters. Roll each piece into a log about 3/4" in diameter. Use a bench scraper or knife to cut into 1” pieces. Optional: roll each piece across a gnocchi board or fork to create ridges.

Step 5: Boil the Gnocchi

Bring a pot of salted water to a gentle boil. Drop in gnocchi in small batches. When they float to the surface, let them cook another 1-2 minutes. Remove with a slotted spoon and transfer to a tray or plate.

Sauce Pairings

Sourdough gnocchi are versatile, and your sauce choice can take them in dramatically different directions.

Classic Brown Butter Sage

Melt 6 tbsp butter in a skillet, add a handful of fresh sage leaves, and cook until fragrant and golden. Toss gnocchi in and serve with grated Parmesan.

Creamy Garlic Alfredo

Perfect for a cozy evening. Make a quick sauce with butter, garlic, cream, and Parmesan. Add spinach or mushrooms for variation.

Roasted Tomato and Basil

Toss cherry tomatoes with olive oil, garlic, and salt. Roast until burst, then mash into a quick sauce. Add gnocchi and fresh basil.

Make-Ahead Tips

• Refrigerate uncooked gnocchi on a floured baking sheet for up to 24 hours.

• Freeze by arranging gnocchi in a single layer on a tray until frozen, then transferring to a zip-top bag. Cook straight from frozen, adding an extra minute to boil time.

Variations to Try

1. Sweet Potato Sourdough Gnocchi

Swap out half the russets for mashed sweet potatoes. The flavor is incredible and the color is beautiful.

2. Ricotta Sourdough Gnocchi

Use ricotta instead of potato for a lighter, airier dumpling. You'll need less flour and no egg.

3. Herb-Infused Dough

Mix in finely chopped fresh parsley, basil, or chives for bursts of flavor in every bite.

4. Cheese-Stuffed Gnocchi

Flatten the dough pieces slightly and stuff with a tiny cube of mozzarella before rolling. Pan-fry after boiling for a melty surprise.

Troubleshooting

• Gnocchi falls apart in water: Dough was too soft. Add a bit more flour next time.

• Tough or chewy gnocchi: Too much flour or overkneading. Handle the dough gently.

• Sticky dough: Use more flour on your surface, but don’t overwork the dough.

Nutrition Per Serving (Approximate)

• Calories: 320

• Carbs: 58g

• Protein: 9g

• Fat: 5g

• Fiber: 3g

Sourdough Gnocchi for the Seasons

This base recipe can evolve with the seasons.

• Spring: Add peas and mint to a lemon cream sauce.

• Summer: Pair with zucchini, corn, and pesto.

• Fall: Sweet potato gnocchi with brown butter and sage.

• Winter: Hearty mushroom ragù or beef stew spooned over the top.

Hosting a Gnocchi Night

Turn this recipe into a memorable gathering:

• Let guests roll their own gnocchi.

• Offer a “sauce bar” with different options.

• Serve antipasti and a simple salad.

• Pair with Italian wines like Chianti or Pinot Grigio.

• End with tiramisu or panna cotta.

Reader Q&A

Q: Can I use active starter instead of discard?
A: Absolutely. Both work beautifully. Just make sure it’s not too bubbly or thin—this can affect dough texture.

Q: Can I make this gluten-free?
A: Yes, but it requires a blend of GF flours. Try rice flour, potato starch, and tapioca flour. Add xanthan gum for structure.

Q: How do I get those classic ridges?
A: Use a gnocchi board or roll each dumpling down the tines of a fork. It’s optional, but it helps sauces cling better.

Final Thoughts

Making sourdough gnocchi from scratch is more than just cooking—it’s an experience. It’s pressing pause on the fast pace of life to roll, boil, and savor something with your hands and heart. It brings together traditions and innovations, old-world comfort and modern sustainability. Whether you’re new to sourdough or already deep in your starter journey, this recipe offers a beautiful, delicious way to bring that love to the table.

So go ahead—flour your counter, boil those potatoes, and roll up your sleeves. Your next favorite meal is waiting.