Homemade Potato Gnocchi

Soft, pillowy, and melt-in-your-mouth delicious, homemade potato gnocchi are a classic Italian comfort food that’s surprisingly simple to make from scratch. They’re the perfect base for your favorite sauces — from a rich tomato sauce to a light butter and sage.

Why You’ll Love This Recipe

Making gnocchi at home is easier than you think and so rewarding! These potato dumplings are tender and light, with a delicate texture that store-bought versions just can’t match. Plus, they use just a few humble ingredients, making them budget-friendly and satisfying to prepare. Once you try them homemade, you’ll never go back!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes or Yukon Gold potatoes
• All-purpose flour
• Egg
• Salt

Directions

this recipe

1. Boil the potatoes whole and unpeeled until fork-tender, about 20–30 minutes.
2. Drain and let them cool slightly. Peel while still warm.
3. Pass the potatoes through a potato ricer or mash until smooth.
4. Mound the potatoes on a clean surface, sprinkle with salt, and make a well in the center.
5. Add the egg into the well and mix gently.
6. Sprinkle the flour over the potatoes and gently knead until a soft, smooth dough forms. Avoid overworking the dough.
7. Divide the dough into 4 pieces. Roll each piece into a rope about ½ inch thick.
8. Cut the ropes into ¾-inch pieces and, if desired, roll each piece over the tines of a fork for the classic ridges.
9. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2–3 minutes.
10. Remove with a slotted spoon and serve immediately with your favorite sauce.

Servings and timing

This recipe makes about 4 servings. Preparation time is about 30 minutes, and cooking time is 20–30 minutes.

Variations

• Substitute sweet potatoes for a colorful twist.
• Add grated parmesan cheese to the dough for extra flavor.
• Try ricotta gnocchi for an even lighter version.

Storage/Reheating

To store uncooked gnocchi, place them on a floured baking sheet in a single layer, freeze until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen — no need to thaw. Cooked gnocchi are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with butter or sauce.

FAQs

What’s the best potato for gnocchi?

Starchy potatoes like Russets or Yukon Golds give you the lightest texture.

Do I have to use a potato ricer?

It helps make the gnocchi fluffier, but you can mash thoroughly with a fork or masher.

Why is my gnocchi tough?

Too much flour or over-kneading can make them dense — handle the dough gently.

Can I make them ahead of time?

Yes, freeze them uncooked and boil straight from frozen when ready to serve.

How do I keep gnocchi from sticking together?

Dust them lightly with flour and keep them in a single layer until boiling.

Should I peel the potatoes before boiling?

Boiling with the skin helps keep them from absorbing too much water.

What sauces go best with gnocchi?

Try brown butter and sage, tomato sauce, pesto, or a simple garlic butter.

How do I know when they’re done?

They float to the surface when cooked through.

Can I make gluten-free gnocchi?

Yes! Use a gluten-free all-purpose flour blend.

What can I do with leftover cooked gnocchi?

Sauté in a skillet with butter for crispy edges — delicious!

Conclusion

Homemade potato gnocchi are the ultimate comfort food — simple ingredients, satisfying technique, and delicious results. Serve them with your favorite sauce and savor the delicate, pillowy texture that only comes from making them yourself. Once you master this classic, you’ll want to share it again and again!

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