Soft, pillowy and quietly indulgent, Sourdough Gnocchi is one of those recipes that feels far more impressive than it actually is. If you've ever stared at a jar of sourdough discard, wondering whether it belongs anywhere near dinner, this is your answer. These sourdough discard gnocchi are light, comforting and surprisingly forgiving, with just enough tang to add depth without stealing the show.
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Unlike bread baking, this recipe doesn't require timing feeds or chasing fermentation windows. It's a relaxed, hands-on way to turn discard into something genuinely useful, and a brilliant introduction to sourdough discard cooking.
Ingredient Notes
A short ingredient list means every element matters here. Small adjustments make a big difference to texture.
- Potatoes. Semi-waxy potatoes give the best texture for potato gnocchi. They hold their shape while still mashing smoothly, which helps keep the gnocchi fluffy rather than dense. Charlotte, Maris Piper and King Edward all work well. If you're in the US, Yukon Gold potatoes are an excellent choice. Avoid very floury baking potatoes, as they tend to produce heavy, mealy gnocchi.
- Sourdough discard. Use discard at 100 per cent hydration. It should smell pleasantly tangy, not sharp or vinegary. You can also use active sourdough starter if that's what you have to hand. Either works beautifully in this recipe.
- Egg yolk. Using just the egg yolk adds richness and tenderness without making the dough chewy. Whole eggs introduce too much moisture and protein, which leads to denser gnocchi.
- Plain flour (all-purpose flour). This is added gradually and only as needed. The goal is a soft dough that just holds together. Too much flour is the fastest way to lose that fluffy gnocchi texture.
- Fine salt. Seasoning the dough lightly helps balance the potatoes and sourdough, especially if you're serving the gnocchi with a simple sauce.
Non-essential tools like a gnocchi board or the tines of a fork are helpful but optional. Good gnocchi starts with the dough, not the ridges.
Important Tips For Best Results
This recipe is simple, but a few details make all the difference between average and excellent gnocchi.
- Hold back the flour. Start with the lower amount and add more only if the dough feels sticky. Different potatoes absorb moisture differently, so there's no single perfect quantity.
- Don't overwork the dough. Mix just until combined. Overkneading develops gluten and turns tender gnocchi into rubbery ones.
- Use egg yolk only. The yolk adds richness without excess moisture. Leaving out the egg white is intentional, especially since the sourdough discard already contributes hydration.
- Let steam escape. After mashing the potatoes, spread them out briefly. Allowing excess steam to escape prevents watery dough and reduces the need for extra flour.
- Experiment with potatoes. If you enjoy this recipe, try it with different potato varieties. Small changes in starch content can lead to noticeably different textures.
- Work while warm, not hot. Mash and mix the potatoes while they're still slightly warm. Cold potatoes are harder to combine smoothly.
Cooking Sourdough Gnocchi
Sourdough gnocchi can be cooked in more than one way, depending on how you plan to serve them.
The classic method is boiling. Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches, making sure they have space to move freely. When they float to the surface, cook them for a further 30 seconds, then lift them out with a slotted spoon. This marks the end of cooking and ensures they stay light rather than waterlogged.
For extra flavour and texture, you can finish the gnocchi in a pan. Once boiled, transfer them to a wide pan with olive oil or butter and cook until lightly golden and crisp on the outside. A few sage leaves added to the pan turn this into a restaurant-worthy dish with very little effort.
You can also cook freshly made gnocchi directly in a sauce, especially cream-based or tomato sauces. Add them gently and allow them to simmer until cooked through.
Serving Suggestions
These sourdough discard gnocchi are intentionally neutral, making them incredibly versatile.
They pair beautifully with:
- browned butter and sage
- creamy mushroom sauces
- slow-cooked tomato and garlic sauces
- lemony cream sauces with grated parmesan
- olive oil, black pepper and good cheese for a minimalist approach
- pesto (we like Cheddar and Walnut Pesto)
If you're feeling playful, they also work well with roasted vegetables or crisp pancetta folded through at the end.
Storage
Homemade gnocchi are best cooked as soon as they're shaped. But extra gnocchi can be stored in the fridge for up to 24 hours. Arrange them in a single layer on a sheet pan lightly dusted with flour (ideally rice flour) and cover loosely. You'll notice, however, that the gnocchi will become softer.
To freeze, place uncooked gnocchi in a single layer on a tray and freeze until solid. Transfer to a freezer-safe container once frozen. Frozen gnocchi can be cooked without thawing. Simply add them to boiling salted water and cook as usual, allowing an extra 30 to 60 seconds.
More Creative Sourdough Discard Recipes
Sourdough discard doesn't have to live in the realm of pancakes and crackers. From savoury bakes to comforting dinners, there's a whole world of recipes that put it to genuinely good use.
Sourdough Gnocchi
Equipment
- Potato ricer, food mill or masher
Ingredients
- 450 g (1 lb) potatoes skin on (raw weight) *see notes
- 70 g (¼-⅓ cup) sourdough discard 100% hydration
- 1 egg yolk
- ½ teaspoon fine salt
- 100-140 g (0.8-1 cup) plain flour (all-purpose flour) plus extra for dusting
Instructions
- Boil the potatoes whole, skins on, in well-salted water until tender. Drain and allow to steam dry and cool slightly.
- Peel the potatoes while still slightly warm. Mash until very smooth, then spread out for 2-3 minutes to allow excess steam to escape.
- Sprinkle the salt over the potatoes. Add the egg yolk and sourdough discard and gently mix to combine.
- Add 75g flour and fold together until a soft dough forms, adding more flour only if needed. The dough should be soft but not sticky.
- Turn the dough out onto a lightly floured surface. Divide into portions and roll each into a rope about 2cm thick.
- Cut into bite-sized pieces and shape or ridge as desired.
- Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float, then cook for a further 30 seconds. Remove with a slotted spoon. NOTE: you can cook gnocchi in a sauce of your choice if desired.
Notes
Nutrition
Leave a Reply